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Hawkperson posted:I think they meant the green onions with a thicker white bottom, the internet says they're called Mexican green onions: https://www.colopac.com/product/mexican-green-onion/ Speaking of onions, and unrelated to the question, I harvested a bunch of potato onions from the garden yesterday--the same batch that I was using for scapes earlier in the season--and man does a bunch of freshly-harvested onions smell good. A bunch won't handle being cured (onions that produce scapes usually can't be hardened) but holy poo poo are potato onions productive. So losing a handful to that isn't a big deal. And man are potato onion scapes tasty.
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Jul 4, 2020 22:41
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i picked up some leeks to grill because my store ran out of corn. I've never grilled a leak before. Any advice beyond rinse well and get rid of the biggest greenest bits?
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Jul 4, 2020 23:23
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Eat This Glob posted:i picked up some leeks to grill because my store ran out of corn. I've never grilled a leak before. Any advice beyond rinse well and get rid of the biggest greenest bits?
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Jul 4, 2020 23:32
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dino. posted:For the love of god, cook them. Yep. A good overnight soak, cook until tender, co and sit in cooking liquor, freeze in said liquor. Defrost and eat. They are a bit dry inside.
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Jul 4, 2020 23:40
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therattle posted:Yep. A good overnight soak, cook until tender, co and sit in cooking liquor, freeze in said liquor. Defrost and eat. They are a bit dry inside. I'd try giving a small batch extra cooking time. Our office, back when I used to go in, would order salads from time to time. They'd have all the fixings. At the end of the day, they'd usually have the chickpeas left over, because (1) people don't dump tons of chickpeas on their salad, and (2) the chickpeas were always dry in the middle. It'd usually take me a good half hour to an hour to get them cooked through to my liking.
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Jul 5, 2020 00:03
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dino. posted:I'd try giving a small batch extra cooking time. Our office, back when I used to go in, would order salads from time to time. They'd have all the fixings. At the end of the day, they'd usually have the chickpeas left over, because (1) people don't dump tons of chickpeas on their salad, and (2) the chickpeas were always dry in the middle. It'd usually take me a good half hour to an hour to get them cooked through to my liking. Ta. I’ll give that a try. I often think of you when I cook Indian food, at which I have become competent at a basic level thanks to you. Every now and again it’s meh, mostly it’s pretty good, and occasionally I knock it out the park.
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Jul 5, 2020 00:12
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SubG posted:I think the I-heard-it-on-a-cooking-show trick everybody knows is to grill them high heat just until they take the amount of char you want, and then poach them in something flavourful (just salt water, or something fancier like miso) until they hit your preferred doneness. I don't think I'd bother unless I was really trying to impress someone with my grilled leeks, though. thanks! yeah, i think I'll grill em over hot coals first then move em off the heat to smoke a bit. everything I'm cooking tonight is on the grill, so I could bring a cast iron pan down to finish poaching them in, but I'm only cooking for my spouse and myself (not that she doesnt deserve to be impressed lol) but I'll keep it simple on my first try
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Jul 5, 2020 00:56
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Eat This Glob posted:thanks! yeah, i think I'll grill em over hot coals first then move em off the heat to smoke a bit. everything I'm cooking tonight is on the grill, so I could bring a cast iron pan down to finish poaching them in, but I'm only cooking for my spouse and myself (not that she doesnt deserve to be impressed lol) but I'll keep it simple on my first try
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Jul 5, 2020 01:21
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tbh i only like whole chickpeas when they're cooked to the point of being a little creamy. instant pot or other handy pressure cooker is a great way to get there in about an hour from unsoaked raw.
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Jul 5, 2020 02:06
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Yeah pressure cooker chickpeas make a world of difference and are much cheaper. I'd say I'd never go back to cans but I already have some cans and they are faster so I am not going to tell a lie on the internet.
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Jul 5, 2020 03:48
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angerbeet posted:Yeah pressure cooker chickpeas make a world of difference and are much cheaper. I'd say I'd never go back to cans but I already have some cans and they are faster so I am not going to tell a lie on the internet. I have cans when I need some at short notice but also like cooking a whole bag from dried and freezing in portions. I don’t have a pressure cooker.
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Jul 5, 2020 09:20
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If you regularly cook chickpeas and/or beans then a pressure cooker is a worthwhile investment IMO. Doing a soak then cooking for the manual's recommended time, followed by a natural pressure release has yet to fail me for cooking beans and I've been doing it that way for years. I don't know if the results are any better than any other method, but it sure feels extremely consistent. Never used an instant pot, but at least my presto stovetop model is like that.
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Jul 5, 2020 15:51
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therattle posted:Ta. I’ll give that a try. Thanks for reminding me to pull up Dino’s book on cooking vegan, which I bought to impress a girl I was dating and now I inadvertently eat vegan as often as I don’t and I am linking here- https://smile.amazon.com/Alternativ...ps%2C136&sr=8-1 I’m not wild about the cover art...it would be a shame if we all bought paperback copies and forced it into another printing...wouldn’t it...
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Jul 5, 2020 17:22
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bloody ghost titty posted:Thanks for reminding me to pull up Dino’s book on cooking vegan, which I bought to impress a girl I was dating and now I inadvertently eat vegan as often as I don’t and I am linking here- It's already in second printing. Amazon doesn't have any more copies. https://www.pmpress.org/index.php?l=product_detail&p=139 The publisher does! You get an un-DRM'd version when you get the physical one. Also if you're not in the USA and don't want to wait for it to arrive, Book Depository sells it with free worldwide shipping. https://www.bookdepository.com/Alternative-Vegan-Dino-Sarma/9781604865080?ref=grid-view&qid=1593967483064&sr=1-1
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Jul 5, 2020 17:48
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dino. posted:It's already in second printing. Amazon doesn't have any more copies. Ah, excellent. That’s the version I have an ebook of, and need to revisit in my new house. I forget that amazon is often a fulfillment service, like the time I tried to ship a copy of an everlasting meal to a friend in the UK and it ended up shipped from Texas. Fun times. I wonder if he ever got it...
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Jul 5, 2020 17:50
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For cook books, people usually get it within the first year it releases. After that, it slows way down, so it doesn't make financial sense for stores to re-stock it unless there's a lot of demand for it. After that initial year and change, Amazon stopped stocking it, but Barnes and Noble still had. Then they ran out as well, and nobody had it in stock except the publisher. At this point, most of the sales are from the e-book.
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Jul 5, 2020 17:55
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bob dobbs is dead posted:what temp water did you add? it makes a difference What temp to you shoot for? Or what are the differences if you use hot or cold water?
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Jul 5, 2020 19:57
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theres no gluten in corn but a high starch content, nixtamalization makes it higher. hot water reacts w starch to induce gelation so if the texture complaint is its not chewy enough or supple enough then use hotter water. you can deffo overdo this completely different rxn w gluten containing dough gelation needs a lil time which is why to rest the dough also bob dobbs is dead fucked around with this message at 20:07 on Jul 5, 2020 |
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Jul 5, 2020 20:00
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“Ah done been nixtamalized!”
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Jul 5, 2020 22:52
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Hi thread! I want to crowd source a question because I don’t think it needs its own thread. This weekend my best friend and I are going to sail out on the Long Island Sound to a little harbor about a half day away and overnight on the boat. Since I volunteered as Steward (in addition to ships chaplain, but hey), I’m looking at good low-effort eats. I think the first move is to update the shooter sandwich since I’m on a bread baking kick these days, possibly as a giant ham sandwich. Any other fun travel foods? We have access to a grill and an electric oven, but I want to make as much ahead as we can so I can spend more time in the head. What I’m saying is, fiber.
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Jul 6, 2020 18:09
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Make a batch of pasta salad with veggies and chicken/tuna, that's always a winner. I've been having a lot of luck with Squash Tika. Slice and fry squash rounds in butter/ghee, then sprinkle with Tika masala powder. A delicious veg side dish.
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Jul 6, 2020 18:50
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Suspect Bucket posted:Make a batch of pasta salad with veggies and chicken/tuna, that's always a winner. Solid. I’ve got some leftover pasta dough from the weekend, and squash is everywhere. Sadly I have to get to a farmers market and the only one near me is on Sunday. Guess I have to brave the subway...
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Jul 6, 2020 19:09
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Will you have a refrigerator or just a cooler?
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Jul 6, 2020 19:47
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make a couple bigass muffaletta
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Jul 7, 2020 00:15
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Thumposaurus posted:Will you have a refrigerator or just a cooler? Cooler, I believe. I don’t intend to bring much perishable, which is why I’m looking at cooked. Weather permitting it’ll be two nights, and I love a good pre-cook. Might have to make extra for my lady since she isn’t coming along.
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Jul 7, 2020 01:20
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Don't mind me, just testing the custom inline code generator:
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Jul 7, 2020 12:27
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My butter keeps falling out of the butter bell and into the water. How do I prevent this? It seems kind of stupid that it's supposed to hold butter but doesn't
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Jul 7, 2020 15:19
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I had to Google "butter bell" and that is just the stupidest thing I've ever seen. We have a butter dish, that doesn't rely on defying gravity, and you just put butter in it.  You lift the lid, et voilla! perfect room temperature butter. Is getting your butter wet really that desirable? Scientastic fucked around with this message at 20:56 on Jul 7, 2020 |
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Jul 7, 2020 15:46
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Butter balls are supposed to stop oxidation, and butter doesn't absorb the water. The surface tension water is annoying, but whatever I just use fridge butter and cut very thin slices 
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Jul 7, 2020 15:51
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Scientastic posted:I had to Google "butter bell" and that is just the stupidest thing I've ever seen. Getting your butter wet sounds like a particularly unsavoury euphemism.
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Jul 7, 2020 16:14
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I made a cream sauce this weekend and instead of adding cheese, I added salted duck egg. Best fuggin' cream sauce I've ever made. I'm telling y'all, Italian food with Chinese characteristics is the future. Someone go open up a bougie restaurant called like Horse & Dragon or The Forbidden Palazzo and run with this, you'll be printing money (for a year or two).
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Jul 7, 2020 16:21
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Amergin posted:The Forbidden Palazzo I appreciate you.
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Jul 7, 2020 23:16
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Brawnfire posted:My butter keeps falling out of the butter bell and into the water. How do I prevent this? It seems kind of stupid that it's supposed to hold butter but doesn't If it happens you have to invert it, let the butter soften, pack it in, then let it firm up a little. Honestly I hate them and prefer the other kind, especially because oxidation is only happening on a thin surface layer.
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Jul 7, 2020 23:37
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Brawnfire posted:My butter keeps falling out of the butter bell and into the water. How do I prevent this? It seems kind of stupid that it's supposed to hold butter but doesn't That's never happened to me. Is it a weird shape? Are you putting the butter in soft?
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Jul 7, 2020 23:41
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Amergin posted:I made a cream sauce this weekend and instead of adding cheese, I added salted duck egg.
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Jul 7, 2020 23:41
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Scientastic posted:I had to Google "butter bell" and that is just the stupidest thing I've ever seen. entirely new to me as well. it looks like a small crock you'd make butter in. Seems like it'd be a bad place to store butter, though some hot days I've had butter run out from my butter dish too
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Jul 8, 2020 00:21
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Amergin posted:I made a cream sauce this weekend and instead of adding cheese, I added salted duck egg. There's a few restaurants in Sydney that are modern Australian cuisine with a fusion of Asian and western flavours and techniques as Sydney is a very Asian city. There's some Brazilian-Japanese restaurants around too.
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Jul 8, 2020 02:05
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Eat This Glob posted:entirely new to me as well. it looks like a small crock you'd make butter in. Seems like it'd be a bad place to store butter, though some hot days I've had butter run out from my butter dish too  Butter bells seem too fussy. I'm also a family of four so butter doesn't stick around forever so a butter dish is fine for us.
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Jul 8, 2020 02:12
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Croatoan posted:
even then the answer is to just not set as much out if that's a problem. (i was forced to use a butter bell which now sits completely forgotten about in the basement)
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Jul 8, 2020 02:20
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Helith posted:There's a few restaurants in Sydney that are modern Australian cuisine with a fusion of Asian and western flavours and techniques as Sydney is a very Asian city. There's some Brazilian-Japanese restaurants around too. Brazilian-Japanese is probably the result of the large Japanese population in Brazil.
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Jul 8, 2020 09:30
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