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So how does one farm wild yeast? I've been meaning to try a sourdough starter as I appear to have bought a 10kg bag of the blandest flour possible, and I happen to have a few grapes lying around if that's a vital part of the equation. Also, spinach on burgers is nothing. Last night I dropped the horror that is beetroot on burgers to ##cooking. They were not impressed.
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Oct 28, 2012 22:48
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Aaronicon posted:So how does one farm wild yeast? I've been meaning to try a sourdough starter as I appear to have bought a 10kg bag of the blandest flour possible, and I happen to have a few grapes lying around if that's a vital part of the equation.
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Oct 28, 2012 23:41
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I bought some buckwheat groats (aka kasha (?)) on a whim. Anything fun to do with them?
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Oct 29, 2012 03:41
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Scientastic posted:You should probably stop. It's better than you think. My husband would never eat a leafy green otherwise. Besides, I solemnly swear that I don't do this for burgers I cook for anyone other than Mr. bringmsfishback!
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Oct 29, 2012 05:45
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Micomicona posted:I bought some buckwheat groats (aka kasha (?)) on a whim. Anything fun to do with them? Kasha and bows! http://theshiksa.com/2010/08/12/kasha-varnishkes-kasha-and-bows/
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Oct 29, 2012 05:46
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Hollis Brown posted:I've been making a basic pasta sauce from the "help i'm poor" thread out of Italian seasoned ground pork (aka bulk sausage) and I'm having trouble getting it to break down to smaller pieces when browning. I would prefer having an even consistency of smaller pieces of the sausage and I try to use a flat metal spatula to break it up in my cast iron skillet but it seems much more resistant than ground beef. Is this an inherent property to the pork or is there a simpler method to break it up? I let it warm up for ~30 minutes before cooking and use olive oil in the skillet. Just break it up with your fingers while you add it to the pan.
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Oct 29, 2012 12:13
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Got a shitload of raw cashews, as in a couple of kilos, at least. What to do with them before they go stale? Cakes, candies?
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Oct 29, 2012 13:46
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FYI, they can last a while, whether on the shelf or freezing them. Definitely dry roast some, especially with Christmas nearby.
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Oct 29, 2012 13:54
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Cashew brittle is awesome.
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Oct 29, 2012 15:20
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Candy them with cinnamon and vanilla.
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Oct 29, 2012 15:33
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Cashew nut butter is an option, just chuck them in a food processor until they reach a good consistency (you will have to scrape the sides a few times as they stick when the splash up. Then add a little oil (teaspoons rather than table spoons) to help the consistency even more. Add salt and/or sugar to taste. Then it should store for a while to use for your breakfasts.
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Oct 29, 2012 16:45
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bringmyfishback posted:It's better than you think. My husband would never eat a leafy green otherwise. Besides, I solemnly swear that I don't do this for burgers I cook for anyone other than Mr. bringmsfishback! I bet a creamed spinach burger topping would be awesome, make him that and put a slice of cheese over the whole thing and broil it, if he doesn't eat it divorce him
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Oct 29, 2012 18:38
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bringmyfishback posted:It's better than you think. My husband would never eat a leafy green otherwise. Besides, I solemnly swear that I don't do this for burgers I cook for anyone other than Mr. bringmsfishback! Are you married to a 4 year old?
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Oct 29, 2012 19:40
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drat, with all these suggestions I wish I had a few kilos of raw cashews...
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Oct 29, 2012 20:04
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Sjurygg posted:Got a shitload of raw cashews, as in a couple of kilos, at least. What to do with them before they go stale? Cakes, candies? Baklava. Fucktons of baklava. Use rosewater in the syrup/honey. :d
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Oct 29, 2012 20:28
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Kenning posted:Are you married to a 4 year old? This comes up goon-ily often. Some people, for a variety of reasons, are bizarrely uninterested, to the point of violent rejection, in wide swathes of the food world. Most of us hate at least a couple things that others consider normal (e.g. I hope to god I never eat another cricket, shrimp's gross, gently caress marzipan) but there's some people out there who are so food-dysfunctional that they're unfeedable. Spouses can just keep buying the PB+J and be there later in life to pick up the micronutrient-deficient pieces, or leave. Success stories seem rare, sadly.
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Oct 29, 2012 20:44
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I feel like in cases like this a good round of CBT is totally warranted. Either acronym would work.
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Oct 29, 2012 20:47
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I went to the asian market and got pork sausage and chinese cabbage. Suggestions? I feel like I could probably figure something out but I thought I'd ask.
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Oct 29, 2012 20:52
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Kenning posted:I feel like in cases like this a good round of CBT is totally warranted. Either acronym would work. Man, why does CBT gotta have two meanings.
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Oct 29, 2012 20:54
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Semisponge posted:I went to the asian market and got pork sausage and chinese cabbage. Suggestions? I feel like I could probably figure something out but I thought I'd ask. Stir fry the two with some garlic, white pepper, touch of sesame oil, some oyster sauce, and some chicken stock to loosen (like a tbsp or two).
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Oct 29, 2012 20:57
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Kenning posted:I feel like in cases like this a good round of CBT is totally warranted. Either acronym would work. I'm genuinely curious as to what defitions this fits into http://en.wikipedia.org/wiki/Cbt 
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Oct 29, 2012 21:51
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No, it's better left a mystery for the imaginative. Please don't collapse the wave.
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Oct 29, 2012 21:53
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Scott Bakula posted:I'm genuinely curious as to what defitions this fits into http://en.wikipedia.org/wiki/Cbt Eat the kale, or else. 
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Oct 29, 2012 22:18
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This is way too simple a question, but oh well: How do you clean your rice? I just kind of rake them in multiple directions with my fingers. It's not a huge amount of rice or anything, just around 2-4 cups. And how do you know if it's clean enough? V The only types of rice I ever cooked is long grain, brown (rarely) and sushi rice. toanoradian fucked around with this message at 02:36 on Oct 30, 2012 |
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Oct 30, 2012 02:16
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toanoradian posted:This is way too simple a question, but oh well: How do you clean your rice? I just kind of rake them in multiple directions with my fingers. It's not a huge amount of rice or anything, just around 2-4 cups. And how do you know if it's clean enough?
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Oct 30, 2012 02:21
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All I make is calrose, and i never rinse it.
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Oct 30, 2012 02:59
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Mr. Wiggles posted:All I make is calrose, and i never rinse it.
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Oct 30, 2012 04:11
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Look at this guy who doesn't want to get stronger.
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Oct 30, 2012 04:57
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Shrug. I always rinse and soak my rice before cooking.
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Oct 30, 2012 08:09
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Aaronicon posted:So how does one farm wild yeast? I've been meaning to try a sourdough starter as I appear to have bought a 10kg bag of the blandest flour possible, and I happen to have a few grapes lying around if that's a vital part of the equation. http://ruhlman.com/2009/07/simple-sourdough-starter/ quote:Carrie says it doesn't have to be cabbage but anything that attracts "that white film…grapes, even cumin," she says.
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Oct 30, 2012 08:14
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Rice needs to soak at least a quarter of an hour before cooking it. The rice wash is useful as a liquid for thickening stews, such as sinigang.
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Oct 30, 2012 09:05
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Scott Bakula posted:I'm genuinely curious as to what defitions this fits into http://en.wikipedia.org/wiki/Cbt Sorry, there's CBT, and then there's CBT. edit: Uh,  that last link I guess.
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Oct 30, 2012 11:32
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I rinse off some rices more than others. Parboiled rice gets the 'rinse until it isn't cloudy' treatment but brown rice and basmati rice gets a quick rinse at best. I've also never bothered to soak my rice beforehand, but I also typically use a rice cooker. (Except when making brown rice, which half the time I'll fry the dried rice up a bit first.)
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Oct 30, 2012 12:14
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I rinse until not cloudy, then immediately throw into far too much boiling water for half an hour. Dump into colander to drain, then dump back in the pot (off the heat!), put on the lid, and leave for ten minutes. Fluff, serve, get compliments; perfect rice every time, never any burnt poo poo. I rinse because I really don't like sticky rice.
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Oct 30, 2012 14:11
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Hey, what's a good pasta+broccoli recipe that isn't creamy? I rinse white rice until the water's not opaque white (takes like 4 or 5 changes). Barely ever rinse brown though.
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Oct 30, 2012 19:44
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An observer posted:Hey, what's a good pasta+broccoli recipe that isn't creamy? Beef and broccoli stir fry over soba or udon noodles. Dunno what sauce you want to go with, they're all good as long as you can lay hands on Mirin.
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Oct 30, 2012 20:03
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Oops, I meant like italian pasta. I've actually been eating stir fry for like the last 4 days. As much as I'd like to have more, I think it's time for something else. Thanks though! 
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Oct 30, 2012 20:16
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An observer posted:Oops, I meant like italian pasta. I've actually been eating stir fry for like the last 4 days. As much as I'd like to have more, I think it's time for something else. Thanks though! Cut into bite size pieces and saute with a bite size pasta like orecchiette or farfalle and some butter, add capers, some minced anchovy, a bit of lemon juice or something. You can always make a veggie lasagna, too. You can puree some cooked broccoli and make pasta with it, too.
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Oct 30, 2012 20:23
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I got a bunch of corn meal, but it's more finely ground than I was expecting (almost a flour). It makes cornbread that tastes fine, but doesn't have the texture I'm used to. It's pretty great for dusting fish for pan-frying, but I don't do that very often. Other than more cornbread, what are some good things to do with all this cornmeal? Deep-frying isn't really an option for me, which cuts down on a lot of the ideas I would normally have. I guess there's polenta?
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Oct 30, 2012 22:15
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Softly boil for a while (kind of like you would for polenta, but with more liquid) to make a cornmeal porridge, good to have with breakfast topped with molasses and milk.
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Oct 30, 2012 22:49
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