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SubG posted:I thought the GWS hive mind textus receptus on carbonara was The Silver Spoon and The Silver Spoon puts garlic in there. Textus receptus has been shown to have errors and is divergent from earlier manuscripts.
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Nov 11, 2014 00:22
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I was looking for a recipe for chicken and kale soup, and boy did I ever find one! I thought about pointing out everything here that was wrong, but I gave up at the dried cilantro. ;_; http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2043285 posted:
Pain shared is pain, um.. shared. Enjoy.
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Nov 11, 2014 00:33
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 That's not what crockpots are for.
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Nov 11, 2014 00:35
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EVG posted:I was looking for a recipe for chicken and kale soup, and boy did I ever find one! Oh hey make gruel at the end to thicken it... pro. Good lord that is horrifying.
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Nov 11, 2014 00:38
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GrAviTy84 posted:Textus receptus has been shown to have errors and is divergent from earlier manuscripts.
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Nov 11, 2014 00:39
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GrAviTy84 posted:garlic in carbonara you monster hella garlic all the garlic also I add shramps sometimes
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Nov 11, 2014 00:44
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That sounds like a prison recipe.
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Nov 11, 2014 00:46
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Drink and Fight posted:also I add shramps sometimes What's a shramp? A tofu-based seafood substitute?
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Nov 11, 2014 01:39
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Drifter posted:What's a shramp? A tofu-based seafood substitute? #foodchat has created its own language.
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Nov 11, 2014 01:46
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Drifter posted:What's a shramp? A tofu-based seafood substitute? It's like chikan but of the sea Really good on noodl
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Nov 11, 2014 02:02
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Ahh. That doesn't sound so appealing. I think I'll just stick with some grass-fed beff.
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Nov 11, 2014 02:23
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TychoCelchuuu posted:I'm a vegan so I can't eat tofu, does anyone know of any tofu substitutes? Can I use steak like I would use tofu? Wait... What? I have never heard of vegans being unable to eat tofu... Why can't you? It does not resemble meat unless you want it to.
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Nov 11, 2014 02:40
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Senior Scarybagels posted:Wait... What? I have never heard of vegans being unable to eat tofu... Why can't you? It does not resemble meat unless you want it to. The entire last two pages have been making fun of Jan.
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Nov 11, 2014 02:42
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Drifter posted:The entire last two pages have been making fun of Jan. Oh okay, I was horribly confused.
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Nov 11, 2014 02:48
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Those last few posts were confusing as hell.
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Nov 11, 2014 03:05
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Dane posted:I just scrolled through the last fifty posts and it read like dialogue from The Smurfs with "smurf" substituted by "tofu".
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Nov 11, 2014 06:54
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TychoCelchuuu posted:You can't just substitute tofu for smurf you idiot, they're completely different things. Scarybagels's Smurf Primer 1. Take recipe with tofu in it. 2. Substitute tofu with Smurf
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Nov 11, 2014 07:08
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In response to super fast date dinner with only about 30-45 minutes of prep time after work..mich posted:
Agricola Frigidus posted:Make a salad. I've gotten good results with an ardennaise salad. Slightly out of season in the north of the world, though. Thanks guys. I think I might marry these ideas and either do pasta + that salad or the ribs. What I need to know now... What's the best goon recommended banana pudding recipe known to mankind of all time forever?
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Nov 11, 2014 08:06
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I just learned about ground coffee dry rubs for meats. I tried it on a seared, stuffed pork chop. It was a bit bland, honestly. Any suggestions on how to better use this type of rub? Or perhaps a better meat compliment?
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Nov 11, 2014 10:10
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Trasal posted:I just learned about ground coffee dry rubs for meats. I tried it on a seared, stuffed pork chop. It was a bit bland, honestly. ...did you use salt? (just checking)
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Nov 11, 2014 11:23
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Yeah, what did you do, specifically? Learning about something != doing it correctly. And often I have people who don't necessarily like just the rub on pork, but think it's a fantastic complement with a little sauce. Was your rub something like this?: 2 tablespoons freshly ground coffee 2 tablespoon kosher salt 2 tablespoons paprika 1 tablespoon ancho chile powder 1 tablespoon dark brown sugar 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1/2 teaspoon coco powder 1/2 teaspoon coriander Some people forget sugar, or forget the other zesty spices which feed off the smokiness of the coffee. You might also want to try a darker, more darkly roasted coffee if you aren't grilling it (since the smoky flavor is kinda the point). Maybe broil it for a while? I'm not much of a griller, though, so someone else may have more accurate ideas about what's going on. Drifter fucked around with this message at 11:48 on Nov 11, 2014 |
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Nov 11, 2014 11:38
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I was just gifted a bag of assorted hot peppers - jalapenos, habaneros, banana peppers. I'm not terribly interested in making hot sauce. What are some ideas to use them? I'm thinking of stuffed peppers (at least for the jalapenos/banana peppers). Any good recipes for those? It's probably about two lbs of assorted peppers.
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Nov 11, 2014 15:54
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The Midniter posted:I was just gifted a bag of assorted hot peppers - jalapenos, habaneros, banana peppers. I'm not terribly interested in making hot sauce. What are some ideas to use them? Some guy basically asked the question a few pages back (first post of the page), you probably will have some ideas there.
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Nov 11, 2014 16:17
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Anyone have a specific, go-to, amazing Pressure Cooker Chili recipe? I don't have a lot of experience making chili, so an actual recipe with amounts of this and that would be appreciated. I was thinking that one with chunks of beef that would take time to break down would go well with the Pressure Cooker. Not having made much chili, I don't know the ingredients/ratios well enough to know if the recipes I find online are crap. But, I assume most probably are. It's for a Chili Cook-Off this Friday at work, and I think even a recipe that's "Pretty Good" by GWS standards would wow my co-workers. I'm not opposed to slow cooker recipes either, but since I have a PC, why not use it? Except the recipes I'm finding all seem to be focused on the "LOOK HOW FAST THIS COOKS!" rather than how delicious it is, which is what I'm going for. Beans/No Beans, I don't care (as long as the fight doesn't start again over this.) This recipe looks pretty amazing. Any idea if (and how) it could be altered for pressure cooking so I could make it on Thursday night after work? http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html EVG fucked around with this message at 16:47 on Nov 11, 2014 |
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Nov 11, 2014 16:37
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Drifter posted:Yeah, what did you do, specifically? Learning about something != doing it correctly. And often I have people who don't necessarily like just the rub on pork, but think it's a fantastic complement with a little sauce. I took a medium dark roast, ground the beans into a fine powder. I mixed it with a mixture of salt, pepper, garlic powder, onion powder, a tap of red pepper, and Tony Chachere's Creole seasoning. I rubbed it rather thick, shook off the excess. Sliced it open and stuffed it with the usual bacon, spinach, cheese. Heated my black iron skillet and seared both sides until nice and crusted. Then I baked it. It may have been sugar, the roast, or perhaps the method I cooked it. I'll have to try again! Thanks. Trasal fucked around with this message at 17:47 on Nov 11, 2014 |
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Nov 11, 2014 17:43
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EVG posted:This recipe looks pretty amazing. Any idea if (and how) it could be altered for pressure cooking so I could make it on Thursday night after work? http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html Generally any recipe where there is a braising step where you simmer for some numbers of hours you can replace that step with pressure cooking for a shorter period of time. So you can follow the recipe, pressure cook for 30 or whatever minutes instead of the cooking for 2-3.5 hours in step 6. You may need to cook it a little bit more after pressure cooking with the lid off if you need to evaporate some of the liquid.
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Nov 11, 2014 19:19
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The Midniter posted:I was just gifted a bag of assorted hot peppers - jalapenos, habaneros, banana peppers. I'm not terribly interested in making hot sauce. What are some ideas to use them? I'm thinking of stuffed peppers (at least for the jalapenos/banana peppers). Any good recipes for those? It's probably about two lbs of assorted peppers. I'd make some great curries and chili with those myself.
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Nov 11, 2014 19:28
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It differs from cooker to cooker based on what pressure it actually gets to (not all get up to the full 15 psi that recipes are designed for). It also depends on what elevation you're at. In general I usually decrease the cooking time to 1/4-1/3 the time it takes at atmospheric pressure where I live. For chili: chuck, shank, brisket take about 30 min. Here's a great reference for other times including beans https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
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Nov 11, 2014 19:33
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GrAviTy84 posted:It differs from cooker to cooker based on what pressure it actually gets to (not all get up to the full 15 psi that recipes are designed for). It also depends on what elevation you're at. In general I usually decrease the cooking time to 1/4-1/3 the time it takes at atmospheric pressure where I live. For chili: chuck, shank, brisket take about 30 min. Here's a great reference for other times including beans https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php I'm in Chicago (no idea what elevation that is)) and have the Fagor Duo 8 & 10 qt set. Thanks - I'll try it out! Was mostly worried about whether I needed to adjust the ratio of liquid.
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Nov 11, 2014 19:59
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Ok, I'm gonna try my hand at making maki rolls, and I figured I'd start off easy/cheap by doing Spam musubi. What's a good sauce for the Spam? Soy + brown sugar?
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Nov 11, 2014 23:02
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I'm curing some egg yolks and I managed to break both of the yolks while putting them into the salt. Will they still cure into something usable or should I just toss them and try again?
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Nov 12, 2014 00:55
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I like to make steaks, seared outside, raw otherwise--what's my best cut for price, tenderness, and leanness?
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Nov 12, 2014 03:22
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Mescal posted:I like to make steaks, seared outside, raw otherwise--what's my best cut for price, tenderness, and leanness? This varies bigtime depending on geographic location. Where do you live, roundabouts? A lot of once thought to be cheaper cuts have gone up in price specifically due to the higher demand.
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Nov 12, 2014 03:32
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Drifter posted:This varies bigtime depending on geographic location. Where do you live, roundabouts? A lot of once thought to be cheaper cuts have gone up in price specifically due to the higher demand. The cuts themselves vary a lot depending on region... I have a hard time coming up with an answer because cuts have different names in French than English, and often don't actually have a direct equivalent. With marinade, I'd recommend flat iron steak (macreuse) or flank steak (bavette). The former is cheaper around here. As-is, sirloin steak (both faux-filet and contre-filet translate to sirloin steak, faux-filet being the tastier but fattier cut). I think what is normally called T-bone steak includes the faux-filet with some extra bones? Note that "cheap", "lean" and "tasty" tend to be mutually exclusive, especially in the case of steaks... Jan fucked around with this message at 03:48 on Nov 12, 2014 |
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Nov 12, 2014 03:43
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I'm in Oregon. I don't do anything to the steak except salt and pepper and throw it on the cast iron real quick. I've had good luck with the cheapish "round tip" cut they have at my safeway. The marbled stuff is just a bitch to chew, and all the cuts taste good to me when they're super rare.
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Nov 12, 2014 04:22
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Find a butcher who dry ages. This will 100% improve everything versus a supermarket steak.
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Nov 12, 2014 04:28
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 I got a mushroom log. I've soaked it three times now but each time I leave it out it seems to grow mold instead of mushrooms. I live in California where it's extra dry and it seems difficult to get the right amount of humidity. Keep trying or give up?
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Nov 12, 2014 04:49
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Steve Yun posted:
Keep trying. Do you have a hydrometer? Shiitakes right? It'll take like a year before they fruit anyway.
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Nov 12, 2014 04:52
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A yeaaarrer!!?? I can get a hydrometer. What am I aiming for? Is the white fuzz a mold or is that the mushroom?
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Nov 12, 2014 05:07
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Steve Yun posted:A yeaaarrer!!?? that's how long I thought it was for plugs to colonize a log. Did you buy an already inoculated ready to fruit log? I think the bright white spots are mycelium. Maybe wipe off the mold?
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Nov 12, 2014 06:30
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