|
MrBishop posted:I was very satisfied with the results, but expanding on Mach420's question, is there some pre-cook prep that should be done to the meat to make it even more delicious? I'm going to skip the brining. One of the things that I've read about is injection. It seems like a lot of competitive BBQ guys use it, so why not. It couldn't hurt. I'm making it from a recipe from a guy called Chris Lilly and will put some of that into the butt overnight. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire Edit: The butt came out great. I foiled at 160 and kept it going to 190. Moist and delicious with South Carolina mustard sauce that I made. Mach420 fucked around with this message at 13:12 on Sep 19, 2011 |
#
?
Sep 18, 2011 06:32
|
|
|
|
| # ? Apr 25, 2024 20:43 |
|
|
Croatoan posted:So why were great threads like the cheese thread, the Indian thread, the industry thread (holy crap, some of us work in the FOOD industry) and the bread thread? I don't see how these needed to be in the culling. I'm not mod sassing, I just don't see why those in particular were cut when threads like the vegan thread are a-ok? Compare the OP of this Chinese Cooking thread: http://forums.somethingawful.com/showthread.php?threadid=3401971 with the cheese thread: http://forums.somethingawful.com/showthread.php?threadid=3088948 One is a "here are pantry items, what to do with them, a list of recipes etc." and the other is "cheese exists." There is no reason any thread can't be restarted, with a better OP aimed at education.
|
|
#
?
Sep 18, 2011 06:32
|
|
|
A question about stock options.. We're a few guys who're taking our beer brewing equipment, and will use it to make stock. What we have is a 150l and a 200l pot, paella burners (btuing like gently caress), and are going to break up a few cow carcasses to do this thing. But - are there anything I should premeditate, or is it just a question of scaling up?
|
|
#
?
Sep 18, 2011 08:21
|
|
|
I have a craving for a grilled garlic chili banana sandwich, does anyone have a recipe for one?
|
|
#
?
Sep 18, 2011 11:04
|
|
|
theDoubleH posted:Thanks for all the tips. Luckily when I did this last winter Sasquatch didn't get my stock. It probably helped that it was on a second-floor roof buried in snow. Anyways, I was afraid to let it cool to room temperature because I thought that could take a while (it's a huge pot) and be a risk. But my freezer is completely empty besides a couple bags of ice and a loaf of bread that I might as well move to the fridge. It was previously filled with a few zip loc bags each of chicken and vegetable scraps, but now those are all in the stock! I'm an rear end for not mentioning this sooner, but next time you want to bring down a large quantity of liquid to room temp, the very first thing you should be doing is to break down the large mass into smaller pieces. If you're doing a large batch of stock, these here are very useful for that: http://www.amazon.com/Delitainer-Deli-Food-Containers-Lids/dp/B004NKBTY4/ref=pd_sim_misc3 This way, you've got about two quarts in one go, which is more than enough stock to use up at one time, unless you're making masses of soup. Essentially, all's you gotta do is pour them into the smaller containers, and leave 'em out for like 20 minutes or so. They'll cool down very rapidly. Then throw them in the freezer just like that.
|
|
#
?
Sep 18, 2011 15:20
|
|
|
Trip report: yellow split pea soup benefits from Romesco sauce. Cooked the peas in a pressure cooker for ~40 minutes with vegetable stock, a LOT of leeks, carrots and herbs. Added bloomed saffron, smoked paprika, salt, pepper and olive oil, blended with stick blender and let simmer for 20 minutes. On its own it was good, but a dollop of Romesco makes it weaponized deliciousness.
|
|
#
?
Sep 18, 2011 15:20
|
|
|
Vegetable Melange posted:Straight up this thread is a wholesale improvement on the "hey can i get a flavor pairing" we so missed, but can a guy get a link to the #gws irc up in here? Thanks, I actually thought about that and was leaning toward it already. I'll definitely go that route then.
|
|
#
?
Sep 18, 2011 15:40
|
|
|
Croatoan posted:So why were great threads like the cheese thread, the Indian thread, the industry thread (holy crap, some of us work in the FOOD industry) and the bread thread? I don't see how these needed to be in the culling. I'm not mod sassing, I just don't see why those in particular were cut when threads like the vegan thread are a-ok? Apparently any thread before this year was banhammered. This is to inspire us to make new threads.
|
|
#
?
Sep 18, 2011 16:04
|
|
|
I made chicken stock yesterday for the first time. I wanted to double check with you all to make sure I did it right. After a day in the fridge the stock is more gelatinous than I expected. So did I do this correctly?
|
|
#
?
Sep 18, 2011 16:10
|
|
|
lifts cats over head posted:I made chicken stock yesterday for the first time. I wanted to double check with you all to make sure I did it right. After a day in the fridge the stock is more gelatinous than I expected. So did I do this correctly? This is how my stock turns out:  The more gelatin you have in it, the more unctuous the texture will be.
|
|
#
?
Sep 18, 2011 16:16
|
|
|
Hey dudes, I have a citrus tree out back that's hardy enough to grow in northeast GA (near Athens). It has long spines on the branches and produces golf ball sized fruit that starts out green and ripens to bright yellow with a little fuzz on the fruit. The fruits are full of seeds (like 15-20 seeds per fruit) and have an opaque bright yellow-orange juice that is quite tart but not as tart as, say, a common lime. Is it a bitter lemon tree? I have no idea, but I wanna do stuff with it cause it's right outside the kitchen door behind the house. Am I gonna die if I use the juice for things? I wanna play with the flavor and color of it, but I'm not totally sure what plant it is, exactly. Any ideas? I can take pictures later if anybody needs me to, I was just thinking about it and figured I'd go ahead and ask.
|
|
#
?
Sep 18, 2011 16:26
|
|
|
rockcity posted:So today I received my ice cream maker that I ordered a few days ago and all excited I ran out and bought all my ingredients, made my base, froze my bowl and then found out...they forgot to put the mixing paddle in the box with the ice cream maker. Lovely. I'm going to call Cuisinart in the morning to get that resolved, but my question is, how long should my ice cream base be good for in the fridge? The ingredients are all fresh as I bought them today, so they don't expire any time soon, but I wasn't sure if applying heat or mixing in the other ingredients would matter at all. Should it be ok in the fridge for a week while I wait for the paddle? Should I freeze it and re-melt it? Just curious if anyone has any more knowledge on this than I. If you are going to keep in in the freezer I would put some parchment/wax paper on top of it to help keep out flavors you have floating around your freezer. I let my ice cream base sit in the fridge for a day or two so the flavor can meld/bloom/mellow. I don't think heating it them putting it in the freezer would mater too much, what other ingredients were you thinking of putting in it?
|
|
#
?
Sep 18, 2011 18:40
|
|
|
Skinny King Pimp posted:Hey dudes, I have a citrus tree out back that's hardy enough to grow in northeast GA (near Athens). It has long spines on the branches and produces golf ball sized fruit that starts out green and ripens to bright yellow with a little fuzz on the fruit. The fruits are full of seeds (like 15-20 seeds per fruit) and have an opaque bright yellow-orange juice that is quite tart but not as tart as, say, a common lime. Is it a bitter lemon tree? I have no idea, but I wanna do stuff with it cause it's right outside the kitchen door behind the house. Can you post a picture please?
|
|
#
?
Sep 18, 2011 18:56
|
|
|
Since the smoking thread closed before I got any responses and it hasn't been replaced yet I'll repost this. Any thoughts on grabbing this for a first smoker on a tight budget? http://www.lowes.com/pd_332738-42600-CBS1101L_4294857758_4294937087_?productId=3294734&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1¤tURL=%2Fpl_Smokers_4294857758_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0%7C%7Cp_product_qty_sales_dollar%7C1&facetInfo= It's either that or the Alton Brown Ceramic home-made around this price I think. Edit: link is really ugly and only seems to work half the time, if it doesn't work it's a Master Forge Charcoal Smoker from Lowes Fuzzy Pipe Wrench fucked around with this message at 19:42 on Sep 18, 2011 |
|
#
?
Sep 18, 2011 19:38
|
|
|
angerbeet posted:Compare the OP of this Chinese Cooking thread: http://forums.somethingawful.com/showthread.php?threadid=3401971 Since the original question included the Indian thread, can I ask what was wrong there specifically? The Indian thread op has history, influences, spices, techniques, important foods and equipment. How is this low effort or subpar compared to the Chinese thread?
|
|
#
?
Sep 18, 2011 19:43
|
|
|
Capped posted:Since the original question included the Indian thread, can I ask what was wrong there specifically? The Indian thread op has history, influences, spices, techniques, important foods and equipment. How is this low effort or subpar compared to the Chinese thread? Along these lines, the cake thread is pretty low content, yet was reopened. I'd think that would be restarted with something more than just "look at this cake I made" in the OP.
|
|
#
?
Sep 18, 2011 19:47
|
|
|
I am attempting to make oven-"fried" chicken today out of the things I have on-hand in my house. I'm using: boneless skinless chicken breasts, breadcrumbs, eggs, seasonings, and 2% milk. From what I've been looking at online, this will make an edible (if not authentic) crispy chicken thing. I'm planning on eating them with a spicy honey mustard sauce. The thing I am confused on is oven temperature and time. I saw one recipe that recommended 350 degrees and 40 minutes, another 400 degrees and 20 minutes. I am planning on cutting my chicken breasts in half, then coating them, then baking them - so probably 4 ounces each piece? What temp/time should I pick? Are those times too long for breast meat?
|
|
#
?
Sep 18, 2011 20:01
|
|
|
Do you have a instant read thermometer? If not, get one, they're indispensable in the kitchen. You can always sacrifice one and check to see if it is cooked through if you are worried about them being done. Both temp/time combos seem fine.
|
|
#
?
Sep 18, 2011 20:06
|
|
|
Okay - it's just for me so presentation isn't really a priority anyhow. I guess I should just check it 3/4 of the way through? What I really wanted to know is if there's any difference in texture/taste/whatever using those two different temperatures. Would the hotter one be crispier? I avoid my oven like the plague because I don't really understand how temperature differences affect my finished product.
|
|
#
?
Sep 18, 2011 20:15
|
|
|
Mr. Wiggles posted:Can you post a picture please? I'll take a picture in the morning, it's already pretty dim out right now. If it is bitter lemon, is there any reason I should not eat/drink it?
|
|
#
?
Sep 19, 2011 00:24
|
|
|
Can I post a new (was it closed) sandwich thread without photos?
|
|
#
?
Sep 19, 2011 00:46
|
|
|
Looking for some recipes for lunch that meet the following criteria: -Easily prepared and cheap recipes. Nothing fancy. -Easily portable. This is for lunch in between classes, and I bike to campus. -Doesn't need to be refrigerated and can hold up in 90 degree heat for a thirty minute bike ride. Would like to stop eating out each day. So, if anyone has any suggestions or ideas that meet the above list, it would be greatly appreciated.
|
|
#
?
Sep 19, 2011 04:39
|
|
|
Can anyone recommend a good cheesecake recipe please? At the risk of sounding like a heathen (because I'm no cheesecake aficionado), I am a fan of the stuff at The Cheesecake Factory. There's a million copycat recipes on Google, but that's always hit or miss. Bonus points if it's layered with red velvet cake. Thanks!
|
|
#
?
Sep 19, 2011 05:30
|
|
|
geetee posted:Can anyone recommend a good cheesecake recipe please? At the risk of sounding like a heathen (because I'm no cheesecake aficionado), I am a fan of the stuff at The Cheesecake Factory. There's a million copycat recipes on Google, but that's always hit or miss. Bonus points if it's layered with red velvet cake. Thanks! CI has a good cheesecake. I don't know how it compares to Cheesecake factory. But this is the one I make. http://www.grouprecipes.com/20528/cooks-illustrated-cheesecake.html Recipe matches up with my magazine recipe.
|
|
#
?
Sep 19, 2011 06:19
|
|
|
Vizrt posted:Looking for some recipes for lunch that meet the following criteria: 30 minutes in 90 degree weather isn't bad at all. If you put it in a thermos (without icepacks) you shouldn't have to worry about it. As far as lunch. I love making red beans and rice. Random google gives: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html You don't need three meats. Personally I use andouille or tasso (If I can find it). Bring this plus a bottle of tabasco and you have a full meal.
|
|
#
?
Sep 19, 2011 06:23
|
|
|
Is it possible to freeze bread dough like pizza dough? Because I have a recipe for three loaves of bread, but I really only need one loaf at a time. Plus then I would have some ready to bake dough. Thanks!
|
|
#
?
Sep 19, 2011 06:26
|
|
|
On the note of lunches I have a request too. I'm going on a day trip in a few weeks and I'll have to brown bag my lunch. I need a meal that is filling, doesn't need to be refrigerated/heated up, and isn't bulky to carry since I'm stuck lugging it around with me. Right now my only idea is peanut butter and jelly sandwiches.
|
|
#
?
Sep 19, 2011 06:54
|
|
|
Phadedsky posted:Is it possible to freeze bread dough like pizza dough? Because I have a recipe for three loaves of bread, but I really only need one loaf at a time. Plus then I would have some ready to bake dough. Thanks! I sometimes freeze naan dough at work and it comes out okay after thawing, and naan dough isn't terribly different than a basic pizza dough (plus yoghurt) - but the texture is a little different afterwords it seems, but not in a deal-breaking way. Wandering Knitter posted:On the note of lunches I have a request too. have you considered cold cuts? anyway I don't drink but I like to cook with alcahol sometimes, is there anyway to keep the rest of a bottle of wine after I use a few tbsp in a sauce or something? Also, is there a chart or something so I can look up what kind of beer to use in something like chili?
|
|
#
?
Sep 19, 2011 06:54
|
|
|
^^^Stay away from bitter beers. I like using stouts in mine. Something dark and malty with lots of body.Phadedsky posted:Is it possible to freeze bread dough like pizza dough? Because I have a recipe for three loaves of bread, but I really only need one loaf at a time. Plus then I would have some ready to bake dough. Thanks! Freezing is fine. If you do a two rise dough, freeze after the first. If you do a single rise dough, freeze before you do a rise. Cut em down into portions, hit with a bit of oil and wrap well with plastic wrap. Pull the dough out long enough before you want a pizza to let it thaw. A few hours before you wanna bake, toss it in a bowl and let it proof like normal. Cook like normal.
|
|
#
?
Sep 19, 2011 07:20
|
|
|
And this works with loaves of bread as well?
|
|
#
?
Sep 19, 2011 07:23
|
|
|
Phadedsky posted:And this works with loaves of bread as well? Yep. Edit: Hell, dough is pretty forgiving. I've pulled em straight from the fridge, tossed in a cold oven and let doughs bake up to the proper temp.
|
|
#
?
Sep 19, 2011 07:26
|
|
|
Thanks! I was just worried about if the cold would affect the taste of the bread dough. I guess it's time to make some bread.
|
|
#
?
Sep 19, 2011 07:32
|
|
|
Humboldt squid posted:I don't drink but I like to cook with alcahol sometimes, is there anyway to keep the rest of a bottle of wine after I use a few tbsp in a sauce or something? Vacu vin and keep it in the fridge. Fridging a red would be bad for a wine you plan on drinking, but you'll be cooking with it, so it's fine, and slows its spoiling. http://www.amazon.com/Vacu-Vin-3-Piece-Saver-Stopper/dp/B00004SAF4/ref=sr_1_2?ie=UTF8&qid=1316414844&sr=8-2
|
|
#
?
Sep 19, 2011 07:49
|
|
|
Skinny King Pimp posted:Hey dudes, I have a citrus tree out back that's hardy enough to grow in northeast GA (near Athens). It has long spines on the branches and produces golf ball sized fruit that starts out green and ripens to bright yellow with a little fuzz on the fruit. The fruits are full of seeds (like 15-20 seeds per fruit) and have an opaque bright yellow-orange juice that is quite tart but not as tart as, say, a common lime. Is it a bitter lemon tree? I have no idea, but I wanna do stuff with it cause it's right outside the kitchen door behind the house.
|
|
#
?
Sep 19, 2011 07:49
|
|
|
kinmik posted:Sounds like you possibly have a Calamansi. However, from your description of just the tree (not the fruits) you perfectly described my parents' thorny tangerine. golf ball sized is too big to be calamansi, my parents and all their friends have calamansi trees and the fruit is sized more like a large marble.
|
|
#
?
Sep 19, 2011 08:11
|
|
|
Jose posted:Can I post a new (was it closed) sandwich thread without photos? An OP with no pictures can work, but it's quite a stretch. I'd hold off until you secure a camera.
|
|
#
?
Sep 19, 2011 10:06
|
|
|
Humboldt squid posted:anyway I get the little sutter home single serving 4-packs (glass bottles). Yeah, it's not fine wine, but it's perfectly adequate for almost any culinary application.
|
|
#
?
Sep 19, 2011 10:32
|
|
|
Okay, here are the pictures of the tree out back. Tree with fruit on it:  Fruit in my hand:  Size of the thorns (they're sharp enough to really hurt if you're not paying attention and run into the tree at all):  Like I said, there are probably 15-20 seeds in each of those fruits and hardly any actual flesh. You get probably a tsp or two of juice out of one, and it's an opaque orangish yellow. The rind is pretty thick and has a little fuzz on it. I just want to be sure it's safe to eat before I go pick all the ripe fruits off to make fancy colored gin cocktails and mojo sauce with the juice.
|
|
#
?
Sep 19, 2011 12:58
|
|
|
Skinny King Pimp posted:Like I said, there are probably 15-20 seeds in each of those fruits and hardly any actual flesh. You get probably a tsp or two of juice out of one, and it's an opaque orangish yellow. The rind is pretty thick and has a little fuzz on it. I just want to be sure it's safe to eat before I go pick all the ripe fruits off to make fancy colored gin cocktails and mojo sauce with the juice. I'm hardly an expert on this, but maybe when you pick them you'll need to give them time to ripen, as with anything potentially underripe? Just a general idea/general suggestion.
|
|
#
?
Sep 19, 2011 13:02
|
|
|
|
| # ? Apr 25, 2024 20:43 |
|
|
A lot of recipes for soups and other water-cooked foods say "boil, then reduce to a simmer". I can sort of see why it might be important for recipes where you boil, then add ingredients, then simmer. That way adding everything reduces the water to the proper temp. But why do some recipes say "add ingredients, boil, simmer"?
|
|
#
?
Sep 19, 2011 15:50
|
|