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whats good side dish to make for christmas that can sit in the fridge for 24 hours because i have to make it the day before i was thinking like a soup or chili or something, usually poo poo like that gets better when it sits for a bit
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Dec 24, 2019 02:29
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UPDATE POST: Meat turned out delicious. Closer to medium than my planned medium-rare (because I forgot about it during the sear) I added the carrots from the aromatics to the brussel sprouts, pancetta, and Parmesan and that worked out nice Roast potatoes and Brie are great Lessons for next time: keep an eye on the meat during the sear. Luckily I wasn’t too far off: Also my girlfriend made deviled eggs and she’s very proud.
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Dec 24, 2019 03:05
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Is there a candy thread or candy recipes? I've got the itch for hard candy (rock specifically like former goon Riley) and some toffees.
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Dec 24, 2019 03:46
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Mezzanon posted:onion soup mix 
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Dec 24, 2019 08:43
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Christmas Dinner coming up, I bought a whole turkey crown. I was planning on brining it? But I have no idea how to and if it would even be beneficial. I was going to pressure cook it for 30 minutes with some onions / celery / carrots and then finish roasting it in the oven to crisp it up. I was going to leave it in a bowl with brine for 24 hours in the fridge, and maybe add some lemon juice and rosemary / thyme, is this overkill? I then have basic veggies like cabbage, sprouts, carrots, potatoes. I was going to roast the potatoes in goose fat to be extra crispy, and slice the sprouts in two and sear them in a pan and then finish in the oven (for loads of caramelization). The carrots and cabbage I was going to toss into the turkey water and then reduce it to a thick sort of gravy, but I don't know if it will be flavourful enough seeing as there aren't many turkey bones in the crown.
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Dec 24, 2019 13:08
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Scientastic posted:My mother is coming to visit on Sunday, and on a whim I swapped the chicken I had in my shopping trolley for a duck. I've had good results with something similar to this: http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/ Save the duck fat and use it to roast your potatoes. You won't be disappointed.
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Dec 24, 2019 16:09
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We're doing our first dry brine bird this year. Spatchcocked a turkey last night and rubbed it down all over with a mix of kosher salt and a little brown sugar, and it's been chilling on a tray in the fridge since then. The directions I'm reading say to rinse the bird before cooking, but my question is is that step necessary and how much should I rinse it? The plan after that is still to pay dry, season, and compound butter under the breast skin like we usually do.
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Dec 24, 2019 20:03
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It’s a weird thing my mom used to do when she made things so now I just do it by default. I have no idea if it actually adds anything but I mix it in with the wine and beef stock to cook under the roast.
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Dec 24, 2019 20:44
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Mezzanon posted:It’s a weird thing my mom used to do when she made things so now I just do it by default. I have no idea if it actually adds anything but I mix it in with the wine and beef stock to cook under the roast.
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Dec 24, 2019 21:29
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Anyone got a good kbbq kalbi marinade to recommend?
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Dec 26, 2019 11:10
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Taken from The Truck Food Cookbook by John T. Edge. I can't vouch for it's "authenticity" but it's really good. 2 cups soy sauce 2 cups maple syrup 1 and 1/4 cups granulated sugar 1 yellow onion peeled and quartered 4 scallions coarsely chopped 1/3 cup peeled garlic 1 kiwi peeled and cut into chunks 1/2 Asian pear peeled and cut into chunks 1/2 can 7-Up or Sprite 1/2 cup freshly squeezed orange juice 1/3 cup toasted sesame oil 4 tablespoons toasted sesame seeds 1/3 cup mirin 1 and 1/2 teaspoons freshly ground black pepper Blend everything until smooth. This makes quite a bit (> 6 cups) of marinade. Human Tornada fucked around with this message at 02:30 on Dec 27, 2019 |
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Dec 27, 2019 02:16
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Chard posted:We're doing our first dry brine bird this year. Spatchcocked a turkey last night and rubbed it down all over with a mix of kosher salt and a little brown sugar, and it's been chilling on a tray in the fridge since then. The directions I'm reading say to rinse the bird before cooking, but my question is is that step necessary and how much should I rinse it? The plan after that is still to pay dry, season, and compound butter under the breast skin like we usually do. GET THE SUGAR OFF IT BEFORE ROASTING It will burn! Esp. doing a spatchcock bird high and fast. I killed the delicious skin off a chicken doing that, it was very sad. My dry brine is salt alone. Smoked salt if you got em! Suspect Bucket fucked around with this message at 03:04 on Dec 27, 2019 |
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Dec 27, 2019 03:01
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Wow, I always heard that Korean food had become very sweet, but holy moley the amount of sweet things going into that marinade 
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Dec 27, 2019 03:02
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I watched an episode of a documentary "Cooked" about bread. While I was aware that white bread was bad, and sourdough was good, I did not realize that the fermentation process was an important part of proper bread-making. Is this true? Some googling suggests that the easiest way to identify proper sourdough bread is to look at the ingredients and verify that (1) it uses whole grain flour and (2) it does not list yeast as an ingredient. Am I on the right track? Is enriched flour a bad thing, or is it "good, but not as good as whole grain flour"? If it turns out that whole grain flour breads without yeast work better for me, are there certain cereals I should be avoiding or is it enough to identify those that use whole grains and are low in sugar? I have been reaching for Kashi's whole grain cereals lately, and I am happy. I am asking because some breads/tortillas do give me stomach issues, and I am tired of randomly trying different breads/tortillas/cereals.
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Dec 27, 2019 05:01
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Helith posted:Wow, I always heard that Korean food had become very sweet, but holy moley the amount of sweet things going into that marinade Highest rising rate of diabetes in the world for about a decade there
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Dec 27, 2019 05:07
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theHUNGERian posted:I watched an episode of a documentary "Cooked" about bread. While I was aware that white bread was bad, and sourdough was good, I did not realize that the fermentation process was an important part of proper bread-making. Is this true? Some googling suggests that the easiest way to identify proper sourdough bread is to look at the ingredients and verify that (1) it uses whole grain flour and (2) it does not list yeast as an ingredient. Am I on the right track? Is enriched flour a bad thing, or is it "good, but not as good as whole grain flour"? im no doctor but listen to your gut?
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Dec 27, 2019 05:51
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Am I blind or is there no BBQ thread?!
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Dec 27, 2019 09:34
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jvick posted:Am I blind or is there no BBQ thread?! I have the feeling that any BBQ thread on these forums would very quickly devolve into US goons 'debating' which regional US style of BBQ is 'better'.
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Dec 27, 2019 09:43
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I have two dozen persimmons, the fat kind. Half of them are way ripe and have started turning into jelly like the tall persimmons. What should I do with them? Keep in mind I’m hosting an xmas party in three days. Ice cream? Jam? Pie?
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Dec 27, 2019 10:24
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bob dobbs is dead posted:Highest rising rate of diabetes in the world for about a decade there *type 2 diabetes
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Dec 27, 2019 12:22
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theHUNGERian posted:I watched an episode of a documentary "Cooked" about bread. While I was aware that white bread was bad, and sourdough was good, I did not realize that the fermentation process was an important part of proper bread-making. Is this true? Some googling suggests that the easiest way to identify proper sourdough bread is to look at the ingredients and verify that (1) it uses whole grain flour and (2) it does not list yeast as an ingredient. Am I on the right track? Is enriched flour a bad thing, or is it "good, but not as good as whole grain flour"? See a doctor if you're decently insured. They can do a variety of things: An elimination diet where you systematically investigate what foods cause problems Stool sample to rule out GI bleeding or parasites Blood sample to check for antibodies and other disease markers I've read that some gluten sensitivities are actually either FODMAP intolerance or something else that sourdough fermentation breaks down. Do some reading from trusted sources and figure out what sounds like your situation, and good luck! I had IBS for a couple of years which would knock me out for a couple weeks at a time. Fixing that was worth more than gold. Wasn't a diet thing, but they helped me find it with a stool sample 
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Dec 27, 2019 12:40
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jvick posted:Am I blind or is there no BBQ thread?! Don't let the smoke get in your eyes.
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Dec 27, 2019 13:35
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barkbell posted:im no doctor but listen to your gut? True. I was hoping I could down-select before trying out everything.. BrianBoitano posted:See a doctor if you're decently insured. They can do a variety of things: Even though I am insured, my troubles aren't worth a doctor's visit. I'll have one bad day (often not even more than 12 hours) followed by 3-6 months of smooth sailing. My most recent issue was probably caused by eating something new, so I have eliminated it, and things are immediately back to normal. I am probably just overreacting from having watched that documentary on the day I wasn't feeling well.
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Dec 27, 2019 16:51
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theHUNGERian posted:I watched an episode of a documentary "Cooked" about bread. While I was aware that white bread was bad, and sourdough was good, I did not realize that the fermentation process was an important part of proper bread-making. Is this true? Some googling suggests that the easiest way to identify proper sourdough bread is to look at the ingredients and verify that (1) it uses whole grain flour and (2) it does not list yeast as an ingredient. Am I on the right track? Is enriched flour a bad thing, or is it "good, but not as good as whole grain flour"? 1. Proper sourdough bread won't list any acids. Sometimes you might find a teensy bit of yeast added for insurance from home bakers, and a lot of commercial sourdough is just normally yeasted bread with added acids to give it that tang (that I wouldn't call real). Real sourdough can be made with any flour at all-- white, whole wheat, rye, etc. Actual sourdough is quite easy to make and costs pennies, and the no-knead variety doesn't even take more than 5 minutes of work, if you want to give making bread a try (come see us in the bread thread). 2. Some people tolerate different grains better, or might have chemical sensitivities to an ingredient in the bread. E.g. there are some emulsifiers I try to avoid as they don't sit well with me, and it's not the grains that are the problem. And as you saw in your (probably a little bit alarmist) documentary, sourdough bread breaks down some of the proteins so some find it easier to tolerate. If you don't want to go to the doctor, just keep notes & avoid what doesn't work for you. (You may even try making your own bread to control the ingredients-- all you'd need is flour, water, salt, yeast, and a loaf pan or dutch oven to cook it in.) For the cereals, the Kashi ones are definitely low-sugar and high in fiber if you get the right ones. Just read the labels and take notes.
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Dec 27, 2019 17:05
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effika posted:1. Proper sourdough bread won't list any acids. Sometimes you might find a teensy bit of yeast added for insurance from home bakers, and a lot of commercial sourdough is just normally yeasted bread with added acids to give it that tang (that I wouldn't call real). Real sourdough can be made with any flour at all-- white, whole wheat, rye, etc. Thanks, I'll check out the bread thread. jvick posted:Am I blind or is there no BBQ thread?! Reminds me of 
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Dec 27, 2019 17:53
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Bold Beautiful Women
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Dec 27, 2019 18:46
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baby back wibs
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Dec 27, 2019 18:53
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Helith posted:Wow, I always heard that Korean food had become very sweet, but holy moley the amount of sweet things going into that marinade That feeling of slowly rising horror as you read that list makes it seem Korean. Though maple syrup is weird, that's not exactly easy to get in Korea. Here's a different, less sugary galbi marinade: "½ cup soy sauce 1 cup water ¼ cup sugar 2 tablespoons honey ¼ cup rice wine ¼ cup about 1/2 of a medium Korean/Asian pear grated ¼ cup about 1/2 of a medium onion grated 2 tablespoons minced garlic 1 teaspoon minced ginger 2 tablespoons sesame oil ½ teaspoon black pepper"
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Dec 27, 2019 21:27
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Were you the one who was showing pictures of food to kids in Korea and asking what flavor they were and the kids said “sweet” to everything And how many pounds of galbi is that recipe for because I got like 20 lbs
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Dec 27, 2019 21:44
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Steve Yun posted:Bold Beautiful Women You rang? 
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Dec 27, 2019 21:45
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Steve Yun posted:Were you the one who was showing pictures of food to kids in Korea and asking what flavor they were and the kids said “sweet” to everything I don't remember that story but it would not surprise me. I still have nightmares about when one school was making ddeokbokki for the kids and emptying entire bags of sugar and bottles of corn syrup into the sauce. It was not that much sauce. That marinade says it is for 3-4 pounds. But if you have that much I'd do variations. Something gochujang-y like you often get with galmaeggisal, something more vinegary.
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Dec 27, 2019 22:10
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I'm not sure if this is the right thread (or forum) for this, but does anyone know what the stretchy mochi-like substance you eat with chopsticks like a noodle is (Japanese cuisine)? My uncle told me to get something like that for him and I'm not sure if it's something shelf-stable, which would put an obvious damper on it. I think it's because he saw it in an anime, which seems like a strike against it existing.
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Dec 27, 2019 23:48
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Steve Yun posted:Bold Beautiful Women  Barbewooooooooooo
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Dec 28, 2019 00:22
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Anime Schoolgirl posted:I'm not sure if this is the right thread (or forum) for this, but does anyone know what the stretchy mochi-like substance you eat with chopsticks like a noodle is (Japanese cuisine)? My uncle told me to get something like that for him and I'm not sure if it's something shelf-stable, which would put an obvious damper on it. I think it's because he saw it in an anime, which seems like a strike against it existing. I've never seen such a thing in Japan. There are instances where you eat mochi with chopsticks.
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Dec 28, 2019 00:42
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Anime Schoolgirl posted:I'm not sure if this is the right thread (or forum) for this, but does anyone know what the stretchy mochi-like substance you eat with chopsticks like a noodle is (Japanese cuisine)? My uncle told me to get something like that for him and I'm not sure if it's something shelf-stable, which would put an obvious damper on it. I think it's because he saw it in an anime, which seems like a strike against it existing. Possibly udon noodles? I've seen them drawn Ghibli-style. Delicious, easy and fast if you get frozen or refrigerated. Only slightly less fast if you go dried. I adore Ottolenghi's eggplant recipe (also in Plenty More if you have the book) https://www.theguardian.com/lifeandstyle/2010/jan/23/udon-noodles-miso-walnut-ottolenghi Here's one with pork we've enjoyed too (sub mushrooms for vegetarian) https://www.bonappetit.com/recipe/stir-fried-udon-with-pork
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Dec 28, 2019 00:43
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Udon isn't stretchy but yeah that's the only thing I can think of. Or hoto noodles.
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Dec 28, 2019 00:54
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What's the sticky yam thing that the old man choked on in Tampopo? Maybe that stuff?
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Dec 28, 2019 01:06
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toplitzin posted:What's the sticky yam thing that the old man choked on in Tampopo? Tororo I think that's called. Anime Schoolgirl could also be talking about natto 
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Dec 28, 2019 01:11
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Helith posted:Tororo I think that's called. Yeah, tororo. It doesn't taste like anything and it's hard to eat cum with chopsticks.
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Dec 28, 2019 01:12
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Grand Fromage posted:Yeah, tororo. It doesn't taste like anything and it's hard to eat cum with chopsticks. Tororo is delicious and you eat it with rice. You palette is just not sensitive enough for its subtle flavors  ...But you usually mix it with other stuff because, yeah, it's pretty bland.
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Dec 28, 2019 01:23
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