|
Conduit for Sale! posted:I bought fresh oregano and thyme for mushroom pie (well, mushroom puff pastry might be more accurate), which would go better with the mushrooms? Or did I choose the wrong herbs entirely? I'm terrible at these things. Thyme would be what I choose for this pie, and like wiggles said lots of onions (and butter). Oregano is great for marinated mushrooms with some garlic, good olive oil, and lemon juice or sherry vinegar.
|
#
?
Feb 7, 2013 16:18
|
|
|
|
| # ? Jun 8, 2024 10:49 |
|
|
Kenning posted:4 jalapenos? How much meat did you use? Last time I made chili with just under 5 pounds of meat and I used 1 poblano, 2 Anaheims, 7 or 8 serranos, 7 or 8 red Fresnos, and 6 habaneros, in addition to like 4 or 5 heaping spoonfuls of homemade chili powder that had plenty of dried chipotle and arbol in it, along with milder stuff like ancho and New Mexico. That chili turned out pretty darn spicy, but it was a slow building heat and not overwhelming. 2lbs chuck, 1lb ground, 1bs chorizo, 1bs luganica. So yeah, going by your standards, it seems to be a little on the low side haha. I admit, I am pretty retarded with peppers and their flavors/heat levels since I hardly ever had growing up since my mother was allergic. I grew up with chili without peppers :psyduk: Oh well, live and learn! I'll definitely try some of those other peppers next time, since the market near me has a good selection. GrAviTy84 posted:I will always seed and de-rib (the white stuff) chiles when cooking, but I will always reserve it for later. I will then mince the white ribs as fine as I can manage and then add back a little at a time to taste. That way I always have control over both the pepper flavor profile as well as the overall heat level. Yeah I was doing to taste, since I had learned to not throw all in at once the hard way the first time I made a while back, I just wayyyyy underestimated how many peppers I would need it seems. I actually did end up throwing in the ribs after I had taken them out since it felt so mild and it spiced it up a tad more. Whatever ribs I am using is what flavor will be more prominent, correct?
|
|
#
?
Feb 7, 2013 16:45
|
|
|
Sunshine89 posted:Do you need a gas hookup and/or large ventilation system for that? Also, are their broilers that fit under cabinets or on counters? I believe that what Gravity was suggesting was to use the broiler built into your oven. I'm making some assumptions about your kitchen equipment below, but it should help. If your oven is electric, there should be a heating element at the top of your oven (and one at the bottom), and you can move one of your oven racks right beneath that element to get very high heat close to your food. There might be two dials on your electric oven that would need to be set to turn on your broiler. One would be the temp dial (should have a broil setting) and the other would be a mode dial (would have settings like clean, bake or broil) oooooooooooo - Heating Element (==========) - Food _____________ - Oven Rack If your oven is gas, I believe there should be a drawer at the bottom of the oven where you would place a broiler pan. Like the above example, the flames would be very close to the food once again. It's been years since I've worked with a gas oven, so I wouldn't even be able to tell you where to start. ^^^^^^^^^ - Fire (==========) - Food /-------------\ - Broiler Pan If you don't have an oven, then I'm not sure what to recommend
|
|
#
?
Feb 7, 2013 17:16
|
|
|
A GIANT PARSNIP posted:I'm looking to make small batches of red beans and rice once every week or two. My game plan right now is this: Make your life way easier by pre-cooking the beans en masse, and just making the rice fresh. Soak 2 cups of kidney beans in water before you leave for work. Come home, and drain them well. Cook them until tender (should take 45 minutes - 1 hour, give or take). While they cook, throw the rice into the rice cooker (about 1/2 cup or so). While the beans cook, and the rice cooks, heat up some fat in a pan. Add to it some cumin seeds (roughly 2 tsp) and let them cook until they smell fragrant and pop a bit. Then, turn down the heat to low, and add 2 tsp of thyme. Swirl it around in the fat, and let it get incorporated. Then, add 2 large diced onions, and 4 cloves of sliced garlic. Cook until the onions are cooked through, and the whole house smells fragrant and amazing. Sprinkle in a few generous dashes of red pepper flakes, and cook another minute. Turn off the heat. Add to this a generous bit of salt, and black pepper. Once the kidney beans are 90% cooked, dump in your spice blend, and let the whole lot cook together. Split this mother-lode pot into 1-cup increments, for freezing. Take about 1 cup of this mixture, and combine it with your cooked rice. Crank the heat to high, and stir gently until the rice absorbs the water. When the water is mostly absorbed, drizzle in a generous bit of olive oil, and turn off the heat. Let it sit for five minutes. Eat. For the frozen portions, thaw them out by popping them into the fridge the night before you're heading off to work the next week. When you get home, it'll still be a frozen mass, but less of a solid frozen mass. Heat it up in a small pot with a splash of white wine (as flavours tend to get muted when you freeze something, and the wine will perk it right up) as your rice cooks. When the rice is cooked, add it to the beans, and cook them together until the water is absorbed as before. Add in a tin of diced tomatoes, and stir well. Eat that batch with a few drops of sesame oil if you have it. The week after that, do the thawing and reheating as before. However, instead of the diced tomatoes, this time add a bit of your favourite leftover or frozen veggies. The week after that, add the diced tomatoes, and also a bit of fresh basil or cilantro. The next week, use a bit of cognac along with the white wine to awaken your beans. Add to it at the end any kind of roasted nuts you fancy. And on and on and on. Either way you slice it, the cooking of the beans is the longest and most tedious part. By cooking them about 2 cups at a time, you leave yourself room for plenty of quick meals without having to keep an eye on beans for a long time. Or, invest in a pressure cooker, and knock out the small batches of beans in about 12 minutes after it reaches pressure, and make them fresh every night.
|
|
#
?
Feb 7, 2013 17:22
|
|
|
Do that but with a green bell pepper and some celery too. Because that's the holy trinity.
|
|
#
?
Feb 7, 2013 17:43
|
|
|
CzarChasm posted:If you don't have an oven, then I'm not sure what to recommend 
|
|
#
?
Feb 7, 2013 19:01
|
|
|
my bitter bi rival posted:is this some sort of hosed up troll: http://www.saveur.com/article/Recipes/Water-Toast My mother, grandmother and great-grandmother all made toast softened with hot milk and spread with butter for their kids when they were sick. I didn't know this was uncommon until I tried to serve some to my girlfriend.
|
|
#
?
Feb 7, 2013 22:43
|
|
|
One of my favorite Chinese restaurants has this relish that they top certain dishes and soups with. It has a very distinct flavor/aroma, slightly sweet in the background. I haven't had it at any other Chinese place that I can recall. It's not spicy or peppery to me. Maybe kind of a green color. It comes on dishes that aren't with the rest of the menu (Pork section, Beef section, etc) but tends to come on dishes in the rice and noodle menu, but not on Fried Rice type combos. Specifically, the duck breast/Taiwanese porkchop plate comes with the aforementioned, cabbage, and the relish on top of steamed rice. Any ideas?
|
|
#
?
Feb 7, 2013 22:51
|
|
|
Casu Marzu posted:Pfft. You've clearly never perused Mrs Beeton's Household Management handbook. I love you for posting this. Thank you. Can I kimchi...any vegetable? My last batch was amazing. Should I stick to leafy greens/daikon/cucumbers, or can I get a little more creative? If so, what should I avoid?
|
|
#
?
Feb 8, 2013 06:11
|
|
|
Kimchi everything. Sturdier veggies are better though. I really like kimchi'd kohlrabi.
|
|
#
?
Feb 8, 2013 09:52
|
|
|
I've lived in Korea two years now and have seen kimchi made out of basically everything. In my opinion some of it doesn't work well at all but there's nothing you can't try. Kimchi'd watermelon rind is one of the stranger ones I've seen.
|
|
#
?
Feb 8, 2013 10:41
|
|
|
Psychobabble posted:I've never made my own za'atar, I only ever buy it or am given it. You're not going to be able to really get a good one unless you use the specific herbs though. Herbs that you're not going to find. While za'atar does generally mean "thyme" its actually a different herb, I believe a member of the hyssop family. The recipe you're basing it on though has a good start in that the levantine varieties are more sumac heavy. My favorite, which comes from Kuwait is a bright, rich emerald green with a hefty dose of roasted sesame with little else. I've never had cheese on manakish made from an ethnic bakery so I can't really compare the two but I know that when I worked at a coffee shop with a wood burning oven the Lebanese owner had us use halloumi on the manakish we made for him.
|
|
#
?
Feb 8, 2013 12:31
|
|
|
Grand Fromage posted:I've lived in Korea two years now and have seen kimchi made out of basically everything. In my opinion some of it doesn't work well at all but there's nothing you can't try. Kimchi'd watermelon rind is one of the stranger ones I've seen. Really? I've heard of that relatively often. edit: I'm wondering what a good marinade is. How does this one look? http://gastronomyblog.com/2010/11/13/how-to-make-kimchi/ Is there possibly a simpler one for a first timer just to get the basics down? Adult Sword Owner fucked around with this message at 14:27 on Feb 8, 2013 |
|
#
?
Feb 8, 2013 14:24
|
|
|
Maangchi kimchi is a really good starter recipe. It calls for salted squid but I've only ever used that once, every other time I've omitted it and the kimchi is still great. Zuhzuhzombie!! posted:One of my favorite Chinese restaurants has this relish that they top certain dishes and soups with. It has a very distinct flavor/aroma, slightly sweet in the background. I haven't had it at any other Chinese place that I can recall. It's not spicy or peppery to me. Maybe kind of a green color. It comes on dishes that aren't with the rest of the menu (Pork section, Beef section, etc) but tends to come on dishes in the rice and noodle menu, but not on Fried Rice type combos. Specifically, the duck breast/Taiwanese porkchop plate comes with the aforementioned, cabbage, and the relish on top of steamed rice. Zha cai maybe?
|
|
#
?
Feb 8, 2013 15:06
|
|
|
Hmmm. That very well may be a component of it.
|
|
#
?
Feb 8, 2013 15:24
|
|
|
Take a picture next time I guess.
|
|
#
?
Feb 8, 2013 15:27
|
|
|
Anyone have a good fish taco recipe?
|
|
#
?
Feb 8, 2013 17:51
|
|
|
My 1/8th of a cow came in! I have spare ribs, porterhouse, ribeye, chuck roast, bottom roast, shoulder roast, sirloin, stew beef, beef liver, beef heart, a poo poo ton of ground beef, beef suet, bones (for marrow!!!). Ended up getting around 62lbs of beef. Now what do I make!??! (aside from just a cast iron steak)
|
|
#
?
Feb 8, 2013 18:55
|
|
|
Grill that heart and marrow 
|
|
#
?
Feb 8, 2013 20:00
|
|
|
Athenry posted:I'd imagine that you could get a toaster oven with a broil setting. Otherwise, just buy a blowtorch. Not really. Blowtorches don't roast things, they pretty much just burn them. You'll get more of the flavor you want by using a screaming hot grill pan and charring things a bit. Torches are for creme brulees meringues, and peeling chiles
|
|
#
?
Feb 8, 2013 20:20
|
|
|
Thanks to this forum, I spatchcocked my chicken for the first time. Right now it's resting in the fridge with a poo poo-ton of spices rubbed all up on it like a dirty girl. I'm just wondering though... I want to grill these badly, but there's no way I can grill with a couple feet of snow. Can I pop this under the broiler on low and expect the meat to cook through without scorching the flesh to cinders? Should I put it in the oven then finish it under the broiler? Should I forget the endeavour entirely and just oven cook it?
|
|
#
?
Feb 8, 2013 23:46
|
|
|
Brawnfire posted:Thanks to this forum, I spatchcocked my chicken for the first time. Right now it's resting in the fridge with a poo poo-ton of spices rubbed all up on it like a dirty girl. Just roast it until almost done then broil it on high to crisp up the skin if it's not crispy enough. This will take 30 seconds and if you get distracted by a cat it will burn.
|
|
#
?
Feb 8, 2013 23:50
|
|
|
Also, when crisping up the skin (and possibly beforehand), it will smoke. Do not be alarmed, just turn your fan on and unplug your smoke alarms for a little while.
|
|
#
?
Feb 9, 2013 00:13
|
|
|
Charmmi posted:Maangchi kimchi is a really good starter recipe. It calls for salted squid but I've only ever used that once, every other time I've omitted it and the kimchi is still great. I like that I can use it at any time and it's apparently good, because waiting is for chumps.
|
|
#
?
Feb 9, 2013 00:14
|
|
|
You can take a cue from Keller's Blowtorch Prime Rib and give it a good and hefty torching (skin side up) before roasting, or a nice close broil, too. This will get the fat rendering process started and then when you slow roast the fat will self baste the chicken.
|
|
#
?
Feb 9, 2013 00:16
|
|
|
GrAviTy84 posted:You can take a cue from Keller's Blowtorch Prime Rib and give it a good and hefty torching (skin side up) before roasting, or a nice close broil, too. This will get the fat rendering process started and then when you slow roast the fat will self baste the chicken. http://www.thedeliciouslife.com/blowtorch-prime-rib-roast-recipe-from-ad-hoc-at-home-by-thomas-keller/ Oh man. The only reason I would think this wouldn't work with chicken is there's much much less fat to start rendering.
|
|
#
?
Feb 9, 2013 00:19
|
|
|
Here's another thing to try. https://www.youtube.com/watch?v=EgU-WycA54I Basically suuuuuuuuuuuuuuper low temp long roast. So low it doesn't even fill your house with roast chicken aroma. All that aroma that would usually just be lost is still in the bird.
|
|
#
?
Feb 9, 2013 00:21
|
|
|
Are there any ways of going about meal planning without planning exactly what you eat in a week/time frame? I don't want to be constrained by a specific recipe set, but I want to be able to plan my grocery trips better. My current system is okay (buy a bunch of meats on sale, buy a bunch of long lasting plant-matter, milk, coffee, refill on a long lasting cheese every so often) but I often end up either letting something go bad, or I end up just not having quite enough of one ingredient. There's probably not a lot of things I can do to change, but when searching on google I end up either with micromanagement diet plans, or plans for cooking for a family. I'm single, have no car so no buying 10kg of potatoes.  So pretty much, the question is more: What do you do so that you don't run out of food, or let things go bad?
|
|
#
?
Feb 9, 2013 00:44
|
|
|
Keep a lot of general things on hand. I keep a bunch of meat in the freezer (ground, whole, sliced), plus rice, flour, spices, etc. If I need a specific vegetable, I usually just grab it on the way home, make a lot of the dish and freeze it if I can. If not, leftovers for lunch. In short: freezer.
|
|
#
?
Feb 9, 2013 00:46
|
|
|
CzarChasm posted:I believe that what Gravity was suggesting was to use the broiler built into your oven. I'm making some assumptions about your kitchen equipment below, but it should help. It'd be an electric oven. I already broil, which comes close, but that's why I was asking about the torch for the open flame taste.
|
|
#
?
Feb 9, 2013 01:23
|
|
|
Jyrraeth posted:Are there any ways of going about meal planning without planning exactly what you eat in a week/time frame? I plan 2-3 meals for each grocery trip. Just rough ideas like "protien and roasted green veg and something potatoes" or "pasta" or "stir-fry" etc. or something inspiring that I saw online or in a magazine (or something my wife craves). Then when I go I let the quality of the produce or sale meat or whatever dictate the exact meals. So I could end up with "roast chicken and broccoli and mashed potatoes", "sauteed onions peppers and mushrooms with linguine", and "stir fried bokchoy and whatever". That should last 3-4 days and have some leftovers. And on the fourth or fifth day you go back to the market. Rinse repeat.
|
|
#
?
Feb 9, 2013 02:18
|
|
|
EAT THE EGGS RICOLA posted:Just roast it until almost done then broil it on high to crisp up the skin if it's not crispy enough. This will take 30 seconds and if you get distracted by a cat it will burn. Okay, I just roasted it, no bothering with broiling or anything. Turns out it didn't need anything like that, the skin was crispy and delicious. I didn't take any pictures because we were famished by the time the chicken came out of the oven, but suffice it to say the thing was bloody gorgeous. Spatchcocking the chicken made the whole thing so much faster to cook, so much easier to carve, and more surface area got crispy and delicious than usual. Also, to catch and cook in the drippings, I surrounded the chicken halves with potatoes, carrots, and celery. Those turned out so good! That and some herbed wild rice totally rounded everything out. Thanks for all the advice, and the advice I used from other threads before this post. I think I've almost reached peak chicken! Now time to make stock! Whee!
|
|
#
?
Feb 9, 2013 03:18
|
|
|
Anybody got a recipe for deviled ham? My brother loves deviled eggs, and ham, so I figured it would be a natural thing to make a sandwich out of for him.
|
|
#
?
Feb 9, 2013 03:19
|
|
|
So, I made macaroni and cheese tonight for a burrito and it's my first time making mac n cheese that didn't come from a box that rhymes with Melmeeta. The first part of the recipe said to mix equal parts flour and melted butter and let that bind together. Everything else in the recipe (milk/cream/cheese), I understood, but not as to why I needed that weird flour/butter mixture. Why?
|
|
#
?
Feb 9, 2013 03:59
|
|
|
The flour/butter mixture is called a roux; it thickens the milk and cheese stuff to make it creamy. Edit: What the hell kind of burrito consists of macaroni and cheese?
|
|
#
?
Feb 9, 2013 04:04
|
|
|
tarepanda posted:The flour/butter mixture is called a roux; it thickens the milk and cheese stuff to make it creamy. Probably a Mac and cheese burrito
|
|
#
?
Feb 9, 2013 04:31
|
|
|
Capsaicin posted:So, I made macaroni and cheese tonight for a burrito and it's my first time making mac n cheese that didn't come from a box that rhymes with Melmeeta. The first part of the recipe said to mix equal parts flour and melted butter and let that bind together. Everything else in the recipe (milk/cream/cheese), I understood, but not as to why I needed that weird flour/butter mixture. Why? And if you don't use it, you'll get it to where the oil in the cheese will start separating itself from the curds. Ever try to heat a chunk of cheese and have it turn into a gloppy and bubbly mess sitting in a HUGE pool of grease? The roux prevents that from happening.
|
|
#
?
Feb 9, 2013 04:56
|
|
|
Jyrraeth posted:Are there any ways of going about meal planning without planning exactly what you eat in a week/time frame? I don't want to be constrained by a specific recipe set, but I want to be able to plan my grocery trips better. My current system is okay (buy a bunch of meats on sale, buy a bunch of long lasting plant-matter, milk, coffee, refill on a long lasting cheese every so often) but I often end up either letting something go bad, or I end up just not having quite enough of one ingredient. Find out what you and the people you cook for like, try to stock on things like those. For instance I've ended up cooking a lot of Asian food because most of the stuff lasts forever (miso, seasonings) or is interchangable with a lot of other types of food (meats, a lot of vegetables like cabbage, zucchini). Honestly, a huge amount of ingredients really are not unique to a culture or style at this point. There are unique things used in every culinary style that don't appear in others unless you're adventurous and experimenting, but they're not necessarily short lived and expensive so keeping them on hand is impractical, nor does the cuisine necessarily hinge on it. Also, regarding week to week, I really prefer to go into a store with some kind of loose plan, not down to the day but "I'd like to cook X Y and Z at some point." Foods usually are good for a week, often way more than a week, so it shouldn't really be necessary to plan that tight unless you absolutely have to have meat every night and don't feel comfortable freezing or letting things run right to the expiration date (which I often do). Finally, I learned to avoid a lot of things expiring like that (unless I totally loving forgot about them and didn't see them in time) by learning to just rig things together; that's also why tight planning is bad. If you find out you have some tomatoes that are really not looking like they'll last another day but seem edible today, then make something TODAY. Hell, make a pasta sauce and save it for tomorrow at absolute worst. My and my ~girlfriend's~ schedules are always nuts and in flux so I've given up on planning and really figured if I can have a general idea of the next 7 big meals before I can make it to the store, I'm set.
|
|
#
?
Feb 9, 2013 07:23
|
|
|
Does anyone have any good recommendations for mail order food? Steaks, burgers, fish, prepared meals, anything really. Just looking to taste something thats not normally available at regular stores.
|
|
#
?
Feb 9, 2013 12:21
|
|
|
|
| # ? Jun 8, 2024 10:49 |
|
|
Mr. Kennedy posted:Does anyone have any good recommendations for mail order food? Steaks, burgers, fish, prepared meals, anything really. Just looking to taste something thats not normally available at regular stores.
|
|
#
?
Feb 9, 2013 14:14
|
|