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hello GWS i need some input: is cornflake-coated chicken (thus) a harmless substitution in a pretty typical breaded chicken recipe, or a horrible abomination unto the Lord?
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Nov 10, 2018 16:01
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| # ? May 25, 2024 09:54 |
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Do whatever the hell you want who cares
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Nov 10, 2018 16:07
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Cornflakes should work alright. I’ve used it as a substitute before. Probably keep an eye on temperature but you should be fine otherwise. Taste won’t be too different but top of the head I think burning will become an issue faster than with breadcrumbs, so you’ll have to balance that with making sure the chicken cooks thru’.
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Nov 10, 2018 16:20
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My mom made cornflake chicken all the time when I was growing up.
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Nov 10, 2018 16:58
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Scientastic posted:I’m making a load of pompelmocello, and I now have gallons of grapefruit juice. Because it’s so acidic, I’d assume it would keep for a while, but does anyone know how long I can keep it in the fridge? It's fresh squeezed, so I wouldn't give it more then a week. I'd freeze it in ice cube trays, have a fantastic seltzer addition, or ice pops for my sour loving mother.
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Nov 10, 2018 17:20
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Was just at the last farmers market of the year, and felt so bad for the little old lady running the local beef booth (it's literally freezing out and stupid windy) that I impulse purchased a 3 pound beef heart, even though I've never cooked with it before. I know I've seen GWS rave about heart (and it was drat cheap), but can't remember what I'm supposed to do with it. I've never had it in a restaurant, even, so I'm pretty drat clueless about what I'm shooting for. Suggestions? Bear in mind that I seem to be the only goon to not own an Instant Pot. Also, I'm only cooking for two, so ain't no way we're gonna eat 3 pounds of rich cow muscle at once.
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Nov 10, 2018 17:23
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I am making the serious eats tonkotsu ramen broth and just started the main boil, i.e. blanched and cleaned the meats, charred the veg and now the whole things boils for hours. Question: is is really necessary to boil the broth 12 hours? I have about 7 before I go to bed and I don't feel like getting up every 2hrs to check on it. Will 7 hours be enough?
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Nov 10, 2018 17:32
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JacquelineDempsey posted:Was just at the last farmers market of the year, and felt so bad for the little old lady running the local beef booth (it's literally freezing out and stupid windy) that I impulse purchased a 3 pound beef heart, even though I've never cooked with it before. Braise it or chop it up for chili or slice it up and kbbq it.
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Nov 10, 2018 19:43
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I'm posting for container advice. Specifically due to  Meal Moths! I've dealt with moths before because I use bulk bin grains a lot. I've learned to freeze everything I bring home and all that, and haven't had an outbreak in a long time, but we just had a nasty outbreak. Not sure what the source was, but I've been baking a lot more bread and bringing a lot more unusual flours around from the bulk bins and not always freezing them, so it's probably that. Anyway I've decided to put more things in moth-proof containers on top of the other defenses I use. I've read many times that threaded lids are the only truly moth-proof container. So I'm trying to figure out what kind of large tubs or bins are out there with a threaded lid, into which I can put nearly everything. I'm talking like, multiple bags of different kinds of nuts, throw them all into one big tub. A bag of sugar and a bag of powdered sugar and a can of baking powder, throw them all in one tub. And then of course there are big bulk items like flours and rice, which will probably just go loose into one of these tubs. Square or rectangular shapes would be nice for storage, which is why I'm thinking this 1 gallon container: https://www.uline.com/Product/Detail/S-15711/Jars/Plastic-Grip-Jars-1-Gallon  (e: or this one is LDPE instead of PET so it might be more durable over time but it's not see-thru, idk https://www.uline.com/BL_8152/Square-Wide-Mouth-Jars) but I thought I'd post here to see if anyone who has dealt with this has any thoughts.
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Nov 10, 2018 19:48
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Casu Marzu posted:Braise it or chop it up for chili or slice it up and kbbq it. Absolutely chili. Pretty sure there's a really comprehensive goon recipe for just that floating around somewhere. Heart is delicious 
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Nov 10, 2018 19:53
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alnilam posted:I'm posting for container advice. Specifically due to I like Oxo pop containers because they're easier to wash out, should you eventually feel the need to get in there with soap and water. However, they do cost a lot more.
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Nov 10, 2018 20:00
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How long will store-bought feta in brine keep in the refrigerator?
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Nov 10, 2018 21:23
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Depends on the batch, for me. I've gone up to 3 weeks for some blocks, others were weird after one after opening.
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Nov 10, 2018 21:32
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alnilam posted:I'm posting for container advice. Specifically due to If you don't mind seriously bulk storage, you can get 5 gallon buckets and gamma seal lids from phg.
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Nov 10, 2018 22:03
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JacquelineDempsey posted:Was just at the last farmers market of the year, and felt so bad for the little old lady running the local beef booth (it's literally freezing out and stupid windy) that I impulse purchased a 3 pound beef heart, even though I've never cooked with it before. Casu Marzu posted:Braise it or chop it up for chili or slice it up and kbbq it. Johnny Truant posted:Absolutely chili. Pretty sure there's a really comprehensive goon recipe for just that floating around somewhere. Heart is delicious All totally spot on things to do with heart. Also, it makes fantastic stew-meat in general. I love to chunk it out into 1" cubes, toss the cubes in a mix of flour and paprika and brown them in a little oil. Then I do a rustic stew in a crock-pot with turnips, potatoes, carrot, onion, or whatever else is around and looks good. Add some beef stock and a stout/porter beer for liquid. It also is a great base for a soup. A beef heart and barley or lentil soup - or do an oxtail soup recipe and sub in the heart.\ Remember to cut out the valves - they can get gristly in a stew. Otherwise it's going to be tender and wonderful.
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Nov 10, 2018 23:03
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alnilam posted:I've read many times that threaded lids are the only truly moth-proof container. Surely Kilmer jars are moth-proof?
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Nov 10, 2018 23:10
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These are the containers I make kimchi in.
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Nov 10, 2018 23:30
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alnilam posted:I'm posting for container advice. Specifically due to Seconding the Oxo pop containers- if you live in an area where you have Home Goods/TJ Maxx/Ross type stores, I find them there reliably at a very low price. If you want to put large bags of multiple types of things into one big container for storage, that’s great- just get a five gallon bucket at Home Depot for like $5 and leave it in your pantry. Whatever you’re going to keep “out” for daily use can go in large Mason jars- the cheapest and most easy to clean of the threaded-style containers, in my experience. They can be run through the dishwasher, are available in endless sizes, and there are plastic threaded lids you can use instead of the two-piece ring and lid that you’d use to can- easier and a tighter seal.
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Nov 11, 2018 00:58
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I've made crock pot carnitas a ton of times, but having an issue. The shoulder was bigger then normal, so 7 hours wasn't quite enough. But, I had to go out, so I tore it up anyway, even though it took more force then normal. The meat is chilling in the fridge for tomorrow. I usually crisp them up under the broiler before serving. I have time now, the event isn't until 4 tomorrow. So... Should I get up tomorrow morning, and dump the carnitas back into the crock pot for two hours or so? Or would that be a waste of time? I want them the normal level of soft.
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Nov 11, 2018 02:45
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Just make chilli. Slow cooker or Dutch oven for hours. Heart is amazing.
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Nov 11, 2018 04:49
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Top of my head probably a waste of time. You’ll get them slightly softer but the chilling process will affect how the meat breaks down. Do you have access to a pressure cooker?
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Nov 11, 2018 10:34
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I have a medium head of cauliflower and a large turnip, and a recently acquired vitamix. How should I go about turning all that into soup? I assume I’ll be adding some cream in there somewhere.
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Nov 11, 2018 20:29
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I am making this jambalaya here: https://blog.myfitnesspal.com/easy-one-pot-jambalaya/ The only change I made was that I didn't put in shrimp (and added another andouille link). Will this freeze alright? I think it will, but if it's just going to freeze terribly then I'd rather not even try it.
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Nov 11, 2018 22:50
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I think next time I swing by the Indian grocery store by me in gonna pick up a container of ginger garlic paste, cause that sounds amazing. Anything absolutely required to do with it, other than stuff it in my foodhole?
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Nov 11, 2018 22:52
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Johnny Truant posted:I think next time I swing by the Indian grocery store by me in gonna pick up a container of ginger garlic paste, cause that sounds amazing. Uh, I'm pretty sure you're supposed to cook with it, not eat it straight up. https://youtu.be/U4zVQxPJmnY This is actually super legit advice for basic Indian cooking. Low effort super delicious and easily modified fry-up. My (Indian) boyfriend makes Buzzfeed Chicken about once a week.
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Nov 11, 2018 23:28
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QuarkMartial posted:I am making this jambalaya here: https://blog.myfitnesspal.com/easy-one-pot-jambalaya/ The taste will be the same but it will get more mushy after a thaw. I have reservations with brown rice in jambalaya though.
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Nov 11, 2018 23:36
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Looking to put together a showstopper of a dinner. Planning on A5 wagyu ribeye cap and brazilian cheese bread with parmigiano reggiano, fontina, and aged mozarella, finished with bananas foster with homemade vanilla-rum ice cream. Any suggestions for sides to pair here?
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Nov 11, 2018 23:56
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Fondant potatoes or pommes pave
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Nov 12, 2018 00:15
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That Works posted:The taste will be the same but it will get more mushy after a thaw. I have reservations with brown rice in jambalaya though. Oh, I also swapped the brown rice for white rice. I didn't think it was relevant wrt freezing it, so I didn't mention it. Turns out, there wasn't really enough leftover to freeze. There's one portion left, but my wife might take it. It did turn out really tasty, though. I mean, I recognize that people from NOLA might not think it authentic, and that's cool with me. For a something interesting and easy to make for my lunches this week, I'll take it.
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Nov 12, 2018 00:25
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baquerd posted:Looking to put together a showstopper of a dinner. Planning on A5 wagyu ribeye cap and brazilian cheese bread with parmigiano reggiano, fontina, and aged mozarella, finished with bananas foster with homemade vanilla-rum ice cream. Any suggestions for sides to pair here? Casu Marzu posted:Fondant potatoes or pommes pave I vote pommes pave. Bonus points for seasoning with some good truffle salt. Also need something bitter/acidic to cut through all that fat. Toss asparagus in oil, salt, lots of pepper. Put under a thoroughly preheated broiler, pull when the tops start to blister/tips blacken, toss with a little lemon juice. Doom Rooster fucked around with this message at 00:29 on Nov 12, 2018 |
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Nov 12, 2018 00:26
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I have no idea what Brazilian cheese bread is but I bet it is delicious. Potatoes Anna or Dauphinois are my go to fancy taters with a roast/steaks, and both are excellent. I like garlicky french beans as a side, or garlicky sauteed spinach. You can get away with creamed spinach if you don't do Dauphinois potatoes-if you do both at one meal it can be cream overload.
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Nov 12, 2018 00:40
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Pao de queijo, kinda like a cheesy choux pastry shaped cloud
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Nov 12, 2018 00:44
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Doom Rooster posted:I vote pommes pave. Bonus points for seasoning with some good truffle salt. I second the idea of having some sort of greens with this. Asparagus is good. Some braised kale would also be delicious.
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Nov 12, 2018 00:50
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Thanks all. Would asparagus and hollandaise be too rich? Really feeling the need to cut the richness overall, maybe just a citrus and kale salad with almonds? Or just acid and asparagus as Doom Rooster suggests.
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Nov 12, 2018 02:18
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baquerd posted:Thanks all. Would asparagus and hollandaise be too rich? Yes. The point is to cut through the richness of the cheese and A5. Hollandaise is super rich. I get that you want everything to be over the top fancy, but you need something to cut through it all in order to enjoy the richness. Palate cleanser between bites.
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Nov 12, 2018 02:48
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baquerd posted:Thanks all. Would asparagus and hollandaise be too rich? Really feeling the need to cut the richness overall, maybe just a citrus and kale salad with almonds? Or just acid and asparagus as Doom Rooster suggests.
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Nov 12, 2018 03:09
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If you wanna go all out with a green veg, get a pile of fava beans and peel them yourself 
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Nov 12, 2018 03:45
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Beef heart is also the proper meat for Coney Island style hot dog chili. C-Euro posted:My wife got laid off this week, and I'm coming to you all for advice on how to cook in bulk to save money, while also maintaining a good level of variety. She's never been the type to cook one big pot of something and eat it all week, and while she acknowledges that she's going to have to learn that skill now I still want to be able to make her a few different things throughout the week to keep her spirits up while she job-hunts. My first thought was to get a bunch of meat at a bulk discount, slow cook and shred it on the weekend, and then mix that into whatever I cook during the week. Another idea would just be spend all day Sunday cooking two or three big pots of something, portioning them out into the freezer, and then telling her to just grab what she wants during the week. Any other ideas I could try? A whole chicken is cheap and there’s a million ways to prepare it. You can cut up multiple birds on Sunday, saving the fat trimmings for shmaltz, the giblets and carcass for stock, and *chefs kiss* fried chicken livers for breakfast.
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Nov 12, 2018 07:17
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I'm trying to be better about saving money. I travel for work each week, and I get a food per diem that I keep if I don't use it, so I want to start packing lunches. Luckily I only travel in-state, so its all via car, no planes. Caveats being: 1. My first day of travel each week I'm usually leaving the house around 8am and heading directly to the place I'll be working. Food thus has to be OK in a cooler until I get to the hotel that night. 2. I'm in hotels, most of which don't have more than a microwave so no cooking on site. 3. I'm usually home by dinnertime on day 3. Most of the time the hotels have a free breakfast, although I get an extra $11/day if the hotel doesn't offer one. (or put another way, the hotel breakfast costs $11 )Any thoughts? I'll eat literally anything, I like to cook, and I'm trying to be healthy about it.
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Nov 12, 2018 08:10
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| # ? May 25, 2024 09:54 |
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Annath posted:I'm trying to be better about saving money. Nearly anything will last all day in a cooler IMO. My first thought is make a big ol pot of hearty soup and freeze it in pints or quarts, whatever a serving size is for you. Bring a loaf of nice bread and maybe some cheese. Hard-ish cheeses last pretty well even without refrigeration, they'll certainly be okay in a cooler with jars of soup ice. But two days in a row at a time and every week, you'll get sick of soup. So maybe mix the soup idea with some other stuff. Cook a meal each Sunday night that makes for good leftovers and pack it for Monday night, then eat the soup Tuesday, and you're home Wednesday.
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Nov 12, 2018 14:08
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