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Bob Morales posted:I want to make some donut sandwiches. Like glazed donuts, sliced in half, turkey/ham/cheese, and grill them like grilled cheese. Sugar side up or down? Go Monte Cristo with jam/powdered sugar? These were way too loving sweet. I feel slightly ill. Used two cake-style donuts. Ugh.
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Jul 31, 2014 18:42
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Bob Morales posted:These were way too loving sweet. I feel slightly ill. Used two cake-style donuts. Ugh. Well duh you were supposed to use glazed donuts. 
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Jul 31, 2014 18:57
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I know similar questions have been asked before, but damned if I know how long ago, so here we go again: what are some good camping foods? I'm a little more restricted than usual as I'm after stuff that doesn't need refrigeration or a source of heat either. Jerky is out as my camping partner hates the stuff. All I can think of so far is cereal bars and crisps... Surely there are more cold foods that don't need to be kept cold and are easy to transport?
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Jul 31, 2014 19:00
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Bollock Monkey posted:I know similar questions have been asked before, but damned if I know how long ago, so here we go again: what are some good camping foods? I'm a little more restricted than usual as I'm after stuff that doesn't need refrigeration or a source of heat either. Jerky is out as my camping partner hates the stuff. All I can think of so far is cereal bars and crisps... Surely there are more cold foods that don't need to be kept cold and are easy to transport? Whenever this question gets asked (camping, picnics, etc.), the thread's answer is always cold fried chicken. Just do it. 
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Jul 31, 2014 20:02
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Mr. Wiggles posted:Well duh you were supposed to use glazed donuts. Those burgers look like failures on every level from design to execution. Did the person who made that get confused halfway through and think they were making meatballs for a giant or something?
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Jul 31, 2014 20:10
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Bollock Monkey posted:I know similar questions have been asked before, but damned if I know how long ago, so here we go again: what are some good camping foods? I'm a little more restricted than usual as I'm after stuff that doesn't need refrigeration or a source of heat either. Jerky is out as my camping partner hates the stuff. All I can think of so far is cereal bars and crisps... Surely there are more cold foods that don't need to be kept cold and are easy to transport? Plumpy'nut BP-5 emergency rations MREs Hardtack Pemmikan lol Lucy Heartfilia fucked around with this message at 20:24 on Jul 31, 2014 |
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Jul 31, 2014 20:21
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A bag of carrots
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Jul 31, 2014 20:55
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I'm making beef rendang tomorrow, enough to last the whole weekend but I don't want to eat the exact same thing for three days. What are some good vegetable dishes that go well with it to get some variety going? So far on my list there's a cucumber salad with lime juice and chili and "maybe just make sandwiches with it one day."
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Jul 31, 2014 21:13
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Bollock Monkey posted:I know similar questions have been asked before, but damned if I know how long ago, so here we go again: what are some good camping foods? I'm a little more restricted than usual as I'm after stuff that doesn't need refrigeration or a source of heat either. Jerky is out as my camping partner hates the stuff. All I can think of so far is cereal bars and crisps... Surely there are more cold foods that don't need to be kept cold and are easy to transport? First of how long are you camping for? Are you doing that type of camping where your backpacking in and that is why you have no source of heat? If so I suggest a can of Sterno to heat foods. I saw them for sale at the dollar store today. Not being able to heat foods is really going to limit you to dried meats and grains. At least with a can of Sterno you could heat up some canned beans or soup. I would suggest getting something like this:  That way you can boil some eggs and eat hot foods that aren't precooked. Loanarn fucked around with this message at 00:06 on Aug 1, 2014 |
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Aug 1, 2014 00:04
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Has anyone attempted making sweet potato hashbrowns or grilled sweet potatoes? (Grilled normal potatoes here) The grilled sweet potatoes turned out just okay, kinda mushy. Sweet potato hashbrowns turned out inedible, even after removing as much water as possible. I just couldn't get them to fry the same way that regular potatoes do. I think it has to be possible, because sweet potato fries are really awesome.
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Aug 1, 2014 00:47
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Loanarn posted:I would suggest getting something like this: One of these sweet backpacking stoves work wonders. They're super lightweight, small, reusable, and produce a cooking flame which is basically the same as a gas range.
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Aug 1, 2014 02:46
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My Rhythmic Crotch posted:Has anyone attempted making sweet potato hashbrowns or grilled sweet potatoes? (Grilled normal potatoes here) The grilled sweet potatoes turned out just okay, kinda mushy. Sweet potato hashbrowns turned out inedible, even after removing as much water as possible. I just couldn't get them to fry the same way that regular potatoes do. I think it has to be possible, because sweet potato fries are really awesome. For the hash brown you will never get them as crispy as real potato. If you do the grated one and want some crispness add in a bit of rice flour, along with some real potato and go from there.
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Aug 1, 2014 13:53
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Bollock Monkey posted:I know similar questions have been asked before, but damned if I know how long ago, so here we go again: what are some good camping foods? I'm a little more restricted than usual as I'm after stuff that doesn't need refrigeration or a source of heat either. Jerky is out as my camping partner hates the stuff. All I can think of so far is cereal bars and crisps... Surely there are more cold foods that don't need to be kept cold and are easy to transport? Hard cheeses like romano and asiago are actually just fine to pack; they might sweat if it's hot, but you can bring all kinds of hard cheeses. Firm fruits with waxy skins--apples, oranges, grapefruits, you could get crazy and bring a pineapple if you want--are great for you and pack exceptionally well. The apples go great with the cheese, and if you're into apples and peanut butter you can bring that too, since it keeps just fine at room temperature. Tomatoes are a bit tougher to pack since ripe ones are delicate but they are great at room temperature, as are cukes, as long as you eat the whole thing in one go, but that goes for all the fruit and veg. I've never tried it, but I bet you could tote along an avocado if you wanted. If you pick up a fresh loaf of bread that opens up sandwiches, too. Summer sausages (the smallish hard ones) are intended for room temperature as well, and you can slide off a bit, eat it, and wrap it back up just fine for several days. And don't forget about the whole world of trail mix; nuts and dried fruits can be chucked in the bottom of your bag and take a beating and still be delicious when you're done. Nicol Bolas fucked around with this message at 16:29 on Aug 1, 2014 |
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Aug 1, 2014 16:26
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There's also the Scandinavian style rye crisp breads which are not only light weight, but very tasty and calorie dense. Of course they are designed to be stored at room temperature.
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Aug 1, 2014 16:39
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Seconding various dried sausages. Pepperoni, abbruzzi, small dried salami, summer sausages, etc are all filling, protein rich, easy to pack and eat, and are stable at room temperature. They can get moldy once they are opened though, so bring a plastic bag for each if you aren't going to eat the whole thing. Then again, that probably won't happen soon enough if it's going to be a major part of your diet for the trip. You will go through them too fast.
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Aug 1, 2014 18:05
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Any goons knowledgeable with cookware sets? I'm looking to buy my college-age brother a basic stainless steel set for $60 or under that isn't complete poo poo since he's moving into a condo in two weeks and needs kitchen supplies. The number and type of units in the set can vary, but a saute pan, saucepans, and maybe smaller pots would be nice. I can supplement with an old non-stick sauté pan and a ~6qt stainless steel pot, both hand-me-downs of unknown origin, as well as a $20 Lodge cast-iron skillet and small-sized crock-pot + rice cooker. Obviously I'm not gonna get the kid Kitchen-Aid, Tramontina, or Le Creuset, but I'd like something better than bottom-tier since he's an athlete and would greatly benefit from cooking his own food, even if it's just basic staples like chicken, rice/pasta, and veggies. Currently eying this for $50, hits all the bases and I can probably get him a secondhand omelette pan to go with it. Bonus points for Walmart suggestions since I have gift cards for them and never shop there. zgrowler2 fucked around with this message at 18:36 on Aug 1, 2014 |
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Aug 1, 2014 18:33
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Go to a restaurant supply store and buy the few things he needs instead of a set.
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Aug 1, 2014 18:34
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EAT THE EGGS RICOLA posted:Go to a restaurant supply store and buy the few things he needs instead of a set. This. Better you get him a couple of high-quality pieces he could use (saute pan, cast iron pan, stock pot, saucepan) of reputable make than a cheap set since it's clear you're not willing to buy a higher-end set. The "value" in those cheap sets is that the quality is hot garbage.
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Aug 1, 2014 18:50
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Roger that. This store is an hour away and seems to have decent prices. I do want to replace the hand-me-down sauté pan since he won't be getting super complicated with recipes and "heat poo poo in a pan until it's done" is a pretty short order to follow. Pricing things out, if I go super-reductionist, he'll have the following (all Optio stainless steel): 4qt. saute pan w/ cover - $30 2.75qt. saucepan w/ cover - $27 8qt. stockpot w/ cover (8" deep) - $42 12-in. cast iron skillet (Target) - $25 Total: $124 By contrast, I can manufacturer bundle on the restaurant site and get the following instead: 1qt., 2.75qt., 6.75qt saucepans (w/covers), 9.5" fry pan - $107 12-in. cast iron skillet (Target) - $25 Total: $132 Probably going to avoid the bundle since a) I have a fully stocked kitchen and have yet to opt for a 1qt. saucepan over a 2.XXqt. and b) sauté pan w/ cover > fry pan w/o, especially when cooking large amounts of small chunks of meat. If this store does pickup orders, I just might have a done deal. Thanks, y'all!
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Aug 1, 2014 19:30
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Looking for a go-to jello shot recipe. This is for a kickball game, so it doesn't have to be fancy, just refreshing and moderately strong.
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Aug 1, 2014 19:46
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I'm currently reading Essentials of Classic Italian Cooking by Marcella Hazan and it is fantastic. Starts with a thorough discussion of how flavors are developed in Italian cooking, the use of various ingredients, basic Italian cooking techniques, and then moves on to recipes and menus. Can anyone recommend other books that have a similar treatment of a particular style of cuisine? I'd be most interested in one on Mexican food but anything that takes that approach would be great.
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Aug 1, 2014 19:53
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Turkeybone posted:Looking for a go-to jello shot recipe. This is for a kickball game, so it doesn't have to be fancy, just refreshing and moderately strong. Well, I remember seeing this years ago. Someoene took the time to find the optimal Jello Shot recipe http://www.myscienceproject.org/j-shot.html It's pretty interesting to see how much booze you can get into these things. Basic Jell-O Shot Recipe 3 oz. Jell-O (one 4-serving package) 8 oz. boiling water 3 oz. cold water 5 oz. vodka That's the Box recipe. You could sub out half the boiling water and all the cold water with vodka and still get shots that set, but they would be over strong. In case you are interested there are other linked articles including lighting the shots on fire, making the best tasting ones, and one just on the best Blue Raspberry jello flavor.
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Aug 1, 2014 20:50
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Loanarn posted:First of how long are you camping for? Are you doing that type of camping where your backpacking in and that is why you have no source of heat? Nicol Bolas posted:Cheese and fruit and things Bollock Monkey fucked around with this message at 21:42 on Aug 1, 2014 |
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Aug 1, 2014 20:55
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I'm looking for a two-burner griddle that has to be flat (it's for a glass top stove). Price is sort of variable but preferably nothing more than $70 or so.
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Aug 2, 2014 00:45
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When I had a stove like that, I never found a griddle that was satisfactory for it. So I got a countertop electric griddle that I've had ever since and it's great.
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Aug 2, 2014 00:52
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I need to start marinating some Japanese eggplant ASAP but I just realized that I'm all out of balsamic vinegar that I usually use in the marinade. I have apple cider and rice vinegars and lemon juice and olive sesame truffle and coconut oils plus a bunch of spices, but I'm not sure what to combine for the eggplant. It will ultimately be grilled to go in sandwiches with chard and leeks. Suggestions?
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Aug 2, 2014 21:12
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What is a good source for buying a large amount (5+ lbs) of walnuts(in shell or out) for cheap? I'm in California. e: unsalted please They are $9 per pound on amazon, is there anywhere cheaper? That seems expensive, but I don't have much experience buying nuts. Fozzy The Bear fucked around with this message at 21:40 on Aug 2, 2014 |
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Aug 2, 2014 21:36
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Fozzy The Bear posted:What is a good source for buying a large amount (5+ lbs) of walnuts(in shell or out) for cheap? I'm in California. Winco has cheap bulk foods.
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Aug 2, 2014 22:59
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Trader Joe's nut prices aren't so bad.
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Aug 2, 2014 23:40
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Fozzy The Bear posted:What is a good source for buying a large amount (5+ lbs) of walnuts(in shell or out) for cheap? I'm in California. Costco, Sprouts, Trader Joes, Aldi
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Aug 2, 2014 23:46
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Knockknees posted:I need to start marinating some Japanese eggplant ASAP but I just realized that I'm all out of balsamic vinegar that I usually use in the marinade. I have apple cider and rice vinegars and lemon juice and olive sesame truffle and coconut oils plus a bunch of spices, but I'm not sure what to combine for the eggplant. It will ultimately be grilled to go in sandwiches with chard and leeks. Do you usually use just balsamic vinegar? I mean it really depends on what sort of flavors you're looking for. Based on the other ingredients in your sandwich I would go lemon juice + olive oil + some herbs that smell like they'd be good. I just got Japanese eggplant in my CSA box last week and based on my one-time experience of eating them I feel like they'll take to just about anything. I roasted mine with olive oil, garlic, and a bunch of salt and they were divine.
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Aug 3, 2014 00:19
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I'm very much a cooking newbie. Only over the last 6 months or so have I been experimenting with cooking at home. Basically going from ordering Chinese takeout or eating 711/deli sandwiches for dinner to making Eggs Benedict last weekend with homemade Hollandaise sauce, etc. Tonight I made chopped Brussels Sprouts with sliced apples and grated cheese crusted chicken breast. Here are some images:    My problem is, I don't necessarily care to cut my chicken breasts in half or pound them down at all. I really enjoy the chicken breast thick and juicy. However, as you can tell from the photos, the outside always tends to overcook a bit (not burned, fortunately) and it takes much longer for the center to cook. Any tips for cooking large chicken breasts perfectly all the way through? Thanks!
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Aug 3, 2014 03:51
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Just bake them low until the insides get where you want them and sear them after or poach them. You might need a thermometer.
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Aug 3, 2014 04:17
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No need to add another cooking method, here. Cook your chicken breasts over lower heat and the center will cook through while the outside doesn't get overdone. Just turn your burner down. That should work perfectly unless you're using an open fire with no knob or something wacky like that.
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Aug 3, 2014 07:19
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ShoogaSlim posted:I'm very much a cooking newbie. Only over the last 6 months or so have I been experimenting with cooking at home. Basically going from ordering Chinese takeout or eating 711/deli sandwiches for dinner to making Eggs Benedict last weekend with homemade Hollandaise sauce, etc. http://forums.somethingawful.com/showthread.php?threadid=3573640
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Aug 3, 2014 09:14
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seconding the puddling. anyone have a good lead on a big mortar and pestle? i want to make pesto and every single thing i can find is tiny and for spices and pills, apparently.
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Aug 3, 2014 16:56
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Try your local Latin market and look for a molcajete or a pilon. I love my molcajete, but it really needs to be seasoned well before use, I probably ended up grinding two pounds of rice before it stopped throwing off grit. 
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Aug 3, 2014 17:08
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There is something to be said for hand mashed food! (but I just use a big spoon) Well, that's not entirely true, I love my marble mortar, it's just smaller, and grinds finer, so I use it for spices and the like.
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Aug 3, 2014 17:23
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I have this mortar and pestle and it's worked wonders for anything I've needed so far. Making guacamole is the most obvious use, I've mashed up the insides of deviled eggs, and I grind together different kinds of salts and other spices for rubs. I think it's great.
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Aug 3, 2014 17:38
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So I'll be going back to school at the end of the month, and I'm looking for easy ideas for lunches/dinners prepared at home and brought to class/clinical. It needs to fit in a small cooler and be OK to eat after 3-4 hours in there with an ice pack and bottled water. Bonus points for recipes that make enough for two, as I ended up making lunches for one of my classmates after she fell in love with my parm crusted tilapia. (which I'd eat every day were fresh fish not so pricy).
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Aug 3, 2014 20:11
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