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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. Block of cream cheese with red pepper jelly on top and clubhouse crackers.
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Dec 9, 2019 23:22
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Those soft cheese things coated in nuts or just chips and Velveeta/ Rotel queso.
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Dec 9, 2019 23:30
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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. Ham balls. Quick ground ham & ground pork meatballs in a tomato&vinegar-based sauce. We always threw in chunk pineapple when baking them as well, because ham and roasted pineapple is a thing (a very 1950's thing). https://www.pork.org/blog/iowa-ham-balls/ Liquid Communism fucked around with this message at 00:31 on Dec 10, 2019 |
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Dec 10, 2019 00:26
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A crock pot of Swedish meatballs are p dope too
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Dec 10, 2019 00:32
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Along the lines of hard candy peanut(or whatever nut really) brittle is easy to make and people think you're some kind of wizard.
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Dec 10, 2019 00:49
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Chex Mix is also like that. It is nigh zero effort but people love the poo poo out of it.
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Dec 10, 2019 00:52
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My wife brought home some gourds from a non-gourd-related conference. I assume they’re food? What should I do with them? Just like peel them and cook them like any other squash?
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Dec 10, 2019 00:59
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I'll second Velveeta+Rotel dip and crackers+cream cheese+pepper jelly. If you want delicious trash that can be dressed to impress, buffalo wings or popcorn. Jalapeño poppers or samosas might also work here.
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Dec 10, 2019 01:08
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What is a good way to bake juicy chicken? I heard 450 at ~20 minutes, but it's pretty inconsistent when I do it.
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Dec 10, 2019 02:18
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Thanks for all the top tier suggestions. Glad to see we can go lowbrow in here too; that velveet dip was a staple of my childhood family gatherings.
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Dec 10, 2019 02:27
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SardonicTyrant posted:What is a good way to bake juicy chicken? I heard 450 at ~20 minutes, but it's pretty inconsistent when I do it.
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Dec 10, 2019 02:27
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On the lowbrow but delicious topic: Salmon Spread 1 Block cream cheese, softned 1 can of pink salmon, deboned, and de-skinned 1 TBS lemon Juice 1 TBS dried dill weed (use the weed, NOT the seed) 1 tsp black pepper 1/2 tsp salt Place all ingredients into a mixing bowl and whip together with a fork. Refrigerate for at least 4 hours to allow cream cheese to re-solidify Spread that on a triscuit and chow down.
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Dec 10, 2019 04:14
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SardonicTyrant posted:What is a good way to bake juicy chicken? I heard 450 at ~20 minutes, but it's pretty inconsistent when I do it. The best way is to get a good meat thermometer. The Thermapen is absolutely the best choice. It seems expensive but it gives an instant reading rather than taking several seconds to come up to the actual temperature, and they're durable as hell. Whatever thermometer you have, you want to pull your chicken from the oven when it hits about 160, depending on the cut. Boneless skinless chicken breasts you can pull a little sooner, bone-in chicken thighs should be pulled a little later. And make sure you allow it to rest. Let the meat sit for five minutes on a cutting board (not on the sheet pan you were baking it on) and it'll reabsorb its juices rather than letting them run all over when you cut into it.
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Dec 10, 2019 07:03
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prayer group posted:The best way is to get a good meat thermometer. The Thermapen is absolutely the best choice. It seems expensive but it gives an instant reading rather than taking several seconds to come up to the actual temperature, and they're durable as hell. Whatever thermometer you have, you want to pull your chicken from the oven when it hits about 160, depending on the cut. Boneless skinless chicken breasts you can pull a little sooner, bone-in chicken thighs should be pulled a little later. And make sure you allow it to rest. Let the meat sit for five minutes on a cutting board (not on the sheet pan you were baking it on) and it'll reabsorb its juices rather than letting them run all over when you cut into it. Pull breasts at 145, and not a moment longer. Thighs are really hard to overcook because they have a lot of collagen. The longer you cook them, the more they get that pull-apart texture, just like braising cuts of beef and pork. You can go by texture once they hit 165.
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Dec 10, 2019 08:18
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145! That's on the high end of medium for a steak. Kind of daring, but you do you!
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Dec 10, 2019 09:17
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Kaiser Schnitzel posted:Block of cream cheese with red pepper jelly on top and clubhouse crackers. Oh yeah, stupid easy, but SO GOOD. I know they are unpopular, but I like Triscuits for this. Also, baked brie with toasted almond slices and warm maple syrup, droooool..... Casu Marzu posted:A crock pot of Swedish meatballs are p dope too Any time I do this for a party, they disappear like magic. Costco sells these pineapple-flavored chicken meatballs, those are super popular too. I usually do those with the grape jelly and chili sauce.
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Dec 10, 2019 13:14
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prayer group posted:145! That's on the high end of medium for a steak. Kind of daring, but you do you! Let the chicken rest. Wrap it in foil and let sit for at least 10 minutes. It'll cook further by itself.
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Dec 10, 2019 13:23
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prayer group posted:145! That's on the high end of medium for a steak. Kind of daring, but you do you! Pasteurization is a combination of time and temperature. 145F internal for 9ish minutes is the same as reaching 165. You can go even lower with an immersion circulator if for some reason you wanted to eat 130F texture chicken. Edit: speaking of safe meat temp, just in case there's still ppl temping pork to 160F, the FDA recommendation for pork changed awhile ago. They now recommend heating to 145F and rest for 3 minutes. Casu Marzu fucked around with this message at 17:35 on Dec 10, 2019 |
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Dec 10, 2019 17:31
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tuyop posted:My wife brought home some gourds from a non-gourd-related conference. I assume they’re food? What should I do with them? Just like peel them and cook them like any other squash? Yes. I like to roast them with cumin and thyme. I made a particular good soup out of a random selection of gourds and squashes I got from the community farm the other day.
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Dec 10, 2019 18:08
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Casu Marzu posted:Pasteurization is a combination of time and temperature. 145F internal for 9ish minutes is the same as reaching 165. I do not recommend doing 140F or even 145 internal temp immersion circulator cook for chicken. It's such a weird texture that I was not used to having I about vomited and couldn't continue eating. Although mentally I knew I was fine my body 'noped' out.
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Dec 10, 2019 23:07
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OTOH I thought 145 was fukkin fantastic
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Dec 10, 2019 23:17
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Yeah I’m a 145er too
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Dec 11, 2019 03:04
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For turkey I go 152 white since I inevitably miss the thickest part and end up with some undercooked bits. Oh well, into the Joule bath at 150 the next day smooths over my uneven roasting 
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Dec 11, 2019 04:01
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140 for breast meat I'm chopping up for chicken salad, on a sandwich or planning to reheat and serve later. 145 for breast meat I'm serving immediately. 160 for dark meat. In a sous vide that is.
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Dec 11, 2019 04:45
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Liquid Communism posted:Chex Mix is also like that. It is nigh zero effort but people love the poo poo out of it. My wife makes it with white chocolate, M&M's, and pretzels added in and people go absolutely bonkers over it. It's crazy.
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Dec 11, 2019 07:44
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I’ve always made corned beef with a crockpot and it comes out kinda chippy. If I want it to be a bit firmer like a roast, for slicing into sandwich meat, how do I do that? Oven bake it instead perhaps?
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Dec 11, 2019 08:44
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Okay, am I hosed? I cooked some T bone steaks last night @ 134 for about 2 hours sous vide. Before bed I pulled them to let them cool in the sink under water. Problem is I was drinking and forgot to put them in the fridge for 8 hrs so they just sat in the sink at basically room temp. I'm inclined to think they were/are 'shelf' stable so this morning realized my gently caress up and put them in the fridge. So, do we think they are safe? Should I SV again to pasteurize them or just toss them in the trash? Please tell me I didn't just throw $40 worth of meat away 
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Dec 11, 2019 16:34
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They'd be good at room temp for like 4 hours, so there's a little risk of botulism, but it likely will still taste great. Dice roll but I'd eat it if no immunity compromises.
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Dec 11, 2019 17:04
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sterster posted:Okay, am I hosed? Technically they could be contaminated. The odds are low. I would absolutely not serve it to anyone immunocompromised, pregnant, extremely elderly or very young. Don't get mad at me if you get the shits though.
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Dec 11, 2019 17:05
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I would be mad as hell at myself but I would not eat them
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Dec 11, 2019 17:17
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i like nice words
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Ehhhhh. How thick were they? At 134F, a 2 inch steak needs 3.75 hours for pasteurization. Unless these were some fancy rear end steaks, I'd prob toss em. But I've also had food poisoning from improperly cooked sous vide foods, and I'd rather not experience shooting lava out of both ends for 12 hours straight ever again. Edit: you're prob fine though Casu Marzu fucked around with this message at 17:36 on Dec 11, 2019 |
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Dec 11, 2019 17:33
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Casu Marzu posted:
They were about 1-1.5 inches thick at best and they were probably in the bath from like 7:30ish - 10. Also, my understanding for meat is that in general the stuff that gets you sick in on the surface of the muscle and not deep within. As far as I know and from looks these were not tenderized either. Edit: It may also be worth mentioning that these were heavily salted too. sterster fucked around with this message at 18:12 on Dec 11, 2019 |
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Dec 11, 2019 17:46
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sterster posted:Also, my understanding for meat is that in general the stuff that gets you sick in on the surface of the muscle and not deep within. Typically yes, and that's usually resolved by searing the gently caress out of the surface in a pan or grill that's likely 400F or hotter. Unless you are instantly bringing your food up to the target temperature, there's still the lag time that can still produce bacterial growth. The little nasties don't need a whole lot of buddies to make you vomit for a day or three straight. On the other hand, the time/temp combo is specifically to reduce bacterial contamination risk to like the 0.0001% chance. Your level of concern may differ. Edit: at one inch, you're right on the line of okay. Pasteurization is achieved by 2 hours held at 134F. Casu Marzu fucked around with this message at 18:18 on Dec 11, 2019 |
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Dec 11, 2019 18:14
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In any case, please let us know how they tasted and whether you got sick 
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Dec 12, 2019 00:36
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My fried green plantains keep coming out harder than I like. How can I make them softer? Do I just need to let them get a little more yellow?
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Dec 12, 2019 04:55
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SymmetryrtemmyS posted:My fried green plantains keep coming out harder than I like. How can I make them softer? Do I just need to let them get a little more yellow? or slice them a little thinner
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Dec 12, 2019 05:14
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Weltlich posted:or slice them a little thinner They just turn into chips if I do that
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Dec 12, 2019 07:00
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time for some pork stock! I got a bunch of Bones and some meat that were stored in the freezer and now defrosted. should I make it just like chicken stock? aromatics? I'll prob use it for chili
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Dec 12, 2019 22:36
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It'll take longer than chicken stock but yea, unless you have something very specific in mind where the stock plays a more prominent role I don't think there's much point in worrying about it too much or getting elaborate with spices or aromatics.
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Dec 12, 2019 22:47
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Yep. If you're using it for chili I'd just do the standard western onion/celery/carrots, maybe a bulb of garlic too. If you want to get fancy throw in a ginger, ginger and pork are excellent together.
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Dec 12, 2019 23:24
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