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What would be a good alternative to Rapini? I don't think most stores (if any) carry it and I got a recipe that calls for it.
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Oct 24, 2013 05:26
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| # ? May 24, 2024 09:23 |
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Senior Scarybagels posted:What would be a good alternative to Rapini? I don't think most stores (if any) carry it and I got a recipe that calls for it.
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Oct 24, 2013 05:47
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TychoCelchuuu posted:What are you making? Broccoli is a good replacement depending on what you are making. Well I gotta recipe for pizza and it said to use Rapini, Black Olives, Mozzarella and such.
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Oct 24, 2013 05:55
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You can put whatever the gently caress you want on pizza, so yeah, broccoli would work. Or any vegetable would work, basically, as long as it will cook in about the same amount of time.
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Oct 24, 2013 06:13
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TychoCelchuuu posted:You can put whatever the gently caress you want on pizza, so yeah, broccoli would work. Or any vegetable would work, basically, as long as it will cook in about the same amount of time. Well I know but I was curious as per taste wise if there is any alternatives, I never even heard of Rapini until today.
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Oct 24, 2013 06:14
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It tastes like broccoli, more or less - a bit milder maybe.
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Oct 24, 2013 06:15
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TychoCelchuuu posted:It tastes like broccoli, more or less - a bit milder maybe. Okay, I will use the broccoli I have then, thanks.
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Oct 24, 2013 06:17
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Is bruschetta (toast with tomato/basil/parmesan on top) meant to be served warm or cold?
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Oct 24, 2013 07:41
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I keep coming across various japanese recipes that request using both white and regular japanese soy sauce. Is there a substitute I could use for white soy or shirojoyu? The only place I could find it is on amazon for 24 bucks for 12 ounces which seems crazy expensive.
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Oct 24, 2013 08:31
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Hayes posted:Is bruschetta (toast with tomato/basil/parmesan on top) meant to be served warm or cold?
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Oct 24, 2013 09:57
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SubG posted:Unless you're trying to pass a culinary class or impress your Italian girlfriend's nonna, if it's warm it's bruschetta and if it's cold it's crostini. "Bruschetta" also only refers to the grilled oiled bread rubbed with garlic. There are many other toppings other than the ubiquitous tomato one. I'm sure you knew this subg, so I'm not really saying it to you but for others, I guess. I dunno, the tomato bruschetta is like, the boringest of toppings, idg why it's like the most popular of all.
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Oct 24, 2013 11:17
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GrAviTy84 posted:"Bruschetta" also only refers to the grilled oiled bread rubbed with garlic. There are many other toppings other than the ubiquitous tomato one. I'm sure you knew this subg, so I'm not really saying it to you but for others, I guess. I dunno, the tomato bruschetta is like, the boringest of toppings, idg why it's like the most popular of all.
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Oct 24, 2013 12:01
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I'm looking up recipes for empanadas and need some advice about spices. One recipe uses a 1/2 lb of ground beef and 1 tablespoon each of cumin, paprika, capers and parsley. Another recipe uses 2 lb of ground beef and 1 teaspoon each of cumin and paprika. At the moment I'm leaning towards the ratios of the first recipe more than the second but can anyone suggest if that seems like the right amount of spice for empanada filling? Or if anyone has their own recipe they can post that'd be appreciated, too.
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Oct 24, 2013 12:58
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What risotto can I make with beef stock?
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Oct 24, 2013 13:02
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cyberia posted:I'm looking up recipes for empanadas and need some advice about spices. Nearly every similar dish I cook is about 500g meat (that's about 1lb right?), for that amount of meat I usually use 1 teaspoon cumin, and would use 1/2- 1 teaspoon paprika if I was using it. I'd go 1T of capers and 2T of parsley if I was using it at all, not worth bothering about them if you use them in smaller quantities than that anyway.
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Oct 24, 2013 13:29
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Fo3 posted:Nearly every similar dish I cook is about 500g meat (that's about 1lb right?), for that amount of meat I usually use 1 teaspoon cumin, and would use 1/2- 1 teaspoon paprika if I was using it. Yeah, 500g is about 1lb. I'll try 1tsp of spice per 500g and see how it goes. I can always add more spice to taste if needed.
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Oct 24, 2013 13:35
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Mr. Squishy posted:What risotto can I make with beef stock? You can make beef flavored risotto Idk, use mushrooms or spinach or anchovies or idk. If you're using storebought stock, it's gonna be so light in flavor you can do anything. If it is homemade stock, I would just do some nice shrooms or something in there. Edit: Also cut out like 12 oz worth of stock and sub in dry vermouth. Your mouth will thank me. Casu Marzu fucked around with this message at 14:04 on Oct 24, 2013 |
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Oct 24, 2013 14:02
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cyberia posted:Yeah, 500g is about 1lb. I'll try 1tsp of spice per 500g and see how it goes. I can always add more spice to taste if needed. Just add fish sauce  Casu Marzu posted:You can make beef flavored risotto Spinach and mushroom risotto is one of my favourites for a veggie meal, but I usually use chicken stock. Beef stock would go well with the mushrooms, but I haven't tried it. Good tip with the vermouth, I've often thought about using a dry sherry instead of white wine. I don't think I'll ever have any vermouth in this house though. Dry sherry just as recommended? Fo3 fucked around with this message at 14:10 on Oct 24, 2013 |
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Oct 24, 2013 14:07
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I've wanted to make owl cookies forever, and Halloween finally gives me that excuse. I was thinking about cutting out the cookies, and then putting a couple sticks at the base of each for an "owl sitting on a branch" effect. I haven't done much cookie baking however and don't know if the pretzel will char or something in the process.
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Oct 24, 2013 21:07
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I am going to be preparing a "Friendsgiving" meal in a couple of weeks. My husband is wanting to do a test run of frying a turkey, so we are going to invite all of our friends for an early holiday celebration. I am usually in charge of cooking thanksgiving dinner and have no problem producing traditional dishes, but I think we would like to go with more unconventional side dishes and desserts since I know I for one am tired of the same thing by the end of holiday season. So, how about it goons, what are your non traditional thanksgiving recipes?
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Oct 24, 2013 21:22
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artichokeyou posted:I am going to be preparing a "Friendsgiving" meal in a couple of weeks. My husband is wanting to do a test run of frying a turkey, so we are going to invite all of our friends for an early holiday celebration. I am usually in charge of cooking thanksgiving dinner and have no problem producing traditional dishes, but I think we would like to go with more unconventional side dishes and desserts since I know I for one am tired of the same thing by the end of holiday season. So, how about it goons, what are your non traditional thanksgiving recipes? Well for squash, I like to roast acorn squash with Olive Oil and Kosher Salt. But other than that here are some other things to try: Langos: http://easteuropeanfood.about.com/od/hungarianbreads/r/langos.htm For stuffing what about Chorizo Cornbread stuffing? And Cranberry and Onion Confit with something to put it on?
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Oct 24, 2013 21:27
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Other squash idea that I like to do is to stuff the cavity with toasted breadcubes and nuts rolled in melted butter, brown sugar, and stuff like cinammon and mace and cloves. Roast uncovered at 350 until tender, like 30 minutes for both halves of one squash.
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Oct 24, 2013 21:33
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Where's the recipe for that egg nog we all made last year?
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Oct 24, 2013 21:45
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Mr. Squishy posted:What risotto can I make with beef stock? Make borscht in risotto form.
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Oct 24, 2013 21:48
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Drink and Fight posted:Where's the recipe for that egg nog we all made last year? Stare hard at a dozen eggs while drinking bourbon from the bottle. Say "nutmeg" to yourself and chuckle.
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Oct 24, 2013 21:49
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EAT THE EGGS RICOLA posted:Make borscht in risotto form. I do have some beetroot I've been meaning to use up and that sounds more appealing than "beetroot beer."
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Oct 24, 2013 21:59
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Flash Gordon Ramsay posted:Stare hard at a dozen eggs while drinking bourbon from the bottle. Say "nutmeg" to yourself and chuckle. No, that's Tuesdays.
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Oct 24, 2013 22:10
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Drink and Fight posted:No, that's Tuesdays. I thought Tuesday was when you stared at a bottom of rum that you had just finished and wonder what you are doing with your life.
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Oct 24, 2013 22:12
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Drink and Fight posted:Where's the recipe for that egg nog we all made last year? is there interest in an eggnog thread?
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Oct 24, 2013 23:42
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Senior Scarybagels posted:I thought Tuesday was when you stared at a bottom of rum that you had just finished and wonder what you are doing with your life.
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Oct 24, 2013 23:54
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GrAviTy84 posted:is there interest in an eggnog thread? We really should have started it in June or August so people could age it until Christmas.
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Oct 25, 2013 00:02
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Casu Marzu posted:We really should have started it in June or August so people could age it until Christmas. better late than never! Who wants to write it up?
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Oct 25, 2013 00:07
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Anyone who is learning how to cook should click the link below today.quote:For 24 hours only this Thursday, October 24, FoodDay and Rouxbe are offering a 30-day free trial to the online Rouxbe Cooking School. This opportunity is open to everyone, so feel free to spread the word! I just watched a series of 8 videos that tell you how to plate. It's awesome and there are a bunch more like it.
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Oct 25, 2013 01:04
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Casu Marzu posted:We really should have started it in June or August so people could age it until Christmas. I started a batch on December 21st , apocalypse nog! I've seen a few recipes that say aged egg nog is best if you start it around April for holiday drinkage, but I knew I was going to be overseas so I started mine early.
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Oct 25, 2013 01:46
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RazorBunny posted:I started a batch on December 21st , apocalypse nog! I have a batch from two christmases ago as well as a batch from last christmas. Gonna do a vertical tasting of eggnogs.
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Oct 25, 2013 01:49
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Thanks for reminding me I need to get my Dundee cake on if it's gonna be ready for Christmas.
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Oct 25, 2013 02:20
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Drink and Fight posted:Where's the recipe for that egg nog we all made last year? I think this is it: http://www.chow.com/recipes/10758-best-eggnog
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Oct 25, 2013 02:25
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I need a taller glass jar so this thing takes up less space in my fridge next year
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Oct 25, 2013 03:00
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Stringent posted:I think this is it: Yep that's the one.
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Oct 25, 2013 03:40
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What ages in that eggnog that affects the flavor? I'm a little unclear as to what the aging process would actually do to it. Also, that's a LOT of alcohol. Hot drat. I'm not a big drinker; could I cut the alcohol amounts in half and substitute something else instead? What would be a good substitute, more cream/milk? Drifter fucked around with this message at 05:07 on Oct 25, 2013 |
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Oct 25, 2013 05:05
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