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I love Gulden's spicy brown mustard. Are there any other mustards I should look for with similar flavors? Any recipes I could use to go about making my own mustard?
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Apr 8, 2013 12:01
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| # ? Jun 7, 2024 16:11 |
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 Heinz Spicy Brown is objectively the best spicy brown. Why it is not sold outside of the Pittsburgh area is a complete loving mystery.
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Apr 8, 2013 18:51
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Tamarind. It is not readily-available anywhere near me. I can order it from a wholesaler at work ands the options are: (brand / description) CTF / Tamarind concentrate TAMICON / Tamarind concentrate WANGDERM / Tamarind pulp concentrate SOMBOON / Tamarind seedless pulp What should I get? I'll probably just be using it for an occasional Thai-style sauce. They aren't expensive, so I guess I could get a couple of them, if they were for different uses, but I'd rather not just buy all of them and experiment. TastyLemonDrops posted:I love Gulden's spicy brown mustard. Are there any other mustards I should look for with similar flavors? Any recipes I could use to go about making my own mustard? Tobasco made a coarse mustard I really liked, but it was only at the supermarket one time, so it might have just been a test marketing or something. People seem to like the Plochman's spicy brown; it has a weird name that sounds Japanese. I'm not that picky; I buy some cheap stuff called Woeber's and love it. Very Strange Things fucked around with this message at 19:01 on Apr 8, 2013 |
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Apr 8, 2013 18:52
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I'm looking at tamale recipes and I see while most of them just use masa a few also use fresh corn. Can someone explain to me what difference, if any, this would make?
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Apr 8, 2013 19:00
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Slifter posted:I'm looking at tamale recipes and I see while most of them just use masa a few also use fresh corn. Can someone explain to me what difference, if any, this would make? I expect the fresh ones would be better, but fresh corn isn't in season on any part of the planet right now so use masa? Also if you wait for corn season, I think you need what americans call "field" corn - not sweet corn. It's, as you might guess, less sweet, more starch.
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Apr 8, 2013 19:04
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Wait wait, are you talking about making tamales using whole corn instead of masa? That's not how tamales work...
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Apr 8, 2013 20:19
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Good call on the different types of corn, I had completely forgotten about that. This is roughly the recipe that I'd use, because of the lack of fresh corn I'd use frozen and if I could find some decent lard I'd replace the butter. I'm guessing that the two cups of masa and egg will make up for the lack of starch in the raw corn. 6 ears of corn (app 6 cups kernels) 2 cups harina de maiz 1/2 cup lukewarm water 2 tbsp sugar 1 tsp baking powder 1/2 tsp salt 4 oz unsalted butter (softened) 1 egg The last time I made tamales I had trouble where I packed them in the steamer and the didn't seem to get cooked all the way through. Should I have just kept cooking them longer, should I have spready them apart a bit, or is there some other third thing I should have done? On that subject is it even possible to over steam tamales?
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Apr 8, 2013 20:35
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Very Strange Things posted:SOMBOON / Tamarind seedless pulp
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Apr 8, 2013 20:54
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Grand Fromage posted:Turkey stock is nice, don't throw out any scraps. I always grabbed the carcass at Thanksgiving for a couple weeks of turkey soup. Oh, stock from the carcass is a given. So legs and wings are for the smoker, wings for the soup pot then straight up eat the legs? Eat some, rillettes the rest? Any suggestion for the thighs from anyone? Thinking braise then tacos--they likely have too much connective tissue for grilling, I assume
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Apr 8, 2013 20:55
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How long can I keep (opened) miso paste before it goes bad in the fridge? edit: The rest of the internet says it will last a very long time. Angstronaut fucked around with this message at 00:03 on Apr 9, 2013 |
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Apr 8, 2013 23:13
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Can someone give me a quick and dirty idea of how to make some flavored oils at home? I have garlic and peppercorns on hand and olive oil and veggie oil.
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Apr 8, 2013 23:37
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Angstronaut posted:How long can I keep (opened) miso paste before it goes bad in the fridge? I have a year old miso and it's still fine. Just make sure it's in something airtight so it doesn't dry out.
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Apr 9, 2013 00:26
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I had a delicious side at an Indian restaurant called "Dal Dhungaree" this weekend which was described as: Smoked lentils / garlic / tomatoes / fenugreek. I am having dreams about this dish, but all of dino's recipes I can find don't look like they build out to the same thing. Does anyone have any pointers? The consistency was like if you made lentils, reserved a third, and blended them. Kind of like smashed-up lentils, but everything was very moist.
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Apr 9, 2013 00:43
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Angstronaut posted:How long can I keep (opened) miso paste before it goes bad in the fridge? Basically forever as long as it's in something sealed. I've had a bag in a ziploc in a cold part of the fridge for at least eight months and it's exactly the same as the day it was opened.
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Apr 9, 2013 02:15
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Have a big tub of miso going on two years.
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Apr 9, 2013 02:20
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Knockknees posted:I got some fresh picked morels for FREE! The basket had been super picked over, with all the ones of size already gone, and there were just a couple handful of tiny ones left in the basket. When I went to check out, the grocer told me that she was glad I appreciated how special they were, even if it was just the last ones, and that I could have them for free since she needed to clear out that area anyway. I went with my gut and stopped worrying and just cooked and it was incredible! I did them up with a little onion, garlic, chopped spinach, fresh thyme, and a tiny bit of chevre on angel hair
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Apr 9, 2013 02:40
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Iron Lung posted:Just opened up a vac-pack of chicken from Whole Foods, smelled very slightly of sulfur even after a rinse but it says use or freeze by 3/4/13. Not too bad, just enough to notice so I'm right on the edge of feeling ok with it. Toss or is it fine and just because it was sitting in its own juices for awhile? Usually buy fresh from them so this is a new one for me! Sorry to bring this up again - but this just happened to me again with a different brand of chicken (this time breasts, not thighs) even. The smell is very slight, it doesn't bowl you over when you open the pack, but if you get in there you can smell it, even after a rinse. I'm cooking it to see if it goes away, and I called the butcher at Whole Foods who said not to worry about it since the packaging was tight and the sell by date is 4/19/2013. Is a very slight sulfur smell normal for cryopacked chicken/meat? Finding mixed information online, some say its death, some say its just the cryopackaging! What would GWS do?
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Apr 9, 2013 03:50
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Yes, vacuum packed meat often has a bit of a smell when you open the bag. Take it out and rinse it off, let it sit a few minutes, if it still smells bad toss it.
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Apr 9, 2013 03:52
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So I tried to make pumpkin bread for the first time and hosed it up. It's burnt on the edges and undercooked inside. What's the best way to salvage!? Toast it in slices in the toaster oven? I can't do anything right now because its nearly 1am and I have to be up in 5 hours. Halp  it smells so good I want to eat it!!
Miranda fucked around with this message at 18:28 on Apr 9, 2013 |
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Apr 9, 2013 05:49
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It's really really obvious when chicken goes bad. If you can't tell, it's probably okay.
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Apr 9, 2013 06:08
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Since it's not the real thing I don't want to pollute the Chinese thread, but has anyone ever made egg roll wrappers before? Or egg rolls in general? My Chinese friend wants to try Americanized Chinese food and I feel like it's just not complete without an egg roll, but I have no idea what I'm doing.
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Apr 9, 2013 15:32
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Slifter posted:The last time I made tamales I had trouble where I packed them in the steamer and the didn't seem to get cooked all the way through. Should I have just kept cooking them longer, should I have spready them apart a bit, or is there some other third thing I should have done? Yeah, it sounds like you crowded the steamer too much. They can touch, but you can't jam 'em together. The steam has to touch the food to cook it. Or you just didn't steam 'em long enough. Hard to say from here. Oversteam? I'm sure it's possible. So much fat in that dough...I'm not sure I'd know when it had occurred. Mr. Wiggles posted:Wait wait, are you talking about making tamales using whole corn instead of masa? That's not how tamales work... Normally I'd defer to the wiggleman but rick bayless and pretty much the rest of the internet disagree. http://www.rickbayless.com/recipe/view?recipeID=79 https://www.google.com/search?q=fresh+corn+tamale I mean, it makes sense to me that you could just use the fresh corn at harvest, and use masa the rest of the year. pr0k fucked around with this message at 18:21 on Apr 9, 2013 |
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Apr 9, 2013 18:14
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So there's all sorts of articles about that upcoming cicada brood and I read something about eating them. Anyone here crazy enough to have tried them before??
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Apr 9, 2013 20:20
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pr0k posted:Yeah, it sounds like you crowded the steamer too much. They can touch, but you can't jam 'em together. The steam has to touch the food to cook it. Or you just didn't steam 'em long enough. Hard to say from here. Both of your links refer to the use of masa. That's like, what a tamale is: masa steamed inside a leaf of some kind. You can have fresh corn in that, and it's pretty good (I make them in the summer), but there's still masa.
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Apr 9, 2013 20:24
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THE MACHO MAN posted:So there's all sorts of articles about that upcoming cicada brood and I read something about eating them. Anyone here crazy enough to have tried them before?? Not yet, but I'm considering getting ice cream gear in anticipation of it... http://www.huffingtonpost.com/2011/06/07/cicada-ice-cream_n_872704.html#s288827&title=Cicada_Ice_Cream
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Apr 9, 2013 20:49
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Who here has an electric range and oven? In said oven, who here lifts that bottom coil and lines the bottom with heavy duty aluminum foil? Should I be doing this?
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Apr 9, 2013 22:59
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I see that there. posted:Who here has an electric range and oven? It's not really a great idea. A properly made oven is engineered to keep reflecting heat back at the food evenly, a lining of foil can mess with that. There's also a small, but non-zero, chance of heat damaging your oven. It's better to just keep a drip guard on the rack and under the dish if you're cooking something messy, and clean regularly so gunk doesn't have a chance to get permanent.
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Apr 9, 2013 23:06
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I see that there. posted:Who here has an electric range and oven? I don't know about 'should' but we've been doing this ever since something managed to spill down there and catch fire. Rather than risk buildup of crud down there again we've just been keeping foil which can be easily thrown away if necessary. The coils did burn/cut through the foil right underneath though.
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Apr 9, 2013 23:06
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I have that type of electric oven, but I avoid fires by cleaning it regularly.
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Apr 9, 2013 23:14
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I have a largish pizza stone I keep on the bottom rack which keeps anything from landing on the element. This raises a safety question I have about roasting chickens. In order to get a good crispy skin I roast chickens uncovered in a 13-14" cast iron pan. A little oil tends to splatter out of the pan. Is there any real risk of a splatter catching fire and igniting the fatty water in the pan? Should I be doing anything differently?
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Apr 9, 2013 23:14
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Mr. Wiggles posted:I have that type of electric oven, but I avoid fires by cleaning it regularly. Yeah, I wasn't the one who put the foil or made the mess (it caught fire within 10 minutes of spilling). I argued against it but it's been working so I can't disparage it. A bit of a placebo perhaps.
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Apr 9, 2013 23:17
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Any recommendations for what to do with thin cut steak? It was on sale so I bought in on a whim.
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Apr 10, 2013 01:17
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What cut of meat? If it's NY strip or ribeye sear it in a cast iron pan as hot as you can get it for 30s a side. Do that straight out of the fridge.
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Apr 10, 2013 01:19
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Bottom round. Does that make a difference?
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Apr 10, 2013 03:27
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Normally that's more of a braising cut because it's kind of tough. The good news is being thin won't ruin its ability to be braised. I don't think I'd sear it off quickly and eat it. You want to make things like beef stew or pot roast.
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Apr 10, 2013 03:38
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Dang, I already thawed it out and I don't have any broth to braise it with. I do have some red wine though--would some sort of a mushroom-wine sauce work?
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Apr 10, 2013 03:46
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Ron Don Volante posted:Dang, I already thawed it out and I don't have any broth to braise it with. I do have some red wine though--would some sort of a mushroom-wine sauce work? You could simmer it in wine (sear it first) and then add the mushrooms later, so they don't get overcooked. You could also slice it thin and pan fry it over high heat with some cumin / chile powder and eat it in taco form.
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Apr 10, 2013 03:50
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Ron Don Volante posted:Dang, I already thawed it out and I don't have any broth to braise it with. I do have some red wine though--would some sort of a mushroom-wine sauce work? That should work. Low and slow to break down connective tissue, or grind it into hamburger meat / chop it real fine for tacos.
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Apr 10, 2013 03:52
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Thanks guys!
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Apr 10, 2013 04:31
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Tendales posted:It's not really a great idea. A properly made oven is engineered to keep reflecting heat back at the food evenly, a lining of foil can mess with that. There's also a small, but non-zero, chance of heat damaging your oven. If I've got a drip guard on the rack under the dish, can you explain in what way that doesn't affect heat reflection as much as, if not more so than putting foil under the coil at the bottom?
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Apr 10, 2013 17:29
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