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Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) What do I do with all that stuff? What are some good recipes that take a lot of ginger? {I'm vegetarian.} Thanks!
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Dec 18, 2013 21:50
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Guacamayo posted:Anybody here have recipe for the sauce for Ceasar salad? http://www.dailymotion.com/video/xia9i3_julia-jacques-cooking-at-home-salads_lifestyle The Caesar salad starts after the first commercial break but you should watch the whole thing. All the salads they make in it are pretty great.
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Dec 18, 2013 22:03
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Make ginger syrup and use it to make refreshing drinks and cocktails and all. (and use it in everything you cook, because ginger rules)
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Dec 18, 2013 22:06
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Candy like half of it and then give it to me for Christmas.
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Dec 18, 2013 22:11
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Make some ginger beer or ginger ale.
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Dec 18, 2013 22:12
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paraquat posted:Make ginger syrup I made about 1 liter of Ginger syrup for my last Christmas party. 50+ drinks later and that stuff is still in my fridge.
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Dec 18, 2013 22:14
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Ayem posted:Stupid question: Oxtail has a season? Thirded. Only thing I can figure is it's winter where this person lives and they are saying it's cold enough to make soup/stews?
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Dec 18, 2013 22:23
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Does anyone have the perfect application of Humboldt Fog cheese? I lucked into some 50% off, and haven't broken into it yet. I'm planning on eating some of it with bread or crackers, but I've seen posters raving about it in this forum,and I figure one of you has a favorite recipe for it. Put it on a burger? Make a cheese tart?
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Dec 18, 2013 22:39
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) pickle it a few different ways. beni shoga, gari, mandoline it and pickle it bread and butter style and serve on pork belly sandwiches. dry some of it for baking. make some ginger tea, or syrup for things or just cook with it. Stuff lasts forever, keep it in the fridge. idk, I buy kilos of ginger all the time from asian markets and I always use it up before it goes bad.
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Dec 18, 2013 22:42
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Schmeichy posted:Does anyone have the perfect application of Humboldt Fog cheese? I lucked into some 50% off, and haven't broken into it yet. I'm planning on eating some of it with bread or crackers, but I've seen posters raving about it in this forum,and I figure one of you has a favorite recipe for it. Put it on a burger? Make a cheese tart? burger. humboldt fog owns so hard on a burger.  Smash burger by gtrwndr87, on Flickr
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Dec 18, 2013 22:48
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GrAviTy84 posted:burger. humboldt fog owns so hard on a burger. Well, that picture seals the deal. At least one burger will be made.
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Dec 18, 2013 22:55
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Schmeichy posted:Does anyone have the perfect application of Humboldt Fog cheese? I lucked into some 50% off, and haven't broken into it yet. I'm planning on eating some of it with bread or crackers, but I've seen posters raving about it in this forum,and I figure one of you has a favorite recipe for it. Put it on a burger? Make a cheese tart? By itself, underneath a drizzle of honey. Oh man I could kill some Humboldt Fog right now.
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Dec 18, 2013 22:55
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Schmeichy posted:Well, that picture seals the deal. At least one burger will be made. Make sure you set the contrast, sharpness, and hdr sliders on your burger to 11.
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Dec 18, 2013 22:57
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Make candied ginger and ginger syrup at the same time. Also freeze some of it, it's not exactly the same but you can slice/shave ginger off a frozen root to put in things fairly easily. Curries and stir fries take well to ginger I've found.
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Dec 18, 2013 23:01
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What's a good price for lobster per pound? I want to get a couple but no clue which grocery store will have the best price, nor what I should expect to pay. I live in Los Angeles, for reference.
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Dec 18, 2013 23:06
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The Midniter posted:By itself, underneath a drizzle of honey. Yum. I will do that too. I did pick up some fancy honey with the cheese. Neighborhood grocery store is closing, and I splurged on a ton of wine and cheese. Couldn't justify the $30 wedge of extra aged cheddar (originally $60), but I picked up two packages of Humboldt, some cheese with tea in it, a wedge that was rolled in rosemary, and some more interesting looking cheeses. I want to go again today to see if they marked down the $50 bulk bag of imported olives. (Yes, I did mostly type this to brag).
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Dec 18, 2013 23:08
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rkl posted:Don't take the skin off. Apply rub liberally, you want that fat to crisp up in the pan when youre searing it, it locks in juices. Sear on all sides, then throw into oven immediately. Locking in the juices isn't true and never has been. You probably won't notice a difference in where the rub is applied though and the skin is a lot easier to remove after cooking
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Dec 19, 2013 00:24
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Senior Scarybagels posted:Yeah I'll just cut in some lard instead of suet. So For that I can skip boiling the water step of this right? Not really. You're now making a traditional hot water pastry that hugs deliciously around a pork pie, so you still need to use hot water. My standard go to is: 250g Plain Flour (All Purpose if American) 1/2 teaspoon fine sea salt. 1 Large Egg 50g Unsalted Butter 50g Lard 85ml Water (If making Pork Pies I sometimes add a couple of teaspoons of English Mustard Powder) Sift flour and salt into large bowl and make a well. Crack egg into well and sprinkle over a little flour. Gently heat the Water, Butter and Lard in a pan until melted and then bring it to a boil. As soon as it's boiling, pour around the outside edge of the flour and use a blunt flat bladed knife to combine it. Gently knead it until it's smooth and still quite soft. Wrap in cling film and fridge for at least an hour.
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Dec 19, 2013 00:35
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sublyme posted:What's a good price for lobster per pound? I want to get a couple but no clue which grocery store will have the best price, nor what I should expect to pay. I live in Los Angeles, for reference. You want a store that sells a lot of lobster- they lose flavor in the tanks. This is off-season for lobster, so they will be expensive, especially on the west coast. I can't give you a number since I'm on the other side of the country, but the prices shouldn't be too vastly different between stores. This time of year everything is going to be pretty much the same, quality-wise so as long as the store does reasonable volume, it's safe to go with the lowest price. God damnit. Now I want lobster.
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Dec 19, 2013 00:56
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Pulled smoked pork + Kim chi + tortilla + ?? = delicious wrap Trying to think of other poo poo I could put in there
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Dec 19, 2013 01:19
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Ron Jeremy posted:Pulled smoked pork + Kim chi + tortilla + ?? = delicious wrap gochujang/ssamjang. Sesame napa slaw. sookju namul. cucumber. shiso leaf. see also: Kogi tacos, korean bbq tacos.
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Dec 19, 2013 01:27
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Ginger beer!!
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Dec 19, 2013 02:36
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Indian food takes really well to ginger in general, especially South Indian. Candy it. Powder it. Make ginger liqueur. Ginger lemonade! Ginger mint tea. Ice cream or gelato or, my favorite, kulfi are fabulous with ginger. Make ginger beer from a 'bug', using wild fermentation. You'll want some sugar and grated ginger in a dish of water, which you should add some ginger and sugar to every day for a week. It should start bubbling gently and it'll smell yeasty, at which point you know it's ready to brew with. Ideally you should use jaggery or unrefined sugar, but I've done it with white granulated plenty of times. If you don't have a ton of wild yeast where you are or if you are concerned about getting it right the first time, use some wild berries or fruit skin - berries in particular are just covered with yeast, and fruit usually has a fair amount on its skin, especially fuzzy fruits like peaches. If you're into fermented things, look into water kefir. It's a great way to make tons of different homemade sodas (between slightly and very alcoholic, mind - apparently if you use water kefir and yeast you can get some incredible ABV into a sweet, non-alcoholic tasting "soda") including the best ginger beer on earth.
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Dec 19, 2013 03:44
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No Gravitas posted:Holy moly! I just bought a kilo of ginger. (It was on sale for 1$ and I could not resist.) Make अदरक का अचार (Ginger Pickle, Indian style) Equal weight lemons and ginger (about 250 grams should be plenty). Juice the lemons. Sliver the ginger into fine pieces. Dump the lemon onto the ginger. Add a generous sprinkle of salt. In a small pot, heat 1/4 cup of oil. Add 2 TB mustard seeds, and slam on the lid. Lift the pot off the heat, and swirl around. When the popping subsides, add about 1/2 tsp of fenugreek seeds, 1 tsp of turmeric, and turn off the heat. Let the oil stop hissing completely. Add lots of ground red pepper to the ginger. Take the oil and spices, and grind it in a blender until smooth (OPTIONAL. You can leave the spices whole, but grinding them gives a really nice flavour.) Dump over the ginger and lemon juice. Add more salt. Toss to combine. Let it set in the fridge overnight. Eat with any kind of food the next day. You can make an oil free version like she does if you prefer: https://www.youtube.com/watch?v=YdLd2LpjzdA
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Dec 19, 2013 04:44
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First I'll say I'm not a chef/cook at all so my apologies if my terminology isn't correct. My best friend is a cooking/technology nut and I need a gift for him for christmas. He's got just about everything he needs except for a large stockpot for bulk soups & chills & such. He has an electric range. I don't think he has a crock pot either, and he'd never accept anything I'd give him tech wise. So, I'm looking for a good stockpot, max price of $70, that he can use to make stews, chills, soups...basically anything that a good stockpot would provide. He's currently single, and I don't see him having a family any time soon. Would something like this be a good gift? http://www.amazon.com/gp/product/B0030T1KR0/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
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Dec 19, 2013 06:00
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GobiasIndustries posted:First I'll say I'm not a chef/cook at all so my apologies if my terminology isn't correct. My best friend is a cooking/technology nut and I need a gift for him for christmas. He's got just about everything he needs except for a large stockpot for bulk soups & chills & such. He has an electric range. I don't think he has a crock pot either, and he'd never accept anything I'd give him tech wise. So, I'm looking for a good stockpot, max price of $70, that he can use to make stews, chills, soups...basically anything that a good stockpot would provide. He's currently single, and I don't see him having a family any time soon. Would something like this be a good gift? I'd honestly say a pressure cooker is more use than a stock pot. It's essentially a fast slow cooker, and can do really interesting things like pressure caramelization. For the <$70 range you want the Presto 8qt Aluminum (or Stainless, which is a better material but Dino says the stainless ones break faster).
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Dec 19, 2013 06:21
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Wow. Thanks for all the suggestions. That was extremely helpful.
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Dec 19, 2013 09:12
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Also ginger chicken. That uses about a cup of sliced ginger. It's awesome, like pickle and curry in one.
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Dec 19, 2013 10:07
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Can a slow cooker or regular pot(or a combo of the two) be used as a replacement for a dutch oven? A lot of the soup recipes I've been reading call for it, but I'd really rather not spend the money on something I wont use much. Pardon my lack of kitchen knowledge 
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Dec 19, 2013 17:30
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I stupidly followed a recipe which called for adding cherry juice to melted chocolate to "thin it" to a better consistency for dipping (even though I've dipped chocolate loads of times successfully) and instead to my horror it's turned into more of a fudge-like consistency. I have a pretty sizeable amount of it, enough that I don't want to just throw it out since it still tastes good, is there anything I can still add to it to make it a salvageable little dessert/snack that I can include in gift baskets of baked goods? Otherwise I'm considering just rolling it as-is into little balls and rolling them into sprinkles or something.
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Dec 19, 2013 18:16
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Psychobabble! posted:Can a slow cooker or regular pot(or a combo of the two) be used as a replacement for a dutch oven? A lot of the soup recipes I've been reading call for it, but I'd really rather not spend the money on something I wont use much.
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Dec 19, 2013 18:16
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KasioDiscoRock posted:I stupidly followed a recipe which called for adding cherry juice to melted chocolate to "thin it" to a better consistency for dipping (even though I've dipped chocolate loads of times successfully) and instead to my horror it's turned into more of a fudge-like consistency. I have a pretty sizeable amount of it, enough that I don't want to just throw it out since it still tastes good, is there anything I can still add to it to make it a salvageable little dessert/snack that I can include in gift baskets of baked goods? Otherwise I'm considering just rolling it as-is into little balls and rolling them into sprinkles or something. How much juice did you add? Chocolate doesn't like liquids unless it has enough to make a ganache. So maybe try adding a bit of cream to some of it and see if it gets to the proper smooth texture it should have? I'm not guaranteeing it will work though as I've never attempted to do something like that. Start small. You could put the chocolate between 2 cookies for a filled type cookie. You could also eat it out of the bowl like a barbarian.
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Dec 19, 2013 19:01
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KasioDiscoRock posted:I stupidly followed a recipe which called for adding cherry juice to melted chocolate to "thin it" to a better consistency for dipping (even though I've dipped chocolate loads of times successfully) and instead to my horror it's turned into more of a fudge-like consistency. I have a pretty sizeable amount of it, enough that I don't want to just throw it out since it still tastes good, is there anything I can still add to it to make it a salvageable little dessert/snack that I can include in gift baskets of baked goods? Otherwise I'm considering just rolling it as-is into little balls and rolling them into sprinkles or something. Is it grainy? If so, you can emulsify it into a tiny amount of warm water, like this: https://www.youtube.com/watch?v=g28-9NVUHj0
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Dec 19, 2013 19:09
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Eeyo posted:How much juice did you add? Chocolate doesn't like liquids unless it has enough to make a ganache. So maybe try adding a bit of cream to some of it and see if it gets to the proper smooth texture it should have? I'm not guaranteeing it will work though as I've never attempted to do something like that. Start small. This isn't really true, you just need to romance the water-based component so that it doesn't screw it up.
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Dec 19, 2013 19:10
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I don't actually know how much juice it was because it didn't specify, but I would guess a couple tablespoons maybe? It's not grainy, it looks like this:  This actually happened pretty late last night and I didn't want to deal with it so I threw it in the fridge and now it's pretty hard, so I don't know if it's even good for anything anymore.
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Dec 19, 2013 20:06
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I have an wooden end grain cutting board that, admittedly, I haven't taken great care of. Most of the time I'll wipe it down with a wet rag and dry it off with a paper towel. Every now and then, I'll soap it down and clean it that way. It's probably been 6 months since I last oiled it with mineral oil. Cutting some fruit today, the fruit tasted like onions. I smelled the cutting board and it smelled like onions. I washed and scrubbed it with soap, but the smell still remains. Do I need to sand this thing down or is it a done deal now? It's about 2.5" thick.
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Dec 20, 2013 00:31
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SymmetryrtemmyS posted:I'd honestly say a pressure cooker is more use than a stock pot. It's essentially a fast slow cooker, and can do really interesting things like pressure caramelization. For the <$70 range you want the Presto 8qt Aluminum (or Stainless, which is a better material but Dino says the stainless ones break faster). Pressure cookers are cool, but I wouldn't say they are more useful than a stock pot. I have this one and its worked great for me. The one linked looks good too. I usually use it to boil water for pasta and to make stew/soup. Another good suggestion would be to buy him a dutch oven, although these are a little pricier. This looks nice, or if you want to spoil him, Le Creuset.
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Dec 20, 2013 01:24
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Question for you pressure cooking friends: Just got a Fagor pressure cooker (Duo). Should the lid be able to jiggle when locked? I can move the lid about a centimeter towards unlocking, and the lid can wiggle back and forth when it's supposed to be locked. Is this normal? The box it came in was beat to hell so I'm dubious of this thing/seller now.
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Dec 20, 2013 02:14
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Someone tell me about making macarons at home. I need another baking challenge now that I got croissants down pat.
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Dec 20, 2013 02:16
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Macarons are very sensitive to a lot of variables, temp, time, even the humidity in the air, so besides setting aside several hours to make them, be prepared to go through several batches first before you figure out how to adjust your baking and make a batch that rises up perfectly. (I was baking on a rainy day so it took like 4 or 5 batches before we got ones that didn't crack or rise lop-sided)
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Dec 20, 2013 02:26
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