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Before I even got to rigeek's response I thought of puréeing. I'm not a huge onion fan either, although for me it's not the texture as much as the concentrated flavor of eating a bite of onion. I can handle it if it's cut small or cooked down into goo. Definitely chuck it in the food processor and blend it to paste! The flavor onion brings to stuff is totally worth the extra effort.
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Jan 13, 2013 03:14
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I'm a sheltered college student with absolutely no experience in cooking other than grilling chicken and making (lovely) omelettes. I want to add some fibrous veggies to the mix. My dorm has a shared fridge and a small kithcen with an oven and a microwave. There's a Safeway nearby so I can buy stuff, and money is not (mostly) a problem. Any ideas on what I can make while the chicken is being grilled/omelette is being omeletted? Keep in mind that whatever that comes to your mind I have no idea how to store and prepare it, so please include some advice or a link that would help me with that as well. Thanks!
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Jan 13, 2013 03:51
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criscodisco posted:Got quite drunk last night, and made some very sloppy mashed potatoes (among other things), that you'll probably all laugh at me for. Late to the suggestion party but also papa rellanas which is a giant fried ball of mashed potato with a loose spiced meat filling. Super amazing delicious. http://icuban.com/food/papas.html
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Jan 13, 2013 04:18
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Drink and Fight posted:Stuffed mushrooms! Just clean out the mushroom cap, glob in some potatoes, and bake for about 20 minutes. If you use big portobellos, you can make a little well in the top and crack an egg in. Also crumbled bacon or pancetta. These were awesome! Had a carton (a pound, I think) of plain white mushrooms that happened to be jumbo, so fried up some ground sausage, then drained the grease and mixed in the mashed potatoes, and shoved a healthy dollop into each shroom, with a nice mound atop each one. Topped with grated jarlsberg, and then Tendales posted:Melt a little butter, stir it into the panko, and mash it right on top. and did that, and baked for about 15 minutes, and then broiled for about 3 minutes to really crisp up the panko and give it some texture. I basically attacked them like I've been on Survivor for 4 years. Thanks for the help!
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Jan 13, 2013 05:01
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UnfurledSails posted:I'm a sheltered college student with absolutely no experience in cooking other than grilling chicken and making (lovely) omelettes. I want to add some fibrous veggies to the mix. My dorm has a shared fridge and a small kithcen with an oven and a microwave. There's a Safeway nearby so I can buy stuff, and money is not (mostly) a problem. Any ideas on what I can make while the chicken is being grilled/omelette is being omeletted? Keep in mind that whatever that comes to your mind I have no idea how to store and prepare it, so please include some advice or a link that would help me with that as well. edit: also if you can grill the chicken and omelet the omelet presumably you have a stove? So you can cook literally any vegetables you want. Grab any cookbook and go to town.
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Jan 13, 2013 05:45
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criscodisco posted:Had a carton (a pound, I think) of plain white mushrooms that happened to be jumbo,
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Jan 13, 2013 05:56
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My sister wants me to bake a gluten-free cake for her wedding this summer. I already have a recipe that she likes, but there are a few ingredients that I have never worked with before. Sorghum flour, tapioca flour, and xanthan gum. I imagine I could get the first two at a place like Whole Foods (if it exists here), and xanthan gum maybe off the internet. My question is, has anyone else used these ingredients much before, and what do I need to know in particular about them, if anything?
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Jan 13, 2013 06:30
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You can get the xanthan gum at Whole Foods as well.
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Jan 13, 2013 06:34
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kinmik posted:My sister wants me to bake a gluten-free cake for her wedding this summer. I already have a recipe that she likes, but there are a few ingredients that I have never worked with before. Sorghum flour, tapioca flour, and xanthan gum. I imagine I could get the first two at a place like Whole Foods (if it exists here), and xanthan gum maybe off the internet. My question is, has anyone else used these ingredients much before, and what do I need to know in particular about them, if anything? I don't know where you live, but I know my local Ralph's carries all three of them. As per all flours and dry goods, keep them dry. Especially the xanthan gum. The stuff is potent so you don't need much of it get the texture you want and it is incredibly moisture sensitive. I keep mine in an air tight screw cap mason jar.
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Jan 13, 2013 06:45
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I'm in North Carolina. I did a bit of research, and there's no Whole Foods branch in my area, but there's a few other (apparently overpriced) health foods stores around. Is it feasible to fly with already opened bags of those ingredients? It doesn't make much sense to me to have my family buy new products and then not have much use for them after I leave. While we're on the subject, what's their shelf life?
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Jan 13, 2013 07:08
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kinmik posted:I'm in North Carolina. I did a bit of research, and there's no Whole Foods branch in my area, but there's a few other (apparently overpriced) health foods stores around. Try looking in the health foods sections of a kroger. I know the one by me (in the triangle) has xanthum gum. I also would not try to fly with open baggies of white powder. Everything you listed has a long shelf life, like flour.
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Jan 13, 2013 07:29
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re: xanthan gum your dough/batter will look gloopy and gross and not like dough at all. it is supposed to
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Jan 13, 2013 09:41
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Sweet As Sin posted:In my quest for pasta substitutes I found this: I am 10000000% in favour of this, but spaghetti squash is really amazing for a carbonara.
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Jan 13, 2013 10:14
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I've been looking for it, but without luck so far! Will try the market on Monday. Carbonara everyday, haha.
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Jan 13, 2013 10:39
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Sweet As Sin posted:I've been looking for it, but without luck so far! Will try the market on Monday. Carbonara everyday, haha. Lame! If you can't find spaghetti squash, buy some black bean pasta on Amazon (or in person, if you;re luckier than I am and therefore don;t live in nowhere Montana), it really is a great substitute for regular pasta.
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Jan 13, 2013 11:12
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I bought trotters instead of ham hocks to make split pea soup, since the smokey flavor wasn't well-received last time I made it. Do I need to do anything special to clean them? Is this a terrible idea?
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Jan 13, 2013 14:57
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I bought a bottle of cheater korma. Whats a good cut of beef that will basically cook in a sear then simmer 15-20 minutes? Can i use the always reasonable trimming leftover "stew meat", or will i suffer from chewy korma? I'm roasting a tandoori style chicken, so i just want a second protein and some read meat.
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Jan 13, 2013 16:05
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Thanks guys!
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Jan 13, 2013 18:49
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toplitzin posted:I bought a bottle of cheater korma. Whats a good cut of beef that will basically cook in a sear then simmer 15-20 minutes? It will be chewy - that kind of time is not enough to break down the proteins and make it tender..
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Jan 13, 2013 19:40
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I'm pretty sure this isn't a new idea, but I'm thinking about spicing up my soups/stews by taking roasted veggies of some kind, pureeing them with a stick blender and then adding the mixture to the pot. 1. Is there any reason this is a terrible idea? 2. If no, any particular veggies work/don't work well for this purpose?
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Jan 13, 2013 20:05
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Solkanar512 posted:I'm pretty sure this isn't a new idea, but I'm thinking about spicing up my soups/stews by taking roasted veggies of some kind, pureeing them with a stick blender and then adding the mixture to the pot. You will, by pureeing them, introduce some starch, and too much starch will lead to a mush, rather to something awesome, so avoid starchy veggies (potatoes etc), burnt bell pepper is awesome, as is burnt onions and roasted garlic. I wouldn't do it to leek (don't ask me why, but that just seems kinds... I dunno - but use the green of leeks (bouquet garni).
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Jan 13, 2013 20:25
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Happy Hat posted:It will be chewy - that kind of time is not enough to break down the proteins and make it tender.. Yeah, I had that derp moment, and got the stir fry trimming instead. 
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Jan 13, 2013 20:34
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I picked up a spiral cut smoked ham for next to nothing. Any good things to do to it besides stick it in the oven? Glaze it?
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Jan 13, 2013 23:34
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I got a bag of these flat rice cakes to make chao nian gao, but is there any reason why I can't use them to make something like gungjung tteokbokki with them? Why do they have to be the round fresh ones that I always see? Is there a textural difference or something?
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Jan 14, 2013 00:10
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Happy Hat posted:You will, by pureeing them, introduce some starch, and too much starch will lead to a mush, rather to something awesome, so avoid starchy veggies (potatoes etc), burnt bell pepper is awesome, as is burnt onions and roasted garlic. I wouldn't do it to leek (don't ask me why, but that just seems kinds... I dunno - but use the green of leeks (bouquet garni).
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Jan 14, 2013 00:38
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So it's finally getting about as cold as it's going to get in Houston, and it's going to be rainy all week. I'm thinking it's time to try rice and beans. The only ham hock I was able to find was a hickory smoked one at the supermarket. I'm thinking of going for this recipe from Emeril. Any thoughts or other recipes out there?
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Jan 14, 2013 02:31
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My local asian grocery has had really good prices on king oyster mushrooms lately, and I'm looking for things to do with them that take advantage of their size and density. I've been slicing them thinly, rubbing with smoked paprika, salt, sugar and pepper and then frying them for soup, pasta, and on sandwiches. Any other ideas?
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Jan 14, 2013 05:14
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Any favorite recipes that will win over someone who's not much of a tofu fan? In lurking this forum I've seen mapo tofu come up, but I'm looking for something vegetarian.
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Jan 14, 2013 05:37
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When I was young and wanted to eat nothing but burgers and pizza, this fried tofu was one tofu dish my mom made that I actually didn't mind: http://www.maangchi.com/recipe/2-tofu-side-dishes
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Jan 14, 2013 06:19
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Shnooks posted:I got a bag of these flat rice cakes to make chao nian gao, but is there any reason why I can't use them to make something like gungjung tteokbokki with them? Why do they have to be the round fresh ones that I always see? Is there a textural difference or something? You can use those, they're the same thing. You will offend 5000 YEARS OF KOREAN HISTORY but it won't change the dish.
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Jan 14, 2013 06:39
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Steve Yun posted:When I was young and wanted to eat nothing but burgers and pizza, this fried tofu was one tofu dish my mom made that I actually didn't mind: I agree, pan-fried tofu is the best. It gets very crispy on the outside and soft and pillowy in the inside. However I still make it very rarely because once it gets cold it suuuuucks.
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Jan 14, 2013 06:42
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Grand Fromage posted:You can use those, they're the same thing. You will offend 5000 YEARS OF KOREAN HISTORY but it won't change the dish. It if makes you feel better about using them, Shnooks, Koreans use the rounds sometimes too. Steve Yun fucked around with this message at 06:58 on Jan 14, 2013 |
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Jan 14, 2013 06:56
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Aradekasta posted:Any favorite recipes that will win over someone who's not much of a tofu fan? In lurking this forum I've seen mapo tofu come up, but I'm looking for something vegetarian. You can make mapo without meat if you wanted. The bulk of the flavor comes from the hot bean sauce. You can also make salt and pepper tofu. Perhaps deep fried then simmered in a slightly thickened rich vegetable stock with taro, nappa cabbage, and shiitake. Slice it into thin rectangles for hot and sour soup. Tom yum or tom kha is good with tofu, too. In pad thai or pretty much any thai curry (though these might suffer from lack of shrimp paste or fish sauce, nevertheless vegetarians still like it). GrAviTy84 fucked around with this message at 07:39 on Jan 14, 2013 |
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Jan 14, 2013 07:37
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So I go to make an egg sandwich, get an egg out of the carton to fry, crack it open and... It's already soft boiled inside, or looks like it? How the hell does that happen?
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Jan 14, 2013 09:24
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someone started to boil it and put it back in the carton? it wouldn't happen under normal means, unless it's a fertilized egg or something and you're interpreting it wrong.
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Jan 14, 2013 16:41
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Fresh egg whites will be cloudy and dense. As will pasteurized eggs. Maybe you got one of those?
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Jan 14, 2013 16:46
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Saint Darwin posted:I hate to be such an Alton Brown fanboy, but his episode on fondue is pretty solid I ended up doing a simple one with some champagnge and stuff, but I'll try this again the next time we do it. Which should be soon since we have a mountain of chese. Thanks!
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Jan 14, 2013 16:51
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Cuddlebottom posted:I bought trotters instead of ham hocks to make split pea soup, since the smokey flavor wasn't well-received last time I made it. Do I need to do anything special to clean them? Is this a terrible idea? You don't have to do anything special, but there's not much meat on a trotter compared to a hock. It'll give the soup flavor though.
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Jan 14, 2013 17:31
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bringmyfishback posted:Lame! If you can't find spaghetti squash, buy some black bean pasta on Amazon (or in person, if you;re luckier than I am and therefore don;t live in nowhere Montana), it really is a great substitute for regular pasta. I live in central Mexico so I don't think I'll have much luck in person, sadly 
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Jan 14, 2013 18:30
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Wotan posted:You don't have to do anything special, but there's not much meat on a trotter compared to a hock. It'll give the soup flavor though. I found with trotters I had to boil them for ages, then drain them (keeping the water for stock), then wait for them to cool, then spend ages taking out the fat and cartilage to leave not much meat. It was extremely time consuming. The meat is really good though and costs hardly anything from a butchers, I made a north african style curry with it and it was tasty but took 6 hours from start to finish and a lot of labor.
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Jan 14, 2013 18:42
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