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General Venereal posted:Would have loved to, but coconut is one of those fruit considered "exotic". Safe fruit are strawberries, rhubarbs, anything that can be grown in European soil except for apples. Should have explained the flour allergy a bit better though, the person in question is only allergic to the type of flour that only consists of the innermost part of the kernel - bit of google translating calls it white flour. Grains in this case means whole, unprocessed grains. Your words, or theirs?
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Nov 1, 2015 09:59
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nuru posted:Your words, or theirs? Mine, because their words were "no apples, pears or exotic fruit". I'm guessing their definition of exotic is anything not locally grown.
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Nov 1, 2015 10:03
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That seems more neurotic than an actual allergy but I guess it's your problem since you're the only cooking. Good luck, the orange cake linked earlier is good, I've had something similar.
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Nov 1, 2015 10:07
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General Venereal posted:Would have loved to, but coconut is one of those fruit considered "exotic". Safe fruit are strawberries, rhubarbs, anything that can be grown in European soil except for apples. Should have explained the flour allergy a bit better though, the person in question is only allergic to the type of flour that only consists of the innermost part of the kernel - bit of google translating calls it white flour. Grains in this case means whole, unprocessed grains. What about soy or almond milk?
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Nov 1, 2015 10:10
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It's slightly frustrating to have your hands tied - but at the same time, it's a pretty interesting challenge!
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Dogwood Fleet posted:How long would a cake like that keep? I have an aunt out in Washington who has celiac and I haven't sent her anything for Christmas in a long time. I have done cupcakes with this recipe, and they lasted about a week at room temperature.
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Nov 1, 2015 10:24
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Using leftover chocolate ganache to spread on two toasted brown sugar cinnamon pop-tarts, topped with a sliced banana and course sea salt. Culinary masterpiece.
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Nov 1, 2015 10:59
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exquisite tea posted:Using leftover chocolate ganache to spread on two toasted brown sugar cinnamon pop-tarts, topped with a sliced banana and course sea salt. Culinary masterpiece.  you're a monster and I love it
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Nov 1, 2015 11:53
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I am an amateur cook to say the least. I recently used my WM frying pan to pan sear some tuna steaks, but I had the head *way* too high. The oil and tuna steak combo instantly caused the stains that are associated with using too high heat on stainless cookware. It looks like burned on food, but it's become a part of the metal and no amount of SOS pad + comet scrubbing is doing anything. I recently read that Barkeepers Friend is good for this very issue, but we don't have any of that locally. I was looking around my local store and saw Brasso, which is also a metal polish just like BKF. Will Brasso do the same thing for removing high heat stains from my SS cookware, or do I *need* to use BKF?
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Nov 1, 2015 17:40
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Brasso works differently from BKF. Maybe it will work but I'm kinda doubtful. Instead of SOS pads I would highly recommend steel wool.
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Nov 1, 2015 19:12
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I think BKF and Cameo are comparable, but not brasso. I think All-Clad specifically recommends cameo. Amazon?
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Nov 1, 2015 19:37
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If you want something chemical, then Sodium Hydroxide (aka Caustic Soda or Lye) is the nuclear option. As long as you don't heat the stuff up, it won't damage stainless steel, though it is absurdly corrosive, so you should be careful with it. It should be commonly available, I can get it in the supermarket as drain unblocker.
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Nov 1, 2015 19:43
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You can also use vinegar- drape some washcloths soaked in vinegar over the stains for a couple of hours, rinse, then try your scrubbing again. Or you can make a vinegar/cream of tartar paste and rub that on the stains, and let it sit for a couple of hours, rinse and scrub.
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Nov 1, 2015 20:00
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If you have a chinese grocery around you, they often sell vinegar in %25 acidity in small glass bottles. I have no idea what the chinese do with it, but it's a fantastic household cleaner, and perfect for nuking out stains and hard water deposits.
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Nov 1, 2015 20:05
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Mr. Wiggles posted:If you have a chinese grocery around you, they often sell vinegar in %25 acidity in small glass bottles. I have no idea what the chinese do with it, but it's a fantastic household cleaner, and perfect for nuking out stains and hard water deposits. it's for the sweet and sour pork of course. 
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Nov 1, 2015 20:09
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Best time & temp for baking a potato? Or is it not worth the precision?
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Nov 1, 2015 20:33
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C-Euro posted:Best time & temp for baking a potato? Or is it not worth the precision? Size matters, but 60-120 minutes at 350 is what I usually figure. Less cooking is fluffier, more cooking is crustier. Just depends on what you want!
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Nov 1, 2015 20:52
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Enkor posted:Size matters, but 60-120 minutes at 350 is what I usually figure. Less cooking is fluffier, more cooking is crustier. Just depends on what you want! I'm mixing it into a soup TBH, so fluffier sounds better. Thanks.
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Nov 1, 2015 21:04
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I did this thing where I boiled water and vinegar for a while, then went at it with a will. Generous Brasso seems to have removed all the heat related stains.
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Nov 1, 2015 21:38
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General Venereal posted:Would have loved to, but coconut is one of those fruit considered "exotic". Safe fruit are strawberries, rhubarbs, anything that can be grown in European soil except for apples. Should have explained the flour allergy a bit better though, the person in question is only allergic to the type of flour that only consists of the innermost part of the kernel - bit of google translating calls it white flour. Grains in this case means whole, unprocessed grains.! Perhaps I'm missing something, but wouldn't that still be in the whole, unprocessed grain?
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Nov 2, 2015 17:31
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guppy posted:Perhaps I'm missing something, but wouldn't that still be in the whole, unprocessed grain? Sound suspiciously like someone who is trying to just avoid bleached / processed white flour and passing it off as an 'allergy'
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Nov 2, 2015 17:39
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I say, turn this dinner into an allergen testing panel.
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Nov 2, 2015 17:45
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It's pretty clearly a picky eaters list and not any kind of allergy list.
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Nov 2, 2015 18:13
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I'm allergic to sugar this month guys, read about it on the internet.
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Nov 2, 2015 18:14
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pile of brown posted:It's pretty clearly a picky eaters list and not any kind of allergy list. That's what makes it fun! "Turns out you're actually not allergic to 'exotic' fruits, but you may die from the nuts I gave you sorry"
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Nov 2, 2015 18:23
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Mr. Wiggles posted:If you have a chinese grocery around you, they often sell vinegar in %25 acidity in small glass bottles. I have no idea what the chinese do with it, but it's a fantastic household cleaner, and perfect for nuking out stains and hard water deposits. Here in Sweden Ättika, which is a 24% vinegar, is a hhousehold staple and the basis of most traditional pickling recipies. It also serves really well as an all round cleaning agent, as you noted.
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Nov 2, 2015 19:24
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That Works posted:Sound suspiciously like someone who is trying to just avoid bleached / processed white flour and passing it off as an 'allergy' I hear you, but the person in question basically got this list of allergies from his doctor when tested during the 70's. One might think that they might want to get re-tested, but hey.
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Nov 2, 2015 20:37
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General Venereal posted:I hear you, but the person in question basically got this list of allergies from his doctor when tested during the 70's. One might think that they might want to get re-tested, but hey.
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Nov 2, 2015 21:02
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Is a tomato an exotic fruit? They're from the new world.
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Nov 2, 2015 21:07
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SymmetryrtemmyS posted:Is a tomato an exotic fruit? They're from the new world. I've heard tell of these, but I'd never eat one myself; who would be so foolhardy as to ingest the fruit of a deadly nightshade? scoff
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Nov 2, 2015 21:22
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I thought you were supposed to set afire to the dried tubers and leaves and inhale the smoke thereof. Apparently it cures all ills and is gluten-free.
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Nov 2, 2015 22:11
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General Venereal posted:I hear you, but the person in question basically got this list of allergies from his doctor when tested during the 70's. One might think that they might want to get re-tested, but hey. That's all from one person? And they've cut out dairy, wheat and half the vegetable kingdom for 40 years? I'm normally accepting of this stuff, but you've got to wonder if there isn't some sort of masochistic/hypochondriac aspect to something like that... I had a girlfriend once who was allergic to gluten, tomatoes and cheese and she hated it. One time we went to an Italian and she ordered pizza, she had to run to the bathroom because her throat started swelling shut.
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Nov 2, 2015 23:34
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 I have these gourds/squashes, bought in place of pumpkins because we were lazy and ran out of time to get real pumpkins. I'm guessing they're edible, anyone have any suggestions on what to use them for, or would it be best to just chop-scoop-roast-eat?
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Nov 3, 2015 01:31
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I find it easiest to roast in halves and scoop the meat out once it's soft, but same diff
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Nov 3, 2015 02:07
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Tonight I'm making split pea soup with some smoked ham hocks because 1) gently caress Yeah Autumn and 2) I like to make vats of soup so I don't have to cook when I come home exhausted from slaving over a dishpit for 12 hours, and 3) I am a poor, and a pot of legumes goes a long way. So on my day off tomorrow I was gonna do up the bag of black beans I have, as well. Once I cut the ham off the hocks tonight, is there any point in saving the bones to throw into the black beans tomorrow, or have they lost all their mojo by then? (I'm probably gonna try it anyways because it can't hurt, and see #3 above, but just wondering.)
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Nov 3, 2015 06:25
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Can parboiled potatoes be stored overnight without losing flavor? If so does it need to be in water like with raw cut ones? I would be mashing some and oven roasting the rest.
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Nov 3, 2015 12:14
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Grand Fromage posted:Can parboiled potatoes be stored overnight without losing flavor? If so does it need to be in water like with raw cut ones? I would be mashing some and oven roasting the rest. Yes, and yes. One time I had to leave the house unexpectedly when I had potatoes ready for mashing, so I tossed them in a Cambro full of water and mashed them the next day (after some reheating). Perfect. I even suspect there was some starch gelatinization from the storing period, since the texture seemed a bit better. That might be the placebo effect, though. I bet the roasted ones will turn out extra crispy and yummy.
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Nov 3, 2015 12:26
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parcooked taters don't get stored in water. Sounds like a good way to waterlog them.
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Nov 3, 2015 13:24
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Chef De Cuisinart posted:parcooked taters don't get stored in water. Sounds like a good way to waterlog them. It was fine for mashing, but might not be for roasting. You'd know better than I, undoubtedly.
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Nov 3, 2015 13:26
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Chef De Cuisinart posted:parcooked taters don't get stored in water. Sounds like a good way to waterlog them. That's what I was concerned about. I don't know if the parcooking destroys whatever enzyme? that causes them to get all funky in oxygen.
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Nov 3, 2015 13:32
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If you're just going to use them for mash, storing in water isn't going to matter much because you'll just bring it to a boil again anyways. If you want to roast them, don't store in water. Make sure you boil your taters in salted water too. Yeah, parcooking prevents the oxidation. e: If you have a SV setup, cook your taters at 190F for an hour with butter, salt, and thyme. Chill them, roast to reheat. Butter poached potatoes are the best potatoes.
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Nov 3, 2015 13:36
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