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I have purchased lentils. I do not know what goes well with lentils. Any suggestions for easy/tasty lentil dishes? I don't eat pork but am otherwise unrestricted.
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Jun 22, 2020 23:13
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DildenAnders posted:I have purchased lentils. I do not know what goes well with lentils. Any suggestions for easy/tasty lentil dishes? I don't eat pork but am otherwise unrestricted. What kind of lentils are they?
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Jun 22, 2020 23:21
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Lentils? I like them with olive oil and various curry spices. On it's own spiced up it's fine. Whatever Indian type foods and lentils is how I roll.
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Jun 22, 2020 23:27
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Helith posted:What kind of lentils are they? Just regular greenish/brownish, cheap rear end lentils
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Jun 22, 2020 23:32
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I like to make lentil soup, it's really good. https://www.allrecipes.com/recipe/278763/red-lentil-soup-with-lemon-mint-yogurt/ This is a recipe for red lentils but it works for other varieties too. It'll just look like baby puke but still taste good.
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Jun 22, 2020 23:36
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DildenAnders posted:Just regular greenish/brownish, cheap rear end lentils OK, so the type that will break down during cooking. Look at making dal and middle eastern lentil soups with those. They will be delicious.
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Jun 22, 2020 23:37
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If you want easy-but-not-quick, I found these phenomenal. https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt Just note before you juice your lemons that it later in the ingredient list calls for lemon zest 
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Jun 22, 2020 23:50
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If you don't eat pork, try a recipe for lentil soup with a ham hock, and substitute a smoked turkey leg or wings for the hock. Super tasty.
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Jun 22, 2020 23:50
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prayer group posted:The black label extra hot Valentina is an all-time great hot sauce. absolute GOAT
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Jun 22, 2020 23:56
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At the beginnings of Covid I had my brother in law and his husband leave Brooklyn on St. Patricks and come stay at my rural RI house in the woods for 2 months. We bought a lot of staples to stock up on etc when groceries up here started going to poo poo with supplies for a bit. I ended up with a couple of 5lb cryopacks of 80/20 ground beef. The brothers went back to Brooklyn at the end of May and I never got around to using the beef. Now it's just my wife and I and not really easy to have a big cookout and use up a ton of beef at once. So, how can I use a 5lb cryopack of frozen beef? I need to figure out a way to defrost it and either refreeze stuff that has been cooked or in some intermediate preparation, or use the beef in a way that is going to last a long time. It's just 2 of us and neither of us eats tons of red meat. It was just super cheap and available at a time when almost no other meat was around so we stocked up on it just in case. Any thoughts, ideas, suggestions? Not sure if ground beef is re-freezable or not. If it is then this solves itself pretty easily. I had thought to defrost the whole thing, make 5lb of beef worth of meatballs, and then freeze most of the raw meatballs but idk if that's going to gently caress it up too much or not. WSY goons?
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Jun 23, 2020 00:03
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Make chilli and ragu Bolognese and freeze that in portions. You can use up your canned tomatoes that you surely are stocked up on as well.
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Jun 23, 2020 00:05
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DildenAnders posted:I have purchased lentils. I do not know what goes well with lentils. Any suggestions for easy/tasty lentil dishes? I don't eat pork but am otherwise unrestricted. https://www.seriouseats.com/recipes/2012/11/mejadra-from-jerusalem.html
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Jun 23, 2020 00:53
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For some reason I thought more thread ops had what I was looking for but a quick look showed me that only the tea thread had a bunch of links. Is there any online sites that you guys like to use to order ingredients? I'm thinking mostly spices or sauces really but anything interesting might help. The only store I get to shop at is the wal-mart I work at due to lack of car(long term problem) and the deadly virus sweeping the world(a bit more recent) so I occasionally run into the not selling something or other I want or need for a recipe problem.
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Jun 23, 2020 06:54
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SubG posted:Take a bunch of habaneros, chop fine, cover with brine, ferment for a couple weeks, hit the mash with a stick bender until smooth, strain pure through fine mesh strainer, take the resulting liquid and add about half as much apple cider vinegar. That's my favourite (liquid/vinegar) hot sauce. 
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Jun 23, 2020 07:49
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Whitenoise Poster posted:For some reason I thought more thread ops had what I was looking for but a quick look showed me that only the tea thread had a bunch of links.
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Jun 23, 2020 08:07
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That Works posted:I need to figure out a way to defrost it and either refreeze stuff that has been cooked or in some intermediate preparation, or use the beef in a way that is going to last a long time.
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Jun 23, 2020 08:09
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That Works posted:I had thought to defrost the whole thing, make 5lb of beef worth of meatballs, and then freeze most of the raw meatballs but idk if that's going to gently caress it up too much or not. WSY goons? Option 1: hack it into more manageable portions while still frozen with some sort of long serrated knife you don't care about too much (an old bread knife, perhaps?) Option 2: after thawing the whole portion, make meatballs as mentioned above but instead of re-freezing them, brown them all first (but don't cook them through), THEN re-freeze. Now you can pull meatballs from the freezer, drop them directly into your sauce and let them slow-cook up to temperature without having the texture of the meat too adversely impacted by repeated freezing
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Jun 23, 2020 14:18
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Chicken raising question: once you have a group of chickens that you raised since they were chicks, say 5 of them, do they generally reject any new chickens you bring into the group? My friend added a new hen and... I think they're beating her up when nobody's looking
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Jun 23, 2020 23:55
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Steve Yun posted:Chicken raising question: once you have a group of chickens that you raised since they were chicks, say 5 of them, do they generally reject any new chickens you bring into the group? My friend added a new hen and... I think they're beating her up when nobody's looking https://forums.somethingawful.com/showthread.php?threadid=3417601 might be more helpful than this thread.
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Jun 24, 2020 01:01
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Whitenoise Poster posted:Is there any online sites that you guys like to use to order ingredients? I'm thinking mostly spices or sauces really but anything interesting might help. Walmart does pickup and delivery, but don't forget you can also order from their warehouse. It's kind of confusing, but ordering from the warehouse is distinct from getting delivery from your local store, with an entirely different selection. You can find most dry/canned goods there, and you get free delivery on orders over $35. It's been a lifesaver over the past few months. I'm almost always building up my cart to get over $35 for the next order, and the prices are basically identical to brick & mortar prices. Since March, I've gotten applesauce, flour, chickpeas, yeast, spaghetti, dog food, falafel mix, dry milk, baking powder, honey, pie filling, pecans, tons of spices etc. It really helps supplement the pantry in between my regular pick-up orders.
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Jun 24, 2020 01:06
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Is there a GWS discord I can join for future food question related needs
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Jun 24, 2020 14:03
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Butterfly Valley posted:Is there a GWS discord I can join for future food question related needs Yes.
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Jun 24, 2020 15:31
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Could I have an invite please
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Jun 24, 2020 15:42
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Steve Yun posted:Chicken raising question: once you have a group of chickens that you raised since they were chicks, say 5 of them, do they generally reject any new chickens you bring into the group? My friend added a new hen and... I think they're beating her up when nobody's looking Short answer: It's tough to introduce full grown birds into a pre-existing flock. The phrase "pecking order" is literally talking about the social dynamics of chickens, where hens peck each other as a show of dominance in order to establish who gets first dibs on foood, prime roosting space, etc. If you just shove a new hen into the mix, all the rest of them are going to immediately move to establish that she's the lowest status. Since hens don't talk or debate, that means that she's just going to get the poo poo pecked and flogged out of her until she either goes away, or accepts that she's on the bottom rung of chicken society.
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Jun 24, 2020 15:46
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Butterfly Valley posted:Could I have an invite please Would like one as well!
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Jun 24, 2020 16:18
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canoshiz posted:Would like one as well! Same, appears I'm going to have to find somewhere else to lurk.
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Jun 24, 2020 16:24
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poke me an invite
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Jun 24, 2020 16:26
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canoshiz posted:Would like one as well! Same. I pretty much just lurk but it's very educational.
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Jun 24, 2020 16:27
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please to invite
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Jun 24, 2020 16:29
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Discord invite please
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Jun 24, 2020 16:40
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KitConstantine posted:Same. I pretty much just lurk but it's very educational. 
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Jun 24, 2020 16:56
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Samesies
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Jun 24, 2020 17:08
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I've posted an announcement on the matter, which includes a Discord link. https://forums.somethingawful.com/showthread.php?threadid=3929235
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Jun 24, 2020 17:12
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bless you
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Jun 24, 2020 18:44
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DildenAnders posted:I have purchased lentils. I do not know what goes well with lentils. Any suggestions for easy/tasty lentil dishes? I don't eat pork but am otherwise unrestricted.
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Jun 25, 2020 19:30
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Thanks for all the suggestions! That ragu in particular, if a bit involved, sounds amazing. So far I just boiled them in salted water until somewhat broken down, and ate them with sunny side up eggs and it was really good! Very nutty and earthy.
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Jun 26, 2020 04:19
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I've had good luck in subbing cooked lentils for where ever you would use ground beef. Sloppy Joes made with them were pretty good in a white trash way.
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Jun 26, 2020 09:39
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Hello goonswithspoons Going to braai today however been british, I keep messing up the timing and layout of the braai; I use the following setup: briquettes at the bottom of the barbacue pit > charcoal midlayer > wood on top of the charcoal - note that I avoid spraying on instalight gel (Too many times I've seen f-ups with the stuff) I noticed with the south africans that they put the meat on towards the end with the briquettes normally ash white however timing wise I haven't been lucky and found the meat undercooked compared to the tasty and juicy cooked meat that I ate in south africa. Can any goons here guide me on what I am doing wrong?
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Jun 26, 2020 13:24
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I like this recipe for Moroccan-ish lentils.
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Jun 26, 2020 15:29
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Any suggestions to make stir fry more interesting? I'm in a rut, I use ginger, scallion, garlic, garlic/chili paste, tamari, toasted sesame oil, and mushrooms. I have a CSA, so I am just beginning the 'drowning in veg' season. I'm a celiac, so many premade stir fry sauces I have seen have soy sauce (with wheat), and are not an option.
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Jun 26, 2020 16:35
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