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I'm making chili oil as gifts for Christmas (putting it in 2 oz bottles with droppers) and I'm using the recipe we used at the Japanese restaurant I worked for. It's the same chili oil recipe used in a bunch of high-end Michelin star rated Japanese restaurants in NYC (head chef used to work in several of them) but I have one question regarding the process: at the restaurant we used a vitamix to blend whole dried thai bird chilis, sansho, and Szechuan peppercorns with garlic-infused oil. The friction caused by this process would literally cook the ingredients together, and we'd dump the whole thing into a pot, bring it all to temp, and then let it rest over night. We'd then strain the oil with a cheese cloth and separate the remaining sediment for other recipes, or sometimes add it to batches of new chili oil for additional flavor. Unfortunately I do not have a vitamix (just a ninja blender) but I do have a solid Cuisinart food processor. If I simply replaced the vitamix with my food processor in the process I listed above, would it still work? Would it still "cook" the ingredients? Or would I be better off processing the ingredients separate from the oil?
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Dec 14, 2017 18:10
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Verisimilidude posted:I'm making chili oil as gifts for Christmas (putting it in 2 oz bottles with droppers) and I'm using the recipe we used at the Japanese restaurant I worked for. It's the same chili oil recipe used in a bunch of high-end Michelin star rated Japanese restaurants in NYC (head chef used to work in several of them) but I have one question regarding the process:
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Dec 14, 2017 18:33
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Elizabethan Error posted:probably not, do you have a stick blender? I do!
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Dec 14, 2017 18:38
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22 Eargesplitten posted:Is there a good non-pig alternative to bacon? If you can find it, lamb bacon is unbeatable.
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Dec 14, 2017 19:03
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What oil do I use If I just use a pot on the stove and don't have a dedicated deep fryer and want to make some wings? I'm on keto if that matters.
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Dec 14, 2017 21:53
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Nierbo posted:What oil do I use If I just use a pot on the stove and don't have a dedicated deep fryer and want to make some wings? I'm on keto if that matters.
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Dec 14, 2017 23:01
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Canola if you don't like peanut-flavored wings. (Tbh I just do them in the oven)
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Dec 14, 2017 23:16
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i like nice words
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Anne Whateley posted:Canola if you don't like peanut-flavored wings.
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Dec 15, 2017 00:02
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I sauce them afterward, but I'm not into super saucy wings. I also do stuff like Old Bay or garlic parmesan and not buffalo or hot sauce.
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Dec 15, 2017 00:47
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Anne Whateley posted:I sauce them afterward, but I'm not into super saucy wings. I also do stuff like Old Bay or garlic parmesan and not buffalo or hot sauce. Pail Prudhomme’s Chicken Magic is pretty boss if you like dry rubs on wings
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Dec 15, 2017 00:49
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Sous vide marinated wings, dry, bread with potato starch and egg, fry to crispy, toss while hot with salt and sesame oil, mirin, and soy sauce. I typically fry in canola or soybean oil, though I seem to be hearing a lot of bad things about soybean oil lately.
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Dec 15, 2017 01:17
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Hit me with your best gluten-free treats that I can make in one night! A friend of mine is dog-sitting for me on short notice, and I want to leave him something to munch on as a reward. He also has celiac(sp.) disease so that limits the types of things I can make.
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Dec 15, 2017 03:39
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C-Euro posted:Hit me with your best gluten-free treats that I can make in one night! A friend of mine is dog-sitting for me on short notice, and I want to leave him something to munch on as a reward. He also has celiac(sp.) disease so that limits the types of things I can make. https://vedgedout.com/2015/03/26/the-best-vegan-chocolate-chip-cookies/ The gluten free variant of this recipe is solid, and if the batter comes out a little bit wetter than you think the cookies will come out crispy and chewy. This is my go-to cookie recipe and everyone goes crazy for it. At thanksgiving people would grab one, take a bite, and then immediately go back for 3 or 4 more. I made around 2 dozen and they were completely gone by the end of the night.
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Dec 15, 2017 14:06
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Elizabethan Error posted:unsauced wings sound p boring I can't tell you how many plain chicken wings and boneless tenders we sell at the pizza shop. Lots of Irishmen in Quincy, and they eat thier poo poo plain.
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Dec 15, 2017 14:24
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Squashy Nipples posted:Lots of Irishmen in Quincy, and they eat thier poo poo plain. Flash Gordon Ramsay posted:Pail Prudhomme’s Chicken Magic is pretty boss if you like dry rubs on wings
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Dec 15, 2017 16:27
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Elizabethan Error posted:Peanut oil. it's cheap and has a high smoke point. Will try. Thankyou.
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Dec 15, 2017 16:35
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I'm a glutton for punishment and have decided to make a huge amount of tamales tomorrow for the holidays. I haven't made these since I was a kid and while it isn't brain surgery was wondering if anyone had any tips for forming them or filling ideas? I'm planning on lamb barbacoa (already made) as well as rajas and queso, but also something with beef and something with chicken. Was considering braising the beef chuck I have with a poo poo ton of schezuan peppercorns and cumin to make some weird as amalgam? I using the masa that comes in the huge package not sure where I can fresh stuff in nyc (that isn't a pain to get)
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Dec 15, 2017 17:31
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The bagged stuff is fine, but it can be a little... thinner? Mushier? The consistency is more like spackle, less like wet concrete. My only forming tip is to pick the best husks, and use that to form your shape. And gently caress yes, put whatever you want in your tamales. They freeze well, so make at least a 100.
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Dec 15, 2017 18:16
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what curry best complements lamb? I'm thinking either rogan josh, jalfrezi or just plain old madras curry. lamb is expensive as gently caress so I wanna bring the best out of it. even bought saffron to stick in the rice I make for a one-way ticket to flavourtown.
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Dec 15, 2017 18:41
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Q8ee posted:what curry best complements lamb? I'm thinking either rogan josh, jalfrezi or just plain old madras curry. lamb is expensive as gently caress so I wanna bring the best out of it. even bought saffron to stick in the rice I make for a one-way ticket to flavourtown.
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Dec 15, 2017 19:41
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I'm making a batch tuna noodle casserole so I can just heat up meals over an intense weekend of study...I've got a block of Monterrey Jack and a block of Mozzarella...nice locally-made stuff. I'm thinking Mozzarella in the mixture and then a lesser portion of Jack on top...do you think these will clash?
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Dec 15, 2017 22:05
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I have been craving a Ham Ball my grandma would make for get-togethers, but sadly the recipe was never written down and my mom and aunt can't recall what was in it, other than ...ham. Sigh, big help mom thanks. Grandma has been gone for a very long time now, so I can't ask her either. I am pretty sure it had cream cheese in it, but if anyone has an awesome version of it I'd love to make it and see if its anything close to what I can remember. I am pretty sure it won't be exactly what I remember, but I would prefer something that you goons have made and approved of. I tried googling, but they all seem not quite what I was hoping for, and I would rather go with something tried and true from the goon collective.
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Dec 15, 2017 23:39
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Peetown Manning posted:I'm making a batch tuna noodle casserole so I can just heat up meals over an intense weekend of study...I've got a block of Monterrey Jack and a block of Mozzarella...nice locally-made stuff. I'm thinking Mozzarella in the mixture and then a lesser portion of Jack on top...do you think these will clash? Nice mozzarella is wasted on a tuna casserole IMO. You want something that will showcase its flavor and texture more. Monterrey jack and tuna both have fairly strong flavors on their own.
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Dec 15, 2017 23:45
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I bought a "combo pack" of meat which included a chuck roast and this ... What is it? Chuck steak? It's about 3/4" thick, what do I do with it? Braise it? 
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Dec 15, 2017 23:56
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wormil posted:I bought a "combo pack" of meat which included a chuck roast and this ... What is it? Chuck steak? It's about 3/4" thick, what do I do with it? Braise it? Yeah, that looks like chuck steak. Braising is a good method for that cut since it will be tough otherwise, personally I would make some pot roast with it.
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Dec 16, 2017 00:08
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I'd use that in a stew
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Dec 16, 2017 00:25
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wormil posted:I bought a "combo pack" of meat which included a chuck roast and this ... What is it? Chuck steak? It's about 3/4" thick, what do I do with it? Braise it? Big 'ol chuck. Marinate it, pound it flat, dredge it in egg and flour and mystery herbs and spices, deep fry it for delicious chicken fried steak
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Dec 16, 2017 00:26
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Elizabethan Error posted:Saag? works for Lamb and 'Lamb' I don't think I'd like Saag, it seems similar to something I've had in the past and the flavours aren't really my thing. Also what do you mean by lamb and "lamb"? Qubee fucked around with this message at 03:02 on Dec 16, 2017 |
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Dec 16, 2017 01:24
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Jay Carney posted:I'm a glutton for punishment and have decided to make a huge amount of tamales tomorrow for the holidays. I haven't made these since I was a kid and while it isn't brain surgery was wondering if anyone had any tips for forming them or filling ideas? I'm planning on lamb barbacoa (already made) as well as rajas and queso, but also something with beef and something with chicken. Was considering braising the beef chuck I have with a poo poo ton of schezuan peppercorns and cumin to make some weird as amalgam? I usually use a butter knife to spread the masa. Just keep brushing it around until it's a rectangle using up maybe 2/3 (almost all the way to one edge) of the wrapper across and half of it in the direction you'll fold the husk. Then dollop of filling. Roll it so the dough on the edge touches the dough 1/3 from the other edge, wrap around the excess husk, then fold the extra husk on the bottom. Make sure to leave a little space at the top (the part that's not covered with husk), the dough can expand quite a bit! Maybe 1/2"? Personally I skip tying them, if you stack them carefully they'll stay in place ok. It's probably too late for this, but I've used bean broth with the dried masa, that turned out pretty drat good.
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Dec 16, 2017 01:48
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Wow thank you!!!
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Dec 16, 2017 02:33
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Q8ee posted:I don't think I'd like Saag, it seems similar to something I've had in the past and the flavours aren't really my thing. Also what do you mean by lamb and "lamb"? Are you in the US? A lot of lamb sold there is actually mutton as it comes from a older sheep rather than an actual lamb. Mutton is tougher than lamb and this leads a lot of Americans to conclude that 'lamb' is not a nice meat and not worth the price. As a British Australian this is a horrifying state of affairs as lamb is plentiful, cheap and really delicious and so tender when properly cooked. I'll hunt down the Lamb vindaloo recipe I posted in this thread a while back as it should work even with mutton as you can cook it down until the meat is tender, however long that takes as long as you control the temp and how hard it simmers. Found it, it was in the curry thread. Helith posted:Would you like a vindaloo recipe? Of course you would! Helith fucked around with this message at 05:47 on Dec 16, 2017 |
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Dec 16, 2017 05:41
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Lamb is 15-20 dollars a pound around here. That's why I slaughter my own.
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Dec 16, 2017 05:50
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Helith posted:Are you in the US? He's in the "Annoyingly Rural, UK" area if I recall correctly.
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Dec 16, 2017 06:37
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Helith posted:A lot of lamb sold there is actually mutton as it comes from a older sheep rather than an actual lamb. Mutton is tougher than lamb and this leads a lot of Americans to conclude that 'lamb' is not a nice meat and not worth the price. That sounds like terrible business practice. That lamb vindaloo also looks delicious, will definitely try it out. ulmont posted:He's in the "Annoyingly Rural, UK" area if I recall correctly. Nailed it, arse-end of England. I bought 500g of lamb and it cost me £10, which is pretty expensive. Lamb mince is a tad cheaper. Chicken and beef are my mainstays as they're cheap enough to throw in every meal.
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Dec 16, 2017 15:02
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Suspect Bucket posted:Big 'ol chuck. Marinate it, pound it flat, dredge it in egg and flour and mystery herbs and spices, deep fry it for delicious chicken fried steak drat... This got me going.
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Dec 16, 2017 18:36
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Mr. Wiggles posted:Lamb is 15-20 dollars a pound around here. That's why I slaughter my own. They're so much cheaper when they're not dead, that's for sure. And then you have a minute of respectful solemnity and an afternoon of fun ahead!
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Dec 16, 2017 20:36
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Pocket post, sorry
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Dec 16, 2017 20:36
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Yeah, 70-80 dollars for the whole animal is what works for me.
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Dec 16, 2017 22:49
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Suspect Bucket posted:They're so much cheaper when they're not dead, that's for sure. And then you have a minute of respectful solemnity and an afternoon of fun ahead! Maybe I'm just in the right part of the country, but lamb is pretty great & plentiful here, I wouldn't say it's any more expensive than any other non-chicken/pork meat 
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Dec 16, 2017 23:26
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Why is Tilda Basmati the only basmati rice I can buy that cooks perfectly every time? Whenever I try buying store-brand basmati, it's always undercooked. I've tried Sainsbury, Tesco and Waitrose basmati and it's the same with all of them. Finally caved and bought a 5kg bag of Tilda and today's rice was perfect without any fuss.
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Dec 18, 2017 02:15
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