|
The reviews are hilarious. I don't think there is a serious one in there.
|
#
?
Dec 16, 2012 20:24
|
|
|
|
| # ? Jun 13, 2024 06:20 |
|
|
Anyone a whiz at wine pairings? Dinner is lasagna and Caesar salad by the host, garlic bread brought by a friend, and I'm bringing a caprese salad made with Toscano olive oil and four leaf balsamic. Dessert is some kind of cheesecake. I've narrowed it down to two bottles from my pantry: Redtree Pinot Grigio 2010 (California) and Las Renas Macabeo 2010 (Spain). Both are very good for low-cost wines and I think either would be good with the meal, but does one stand out to anybody?
|
|
#
?
Dec 16, 2012 22:07
|
|
|
So my husband and I have switched to only eating local produce and, living in the south, never really had a problem cooking anything available in warmer months. Well, all we've got to eat for the next couple of weeks until our friends harvest some more veggies is about twenty beets. I've never eaten or cooked beets so I'm completely at a loss. I was going to use this recipe: http://bevcooks.com/2012/04/penne-pasta-in-a-roasted-beet-sauce/ To get rid of a few but that still leaves me a dozen beets I'd feel guilty throwing away because my friends grew them. 
|
|
#
?
Dec 16, 2012 23:09
|
|
|
Dirtbag Diva posted:So my husband and I have switched to only eating local produce and, living in the south, never really had a problem cooking anything available in warmer months. Well, all we've got to eat for the next couple of weeks until our friends harvest some more veggies is about twenty beets. I've never eaten or cooked beets so I'm completely at a loss. I was going to use this recipe: Beets are fantastic! Roast them, toss them with toasted walnuts, feta/goat cheese, and balsamic, and you've got the makings of a great meal. I also do a nice shredded beet salad with celery and apple cider vinegar. Borscht is a viable option, too, and you can put them in chocolate cake to increase moisture without significantly changing the flavour. Beets!
|
|
#
?
Dec 16, 2012 23:15
|
|
|
If you don't want to eat just beets forever, you can also pickle them. They loving rule pickled, but I also grew up on them.
|
|
#
?
Dec 16, 2012 23:53
|
|
|
So hot grits is basically runny polenta? Would be interested in trying out some cajun dishes, but not sure if I can buy grits over here.
|
|
#
?
Dec 17, 2012 00:00
|
|
|
Dirtbag Diva posted:So my husband and I have switched to only eating local produce and, living in the south, never really had a problem cooking anything available in warmer months. Well, all we've got to eat for the next couple of weeks until our friends harvest some more veggies is about twenty beets. I've never eaten or cooked beets so I'm completely at a loss. I was going to use this recipe: 2. Beetroot gratin. Sensationally delicious. I suggest that you use a food processor for slicing; you par-cook beets in the microwave first (5 on high, stir, another 5, with just the water from rinsing them); and cook for longer than the recipe says. I use fresh rosemary. http://www.riverford.co.uk/feed/in:...eetroot-gratin/
|
|
#
?
Dec 17, 2012 00:04
|
|
|
midnightclimax posted:So hot grits is basically runny polenta? Would be interested in trying out some cajun dishes, but not sure if I can buy grits over here. Not runny unless you make em that way, but yes theyre the exact same thing. Also holy crap southern grits absolutely dominate.
|
|
#
?
Dec 17, 2012 00:04
|
|
|
Saint Darwin posted:Not runny unless you make em that way, but yes theyre the exact same thing. Ah ok, good to know. Thanks!
|
|
#
?
Dec 17, 2012 00:16
|
|
|
I'm sort of stuck right now, and I could use an idea from someone more experienced. I have a chicken (6.5 pounds) in the oven, and it should be done in about an hour. I sliced the liver thin and sauteed it with onions, thyme, rosemary, and sage. That's set aside right now (had a little more oil than I needed, kept that too). I'm simmering the neck, gizzard, and heart on low, with more thyme/rosemary/sage, with an eye to making chicken stock. My target is five lunches for the week coming up. Aside from the stuff I'm already cooking, I have: skim milk, 1% milk, one green pepper, several yellow onions, dry lentils, dry rice, frozen peas, mixed frozen peas and carrots, and the stuff on the spice rack. I also have a bunch of frozen bread dough, so I have basically an infinite amount of bread as long as I plan 24 hours ahead. Finally, I have a bunch of canned fruit, canned tomato sauce, canned cream of mushroom soup, and elbow noodles. My current thought was something like this: Diluting the chicken stock to the amount of water the rice needs, and making a big batch of rice and lentils, possibly with some minced onions/frozen peas/spices tossed in there. Deglazing the broiler pan the chicken is cooking in, adding some flour/water, and making gravy. Then, I'd mash the liver/onion/herbs/oil mixture into paste and add that to the gravy. Pick the entire chicken, possibly pan-frying some bacon to go with it. Divide everything into fifths, and put the portions in the fridge for lunches. That should be enough food, but I feel like it's just CHICKEN CHICKEN CHICKEN and I'd be tired of it by Wednesday, let alone Friday. Can anybody suggest some tweaks that won't require me to spend a bunch of extra money at the store?
|
|
#
?
Dec 17, 2012 02:12
|
|
|
midnightclimax posted:So hot grits is basically runny polenta? Would be interested in trying out some cajun dishes, but not sure if I can buy grits over here. The difference between grits and polenta is mostly in how finely ground the corn meal is. Also, grits is often made with white corn meal, polenta rarely is. But the actual process is pretty similar.
|
|
#
?
Dec 17, 2012 02:52
|
|
|
Are there any cookbooks out there recommended for the novice chef (e.g., guy who only really knows how to make spaghetti)? I didn't see a thread on cookbooks so I thought I'd ask. Thanks everyone.
|
|
#
?
Dec 17, 2012 03:18
|
|
|
^ ^ ^ Not a beginner's cookbook as such, but the chronicles of a french-taught chef, teaching everyday people who volunteered for cooking classes: The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks (I own the audiobook  )I have about a kilo of beginner kimchi chilling in my fridge. Besides eating it as a side, what else can I do with the stuff? Recipe I used was from The Sriracha Cookbook, if it matters. Veg: Napa (duh) Grated carrot Ginger & garlic, minced Green Onions Mister Facetious fucked around with this message at 05:43 on Dec 17, 2012 |
|
#
?
Dec 17, 2012 05:21
|
|
|
You can just fry it in a pan, I like it much better cooked. A kilo is the right amount for the kimchi jjigae recipes on goonswithspoons.com, I did one and there's another version there too.
|
|
#
?
Dec 17, 2012 05:24
|
|
|
So holy crap I JUST learned that "Cup" is not a standardized unit of measurement. I've spent all my life believing that 1cup=250ml. Now I find that an American Cup is different. My mind is blown. I only have metric measuring utensils. So how do I approach this recipe? http://allrecipes.com/recipe/best-chocolate-chip-cookies/ Thanks in advance!
|
|
#
?
Dec 17, 2012 07:14
|
|
|
It's not a big difference, the American cup is 236 ml. Looking at that recipe you could just do 250 and I don't think it'd matter, or 240 is close enough.
|
|
#
?
Dec 17, 2012 07:18
|
|
|
THE LUMMOX posted:So holy crap I JUST learned that "Cup" is not a standardized unit of measurement. I've spent all my life believing that 1cup=250ml. Now I find that an American Cup is different. My mind is blown. I only have metric measuring utensils. So how do I approach this recipe? For everything except baking (where you should be using weight anyway) I just assume that 1 cup = 250 ml and go from there. I've never had a problem with it (I am American).
|
|
#
?
Dec 17, 2012 12:17
|
|
|
Apologies if this is not the place for this type of request but I'm looking to buy a fruit juicer. Can anyone recommend a good juicer around £100 range? I'm not really sure what I need from a juicer other than I want it to get the most juice from the fruit/veg I chuck in it.
|
|
#
?
Dec 17, 2012 12:28
|
|
|
I want to make this recipe http://www.goonswithspoons.com/Pasta_with_Hot_Sausage,_Zucchini_and_Mushrooms But I live in Denmark, and can't get that kind of sausage. Can I make some kind of spice mix to imitate the taste, and what should I use? (I don't know too much about cooking)
|
|
#
?
Dec 17, 2012 16:03
|
|
|
Boz0r posted:I want to make this recipe http://www.goonswithspoons.com/Pasta_with_Hot_Sausage,_Zucchini_and_Mushrooms The spices in hot italian sausage are basically fennel seeds and red pepper flakes. You can just use regular ground pork mixed with a little bit of red pepper flakes, fennel, minced garlic or garlic powder, and black pepper. If you can't find red pepper flakes, just skip it, no big deal. Or substitute any other hot spice you want. Really, any kind of fresh sausage would work fine in that recipe. Medisterpølse would probably be pretty delicious.
|
|
#
?
Dec 17, 2012 16:23
|
|
|
Anyone got a favourite chicken + rice soup recipe?
|
|
#
?
Dec 17, 2012 17:13
|
|
|
THE LUMMOX posted:So holy crap I JUST learned that "Cup" is not a standardized unit of measurement. I've spent all my life believing that 1cup=250ml. Now I find that an American Cup is different. My mind is blown. I only have metric measuring utensils. So how do I approach this recipe? That is why tested recipes that are published by mass are far superior. 1 US cup of flour ~ 125 g.
|
|
#
?
Dec 17, 2012 17:19
|
|
|
GrAviTy84 posted:That is why tested recipes that are published by mass are far superior. Is that metric or imperial grams?
|
|
#
?
Dec 17, 2012 17:22
|
|
|
Aren't those called grammes
|
|
#
?
Dec 17, 2012 19:33
|
|
|
pile of brown posted:Aren't those called grammes My gram is gone now (rest her soul) but she probably weighed in at 13 stone.
|
|
#
?
Dec 17, 2012 19:49
|
|
|
A gram comes out to about 10 lines
|
|
#
?
Dec 17, 2012 19:56
|
|
|
Steve Yun posted:Maangchi's website/youtube channel are the go-to source for Korean recipes Thanks, with some  substitutions, I just made some awesome ghetto yuk gae jang!Wegmans for once didn't deliver on bean sprouts, but that's right next to the mushroom section so I substituted a beautiful giant hen-of-the-woods. Also I didn't have any sesame oil and didn't want to buy one (I really dont use it all that much), but I did get some korean pepper powder. That's a great site.
|
|
#
?
Dec 17, 2012 20:46
|
|
|
RazorBunny posted:Dinner is lasagna and Caesar salad by the host, garlic bread brought by a friend, and I'm bringing a caprese salad made with Toscano olive oil and four leaf balsamic. Dessert is some kind of cheesecake. Take the pinot grigio but honestly both wines are wrong. You need to buy a couple bottles of cheapass chianti on your way to the party and get silly drunk off of that. It's perfect for the foods you've listed and the sharp, acrid burn of a cheap chianti helps to offset the joy of stuffing your face with lasagna and garlic bread. Nom nom nom, glug glug glug, party time!
|
|
#
?
Dec 17, 2012 20:50
|
|
|
Eh, too late, I took the Macabeo. I don't know that I could buy chianti much cheaper than this wine was. I think it was a $6 bottle 
|
|
#
?
Dec 17, 2012 20:54
|
|
|
Steve Yun posted:A gram comes out to about 10 lines Not if you're Charlie Sheen.
|
|
#
?
Dec 17, 2012 22:03
|
|
|
Steve Yun posted:A gram comes out to about 10 lines "What are you doing with that credit card and our flour?" "I'M COOKING THE poo poo OUT OF THIS GO AWAYYYY" edit: Hey actual question How can I store fresh pasta for about a day? I feel like banging out some now for dinner tomorrow. Adult Sword Owner fucked around with this message at 06:36 on Dec 18, 2012 |
|
#
?
Dec 17, 2012 23:34
|
|
|
Does anyone have any suggestions on how to make a full-english breakfast more decadent? Poached eggs are a great start, but I'm looking for something else to bring to the plate, ingredients or recipe suggestions would be appreciated.
|
|
#
?
Dec 18, 2012 08:24
|
|
|
Monkahchi posted:Does anyone have any suggestions on how to make a full-english breakfast more decadent? Poached eggs are a great start, but I'm looking for something else to bring to the plate, ingredients or recipe suggestions would be appreciated. I am assuming that a full english breakfast is: Toast & jams Eggs Baked beans Bacon Sausages Make boston baked beans instead of that baked beans heinz thing... Bake your own bread Danish bacon - sure, but get it properly sourced instead Make your own sausages, or get them properly sourced. Add fresh fruit Jams - use good jams, make your own replace the sausage with rillette or other potted meats Unless you want to make a full breakfast type of thing - then the ingredient list should be: Breads 01. Bagels 02. Lauterbrötchen 03. Brioche 04. Pancakes 05. Sticky buns (because we like the americans with all our hearts) 06. Pain perdu 07. Individual Tarte Tatins 08. Dark rye (never made less than 4 of these for a proper breakfast - 2 sweet, two non sweet) Eggs 09. Omelette 10. Soft boiled eggs 11. Sunny side up 12. Scrambled 13. Tortilla 14. Benedict Charcutterie 15. Beech smoked ham 16. Schwarzwald ham 17. Jamon iberico 18. Serrano 19. Headcheese 20. Spegepølse 21. Salamies (3 or 4 kinds) 22. Bressaolo Meat 23. Bacon 24. Sausages 25. Pancetta 26. Carpaccio 27. Pork rillette 28. Boar rillette 29. Pheasant rillete 30. Duck rillette Cheeses 31. Black primadonna 32. Brie noir 33. Hard cheeses 34. Soft cheeses 35. Stilton 36. Danish blue 37. Roquefort 38. Garlic cream cheese Fish 39. Smoked salmon 40. Gravad salmon 41. Smoked shark belly 42. Smoked clams 43. Salmon roe 44. Lumpfish roe 45. Salmon tatare 46. Smoked eel 47. Tuna carpaccio Sides 48. Honeys 49. Pearl onion confit 50. Tomato confit 51. Maple syrup 52. 4-5 jams 53. Pickles 54. Pickled onions 55. Aioli 56. Capers in saltbrine 57. Different pestos 58. Different tapenades 59. Bruchetta Soups 60. Gazpacho Fruit and veggies 61. Melon 62. Grapes 63. Oranges 64. Apples 65. Strawberries 66. Pears 67. Tomatoes 68. Raw sliced onion 69. Cucumbers 70. Ratatouille Hot drinks 71. Espresso 72. Latte 73. Cappucino 74. French press 75. Teas Cold drinks 76. Apple juice 77. Orange juice 78. Rotkäpfchen (german sekt) 79. Champagne 80. Cider 81. Limoncello 82. Diverse cocktails (only did sidecars myself) Cereals 83. Müesli with dried berries 84. Müesli with chocolate 85. Müesli with different kinds of nuts Dairy 86. Drained yoghurt 87. Home made butters Sweets 88. Filled chocolates 89. Petit fours Cakes 90. Cheesecake 91. Layered apple cake (oldfashioned) For the airways 92. Cigarillos Pick no less than 30 - at best 50 (and no less than 2 from each of the bigger categories) Serve..
|
|
#
?
Dec 18, 2012 11:19
|
|
|
I grated some ginger on Friday, today is Tuesday. What we didn't use has been in the fridge since. How long will that be good?
|
|
#
?
Dec 18, 2012 17:29
|
|
|
It's not really going to spoil, it'll probably just be a lot less powerful than freshly-grated ginger.
|
|
#
?
Dec 18, 2012 17:38
|
|
|
Happy Hat posted:
Do you mean "Laugenbrötchen"? (alternatively you just told him to get a lot of buns  )
midnightclimax fucked around with this message at 18:35 on Dec 18, 2012 |
|
#
?
Dec 18, 2012 18:33
|
|
|
midnightclimax posted:Do you mean "Laugenbrötchen"? (alternatively you just told him to get a lot of buns I'm good with that, many buns is very continental (and very german, so appropriate!) A full english breakfast incidentally is: Bacon, Eggs, Sausage, Fried Bread then optionally: Beans, Mushrooms, Tomato, Black Pudding, Hash Browns Some of the suggestions (and that list was epic, thank you very much!) make incredible modifications to this.
|
|
#
?
Dec 18, 2012 19:42
|
|
|
midnightclimax posted:Do you mean "Laugenbrötchen"? (alternatively you just told him to get a lot of buns Incidentally that list is a copy of a discussion that was had in the secret part of the Internet.
|
|
#
?
Dec 18, 2012 20:22
|
|
|
therattle posted:I've posted a few times about the amazing Riverford beetroot gratin. Search the forums for the post. Here we go: So I did this recipe, as well as the roasted beet root pasta and then canned the rest with this: http://cookingwithmichele.com/2012/10/roasted-beet-and-apple-relish/ And holy hell I'm a beet convert now. The spread recipe linked is delicious on french bread with a tiny bit of goat cheese.
|
|
#
?
Dec 18, 2012 21:16
|
|
|
|
| # ? Jun 13, 2024 06:20 |
|
|
Saint Darwin posted:How can I store fresh pasta for about a day? I feel like banging out some now for dinner tomorrow. The last time I made fresh pasta I just dried it briefly and then froze it. Still cooks up in about 2-3 minutes.
|
|
#
?
Dec 18, 2012 21:26
|
|
