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Admiral Joeslop posted:good "sausage" gravy? This is not something that exists. Make venison burgers, making sure to grind some fatty pork or bacon into the mix.
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Nov 29, 2015 09:20
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The Bananana posted:Ok, so, I thawed the turkey in the fridge over a few days. It's seasoned, sealed in foil, and I'm sticking it in the oven, on low heat, for about 6 hours or so. I'm looking for a reassessment of the outcome. Or am I still going to end up with a "dry lovely turkey"? Trip Report: It actually came out alright. Just a *touch* on the dry side, but that's cause j fell asleep and let it cook for 8 hours instead of 6 or 7. 
The Bananana fucked around with this message at 13:47 on Nov 29, 2015 |
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Nov 29, 2015 13:44
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I have completely hosed up a sponge cake (the tray wasn't sufficiently greased, so although it's delicious, it's broken into pieces). Is there anything good I can make with some torn up sponge cake?
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Nov 29, 2015 14:35
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Cake chunks lend themselves to layers, so perhaps some kind of parfait? Or maybe the top layer for some kind of pie, like a crumble topping.
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Nov 29, 2015 14:44
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Scientastic posted:I have completely hosed up a sponge cake (the tray wasn't sufficiently greased, so although it's delicious, it's broken into pieces). Is there anything good I can make with some torn up sponge cake? Maybe a bread pudding?
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Nov 29, 2015 15:03
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Scientastic posted:I have completely hosed up a sponge cake (the tray wasn't sufficiently greased, so although it's delicious, it's broken into pieces). Is there anything good I can make with some torn up sponge cake? Trifle?
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Nov 29, 2015 15:44
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Gerblyn posted:Trifle? Yeah throw some ice cream/custard/pudding and berries on top of them, bam! Problem solved
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Nov 29, 2015 16:25
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Parfait, trifle, shove whole fragments into mouth by hand. Anything really.
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Nov 29, 2015 17:10
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Make frosting and glass candy with sprinkles in it and plate it like an avant garde birthday dessert
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Nov 29, 2015 17:23
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Scientastic posted:I have completely hosed up a sponge cake (the tray wasn't sufficiently greased, so although it's delicious, it's broken into pieces). Is there anything good I can make with some torn up sponge cake? My fiancée makes a blueberry pecan pie that calls for cake crumbs in the bottom of the pie (inside the crust), where it soaks up the fruit juice. I think it calls for lemon and/or orange juice as well but really anything in there will work.
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Nov 29, 2015 17:45
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Trifle it is! I have all the ingredients to hand, too, so it's perfect.
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Nov 29, 2015 18:28
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chaos rhames posted:Just made some Kimchi and some black beans. Do they mix? Truly, there's only one way to find out! But I'd be slightly tempted to make a 'burrito' with kimchi, rice, and beans. But then I'm prone to doing weird things so my instincts might not be trusted.
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Nov 29, 2015 19:56
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It's Christmas time, and that means new toys. 4 years ago I bought what I thought was a nice set of WMF kitchen knives. They are probably great quality German stainless steel knives, and it's thanks to my mistreatment of them that they're in such disrepair. I spent probably 20 minutes with an extra coarse sharpening stone trying to get dings and gouges out of the blade, but to no avail. Thanks to dishwashing this and all our other knives, dings and gouges mar the 8'' chef knife, and rust pocks even the hardly used Japanese style Deba knife. This brings me to my question: what are the essential kitchen knives? I don't need a meat cleaver, or a boning knife. I simply need a good 8'' chef knife, and I'd like to get 4 - 6 GOOD steak knives. Without lovely serrations that make sharpening impossible and cleaning difficult.
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Nov 29, 2015 20:23
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PRESIDENT GOKU posted:It's Christmas time, and that means new toys. I'm not 100% sure I know what you're asking. It seems like the question you asked is one you already know the answer to. You can ask more specific questions in the knife thread if you want, but basically the essentials are a chef's knife and a paring knife. If you just want to get something cheap and very serviceable, the Victorinox Fibrox series are what you want. Add a cheap hone and you're set for under $50. Chef's knife - $28 Paring knife - $8 Ceramic hone - $10 Steak knives you can probably buy whatever. I took a quick look but didn't see many cheap nonserrated ones that I recognized the brand on; I would think serrated is the standard. Hopefully someone else will have another recommendation. And, um, stop dishwashing your knives.
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Nov 29, 2015 20:55
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PRESIDENT GOKU posted:It's Christmas time, and that means new toys. You can try a knife shop, they'll have machines that can grind way faster than your stone and can get the dings out for cheaper than buying a new knife. If you want new knives, you want the cheapest good ones? Victorinox chef knife and paring. Less cheap but nice looking? Get a Tojiro dp gyuto and petty.
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Nov 29, 2015 21:48
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How often does one need to sharpen a steak knife? It seems like they wouldn't be going through a hell of a lot of wear and tear. A chef knife, sure, that's going through a lot. But steak knives cut tender, cooked meat every now and then.
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Nov 29, 2015 22:24
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Steve Yun posted:You can try a knife shop, they'll have machines that can grind way faster than your stone and can get the dings out for cheaper than buying a new knife. We don't have a knife shop around here. I'm looking for good quality knives that won't break the bank. A chef's knife and a paring knife, and a hone I guess, for ~$100. I would prefor good function over pretty form, so the Victorinox might be my best bet. I just wonder after the steel quality in the Victorinox knives.
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Nov 29, 2015 23:03
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Judging by how you took care of your last knives "steel quality" isn't something you need to spend a lot of time worrying about. Victorinox makes nice products. I have a fancy chef's knife but the rest of my knives (bread, slicing, boning, paring, etc) are Victorinox.
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Nov 29, 2015 23:16
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PRESIDENT GOKU posted:We don't have a knife shop around here. Tojiro is also a good alternative. I like mine a little better than my Victorinox 10" chefs. 10" just ended up being a little bit too big for my counter height / arm length.
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Nov 29, 2015 23:17
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Victorinox is fine but if your budget is $100, go for the Tojiro gyuto and petty, they look way nicer.Brawnfire posted:How often does one need to sharpen a steak knife? It seems like they wouldn't be going through a hell of a lot of wear and tear. You're cutting on stone or glass plates, which will probably dull your knives faster in one meal than a month of cutting on plastic or wooden boards. This is why serrated steak knives are not actually a bad idea for most people.
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Nov 29, 2015 23:18
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Chemmy posted:Judging by how you took care of your last knives "steel quality" isn't something you need to spend a lot of time worrying about. Well I learned my lesson. Don't dishwasher your knives. Now that I know better, I'm looking to get some good quality knives that i can take care of. I'm going to end up gutting my knife block though. Getting rid of the hosed up chef, paring, and deba knives will leave only a 6'' bread knife, that I believe is also hosed up. Hey going to get a new one of those too!  Should I not store knives in a wooden knife block? I'm going to stop over thinking it. Going to order the Victorinox 8'' chef and paring knives tomorrow. lite_sleepr fucked around with this message at 00:35 on Nov 30, 2015 |
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Nov 30, 2015 00:22
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PRESIDENT GOKU posted:Should I not store knives in a wooden knife block? Knife blocks are stupid for a lot of reasons. Get a magnet bar, a victorinox chef's, bread, and paring knife, and keep your steak knives in a drawer. Just my opinion. I'm sure someone will follow up singing the praises of their countertop-hogging, dust-packed, greasy farberware eyesore. But where would I put my shears?! (A: in a drawer) Fake edit: good job on ordering the victorinoxes
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Nov 30, 2015 02:01
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Knife blocks house bacteria and moisture and most people put their knives into them sharp side down so they're just resting on the blade. Ever cleaned the inside of your wooden knife block? Yeah.
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Nov 30, 2015 03:10
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Both good points I had *never* considered. It means spending more money, but I guess it's well and good for my new aspect in my adult life; 'buying poo poo to last.' Do I need that $50 MagBlock listed a few posts up? It seems expensive for a magnet I screw into the wall.
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Nov 30, 2015 03:16
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You can get much cheaper metal ones from ikea. I would also cover it with extra heavy duty clear packing tape to discourage rust and scratching your knives.
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Nov 30, 2015 03:29
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Can't wait for tomorrow morning, because I'm ordering these three knives. I'll be pairing them with a nice new home on this magnetic bar , and keeping them honed with that lansky ceramic honing stick.
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Nov 30, 2015 04:33
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Just a note: when you pull knives off, twist them so the edge pulls away first, and when you put the knives on, put the spine on first. This will keep the edge from being damaged by the magnet bar.
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Nov 30, 2015 05:02
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Steve Yun posted:Victorinox is fine but if your budget is $100, go for the Tojiro gyuto and petty, they look way nicer. Good point, I was thinking about number of cuts/variety of materials cut. but cutting boards are probably way easier on an edge. This thread has also cemented my own person decision to get a magnet bar for my knives.
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Nov 30, 2015 06:40
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I live in Japan, and don't have access to a decent sized oven. However, a lot of people here use microwave ovens that can pre-heat and such, and usually be used to cook stuff you'd normally need an oven for. I think they're convection microwave ovens? Maybe? It's a microwave where I can hit a button that says "oven" and then set a temperature for it to preheat to, and then I can put stuff in for like 20 minutes and it tastes good. If that's what a convection microwave oven is, then that's what I have. My question is, can you use a pizza stone with one of these things? I know with a normal microwave it'd be kinda pointless since the pizza stone doesn't have time to get hot, but I figure it'd work ok with one of these. aherdofpenguins fucked around with this message at 11:42 on Nov 30, 2015 |
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Nov 30, 2015 11:20
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When you use the "oven" mode does it make the air inside hot? Microwaves only heat up water molecules, so the food gets hot but the air doesn't (other than the steam made by the food) So, if the air gets hot that means it can be used as a traditional oven.
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Nov 30, 2015 12:03
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Steve Yun posted:When you use the "oven" mode does it make the air inside hot? Microwaves only heat up water molecules, so the food gets hot but the air doesn't (other than the steam made by the food) It certainly does, so that means I can use a pizza stone?
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Nov 30, 2015 12:12
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aherdofpenguins posted:My question is, can you use a pizza stone with one of these things? I know with a normal microwave it'd be kinda pointless since the pizza stone doesn't have time to get hot, but I figure it'd work ok with one of these. You can't preheat a microwave, so it must be a combi-oven. A pizza stone should be fine, you just need to make sure that it's not so big it prevents the turntable from going round. When I had one, I found it would heat the air very unevenly, and without the turntable you can end up with half the thing burned while the other half is still under.
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Nov 30, 2015 12:14
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Gerblyn posted:You can't preheat a microwave, so it must be a combi-oven. A pizza stone should be fine, you just need to make sure that it's not so big it prevents the turntable from going round. When I had one, I found it would heat the air very unevenly, and without the turntable you can end up with half the thing burned while the other half is still under. Ahh alright, so gotta measure the inside of my microwave before investing, got it.
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Nov 30, 2015 13:03
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I have a wooden knife block, and my knives don't rest on their blades when their in it. And if you're really concerned about dirt, you could wipe the blades before using them.
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Nov 30, 2015 16:08
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Y'all also know that wood is naturally antibacterial, right?
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Nov 30, 2015 17:18
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psychokitty posted:Y'all also know that wood is naturally antibacterial, right? How else can I take my pretense to the next level if I don't use a magnetic strip to hold my knives?
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Dec 1, 2015 03:05
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Store your knives in a knife roll like I do 
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Dec 1, 2015 06:27
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Can anyone help me decide on what attachment(s) I need to get for making pasta with my kitchenaid stand mixer. There seem to be A LOT... is there one or two must haves? Trying to get this as a gift for my wife. edit: VVV Thanks! 703 fucked around with this message at 17:32 on Dec 1, 2015 |
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Dec 1, 2015 16:28
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703 posted:Can anyone help me decide on what attachment(s) I need to get for making pasta with my kitchenaid stand mixer. There seem to be A LOT... is there one or two must haves? Trying to get this as a gift for my wife. I say the base flat one, the spaghetti one, and the linguine one would be must-haves. Anything else, you can cut with a knife or roller. And I say this because this is exactly what I want Mr. Kitty to get my for christmukkah.
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Dec 1, 2015 17:28
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Any advice on where to get a Kitchenaid Stand Mixer serviced in Chicago, without driving 2 hours out of the city or shipping it back to Kitchenaid? I've contacted nearly a dozen appliance repair places, none of them offer servicing on stand mixers and no one can tell me who to go to. It's not even broken, just squeaking and needs to be re-greased - I just want to give someone money to do it for me. Is that so much to ask? Are small appliances so disposable nowadays that we just can't get them fixed?
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