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I don't have the money or space for a propane grill, it'd wind up being a charcoal grill station at a public beach.
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May 15, 2018 07:23
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You can use pans on a barbecue if you want to cook something and not have it filled with the delicious summery taste of being barbecued
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May 15, 2018 07:37
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Unless you're adding hickory chips or something I don't think something over charcoal smells like 'smoke'
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May 15, 2018 13:26
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RandomPauI posted:I hate the smell and taste of smoke but want to throw a barbeque this summer. Would it be possible to cook something on a charcoal grill without it picking up a strong smokey taste? Make your own foil papillote? They benefit from the high heat. Whole fish is great if you don't mind the effort involved in actually eating it.
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May 15, 2018 14:09
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A couple of guests are driving arriving at my house tonight after a 10 hour car ride, and should be getting here around 8 or so. They'd like to be able to eat something after a long car drive, but don't want a sit down meal. I'm thinking of doing something like a small cheese platter (brie, some hard cheese, quince paste, nuts) with some crackers or a baguette or something. I want to have more vegetables available, but since olives and other pickled things won't be popular I'm not sure what to put out. Thoughts?
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May 15, 2018 16:42
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Mr. Wiggles posted:A couple of guests are driving arriving at my house tonight after a 10 hour car ride, and should be getting here around 8 or so. They'd like to be able to eat something after a long car drive, but don't want a sit down meal. I'm thinking of doing something like a small cheese platter (brie, some hard cheese, quince paste, nuts) with some crackers or a baguette or something. I want to have more vegetables available, but since olives and other pickled things won't be popular I'm not sure what to put out. Thoughts? Pickled things not popular? Uh... radishes and butter and salt?
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May 15, 2018 16:44
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Crudités are p basic, but they're popular for a reason. Not a lot of people would say no to peapods, carrots, celery sticks, cherry tomatoes, etc.
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May 15, 2018 17:05
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i like nice words
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Mr. Wiggles posted:A couple of guests are driving arriving at my house tonight after a 10 hour car ride, and should be getting here around 8 or so. They'd like to be able to eat something after a long car drive, but don't want a sit down meal. I'm thinking of doing something like a small cheese platter (brie, some hard cheese, quince paste, nuts) with some crackers or a baguette or something. I want to have more vegetables available, but since olives and other pickled things won't be popular I'm not sure what to put out. Thoughts? With my cheese plates I almost always serve broiled asparagus tossed with oil, salt, pepper before going under the broiler, then pull and toss with lemon juice after they start to char. The bitterness and acidity cut through even the creamiest of cheeses. Asparagus is also finger food. Change my mind (you won't).
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May 15, 2018 17:19
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Personally I'd make hummus or baba ganoush and set that out with pita chips, carrots, peas, etc. Set out some dried figs and dates too.
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May 15, 2018 17:22
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baba ganoush is my all-time favourite dip, and it even trumps my love for hummus. if I made a 10hr drive and someone had that ready and waiting for me, it'd be hard not to fall in love with them.
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May 15, 2018 17:24
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Twobirds posted:Make your own foil papillote? They benefit from the high heat. Whole fish is great if you don't mind the effort involved in actually eating it. This is actually a pro suggestion. In Cub Scouts we used to do whole meals in foil all the time, just stuff your foil packet next to some coals for some time, maybe turn it once or twice, easy as can be. No barbecue flavor unless you have a catastrophic structural failure 
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May 15, 2018 17:31
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Mr. Wiggles posted:A couple of guests are driving arriving at my house tonight after a 10 hour car ride, and should be getting here around 8 or so. They'd like to be able to eat something after a long car drive, but don't want a sit down meal. I'm thinking of doing something like a small cheese platter (brie, some hard cheese, quince paste, nuts) with some crackers or a baguette or something. I want to have more vegetables available, but since olives and other pickled things won't be popular I'm not sure what to put out. Thoughts? Boquerones, artichokes and (heavily salted) tomatoes always go down well when we do these sorts of cold collations
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May 15, 2018 18:19
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Currently defrosting a bunch of chicken thighs. Any suggestions to something simple-ish to make? I usually like rubs (lemon pepper, Italian or Mediterranean) and just baking them, but I'm open to any other suggestions.
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May 15, 2018 19:16
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obi_ant posted:Currently defrosting a bunch of chicken thighs. Any suggestions to something simple-ish to make? I usually like rubs (lemon pepper, Italian or Mediterranean) and just baking them, but I'm open to any other suggestions. It's almost summer, make bbq thighs Poach, remove, pat dry, place on pan, apply bbq sauce, stick in 350 oven for 5 minutes, allow to cool, nom. Or, yknow, grill.
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May 15, 2018 19:40
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obi_ant posted:Currently defrosting a bunch of chicken thighs. Any suggestions to something simple-ish to make? I usually like rubs (lemon pepper, Italian or Mediterranean) and just baking them, but I'm open to any other suggestions. Get all of your vaguely Indian spices, mix them together with a bit of yoghurt and lemon juice, and smear liberally all over your thighs I guess you could roast the chicken or something
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May 15, 2018 19:45
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obi_ant posted:Currently defrosting a bunch of chicken thighs. Any suggestions to something simple-ish to make? I usually like rubs (lemon pepper, Italian or Mediterranean) and just baking them, but I'm open to any other suggestions. Mash half a peach with some molasses, liquid smoke, habanero, paprika, and pepper, then cook it a little bit and use it like bbq sauce. You might want to add some starch for consistency, and of course a little yogurt and lemon's always nice.
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May 15, 2018 20:00
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obi_ant posted:Currently defrosting a bunch of chicken thighs. Any suggestions to something simple-ish to make? I usually like rubs (lemon pepper, Italian or Mediterranean) and just baking them, but I'm open to any other suggestions. Defrost, dry, salt and pepper. Heat oven to about 425F / 220C. Stick thighs skin side down in a medium-hot pan and just let cook. The fat will render out and the skin crisp up. Throw over some fresh herbs, the harder kind. Thyme, Rosemary, Marjoram, Savoury. Whatever's good. Get handfuls of soft herbs ready. Whatever's good. Chervil, Parsley, Sage, Cilantro, Basil. Mince up some garlic too. Throw in pan and turn the thighs., If they're ready they'll release from the pan without a struggle. Put pan in oven for a few minutes, until the temp registers 165F / 70C. Let rest. Serve on ricotta smeared toast with some toasted pine nuts and a roquet salad with a vinaigrette. Use the rendered fat in the vinaigrette. Or Serve with Ratatouille and some cous cous / grains like farro or spelt cooked in chicken stock. Or Chop up and serve in a fresh buttered roll with spring onions. Or On a parsnip anise puree with honey mustard roast carrots. Or chop up and serve in a grilled pita with garlic mayo, chilli sauce, cucumber, tomato, pickled jalapeno, mint and cilantro.
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May 15, 2018 20:01
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Good suggestions all, thank you.
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May 15, 2018 21:13
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I bought a package of organic firm tofu today and when I got home I realized there was a tear in the package, big enough that a fair amount of liquid spilled out. How can do you know when tofu goes bad?
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May 15, 2018 21:15
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Human Tornada posted:I bought a package of organic firm tofu today and when I got home I realized there was a tear in the package, big enough that a fair amount of liquid spilled out. How can do you know when tofu goes bad? You can smell it.
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May 15, 2018 21:55
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Hauki posted:You can smell it. Is it like meat where it's obvious if it's gone bad?
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May 15, 2018 21:57
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Yeah, it’s pure protein. It’ll let you know when it’s not good to eat.
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May 15, 2018 22:01
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nwin posted:Speaking of flank steak, I have two pounds thawing in the fridge that I bought from Trader Joe’s. these are so good: https://www.seriouseats.com/2014/05/the-food-lab-how-to-make-grilled-stuffed-flank-steak-pinwheels.html wormil posted:Why do people put oil in marinade? I assume the idea is to bring out oil soluble flavors but olive oil (most recipes) turns solid in the fridge anyway. I generally do salt, sweet, vinegar or alcohol, and then probably another liquid (soy sauce, fish sauce, bbq, mustard, chipotle). But I don't use oil. old article but prob still relevant: quote:Oil is often a primary ingredient in marinades. Many aromatic compounds, such as those found in garlic, are soluble in oil but not in water. The oil will help spread these flavors evenly across the surface of the meat, as well as lubricating and protecting the meat when it first hits the grill.
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May 15, 2018 22:19
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so I recently discovered that 1tsp of Maldon salt (6g) is basically the RDA of sodium. this is really disappointing, cause I love salt and I put it in everything, but now I've come to the horrible realization that 1tsp as a limit is just far too little to make food pop. are low sodium salt options a good substitute, or is it not the same? hell, I put a single teaspoon of salt in rice I cook, and I can eat a batch of rice in a day if I'm really hungry, but usually over two days. and then I've got salt in the actual dishes I cook, how on earth are you meant to stay within the daily guidelines for sodium? seems like a lesson in futility. hell, I'm thinking of cutting salt out of my diet, but food doesn't even taste good without it. will I eventually adapt or? Qubee fucked around with this message at 23:57 on May 15, 2018 |
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May 15, 2018 23:54
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Are you actually weighing out 1 tsp of Maldon? A tsp is bigger than most people think, and 1 tsp of Maldon will have a lot less sodium than 1 tsp of kosher or table salt for obvious reasons. If you're putting an actual 1 tsp of table salt in a batch of rice, that is a ton of salt unless your batches are enormous.
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May 16, 2018 00:24
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Low sodium salt uses potassium instead of sodium and it's bitter.
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May 16, 2018 00:36
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Anne Whateley posted:Are you actually weighing out 1 tsp of Maldon? A tsp is bigger than most people think, and 1 tsp of Maldon will have a lot less sodium than 1 tsp of kosher or table salt for obvious reasons. If you're putting an actual 1 tsp of table salt in a batch of rice, that is a ton of salt unless your batches are enormous. yeah I went and weighed it because MyFitnessPal app was telling me I'd exceeded my RDA of salt from 1tsp and I thought someone had uploaded the nutritional info wrong, so I changed the measurement from 1tsp to 6g (which is what my teaspoon measured) and was shocked when it still came back as "this poo poo gonna rupture your arteries due to blood pressure increase". my batches of rice are like 400g of uncooked, so it's a pretty drat big batch. Steve Yun posted:Low sodium salt uses potassium instead of sodium and it's bitter. that sucks, I'm just gonna drastically lower my salt intake. no loving wonder my blood pressure is always so disgustingly high.
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May 16, 2018 00:39
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Qubee posted:so I recently discovered that 1tsp of Maldon salt (6g) is basically the RDA of sodium. this is really disappointing, cause I love salt and I put it in everything, but now I've come to the horrible realization that 1tsp as a limit is just far too little to make food pop. are low sodium salt options a good substitute, or is it not the same? hell, I put a single teaspoon of salt in rice I cook, and I can eat a batch of rice in a day if I'm really hungry, but usually over two days. and then I've got salt in the actual dishes I cook, how on earth are you meant to stay within the daily guidelines for sodium? seems like a lesson in futility. You're using a ton of salt, on a big batch of rice(10 cups cooked) I just use a pinch of kosher salt, somewhere between a 1/4 tsp and 1/3 tsp by volume and kosher salt is much less dense than table salt.
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May 16, 2018 00:43
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Dope everything with spices instead.
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May 16, 2018 00:43
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That's a ton of rice too. 400g looks like almost 2 cups raw? For white rice that's 6 cups cooked. And you're eating that much in one day, maybe two? I don't know if you center everything around rice like some Asian cuisines? I don't, but I have ~150g cooked brown rice for lunch (with chicken breast and spinach) and I think that's a pretty generous portion. But also if 1 tsp of Maldon weighs 6 grams, something is weird...
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May 16, 2018 01:21
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I'm a rice fiend, grew up eating it and it's just something that really fills me up and I'm Middle-Eastern so I grew up on it. I'll make a curry and eat it with rice, then refrigerate what I don't use and have it the next day. I typically get through the batch in two days, especially if I make egg-fried rice for breakfast. 1 tsp (not even heaped) genuinely weighed 6g, I used my kitchen scales cause I was genuinely blown away by the fact I was easily exceeding my RDA of sodium and I had a sort of stars aligning moment and it made me realise why my blood pressure is always sky high.
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May 16, 2018 01:24
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a level teaspoon of diamond crystal kosher (which has a smaller structure) barely weighed 3.7g for me how are you measuring the tsp of maldon, and with what device(s)?
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May 16, 2018 04:48
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We're celebrating my kid's first birthday this weekend! But I am having a lot of trouble finding a sugar free cake recipe that she'll eat. These are the two I've tried so far: https://mykidslickthebowl.com/baby-led-weaning-muffins-apple-banana-carrot/ https://www.raisingsugarfreekids.com/sugar-sweetener-free-birthday-cake/ She will not eat either of them  I have a sneaking suspicion it's the banana she doesn't like, since she happily munches on apples and carrots all the time (she does eat banana but is weirdly inconsistent with it and we haven't figured out the pattern).Anything sweet potato gets devoured so I was thinking of a sweet potato, pear and carrot cake? I can't find any recipes out there that are actually sugar free though, all of them have some form of sugar alternative. I was thinking just to follow the ABC muffin recipe, substituting mashed sweet potato for the banana and pear for the apple. Will this mess up proportions in some way that I don't know? Other suggestions for sugar free cakes also welcome!
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May 16, 2018 08:21
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What is the reason for the restriction on sugar? Are you able to sweeten with honey/agave/golden syrup?
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May 16, 2018 12:03
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Scientastic posted:Get all of your vaguely Indian spices, mix them together with a bit of yoghurt and lemon juice, and smear liberally all over your thighs Actually what's altogether the best way to prepare thighs if they're just supposed to be shredded and go into a curry sauce the next day? Bone in or out, skin on or off...?
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May 16, 2018 12:18
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Qubee posted:I'm a rice fiend, grew up eating it and it's just something that really fills me up and I'm Middle-Eastern so I grew up on it. I'll make a curry and eat it with rice, then refrigerate what I don't use and have it the next day. I typically get through the batch in two days, especially if I make egg-fried rice for breakfast. You keep mentioning your RDA of sodium, but you never mentioned if you actually have a health problem like hypertension that necessitates you stick to it. If you don't, going well over your sodium RDA is totally fine.
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May 16, 2018 13:05
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Just drink more water
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May 16, 2018 13:07
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Doom Rooster posted:You keep mentioning your RDA of sodium, but you never mentioned if you actually have a health problem like hypertension that necessitates you stick to it. If you don't, going well over your sodium RDA is totally fine. Qubee posted:no loving wonder my blood pressure is always so disgustingly high. Qubee posted:it made me realise why my blood pressure is always sky high.
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May 16, 2018 13:17
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Ahaaaaaaaaaaa. Missed that! As an actual tip, a splash of vinegar and other acids like lemon juice are a great way to make up for some lack of salt.
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May 16, 2018 13:29
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Scientastic posted:What is the reason for the restriction on sugar? Are you able to sweeten with honey/agave/golden syrup? WHO recommendation is free sugars should be <10%, with potentially more benefits for <5%: http://www.who.int/nutrition/publications/guidelines/sugars_intake/en/ I think this translates to roughly about 2 teaspoons/day for a 1 year old, which really isn't much at all. We do baby-led weaning so she eats what we eat (made with no added salt or sugar) and she is still breastfeeding. Honey was on the list of banned foods before 12 months to avoid the risk of infant botulism, so I suppose I could use it but I'd rather stick to naturally occurring sugars in fruit and vegetables. Also I don't want to get her accustomed to sugar, especially with the addictive potential. Baby wrangling is hard enough on its own, I don't need to add bouncing off the walls sugar high to the mix!
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May 16, 2018 14:08
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