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I've already used it for bludgeoning, I wanted to make sure the crimson patina didn't come off with direct flame exposure.
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Jan 10, 2014 20:57
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Me in Reverse posted:I've already used it for bludgeoning, I wanted to make sure the crimson patina didn't come off with direct flame exposure. Nobody's going to see the bottom of the pan.
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Jan 10, 2014 22:42
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Me in Reverse posted:I've already used it for bludgeoning, I wanted to make sure the crimson patina didn't come off with direct flame exposure. Kitchen tip: If the red enamel on your dutch oven begins to flake, touch it up with the blood of your enemies! (If you have any other color dutch oven, you're the enemy.)
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Jan 10, 2014 23:07
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pr0k posted:I would definitely not use one to bludgeon a homeless man in the restroom of a Citgo on I-19 outside of Tuscon.
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Jan 10, 2014 23:32
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Thanks for the tips guys
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Jan 11, 2014 00:24
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pr0k posted:Don't listen to these fancypantses. What you are trying to make is cheese fondue. Get a good melty cheese for texture (real american cheese from the deli) and cheddar for flavor. Beer for flavor and texture. Stabilize with cornstarch. Salsa for flavor. It'll survive. Know what contains sodium citrate? Really dry, even sour white wines like Fendant. Know what's got really dry white wine in it? Swiss cheese fondue. Just sayin'
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Jan 11, 2014 01:18
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Thanks for the hot sauce advice. For some reason I was envisioning a brining process, and didn't consider making a tasty sauce that was... hot. This will require some delicious experiments.
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Jan 11, 2014 06:17
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I had some fantastic Thai food earlier, the menu called it nam prik pao but apparently that's just the name of a chili sauce. It was a chili sauce, tasted kind of smoky, with shrimp, white onions, green onions, and some other vegetables I couldn't identify. Anybody know what this is?
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Jan 11, 2014 16:08
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I've made this nam prik pao, it is really delicious just spread on toast (sorry for weird url, it is no longer on the site but there is a cached version): http://webcache.googleusercontent.c...lient=firefox-a Then you can use it in stir fries like this (you can change up the vegetables): http://chezpim.com/uncategorized/chilli_paste_st
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Jan 11, 2014 18:59
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Is it wrong that I find cod liver tasty? Only semi-facetious.
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Jan 11, 2014 19:51
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I made some beef jerky marinade last night using this recipequote:1 tablespoon onion powder Not having 4 pounds of meat, and only two pounds, I decided to freeze half of the marinade for when I make beef jerky next time. Only problem is, it isn't completely freezing. Anyone know what is keeping it from freezing so that I can add that component individually next time perhaps? I'm figuring either the balsamic or liquid smoke?
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Jan 11, 2014 21:09
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Mister Macys posted:Is it wrong that I find cod liver tasty? No. Fish liver owns.
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Jan 11, 2014 21:13
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I have hamburgers but no buns. I do have just add water pancake mix. Can I make hamburgers with pancakes instead of buns?
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Jan 11, 2014 22:38
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Turtlicious posted:I have hamburgers but no buns. I do have just add water pancake mix. Can I make hamburgers with pancakes instead of buns? You can do whatever you want. Are you asking how to make something resembling hamburger buns out of pan cake mix?
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Jan 11, 2014 22:45
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nwin posted:You can do whatever you want. Are you asking how to make something resembling hamburger buns out of pan cake mix? I'm asking if it would taste terrible.
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Jan 11, 2014 22:47
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Turtlicious posted:I'm asking if it would taste terrible. If chicken and waffles tastes amazing. . . How much sugar did you use in your pancake batter? Most recipes call for a lot more sugar than a hamburger bun, and the texture is definitely not going to be the same. This abomination is probably going to taste awesome, please report back. For Christmas, I cooked a ham and bought a big jar (couldn't find a small jar) of whole cloves, now I have no idea what else to use these things for. What are some other easy recipes I can use to get rid of these things?
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Jan 11, 2014 22:53
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Yes, but only if there is a fried egg on it. Do it smashburg style too probably. Don't want a super thick patty on a pancake.
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Jan 11, 2014 22:55
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Pot barley is the same thing as pearl barley, right? Lamb shoulder chops were on sale (with those wonderful little marrow cylinders), and I want to try my hand at a stew. My normal MO is to debone it, brown it, and throw it in with rice while it cooks.
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Jan 11, 2014 23:03
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That was delicious! I fried a couple of eggs (over easy,) ontop of the hamburger with some cheese, I used ketchup relish and some onions, the pancakes I made a bit thick so they wouldn't fall apart and they soaked up the juices nicely. 10/10 would do again.
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Jan 11, 2014 23:24
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My apricot tree is literally tearing itself apart with the amount of fruit that it has on it. Short of a billion jars of jam - which if anyone has some tried and true recipes for, I'd appreciate - what else can I do with something like 40kg+ of apricots? Drinks, pastries, savoury - I'm open to anything.
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Jan 11, 2014 23:34
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Make freeze-distilled apricot brandy, or maybe a fruit wine. Alternately make a ton of jam. You can also grill them and serve with vanilla ice cream.
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Jan 11, 2014 23:42
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Aaronicon posted:My apricot tree is literally tearing itself apart with the amount of fruit that it has on it. Short of a billion jars of jam - which if anyone has some tried and true recipes for, I'd appreciate - what else can I do with something like 40kg+ of apricots? Drinks, pastries, savoury - I'm open to anything. Liqueur or infusion could be cool. Make an apricot hot sauce. Dry some and use instead of raisins in baked goods or in tajine Can a few whole for pies and stuff later. Make a syrup for pancakes or waffles. Oh! Make fruit leather! GrAviTy84 fucked around with this message at 23:52 on Jan 11, 2014 |
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Jan 11, 2014 23:50
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Dried apricots are super handy to have on hand when cooking pork.
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Jan 12, 2014 00:19
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Aaronicon posted:My apricot tree is literally tearing itself apart with the amount of fruit that it has on it. Short of a billion jars of jam - which if anyone has some tried and true recipes for, I'd appreciate - what else can I do with something like 40kg+ of apricots? Drinks, pastries, savoury - I'm open to anything.  Make vinegar? It's a good way to use up a lot and home-made fruit vinegars are delicious enough to drink straight. This is a persimmon vinegar I'm making and should be ready in April.
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Jan 12, 2014 00:24
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Mister Macys posted:Pot barley is the same thing as pearl barley, right? It's not, they are different barleys but they can both be used in most situations.
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Jan 12, 2014 02:17
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Many pages ago someone posted a recipe for red pasta sauce that was essentially a tin of San Marzano and an onion. I can't find it now but I'd like to give it a try, seeing as I think I have everything I need. Could some kind soul please repost it?
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Jan 12, 2014 02:35
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That's Marcella Hazan's recipe: http://www.nytimes.com/recipes/1015178/marcella-hazans-tomato-sauce.html
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Jan 12, 2014 02:41
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Oh wow that's even more simple than I remembered. Thanks... think I'm gonna add just a tiny bit of spice to that though 
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Jan 12, 2014 04:27
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Is there any particular reason for an onion half vs just mincing the hell out of the onion or using a hand blender to get it to a consistency that you want?
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Jan 12, 2014 05:27
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THE MACHO MAN posted:Is there any particular reason for an onion half vs just mincing the hell out of the onion or using a hand blender to get it to a consistency that you want? Yep. "Discard the onion before tossing the sauce with pasta." Haha, this part is classic: quote:Correction: September 30, 2013 It was a can of tomatoes before the correction.
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Jan 12, 2014 06:07
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Chard posted:Oh wow that's even more simple than I remembered. Thanks... think I'm gonna add just a tiny bit of spice to that though Try it without the spice first. This sauce is about isolating the most perfectly bright, tart, sweet tomato flavor possible. It knocks it out of the park. I'm sure a few chili flakes would be fine, but I love the elemental clarity of its flavor as written.
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Jan 12, 2014 06:28
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Is there a website where I can put the ingredients I have and get the recipes that I can make with them?
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Jan 12, 2014 07:37
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There are several, but I can't vouch for any of them http://www.google.com/search?client=safari&rls=en&q=what+can+i+make+with+these+ingredients&ie=UTF-8&oe=UTF-8 Still might be worth browsing for ideas though
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Jan 12, 2014 07:50
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I have come into possession of a 'picnic shoulder ham', ie it is a pork shoulder that has been smoked. What should I do with it? Should I just try a good ol' honey baked ham? Also it has been frozen. Will this destroy the awesome?
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Jan 12, 2014 08:23
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Decent recipe to cook silverside with?
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Jan 12, 2014 09:46
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Colonel Sanders posted:For Christmas, I cooked a ham and bought a big jar (couldn't find a small jar) of whole cloves, now I have no idea what else to use these things for. What are some other easy recipes I can use to get rid of these things?
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Jan 12, 2014 12:36
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French onion soup, how do I do it? There are tons of recipes and variations but it seems like the idea is to caramelize your onions then add wine and stock. Some recipes show the wine being completely optional. Some call for chicken stock, others call for beef stock, and from my understanding beef stock is more classical and it happens to be what I have on hand. Some recipes say you should simmer off all the wine first before adding the stock, others don't say that. Some use a flour to thicken the onions, and others don't. I said f' it all last night and tried to just improvise and caramelized onions and added a 2:1 ratio of stock to wine at the same time and I had to throw away the entire thing cause it was just onion beef flavored warm wine. Help me GWS, I'm so confused.
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Jan 12, 2014 17:28
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Boris Galerkin posted:Help me GWS, I'm so confused. When in doubt, turn to Delia: http://www.deliaonline.com/recipes/type-of-dish/soups/french-onion-soup.html This is my go to recipe for French onion soup, and it has never let me down. It's really great.
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Jan 12, 2014 17:39
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Boris Galerkin posted:French onion soup, how do I do it? There are tons of recipes and variations but it seems like the idea is to caramelize your onions then add wine and stock. Some recipes show the wine being completely optional. Some call for chicken stock, others call for beef stock, and from my understanding beef stock is more classical and it happens to be what I have on hand. Some recipes say you should simmer off all the wine first before adding the stock, others don't say that. Some use a flour to thicken the onions, and others don't. http://www.foodnetwork.com/recipes/alton-brown/french-onion-soup-recipe/index.html This is one of the better French Onion Soup recipes out there, get yourself an electric skillet for it, it really does do this justice.
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Jan 12, 2014 18:37
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Boris Galerkin posted:French onion soup, how do I do it? There are tons of recipes and variations but it seems like the idea is to caramelize your onions then add wine and stock. Some recipes show the wine being completely optional. Some call for chicken stock, others call for beef stock, and from my understanding beef stock is more classical and it happens to be what I have on hand. Some recipes say you should simmer off all the wine first before adding the stock, others don't say that. Some use a flour to thicken the onions, and others don't. When I'm in that situation I just think about what the dish is component wise. What does it taste like? What are the elements? We have beef/meat/savory intensely maillard/umami flavored stock. Caramelized onions. Accents of aromatics in the stock. To me the flavors in addition to the stock and onion are thyme, black pepper, maybe some bay leaf. There is a crispy slightly chewy crouton on top that has enough structure to hold up to floating in a broth. And some rich melted cheese broiled on top. From there the only thing is the finish line. You can get these elements any number of ways. Traditionally you caramelize onions, deglaze with some wine, add some stock, simmer with herbs, scoop into a crock and top with a crouton and Gruyere and broil to melt. There's more than one way to make a soup. You can use chemistry and physics to help. Baking soda to onions help aid in caramelization. Pressure cooking creates an environment where maillard reactions can flourish. Similar with sous vide. These maillard reactions are so intense in these latter two that beef stock isn't even necessary (I didn't believe it at first either). Check out the pressure caramelization thread for a way to do it in a pressure cooker. Edit. Remember when you cook with wine that you need to cook out a majority of the alcohol before serving lest it taste like warm wine 
GrAviTy84 fucked around with this message at 18:42 on Jan 12, 2014 |
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Jan 12, 2014 18:37
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