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Lets say I have some buttermilk and some about-to-go-off-but-still-ok milk (1%). We rarely use straight milk, so I can't imagine going through it before it goes bad. If I dump it in with the buttermilk will the mix just turn into more buttermilk (like a sourdough start/homemade yogurt type situation)?
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Jul 18, 2013 15:48
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His Divine Shadow posted:So I'm on a low carb diet (since march and I've lost +20lbs so far woop) so I don't eat pasta, bread and potatoes anymore. Well I do eat them, just not very often. Japanese grocers, and sometimes other Asian stores carry noodles called shirataki or konyaku noodles that are extremely low carb or carb free. The white colored noodles, made from a combination of konyaku and tofu, are closest to spaghetti.
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Jul 18, 2013 15:57
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Wouldn't it be "easier" to make gluten free meatballs and do some really awesome spaghetti and meatballs without the spaghetti? That process you mentioned sounds super involved for fake noodles.
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Jul 18, 2013 16:05
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Rurutia posted:Honestly, when I'm cutting carbs, I just stay away from pasta/bread/rice as much as possible. Trying to replace it leads to sadness and tears and really not really great tasting food. Why would I eat boiled shreds of daikon/zucchini/carrot/etc when I can roast them whole in spices or make delcious pork and daikon stock soup? There's tons of really great recipes that are low carb and very healthy. With that said, I love shirataki noodles - with the caveat that you can't really treat them the same as wheat pasta. It's a great noodle in its own right. Yes, this. Also, I second the suggestion to make spaghetti sauce with meatballs and just omit the spaghetti. Better if the sauce is chunkier so it feels like you're not missing much. Another noodle: bean thread noodles. They are so low calorie, but really not filling. I used to eat them every night with fishballs, tofu, and napa cabbage in soup. Cheap delicious eats. You can use them to make pancit too. Mmmm, pancit.
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Jul 18, 2013 16:31
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Mach420 posted:Japanese grocers, and sometimes other Asian stores carry noodles called shirataki Oh god, be careful with those... They are massive doses of fiber.
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Jul 18, 2013 16:34
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Turkeybone posted:Wouldn't it be "easier" to make gluten free meatballs and do some really awesome spaghetti and meatballs without the spaghetti? That process you mentioned sounds super involved for fake noodles. Meat sauce over some good mozzarella is excellent as well.
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Jul 18, 2013 16:40
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GrAviTy84 posted:looking for a good zucchini/summer squash bread recipe. thanks! Smitten Kitchen has a really good one. I can't for the life of me find the one I made last summer that blew my socks off, but the SK one is very tasty. Edit: It's not the same as spaghetti, but I had a really delicious veggie cake thing (kind of like a croquette, made with pureed spinach and broccoli and herbs, and I think barley to help hold it together) at a restaurant in England, with a slice of camembert on top and a little bolognese, and it was loving amazing. Maybe something like that would sate your urge? RazorBunny fucked around with this message at 18:32 on Jul 18, 2013 |
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Jul 18, 2013 18:23
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Thirding the shirataki. No joke, they are noodles, they are zero calories, they have texture, they pick up the taste of the sauce. They are very, very, very cool. I do a pile of bolognese sauce w/ them (maybe with some of my egg white/fiber bread) all the time for a 400 calorie meal. Use lots of pecorino!
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Jul 18, 2013 18:26
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Michael Ruhlman's method for making zucchini "noodles" is definitely my favorite. Lots of recipes will have you blanching zucchini or cooking it in the sauce, which can quickly turn it to mush if you're not careful. Ruhlman just suggest julienning (with a mandolin) and then tossing with copious salt in a colander and allowing that to drain into your sink for 5-15 minutes (depending on the size of your julienne), similar to the way you do for eggplant. This turns the zucchini into something pliable and excellent and ready for pretty much any sauce, after you rinse off the excess salt.
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Jul 18, 2013 19:03
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RazorBunny posted:Smitten Kitchen has a really good one. I can't for the life of me find the one I made last summer that blew my socks off, but the SK one is very tasty. That sounds delicious but the barley is going to be an issue if the person wants to go low-carb. But really, all those ingredients just in with sauce I think would be awesome. Or some like almond flour eggplant parm?
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Jul 18, 2013 19:11
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His Divine Shadow posted:So I'm on a low carb diet (since march and I've lost +20lbs so far woop) so I don't eat pasta, bread and potatoes anymore. Well I do eat them, just not very often. Seconding whoever said just to treat yourself to a infrequent cheat meal. I've never had shiritaki turn out good unless it was in soup, but I also don't like them that much.  When I living at home with my low-carb parents I would often have a meat sauce over a big wack of veggies. Cauliflower holds onto sauce well if its not too wet. The sauce was really, really thick, too.
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Jul 18, 2013 19:25
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I like making carbonara with arugula or butter lettuce instead of noodles. Carbonara... salad. Feels good man.
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Jul 18, 2013 19:49
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Turkeybone posted:That sounds delicious but the barley is going to be an issue if the person wants to go low-carb. But really, all those ingredients just in with sauce I think would be awesome. Or some like almond flour eggplant parm? I bet you could get it to hold together without the barley, that's just what was in the one I had (I think? I was a little drunk when I ordered it, and it was a year ago, so...).
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Jul 18, 2013 20:30
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I did zucchini noodles for vegan icsa a while back. I just shredded it and then stir fried directly. No need to blanch.
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Jul 18, 2013 20:50
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bowmore posted:Why not just make really loving good spaghetti bolognese and have it as a cheat meal. Yeah I would lean towards this. Cheat meals every now and then are fine, so long as they are rare. Unless you really plan on not eating carbs again when you get down your normal weight. Otherwise that is asking for a rubber band effect when you're less rigid with your diet. Zucchini or carrot noodles are cool in somethings like stirfries or what have you (I had a cool pad thai like this once) but in a pasta, meeeeh. I would probably just do meatballs and other protein like that in a thicker sauce before doing zucchini like that. For some reason I wanna say big mushrooms sauteed might be good but I just kinda farted that idea out and I have no idea if it would be good.
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Jul 18, 2013 21:43
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The reason it's appealing is that noodles are one of the best, best, best standby meals to have around. If your sauce is frozen you can have something great in fifteen minutes. And you can make/keep 16 portions in your freezer really easily. Getting drunk and coming home and making a pound of shirataki noodles with some chicken liver/pork/veal/beef ragu just rules, and it's quicker than going out of your way to stand in line and get some unhealthy garbage. Keeps you solid the next day.
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Jul 18, 2013 21:46
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Nicol Bolas posted:Michael Ruhlman's method for making zucchini "noodles" is definitely my favorite. Lots of recipes will have you blanching zucchini or cooking it in the sauce, which can quickly turn it to mush if you're not careful. Ruhlman just suggest julienning (with a mandolin) and then tossing with copious salt in a colander and allowing that to drain into your sink for 5-15 minutes (depending on the size of your julienne), similar to the way you do for eggplant. This turns the zucchini into something pliable and excellent and ready for pretty much any sauce, after you rinse off the excess salt. Cut them sort of like slightly thinner udon, treated them similarly and put them in a sauce like ma jiang mian.
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Jul 18, 2013 21:50
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I've tried tofu skin cut into noodle shapes before. Its ok, they don't really soften and absorb flavors well. The best was the one time I found a 5 spice flavored variety. However, the sheets make for some delicious lasagna. (The ones that look like  , not the flaky version.
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Jul 18, 2013 21:55
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Any favorite lasagna recipes? I had to stop looking when the purported "BEST lasagna recipe ever" ended up having green can parmesan in it.
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Jul 19, 2013 04:33
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Look for a good lasagna bolognese recipe that uses bechamel instead of ricotta. Here are a few http://fxcuisine.com/Default.asp?language=2&Display=152&resolution=high sauce: http://fxcuisine.com/default.asp?Display=150 http://smittenkitchen.com/blog/2012/02/lasagna-bolognese/ http://www.tastebook.com/recipes/3274358-Lasagne-Bolognese?full_recipe=true
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Jul 19, 2013 04:46
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Any suggestions for a white sangria recipe? Its for a byo sangria party on Saturday and I'd like to do something different than the traditional red wine version. Thanks!
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Jul 19, 2013 04:51
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Lasagna is a dish of parts, so a good lasagna recipe is one which incorporates good parts. The most important is definitely the bolognese sauce. If you can make a proper bolognese – sautee a sofrito of diced carrots, onions, and celery, toss in some minced garlic, then your ground meat (I like a mix of pork and beef), which you brown while constantly stirring to break up chunks, add some tomatoes (not too heavy on the tomatoes), then deglaze with a good bit of white wine and cook on low for a few hours until it's reduced nicely, then season, dash with heavy cream, and cook for another few minutes until everything's well-incorporated – it'll make a world of difference. Homemade noodles are also a great call, especially if you incorporate some basil and spinach into the dough for flavor and color. Classic Italian lasagna calls for bechamel, Italian-American lasagna uses ricotta. I like using ricotta if I add cream to the bolognese, whereas if I'm going for the bechamel I omit the cream so the bolognese remains a bit tangier. Topping it all with a hefty layer of fresh-ground parmiggiano is of course required for that perfect crust on top. Does this help? Do you need more specifics?
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Jul 19, 2013 04:53
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THE MACHO MAN posted:Yeah I would lean towards this. Cheat meals every now and then are fine, so long as they are rare. Unless you really plan on not eating carbs again when you get down your normal weight. Otherwise that is asking for a rubber band effect when you're less rigid with your diet. I'm not planning to go back to my ordinary diet since that way lies sadness and flabbyness. I'd rather not eat my favorite foods ever again than be fat, it's really such a horrible thing to be fat. It's not as noticeable when you're overweight because you try and ignore what's happened to you and make excuses, mental blocks and so on. But then if you manage becoming slim, then you truly know how bad it was and how much better every single aspect of life is now. Literally every single aspect, every time you walk by a mirror and notice yourself, so much better. Because this is not really a diet but a life style change I have some carbs in this diet, I eat some bread weekly, cheat meals once or twice per month and if I'm at other peoples houses I eat what's served. Already had some cheat meals this week so I didn't want to start making pasta so soon after that, I have another cheat meal planned for this month that I don't want to give up. Slicing and stir frying zucchinis turned out fine tho.
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Jul 19, 2013 05:02
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So how do yall think I should attack the nutella marshmallow idea? Boil it 1:1 with water to thin it out, make a simple syrup out of it? Will just boiling it in a double boiler be alright for thinning it down? I was trying to make some hot chocolate the other day and I got lazy and tried to melt nutella in the microwave by itself and burned it. That's what I get for being lazy right? Anyway, all helps appreciated.
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Jul 19, 2013 05:32
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Wha? Did you post this idea somewhere else? Is your idea to make nutella marshmallows? I've made marshmallows back in the day, a long time ago, but I remember it's kinda involved and I don't think it would hold up to just adding a very liquid thing like diluted nutella. You'd probably want to use melted butter to thin it out, or perhaps heavy cream to get something more like ganache? If it were me I would go one of two ways: the super extensive way of making chocolate marshmallows with cocoa powder and adding chopped hazelnuts or some sort of butter/praline-like paste, or the complete lazy way and just whipping together nutella and fluff. e: Somehow I just imagine melted nutella being a sad, broken mess rather than what everyone would hope and expect it to be.
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Jul 19, 2013 05:51
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Kenning posted:Lasagna is a dish of parts, so a good lasagna recipe is one which incorporates good parts. The most important is definitely the bolognese sauce. If you can make a proper bolognese – sautee a sofrito of diced carrots, onions, and celery, toss in some minced garlic, then your ground meat (I like a mix of pork and beef), which you brown while constantly stirring to break up chunks, add some tomatoes (not too heavy on the tomatoes), then deglaze with a good bit of white wine and cook on low for a few hours until it's reduced nicely, then season, dash with heavy cream, and cook for another few minutes until everything's well-incorporated – it'll make a world of difference. Homemade noodles are also a great call, especially if you incorporate some basil and spinach into the dough for flavor and color. Classic Italian lasagna calls for bechamel, Italian-American lasagna uses ricotta. I like using ricotta if I add cream to the bolognese, whereas if I'm going for the bechamel I omit the cream so the bolognese remains a bit tangier. Topping it all with a hefty layer of fresh-ground parmiggiano is of course required for that perfect crust on top. No, that is quite helpful! Based on your and mich's posts I think I might turn this into a multi-day effort. Day one, awesome bolognese, day two, awesome lasagna. mich posted:Look for a good lasagna bolognese recipe that uses bechamel instead of ricotta. Here are a few Nice, thank you. I especially love that second link and I might attempt it. At least the bolognese.
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Jul 19, 2013 05:58
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His Divine Shadow posted:I'm not planning to go back to my ordinary diet since that way lies sadness and flabbyness. I'd rather not eat my favorite foods ever again than be fat, it's really such a horrible thing to be fat. It's not as noticeable when you're overweight because you try and ignore what's happened to you and make excuses, mental blocks and so on. But then if you manage becoming slim, then you truly know how bad it was and how much better every single aspect of life is now. Literally every single aspect, every time you walk by a mirror and notice yourself, so much better. I gotcha. I am glad you are happy that you're on the track to getting in shape, and that the recipe worked out for you! And the fact that you've found a very awesome looking cheat meal for me to bookmark. Thanks! E: I've got a mango that is a day or two from going bad, and I am sick of doing salsa and stuff with them. Ideas? THE MACHO MAN fucked around with this message at 07:30 on Jul 19, 2013 |
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Jul 19, 2013 07:09
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THE MACHO MAN posted:I gotcha. I am glad you are happy that you're on the track to getting in shape, and that the recipe worked out for you! And the fact that you've found a very awesome looking cheat meal for me to bookmark. Thanks! Mix some mango into vanilla ice cream.
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Jul 19, 2013 07:49
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Ripe mangoes freeze pretty well, my preferred method is it to peel and fillet them and then line a pan for the initial freeze before bagging them. They are good in smoothies but mostly I eat them straight as a snack.
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Jul 19, 2013 08:03
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Hawkgirl posted:No, that is quite helpful! Based on your and mich's posts I think I might turn this into a multi-day effort. Day one, awesome bolognese, day two, awesome lasagna.
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Jul 19, 2013 10:09
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So im thinking of going to one of the local markets here on sunday an bying the stuff for a boeuf bourgignon. But my problem is im currently in france an have 1. no idea what meat to use and 2. what its called in french? and 3. Is it possible to somehow make a small portion of it since its just gonna be me and my gf.
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Jul 19, 2013 13:14
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Terrormisu posted:I've tried tofu skin cut into noodle shapes before. Its ok, they don't really soften and absorb flavors well. The best was the one time I found a 5 spice flavored variety. However, the sheets make for some delicious lasagna. They're best tossed with light soy, chili, sesame oil and lots of chopped fresh cilantro :d
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Jul 19, 2013 14:42
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Hawkgirl posted:Day one, awesome bolognese, day two, awesome lasagna.
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Jul 19, 2013 16:01
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Hauki posted:I've done this with daikon and it turned out pretty well. Can you do this with long, thin pieces of daikon, or is this purely as a julienned thing? Just so I get this straight, you cut the daikon, salted it, rinsed, then stir-fried?
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Jul 19, 2013 16:07
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Sjurygg posted:They're best tossed with light soy, chili, sesame oil and lots of chopped fresh cilantro :d Awesome, I have all these things! Thanks for the tip.
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Jul 19, 2013 16:22
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squigadoo posted:Can you do this with long, thin pieces of daikon, or is this purely as a julienned thing? Just so I get this straight, you cut the daikon, salted it, rinsed, then stir-fried?
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Jul 19, 2013 17:05
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vuk83 posted:So im thinking of going to one of the local markets here on sunday an bying the stuff for a boeuf bourgignon. But my problem is im currently in france an have Look, I know this is the newbie food question thread and all that, but are you asking what boef bourgignon is called in French? Hopefully you meant the cut of meat. I don't know poo poo about French named cuts, but someone else on the internets asked this question. Hopefully this helps. http://www.cheftalk.com/t/74150/help-me-identify-this-french-cut-of-beef-in-english
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Jul 19, 2013 18:13
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Yeah the cut off meat.
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Jul 19, 2013 19:42
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Turkeybone posted:Wha? Did you post this idea somewhere else? Is your idea to make nutella marshmallows? I've made marshmallows back in the day, a long time ago, but I remember it's kinda involved and I don't think it would hold up to just adding a very liquid thing like diluted nutella. You'd probably want to use melted butter to thin it out, or perhaps heavy cream to get something more like ganache? If it were me I would go one of two ways: the super extensive way of making chocolate marshmallows with cocoa powder and adding chopped hazelnuts or some sort of butter/praline-like paste, or the complete lazy way and just whipping together nutella and fluff. Except the simple syrup was waaaay runny back when I made it in 09.
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Jul 19, 2013 20:13
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"Le boeuf pour le boeuf bourguignon, SVP."
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Jul 19, 2013 20:15
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