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Hopes Fall posted:Other than Beer Cheese soup, Cheddar biscuits, and Mac and Cheese, any pantry-light ideas on how to use up a metric ton of cheddar cheese? My sister sent her husband to the store for groceries, and asked him to grab "a couple blocks of cheese" and he came back with nearly $100 worth of cheese, including 4 5lb blocks of cheddar. Make some pimento cheese, the caviar of the south! Relatedly, cheese-and-onion, one of the standard British sandwich fillers.
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May 16, 2020 17:11
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| # ? Jun 7, 2024 07:58 |
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When I have too much cheddar (sometimes my wife's dad sends us a big old block from Vermont) I like to make a poo poo ton of little cheese and onion or cheese and potato handpies. 
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May 16, 2020 18:04
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'Handpie' lmao it's a pasty
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May 16, 2020 18:11
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It's a piroshky
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May 16, 2020 18:30
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Butterfly Valley posted:'Handpie' lmao it's a pasty Turn on your monitor
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May 16, 2020 18:50
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Looks like a calzone to me
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May 16, 2020 19:00
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I mean whatever it is I like it.
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May 16, 2020 19:01
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AnonSpore posted:Is there any way to unstick gyoza that have frozen together crowbar
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May 16, 2020 19:19
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How Wonderful! posted:When I have too much cheddar (sometimes my wife's dad sends us a big old block from Vermont) I like to make a poo poo ton of little cheese and onion or cheese and potato handpies. That looks delightful.
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May 16, 2020 19:57
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My favorite Pho restaurant just opened for take out, and just the taste of it reminded me of better times. Any body have tips on making Pho ? The broth seems like magic. I have even thought of growing the basil and sawtooth herbs they put in here. I would love to make this soup for my friends.
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May 16, 2020 22:20
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Thanks for all the curry advice yesterday! I made the yellow massaman curry and it was good! Tasted a whole lot more like Indian food than I’d imagined (not a bad thing), and after reading up on massaman curry I see why. I’d never looked at the nutrition facts on coconut milk and dammmmnnnn. That’s alota calories in a can. Delicious though.
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May 16, 2020 23:13
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I wouldn’t make pho unless you can’t get it. Their broth game is way ahead of yours and pho is dirt cheap. By the time I buy all the meat to make the broth I could have ordered pho for a month.
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May 17, 2020 01:46
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princess_peach posted:My favorite Pho restaurant just opened for take out, and just the taste of it reminded me of better times. Any body have tips on making Pho ? The broth seems like magic. I have even thought of growing the basil and sawtooth herbs they put in here. I would love to make this soup for my friends. Pho stock is fairly involved to make, pho bo (beef) more so than pho ga (chicken) and you'll need a very large stockpot as it's only worth making in large quantities but you can freeze any stock you don't eat right away happily enough. https://www.gourmettraveller.com.au/recipes/browse-all/angie-hongs-pho-14237
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May 17, 2020 02:02
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Helith posted:Pho stock is fairly involved to make, pho bo (beef) more so than pho ga (chicken) and you'll need a very large stockpot as it's only worth making in large quantities but you can freeze any stock you don't eat right away happily enough. thank you! I like chicken personally, seems like an all day thing, good thing I got nothing but time right now.
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May 17, 2020 02:37
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What recipes are made with minimally processed soybeans, either whole dry beans or coarse meal? Can I make normal bean stew with them? Some kind of flatbread using meal? It seems like there should be a rich history of soybean peasant foods, but maybe I'm not looking in the right places. Most soybean foodstuffs seem to involve heavy processing and/or fermentation. Can you not just eat them like common beans?
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May 17, 2020 03:27
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You can make tofu
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May 17, 2020 04:16
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I don't know of anything using dried beans, but fresh ones you can eat however you want. There's a bunch of Japanese recipes that use them, or just boil the pods and eat them straight. I'm not sure what would happen if you rehydrated and cooked dried ones, give it a shot. This recipe at least seems to treat them just like fresh: https://www.seriouseats.com/recipes/2010/02/seriously-asian-simmered-soybeans-nimame-recipe.html
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May 17, 2020 04:20
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ryanrs posted:What recipes are made with minimally processed soybeans, either whole dry beans or coarse meal? Can I make normal bean stew with them? Some kind of flatbread using meal? Yes, you can. I have made stew with dried soybeans that I had left over from a terrible attempt at making soy milk. They’re a bit bland, but I only had soybeans and I wanted stew without going out, so it was that or nothing. If I remember correctly you have to soak them a few times and cook them a bit longer than some other beans I’ve used.
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May 17, 2020 07:40
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OK, that's good to know. For context, I was just wondering what might happen if the food supply got really messed up and we needed to feed humans with animal feed crops. I know I can turn dent corn into tasty food, but I've never tried cooking with unprocessed soybeans.
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May 17, 2020 08:20
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That’s kind of an interesting question, there must be some reason that soybeans are usually not eaten like common beans. In an end-times scenario I feel like something like tempeh wouldn’t be too onerous, you would just have to get used to the fermentation. I guess the hard part would be giving it a warm place. But it’s a pretty minimally processed food, it’s just boil, seed, and ferment.
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May 17, 2020 15:52
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Eeyo posted:That’s kind of an interesting question, there must be some reason that soybeans are usually not eaten like common beans. Edamame? I buy the frozen steam bags. But it's not like a bean. I wonder what qualifies it to be a considered a bean
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May 17, 2020 16:35
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princess_peach posted:Edamame? I buy the frozen steam bags. But it's not like a bean. I wonder what qualifies it to be a considered a bean I'd consider a bean to be members of the Phaseolus genus, which would give you the the "common bean" (Phaseolus vulgaris), runner bean (Phaseolus coccineus), lima bean (Phaseolus lunatus), and a few other obscure beans. The common bean includes stuff like green beans (string beans) black beans, pinto beans, kidney beans, great northern beans, etc. They're also all new-world species, first domesticated on the west side of the Atlantic mostly in mesoamerica.
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May 17, 2020 19:30
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you can get really bad diarrhea from raw soybeans
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May 17, 2020 19:34
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"can" not "will", thems my kinda odds
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May 17, 2020 19:37
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Eeyo posted:That’s kind of an interesting question, there must be some reason that soybeans are usually not eaten like common beans. In college the cafeteria would sometimes have boiled edamame but they would also sometimes have butterbeans and whenever I mistakenly got a scoop of edamame it was the biggest disappointment. I guess they're edible, but they are the most flavorless and bland of all the beans. Maybe the reason they are always fermented/processed is that they are pretty bad by themselves?
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May 17, 2020 20:05
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OTOH, edemame is delicious
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May 17, 2020 20:10
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Soybeans can totally just be eaten, like peas or navy beans or all kinds of other pulses. They're just kind of boring and their texture can be kind of mealy. But they're good for so much else, why would we eat them as beans especially in light of other quality bean choices?
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May 17, 2020 20:44
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So here's a weird one: After months of no Chinese take-out/delivery, a local place finally opened back up. Hooray! I'm not for opening the whole country back up, but I am for supporting struggling local businesses, especially my peeps in the industry. So when I went to Kroger the other day and saw the "open" sign lit up at the Chinese place in the strip mall, I got some stuff. Only they must be having distribution problems, because nothing I got was like it used to be. For example, the hot & sour soup had no mushrooms, no bean sprouts, like 3 pieces of tofu, and was full of shredded carrots. (Broth was still tasty af, though!) Anyways, I got what was supposed to be "Mongolian beef", which turned out to be about six meager schnibbles of beef in a sea of onions and scallions. I ate all the hidden treasure beef, and now I've got about a quart of sauteed onions and scallions. I'm thinking of making soup with it, because I hate wasting food, but any other suggestions?
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May 17, 2020 21:18
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Casu Marzu posted:OTOH, edemame is delicious Edamama is good but the beer with it isn't optional.
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May 17, 2020 23:37
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JacquelineDempsey posted:I ate all the hidden treasure beef, and now I've got about a quart of sauteed onions and scallions. I'm thinking of making soup with it, because I hate wasting food, but any other suggestions? It's a right turn cuisine-wise, but I think you have a nice sour cream based dip started. Chop it up and treat yourself to a big bowl to enjoy for happy hour!
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May 18, 2020 02:20
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Thursday is my wife's bday and I have a decent dinner planned out on her request (SV beef short ribs, pan sauce, twice baked potatoes and roasted brussels sprouts with some sourdough rolls as a starter). For a cake she asked for "some combination of angel food cake, berries and cream" I don't have a trifle dish or else I would make that. So, I'm definitely gonna make an angel food cake and could just top slices of that with berries in whipped cream... or, I could do something more interesting. Any ideas on that? I can also whip up some dulce de leche, lemon curd, etc. I have a fair amount of options. Berries include strawberry, raspberry, blackberry. I don't need to use all of them in the preparation. Just looking for some options to consider.
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May 18, 2020 14:59
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Creme anglaise is so damned good and goes great with berries (and also presumably old boots because I would eat anything coated in creme anglaise)
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May 18, 2020 15:31
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My dad brought home a jar of plum jam from a farmer today. Problem: I'm not much of a jam on bread kinda guy. Please give me your best uses for (plum) jam that are not sandwiches or cheeseboards, goons.
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May 18, 2020 20:24
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Pan sauce for poultry or game or pork
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May 18, 2020 20:34
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Put it on pancakes and waffles instead of syrup.
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May 18, 2020 21:48
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Mix it into rice pudding, make jam roly poly, eat it on scones with clotted cream, use it as a filling in a victoria sponge cake.
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May 18, 2020 22:25
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Donuts. Low effort: Yogurt mix-in or those cookies with jam on them.
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May 18, 2020 22:39
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Casu Marzu posted:Pan sauce for poultry or game or pork Yeah, the sugars and the pectins make for a nice glaze.
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May 18, 2020 23:18
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Wahad posted:My dad brought home a jar of plum jam from a farmer today. Problem: I'm not much of a jam on bread kinda guy. Please give me your best uses for (plum) jam that are not sandwiches or cheeseboards, goons. mix it into cream chese for a sweet-savory spread.
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May 19, 2020 01:27
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Rub it in your hair for a daring new style!
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May 19, 2020 01:58
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