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Timby posted:So, I have this sitting in my fridge defrosted: That's a perfect bit of stew meat there. A cow died to give you that meat, be respectful. Make beef stew. http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html Except instead of a dutch oven, sear everything that needs pre-cooking in a pan, then transfer to the slow cooker to cook until the meat is tender. Suspect Bucket fucked around with this message at 02:06 on Jun 28, 2017 |
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Jun 28, 2017 02:03
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Re: peppers, you want to cut them open so the seeds/membranes release their spicy oils into the surrounding food.
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Jun 28, 2017 02:04
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I cut them lengthwise and then in half. I'll try cutting them more next time!
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Jun 28, 2017 02:07
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Re peppers: if you really want it to permeate the dish, scrape out the veins and make a paste in a mortar and pestle with some oil. Depending on how many people you do, it might be inescapable.
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Jun 28, 2017 03:09
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GrAviTy84 posted:Re peppers: if you really want it to permeate the dish, scrape out the veins and make a paste in a mortar and pestle with some oil. Depending on how many people you do, it might be inescapable. How many people would you say is 'safe' to do like that?
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Jun 28, 2017 03:16
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skooma512 posted:I cut them lengthwise and then in half. I'll try cutting them more next time! That should work, basically you can expect more of the flavor of the ingredient to get into the rest of the dish by increasing the surface area of said ingredient. For instance if you put whole garlic cloves in something it's much less garlicky than if you crush them to paste.
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Jun 28, 2017 03:25
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Re: chili peppers. To make chili peppers release more of their capsaicin you can simply put the chili pepper on a table or cutting board, put you palm on top and press down on it while you roll it back and forth. This will make the veins inside pop and the capsaicin will be released. Then you can cut the chili and use it, the capsaicin should spread around your dish better. In Mexico you can get "chiles toreados" which are treated this way, then slightly roasted/panfried/grilled. The name "toreados" comes from bull-fighting, it's what the bull-fighter ("torero") does to the bull, making the bull angry; hence, you're making your chilli peppers angrier (i.e. hotter).
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Jun 28, 2017 04:06
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Are there any dishes that get noticeably improved by using a fluid gel, or are they just a thing for bored food geeks? Any time I get half tempted to do one, I just end up making a sauce with the same flavors instead.
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Jun 28, 2017 05:18
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Timby posted:So, I have this sitting in my fridge defrosted: I've reasonably successfully roasted Round a few times and what has worked for me is to keep it very much on the rare side, rest well, then slice very thinly - this tends to counteract the basic toughness and dryness of the meat. Stewing has never worked for me, its just too dry so you end up with little bullets of grey tastelessness. Nowadays I use round roast/steak almost exclusively in stir-frys, with a good marinade and fast cooking you end up with tasty, tender meat and the chewiness is avoided by the thin slicing. This Fuschia Dunlop recipe is extremely easy and very tasty: https://jonoandjules.com/2014/06/10/stir-fried-beef-with-black-bean-chilli/ It's also really good with onions and fine green beans as well as peppers.
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Jun 28, 2017 07:33
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GrAviTy84 posted:Re peppers: if you really want it to permeate the dish, scrape out the veins and make a paste in a mortar and pestle with some oil. Note, if you're new to working with peppers, that this paste is the sort of thing you're probably better of not touching with bare skin, and very much the sort of thing you don't want to accidentally transfer to sensitive areas because you touched one and then the other.
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Jun 28, 2017 15:49
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Sir Kodiak posted:Note, if you're new to working with peppers, that this paste is the sort of thing you're probably better of not touching with bare skin, and very much the sort of thing you don't want to accidentally transfer to sensitive areas because you touched one and then the other. This is a wise post, written by a wise man.
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Jun 28, 2017 16:20
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Don't listen to these guys. The ol' pepper finger is a great way to spice up your love life.
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Jun 28, 2017 16:27
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I've lost count how many times I've given myself the ol' red eyes by taking my contacts out with spicy fingers, then again putting them in the next morning.
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Jun 28, 2017 16:56
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The Midniter posted:I've lost count how many times I've given myself the ol' red eyes by taking my contacts out with spicy fingers, then again putting them in the next morning. You take out your contacts without washing your hands?
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Jun 28, 2017 17:52
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do not go to take a piss with peppery fingers on the other hand, you will never make this mistake again if you do
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Jun 28, 2017 18:03
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If you're going to rub capsaicin into your eyeballs, please wait to slice the onions later. It does not make for a good combination and will ruin your salsa making experience.
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Jun 28, 2017 18:05
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JawKnee posted:do not go to take a piss with peppery fingers one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear.
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Jun 28, 2017 18:09
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. uh what.
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Jun 28, 2017 18:16
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. in what way does having less skin there change the capsaicin/cock calculus
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Jun 28, 2017 18:23
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. I dare you to rub a fresh sliced jalapeno all over it and report back here
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Jun 28, 2017 18:24
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. I would encourage you to not spread misinformation - you will still get pepper dick
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Jun 28, 2017 18:25
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Q8ee posted:If I've used dark muscovado for dark brown sugar in my cookies, it should be alright, yeah? Cause this mix is smelling awfully sugary, like sickly sweet sugary. I'm worried dark muscovado was maybe too strong a sugar to use for dark brown? It's the stuff my mum used to sprinkle in tiny quantities over our hot porridge for breakfast, and it was super sweet. The recipe called for 198g of Dark Sugar, and 99g of granulated (I used golden caster sugar for this)... Having seen you in this thread attempting to make things before, you need to stop making substitutions in recipes that are new to you. I think it's been just about every time you've reported a failure here that you casually mentioned you swapped out one or three ingredients in a recipe you've never made before, and I don't mean to sound harsh but you haven't yet seemed to notice that that's your overarching problem.
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Jun 28, 2017 18:30
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. 
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Jun 28, 2017 18:32
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CrazySalamander posted:You take out your contacts without washing your hands? Soap and water doesn't really help against capsaicin.
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Jun 28, 2017 18:54
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The Midniter posted:Soap and water doesn't really help against capsaicin. I was able to get a guy in college to bleach his hands and then D with this little fact.
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Jun 28, 2017 19:00
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poop dood posted:Having seen you in this thread attempting to make things before, you need to stop making substitutions in recipes that are new to you. I think it's been just about every time you've reported a failure here that you casually mentioned you swapped out one or three ingredients in a recipe you've never made before, and I don't mean to sound harsh but you haven't yet seemed to notice that that's your overarching problem. I didn't think muscovado would be a substitution, seeing as it's a dark brown sugar. I just thought it'd impart a stronger flavour. I bought the sugar explicitly to use in the cookie recipe, as I figured it was dark brown, and it was sugar, so I'd be okay. And don't worry about being harsh, it's constructive criticism, and I've definitely been substituting way too often. I ate some of the cookies today, it seems leaving them out overnight softened them up abit, but I'm thinking that's just due to ambient humidity and them being a little stale. That being said, sometimes breaking off from the recipe and doing what you feel is right can leave you with food that you enjoy way more than if you had followed the recipe to the dot.
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Jun 28, 2017 19:05
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. you can still get spicy scrotum
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Jun 28, 2017 20:06
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Q8ee posted:one of the very, very, very few perks of being circumcised is the fact that I'll never get pepper-dick. It's one of the few ways I keep my sanity about the whole thing, I tote up the solid 3 perks of having been mutilated and it makes the pain that little bit easier to bear. Did... did they cut off the whole wang? They're not supposed to cut off the whole wang. Demand a refund.
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Jun 28, 2017 22:38
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Tendales posted:Did... did they cut off the whole wang? They're not supposed to cut off the whole wang. Demand a refund. the entire wang is gone. it's tradition to plant the severed wang in fertile soil, to allow it to grow into a fully-fledged tree. it symbolises ridding yourself of sin. it's perennial, and around August it produces the most delicious testicle bulbs you'll ever eat.
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Jun 29, 2017 00:10
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I give myself pepper dick daily to prep for the coming riots
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Jun 29, 2017 00:40
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Q8ee posted:That being said, sometimes breaking off from the recipe and doing what you feel is right can leave you with food that you enjoy way more than if you had followed the recipe to the dot. When I'm making a dish I often consult a spectrum of recipes as pointers on what would or would not be good to use/do. However, baking/baked goods are (along with canning) the rare instances in which even someone comfortable in the kitchen should follow recipes EXACTLY. Baking is mystical received knowledge alchemy - you don't need to understand why it works to do it, but just follow the drat train, CJ.
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Jun 29, 2017 00:49
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About your cookies, Could you have just baked them too much? It's very easy to go from underdone to overdone, especially if they're dark (because of super-dark sugar), and especially if you're not used to baking cookies in your oven. Unless it was very dry, I don't see why they would immediately turn to cardboard. A lot of the moisture comes from the eggs anyway, plus a bit from the butter and I'd expect muscovado to have more moisture per mass than brown sugars. Typically you want to start thinking about removing cookies when they're starting to slightly brown if you want chewy cookies. Any significant browning and they'll turn crispy. That said, I'd advocate for just regular brown sugar, but mostly because I wouldn't want super molassesey cookies.
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Jun 29, 2017 01:03
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I got some rump roasts as part of a meat bundle from the local butcher and I have no idea what to do with them. Marinate them overnight or throw them in the slow cooker I guess? Can you help me out with some good recipes for rump roast? Preferably recipes without onions since my wife won't eat onions.
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Jun 29, 2017 02:53
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I have a ton of basil, thai basil, peppermint, and oregano from my balcony herb garden. What are some recipe ideas that incorporate these, besides red sauce and pesto for basil? I'd especially like to use the thai basil in something. I'm also growing thai peppers, but they aren't quite ripe yet. E: Not all in one recipe, I mean.
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Jun 29, 2017 02:58
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Basil and brie sandwiches are great, moreso if you're using homebaked bread. That's a way to eat through a lot of basil you've grown at home. Tastes bloody delicious and is such a simple way to use it, if you're ever feeling like a quick and easy way.
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Jun 29, 2017 03:23
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Bundle the peppermint and hang it upside down in a sunny window to dry. Make tea with it.
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Jun 29, 2017 03:26
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Invisible Ted posted:I have a ton of basil, thai basil, peppermint, and oregano from my balcony herb garden. What are some recipe ideas that incorporate these, besides red sauce and pesto for basil? I'd especially like to use the thai basil in something. I'm also growing thai peppers, but they aren't quite ripe yet. Basil and mint are used a ton in larb. Mint is great in salads. Thai basil can be used en masse in gra pow and drunken noodles. Oregano can be dried easily.
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Jun 29, 2017 03:27
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Bob Morales posted:you can still get spicy scrotum I have some udon noodles, tofu and spring onions in my fridge, what's a good way to make them into something tasty (am willing to add other ingredients, for clarity's sake)?
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Jun 29, 2017 20:18
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LLSix posted:I got some rump roasts as part of a meat bundle from the local butcher and I have no idea what to do with them. Marinate them overnight or throw them in the slow cooker I guess? Can you help me out with some good recipes for rump roast? Preferably recipes without onions since my wife won't eat onions. Is it like top round? Cut into a steak, marinate it in some soy sauce, Italian dressing, and Wostershire sauce, for at least 3 hours, preferably overnight. Throw steak on a hot grill and cook till medium rare Suspect Bucket fucked around with this message at 01:41 on Jun 30, 2017 |
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Jun 29, 2017 20:33
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Invisible Ted posted:I have a ton of basil, thai basil, peppermint, and oregano from my balcony herb garden. What are some recipe ideas that incorporate these, besides red sauce and pesto for basil? I'd especially like to use the thai basil in something. I'm also growing thai peppers, but they aren't quite ripe yet. Someone needs to summon that basil guy on the forums, he probably has tons of recipes.
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Jun 29, 2017 20:38
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