|
Cowcatcher posted:I finally had that boar. 3.5lbs shoulder roast, slow cooked in a roaster for 4 hours, it was really something else. Served with mead for full medieval effect. Braise ye some mutton joints therein posthaste verily and such or whatever.
|
#
?
Mar 20, 2012 16:23
|
|
|
|
| # ? May 23, 2024 16:08 |
|
|
I seem to remember seeing a thread or post covering this, but I glanced around GWS and 20 or so pages back in this thread with no luck. If this has been asked/answered to death, I apologize. What online retailers would you recommend for buying whole spices? The local places seem to carry only pre-ground, and I'm hopeful I might get better quality from an internet vendor anyway.
|
|
#
?
Mar 20, 2012 17:00
|
|
|
Adrinidad posted:I seem to remember seeing a thread or post covering this, but I glanced around GWS and 20 or so pages back in this thread with no luck. If this has been asked/answered to death, I apologize.
|
|
#
?
Mar 20, 2012 17:02
|
|
|
bunnielab posted:Mix it with bread scraps and give it to your serfs? Psh, they should be so lucky. Everyone knows serfs should be given the bread scraps very lightly tossed in some boar drippings.
|
|
#
?
Mar 20, 2012 17:03
|
|
|
Adrinidad posted:I seem to remember seeing a thread or post covering this, but I glanced around GWS and 20 or so pages back in this thread with no luck. If this has been asked/answered to death, I apologize. I hunt around ethnic markets for most of my spices. 
|
|
#
?
Mar 20, 2012 17:05
|
|
|
A friend gave me some vegetables. I'm not really sure what they are. I think the one on the left is a fennel? the white one is apparently a kortoba or something (he wrote it down but i forgot it) the one in the middle is brown and could be a turnip but I really have no idea. It looks a bit off and is squishy so w/e I guess. Anyway what's cool to make with these strange vegetables?  
|
|
#
?
Mar 20, 2012 17:07
|
|
|
Mr SuperAwesome posted:A friend gave me some vegetables. I'm not really sure what they are. I think the one on the left is a fennel? the white one is apparently a kortoba or something (he wrote it down but i forgot it) the one in the middle is brown and could be a turnip but I really have no idea. It looks a bit off and is squishy so w/e I guess. The one on the left is indeed fennel, and the one on the front is kohlrabi. I can't /see/ the one in the middle, so no clue what that is.
|
|
#
?
Mar 20, 2012 17:09
|
|
|
Ah, thanks. Whoops, here's a couple of pics where you can see it (camera got stuck in an FC loop so unfortunately no clear ones. androided again  ): 
|
|
#
?
Mar 20, 2012 17:20
|
|
|
Mr SuperAwesome posted:Ah, thanks. Yeah, I can't make out what it is, because of the blurry. Google Images seems to think it's either a dog, or a black man: http://tinyurl.com/7sk5lt4
|
|
#
?
Mar 20, 2012 17:24
|
|
|
Maybe that's a beet.
|
|
#
?
Mar 20, 2012 17:40
|
|
|
It looks like a beet to me, but the white one that isn't fennel looks like jicama to me so I may not have any idea what I'm talking about.
|
|
#
?
Mar 20, 2012 17:43
|
|
|
That's no more a jicama than it is an avocado. The middle one is a beet.
|
|
#
?
Mar 20, 2012 18:02
|
|
|
Mr SuperAwesome posted:Ah, thanks. left to right: fennel, beet, kohlrabi
|
|
#
?
Mar 20, 2012 18:41
|
|
|
I made some pulled pork in a crock pot but was an idiot and didn't skim off the fat because I left it in the liquid overnight. The meat has soaked everything up and it's soggy and gross looking (tastes fine). Any way I can fix it? Spread on a baking sheet and broil? Reheat in the crock pot and remove the liquid? Food coloring?
|
|
#
?
Mar 20, 2012 19:40
|
|
|
taco show posted:Spread on a baking sheet and broil? no joke, this is always a good idea.
|
|
#
?
Mar 20, 2012 20:01
|
|
|
Lay out sliced sourdough underneath it. After the pork is "cleaned up", clear it off, lay sliced sharp cheese on the bread and cook it until the bread crisps up a little.
|
|
#
?
Mar 20, 2012 20:05
|
|
|
tokki g posted:I bought some pork tenderloins sat night, put a dry rub on them sun morning, and grilled most of them later that evening. I still have 2 chilling in the fridge. How long can they keep? I think I'll grill them tomorrow night. OK, grilling and beer in a few hours. I'm concerned that the pork loin won't be moist enough since I didn't do a brine and only a dry rub. The last few I grilled from this batch were a little dry. If I add like 1/2cup of water to ~1lb pork and let it sit for ~2-3hrs before grilling, will it be more moist or is this a futile endeavor?
|
|
#
?
Mar 20, 2012 20:33
|
|
|
tokki g posted:OK, grilling and beer in a few hours. just don't grill it to poo poo. 140 degrees is decent. I guess technically I super salty brine for 3 hours would impart some moisture but it would be weirdly and uneven. Just grill it less or have some nice saucy accoutrements.
|
|
#
?
Mar 20, 2012 20:41
|
|
|
Wait -- are they loins or tenderloins (you could make a fist around a tenderloin but not a loin). If they are in fact tenderloins, you could probably brine them for 2 hours and it would be effective. A loin not so much. edit: my go to brine is 2c kosher salt 1c sugar per 1G water.
|
|
#
?
Mar 20, 2012 20:42
|
|
|
Cool, thanks! I found simple recipes for both kohlrabi and fennel, any ideas what I can do with the beet?
|
|
#
?
Mar 20, 2012 20:49
|
|
|
It's a beet. Eat it shredded with carrots in a salad with sour cream. Most recipes require more than one. Alternatively, you could acquire more than one beet and then make all sorts of delicious recipes since beets are really awesome.
|
|
#
?
Mar 20, 2012 21:05
|
|
|
I had a roasted beet risotto once that was really good (and really pink). But yeah beets are awesome, I need to eat more of them.
|
|
#
?
Mar 20, 2012 21:21
|
|
|
I like beets roasted best, and they go particularly well with chevre. The easy recipe is this: scrub, peel, quarter beet. Wrap loosely in a foil packet with a little oil, salt, pepper, and perhaps some of a robust herb. Cook in a hot (400ish) oven until getting tender, maybe 25 minutes. Slit the top of the packet and spread it open, or unwrap it if you have asbestos hands, and crumble in some goat cheese. Switch your oven to broil, then return to the oven and cook until the cheese gets a little melty and begins to colour on the top. If you take it out too soon the cheese will just melt and make unattractive purple slime. It is still delicious if you make this mistake, but if you let it cook a little more it dries out, colors a little, and doesn't mix as much.
|
|
#
?
Mar 20, 2012 22:15
|
|
|
pork never goes bad posted:I like beets roasted best, and they go particularly well with chevre. The easy recipe is this: scrub, peel, quarter beet. Wrap loosely in a foil packet with a little oil, salt, pepper, and perhaps some of a robust herb. Cook in a hot (400ish) oven until getting tender, maybe 25 minutes. Slit the top of the packet and spread it open, or unwrap it if you have asbestos hands, and crumble in some goat cheese. Switch your oven to broil, then return to the oven and cook until the cheese gets a little melty and begins to colour on the top. If you take it out too soon the cheese will just melt and make unattractive purple slime. It is still delicious if you make this mistake, but if you let it cook a little more it dries out, colors a little, and doesn't mix as much.
|
|
#
?
Mar 20, 2012 22:27
|
|
|
Mr SuperAwesome posted:Cool, thanks! 1 beet, peeled 1 granny smith apple, cored 3 carrots 1/3 cup peanut butter 1 lime, juice 3 pinches salt Shred the beets and carrots with a grater. Chop the apple up finely. Add the peanut butter, lime juice, and the salt. Mix thoroughly, until the peanut butter is creamy and incorporated. Serve the mixture over a green salad of some sort. Optionally, garnish with pine nuts, pecans, or cashews.
|
|
#
?
Mar 20, 2012 22:29
|
|
|
I got some big lamb steaks. It looks like it comes from the leg, there's a huge bone in the middle full of marrow. I hear marrow is all sorts of tasty but I've never had it or tried to cook it. I've also never cooked lamb. Do I just cook this like a normal cow steak, say, medium rare? Is there any way to enjoy both a tasty steak and the marrow in the bone? I hear marrow is supposed to be broiled or some such, my crappy apartment broiler doesn't work but I do have a blowtorch. Help me, what do I do?
|
|
#
?
Mar 21, 2012 01:08
|
|
|
I also have a lamb question! I picked up some nice-looking shanks tonight and I want to do crock pot osso bucco tomorrow. In the mornings I'm usually kind of rushed for time. Is there any reason I shouldn't sear the outsides of the shank tonight and put it in the fridge, so I don't have to brown it in the morning?
|
|
#
?
Mar 21, 2012 01:21
|
|
|
Stalizard posted:I got some big lamb steaks. It looks like it comes from the leg, there's a huge bone in the middle full of marrow. I hear marrow is all sorts of tasty but I've never had it or tried to cook it. I've also never cooked lamb. If it's from a leg, it'll probably be pretty tough if you try to cook it like a normal steak. Leg of lamb is best cooked low and slow, if I recall correctly.
|
|
#
?
Mar 21, 2012 01:29
|
|
|
Stalizard posted:I got some big lamb steaks. It looks like it comes from the leg, there's a huge bone in the middle full of marrow. I hear marrow is all sorts of tasty but I've never had it or tried to cook it. I've also never cooked lamb. I once got a boneless leg o' lamb and cut some steaks from the top. It was really tasty grilled medium rare, but definitely a bit on the chewy side in some areas. I'd have given those lamb steaks a B overall just for that. They were still mouthwatering good though.
|
|
#
?
Mar 21, 2012 02:17
|
|
|
Kenning posted:You should check out ICSA: Vanilla that we had back in January/February. Loads of great vanilla-oriented recipes there, plenty of them non-desserts. Thank you! That is the perfect thread. Now I've read more about ICSA and it's like the the world is opening
|
|
#
?
Mar 21, 2012 02:20
|
|
|
What can I do with artichokes, without turning it into a dip or tearing it apart in general? This is my first time using artichokes, and I want to try them whole. I found a couple steamed recipes, but I love spices and herbs, so I figured I'd poke around for some suggestions here. Thanks 
|
|
#
?
Mar 21, 2012 16:14
|
|
|
I love having caramelized onions on sandwiches, burgers, whatever, but it usually takes longer to make the onions than everything else in the meal combined. If I were to do a great big batch, how long would they reasonably stay 'good' in the fridge in a sealed glass jar?
|
|
#
?
Mar 21, 2012 20:44
|
|
|
ChetReckless posted:I love having caramelized onions on sandwiches, burgers, whatever, but it usually takes longer to make the onions than everything else in the meal combined. If I were to do a great big batch, how long would they reasonably stay 'good' in the fridge in a sealed glass jar?
|
|
#
?
Mar 21, 2012 21:00
|
|
|
I got some onions and potatoes on sale last week, foolishly forgetting that I was going on a trip from tomorrow until Tuesday. Is there some casserole or something that I can use to soak them all up? I've got 3lbs of onions and 9lbs of potatoes. I have to burn through some milk also, so I was thinking of making a roux and then cheese sauce from that, and then making some kind of baked onion/potato casserole. Basically, substituting potato for pasta in macaroni and cheese. My mac and cheese recipe bakes at 350 for 25 minutes, but baked potatoes go at that temperature for an hour and change, so I'm thinking of pre-baking the potatoes for 35 minutes, and then adding the onions and cheese sauce and baking for another 25. Does that sound reasonable to the people who actually understand cooking? Any other ideas?
|
|
#
?
Mar 21, 2012 22:24
|
|
|
ejstheman posted:I got some onions and potatoes on sale last week, foolishly forgetting that I was going on a trip from tomorrow until Tuesday. Is there some casserole or something that I can use to soak them all up? I've got 3lbs of onions and 9lbs of potatoes. I have to burn through some milk also, so I was thinking of making a roux and then cheese sauce from that, and then making some kind of baked onion/potato casserole. Basically, substituting potato for pasta in macaroni and cheese.
|
|
#
?
Mar 21, 2012 22:40
|
|
|
I recently moved to an apartment with electric hotplates. The heating elements are under one big (glass?) panel. I've only ever cooked with gas before, and I'm having trouble getting the temperature I want. One thing I've been doing is, if it gets too hot, to take a handful of water and throw it onto the plate. It pretty much turns to steam instantly. Is this a bad idea? Is that likely to damage something?
|
|
#
?
Mar 21, 2012 22:56
|
|
|
Hydrolith posted:I recently moved to an apartment with electric hotplates. The heating elements are under one big (glass?) panel. I've only ever cooked with gas before, and I'm having trouble getting the temperature I want. I wouldn't advise that...sudden extreme changes in temperature are usually bad and are prone to causing damage to, well, anything. If you're finding the heat is too high, why not just remove your cooking vessel (pot, pan, whatever) from the heat for a moment and turn the burner down until it cools to your desired temp?
|
|
#
?
Mar 21, 2012 23:10
|
|
|
The Midniter posted:I wouldn't advise that...sudden extreme changes in temperature are usually bad and are prone to causing damage to, well, anything. If you're finding the heat is too high, why not just remove your cooking vessel (pot, pan, whatever) from the heat for a moment and turn the burner down until it cools to your desired temp? Well, take cooking rice. I turn it up to get the water boiling, then I need to turn it down and simmer it. It's electric, so it takes a good few minutes to cool down, in the meantime I still need the rice simmering. I can't take it off and I can't leave it on or it'll just boil the hell out of it. Only alternative I've come up with is to use two hotplates at once, a big one to boil it and a smaller one to simmer. Except I keep getting the setting wrong on the smaller hotplate and making it too hot as well, so I end up with the same problem. Hence the water to cool the hotplate.
|
|
#
?
Mar 21, 2012 23:33
|
|
|
My first apartment had the kind of electric "under-glass" heaters you're describing. The solution I came up with was to move into a better apartment (they're seriously terrible, good luck to you).
|
|
#
?
Mar 21, 2012 23:36
|
|
|
|
| # ? May 23, 2024 16:08 |
|
|
Hydrolith posted:One thing I've been doing is, if it gets too hot, to take a handful of water and throw it onto the plate. It pretty much turns to steam instantly. Is this a bad idea? Is that likely to damage something? Holy poo poo, don't do this. Pick up the drat pot and it will cool down immediately. Then put it half-on, half-off the burner and it won't soak up so much heat. The element will cool down once it's turned to a lower temperature, but yes, it takes a little while. Electric takes a while to get used to if you've only ever used gas and you're probably going to hate it. Trying to cool it down rapidly can do Very Bad Things to the element.
|
|
#
?
Mar 22, 2012 00:21
|
|