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That Works posted:Should be fine overnight. And for recipe, fish and chips? Sadly I am nominally on a diet that doesn't include fried fish and chips, but that's a great idea I will save for later!
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Feb 5, 2020 02:02
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PRADA SLUT posted:Special chili. Was wondering if like thai peppers or something would also be good as a generic 'red pepper' or should stick with arbol.
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Feb 5, 2020 02:15
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Kaiser Schnitzel posted:I got a big bag of individually frozen, vacuum packed cod fillets at Costco and then forgot about them when I got home for a few hours. 2 were frozen enough that I tossed them in the freezer, 2 completely thawed (cooking them tonight with this lovely recipe from Doom Rooster) and then I have 2 semi-frozen ones left. Will they keep okay in the fridge overnight and does anyone have any favorite easy cod recipes? Glad you enjoyed it enough to make it again! If you've got a well stocked Indian section of your pantry, I could toss you the draft version of my next fish recipe. It's a modified version of the recipe our hotel chef gave my wife and I on our honeymoon in Kerala. Basically a coconut fish curry. Really fast and easy as long as you have the ingredients. Haven't finalized the macros and portioning, but should be close if you're interested.
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Feb 5, 2020 03:26
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Kaiser Schnitzel posted:I got a big bag of individually frozen, vacuum packed cod fillets at Costco and then forgot about them when I got home for a few hours. 2 were frozen enough that I tossed them in the freezer, 2 completely thawed (cooking them tonight with this lovely recipe from Doom Rooster) and then I have 2 semi-frozen ones left. Will they keep okay in the fridge overnight and does anyone have any favorite easy cod recipes? Steamed and finished with hot oil Chinese style
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Feb 5, 2020 03:56
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BraveUlysses posted:yeah, that seems about right. you might be able to cut back your time on the first smoke, i think the meat only absorbs smoke for the first 3-4 hours (iirc?). and you may not need a full 6 hours in the foil either. Ok. The brisket is s in n the fridge with a coating of dry rub. The adobo sauce is in a container. Tomorrow we smoke!
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Feb 5, 2020 03:59
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Casu Marzu posted:Steamed and finished with hot oil Chinese style I am unfamiliar with this style. Go on?
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Feb 5, 2020 10:07
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Squashy Nipples posted:I am unfamiliar with this style. Go on? This is a pretty good recipe. Steam a fillet or whole fish, heat ginger, scallion, garlic, chili etc in a neutral oil then pour over the fish right at the end to get it all sizzling and aromatic.
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Feb 5, 2020 14:07
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Casu Marzu posted:This is a pretty good recipe. Mmmm, that is a good recipe, thanks. I can think of a variety of fish that would work. I'm pretty sure I've had that exact dish as part of the 13 course wedding feast. I've also ordered something similar at a place in China Town, except that they called it "White Fish with ginger and scallion", or something like that.
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Feb 5, 2020 16:36
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So I've collected all the bones from chicken thighs into a crockpot on low about a week ago, and I just add water about every 12 hours. The broth itself is very delicious after it is put into a pot on the stove with added ginger garlic and cumin. I put a little halfnhalf, mustard and splenda in it too (and boil vegetables in it). But what I'm getting at is, I mashed all the chicken bones up and they fell apart like a bony roast. They don't taste bad, kind of gritty. Is it safe for me to eat ground up chicken bones in my soup?
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Feb 6, 2020 11:29
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what the gently caress
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Feb 6, 2020 16:53
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I assume this is a fake post, but if not, don't do that. In the words of the late, great, French chef Auguste Escoffier: "What the gently caress is wrong with you, dude"
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Feb 6, 2020 16:57
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excellent bird guy posted:I bet the room mate that lives down stairs hates the smell of my crockpot. I keep all my chicken bones in there, keeping it on low. But i smell his weed smoke so it should be fair game. excellent bird guy posted:So I've collected all the bones from chicken thighs into a crockpot on low about a week ago, and I just add water about every 12 hours. The broth itself is very delicious after it is put into a pot on the stove with added ginger garlic and cumin. I put a little halfnhalf, mustard and splenda in it too (and boil vegetables in it). But what I'm getting at is, I mashed all the chicken bones up and they fell apart like a bony roast. They don't taste bad, kind of gritty. Is it safe for me to eat ground up chicken bones in my soup? If skunky weed is driving people to make fermented bone slurry, then perhaps we were right to make weed illegal
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Feb 6, 2020 17:05
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Strange question, but has anyone here had a jar of Vegemite crystallize on top? And if it does, can I still use it? I may have overbought last time, and my last big jar has a fine sprinkling of sparkly crystals on the surface of the spread. They are definitely crystals, not mold. Quite pretty really, but I've never seen this before and I will be bereft/miffed if I have to discard a 455 g jar 
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Feb 6, 2020 18:05
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TofuDiva posted:Strange question, but has anyone here had a jar of Vegemite crystallize on top? And if it does, can I still use it? http://benstarr.com/blog/the-truth-about-vegemite-from-an-american-foodie/ This suggests you're looking at crystalline MSG, which means it probably should be stirred back in.
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Feb 6, 2020 18:51
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Bluedeanie posted:If skunky weed is driving people to make fermented bone slurry, then perhaps we were right to make weed illegal I think it's up to temperature, so should not be fermented? I'm going to strain the broth today and put it in a mason jar. The crushed up bones are fine but I don't want to eat them. In the future, I'll want a free-range chicken. I don't have a problem eating very soft chicken bones but it's kind of weird.
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Feb 6, 2020 18:58
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cooked bone-meal can be used to make dog treats
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Feb 6, 2020 19:39
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poeticoddity posted:http://benstarr.com/blog/the-truth-about-vegemite-from-an-american-foodie/ Ok that's fascinating! I had tasted it when I first saw it (I know, I know), and knew that it wasn't just salt which had been my first guess. I've just never seen it crystallize out like that, but it makes sense. Back into the spread it goes. Ben Starr's blog looks like a fun read, too. Thank you!
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Feb 6, 2020 19:50
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Yeah, mold ain't gonna grow in Vegemite. Or if it did, it would be so powerful that it would have murdered you in your sleep and stolen your car by now.
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Feb 6, 2020 22:23
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excellent bird guy posted:I think it's up to temperature, so should not be fermented? I'm going to strain the broth today and put it in a mason jar. The crushed up bones are fine but I don't want to eat them. In the future, I'll want a free-range chicken. I don't have a problem eating very soft chicken bones but it's kind of weird. We really, really need to know how long these bones were in the cooker for. For science.
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Feb 7, 2020 01:45
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7 days. I think at 5 days I mashed the bones up with a spatula. I heard the longer the chicken broth cooks the better it tastes. I'm going to strain it soon and make noodle soup.
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Feb 7, 2020 01:55
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excellent bird guy posted:7 days. I think at 5 days I mashed the bones up with a spatula. I heard the longer the chicken broth cooks the better it tastes. I'm going to strain it soon and make noodle soup. No
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Feb 7, 2020 02:05
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Why not. I'm going to buy pig feet next and start some piggy jelly soup. I'm serious!
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Feb 7, 2020 02:15
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Feb 7, 2020 02:29
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Submarine Sandpaper posted:cooked bone-meal can be used to make dog treats Wait I thought cooked bones were bad for dogs (because they like spintered or something like that).
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Feb 7, 2020 03:05
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How is Two Buck Chuck possible in the year 2020 Edit: thinner glass, cheaper corks and only in California
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Feb 7, 2020 03:16
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Casu Marzu posted:This is a pretty good recipe. Thanks for this-it was really incredibly delicious and easy! Made an Asian-ish dressing for slaw, but really had enough juice from the fish left I could have just dressed it with that. 
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Feb 7, 2020 03:20
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Kaiser Schnitzel posted:Thanks for this-it was really incredibly delicious and easy! heck yeah that looks great
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Feb 7, 2020 03:47
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excellent bird guy posted:Why not. I'm going to buy pig feet next and start some piggy jelly soup. I'm serious! worse than nooner posts
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Feb 7, 2020 05:06
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Maybe this is obvious and everyone else gets it but aren't you just supposed to cook the marrow out of the bones and then toss them? And it doesn't take a week?
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Feb 7, 2020 05:34
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Excellent bird guy is obviously recreating historical cooking methods by making their own pottage, let’s not deny them their dream of role playing as a medieval peasant, diseases and all.
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Feb 7, 2020 05:41
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Eeyo posted:Wait I thought cooked bones were bad for dogs (because they like spintered or something like that).
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Feb 7, 2020 06:10
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i like nice words
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Steve Yun posted:How is Two Buck Chuck possible in the year 2020 $2.99 across the border here in Nevada still. And with less local tax. Really one of the cheapest ways to get crunk.
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Feb 7, 2020 06:16
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Helith posted:Excellent bird guy is obviously recreating historical cooking methods by making their own pottage, let’s not deny them their dream of role playing as a medieval peasant, diseases and all. Thank you, yes it does feel on the hillbilly side. Regardless, i strained just with a slotted spoon, so it's still got tiny bits and pieces of bones/meats. Put it on a countertop cast iron pot with plenty of seasoning. Chopped up onions carrots and celery. At first it tasted kind of bitter, but while I let it simmer I'll see what happens. I call this Monstro Soup (smrpg) because in my fanfiction Jynx gives makes this soup for his students to give them incredible health and speed.
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Feb 7, 2020 06:30
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Mr. Wiggles posted:$2.99 across the border here in Nevada still. And with less local tax. Really one of the cheapest ways to get crunk. bless the chuck
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Feb 7, 2020 06:39
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it was bitter, then i added a little Frank's Red Hot, more mustard, and a few packages of splenda and now we are are on the right track. very excited for the fresh batch of monstro soup
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Feb 7, 2020 06:42
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excellent bird guy posted:it was bitter, then i added a little Frank's Red Hot, more mustard, and a few packages of splenda and now we are are on the right track. very excited for the fresh batch of monstro soup low effort
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Feb 7, 2020 06:43
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Oh ok. Splenda makes it okay.
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Feb 7, 2020 06:43
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Chard posted:low effort Mustard used in a lot of Indian preparations, it is a secret ingredient. Gives it a smokey flavor. Frank's Red Hot I think is tomato based, so that adds a needed acidic substance to make less the bitter. Splenda is just the only sweetener I have. Would REALLY like to get ahold of some lemongrass and dry herbal stevia.
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Feb 7, 2020 06:47
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Hey how do you guys rate two buck chuck. I need to fill a wine fountain for an Oscar party
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Feb 7, 2020 07:03
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Steve Yun posted:How is Two Buck Chuck possible in the year 2020 That 2 buck chuck is Trader Joe's brand. My closest store is SLC, might head that way this week , bring my pickup truck to buy what I can fit and thus then therfore have A LOT of WINE in my pantry ftw.
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Feb 7, 2020 07:27
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