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One of my best friends from high school is divorcing her high school sweetheart and I'd like to have her over for a nice dinner since we haven't really hung out much lately. I'd like to do something that is impressive but not too much work, if possible. The only dietary restriction is she recently lost a whole lot of weight counting calories (is this a GWS-approved method of weight loss?) so no calorie bombs, please. One thing I have that the average person may not have is a Sous Vide Supreme Demi, if that helps. Also my oven is tiny and only has one rack, but I have a four burner electric stove. As of right now I keep thinking pork but that's as far as my brain will take me. Any suggestions would be appreciated!
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Sep 23, 2011 22:56
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| # ¿ May 5, 2024 07:05 |
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I'm still a mushroom noob, bought some unmarked mushrooms from the grocery store. They are either Portabella or shiitake, am I right in deciding that since the gills are white they are shiitake?
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Sep 28, 2011 01:42
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Large Hardon Collider posted:Where can I find an industrial-size roll of aluminum foil? I lived with someone over the summer who had one that must have weighed 10 pounds. He'd been using it steadily since he got it years ago (I think he said someone in the industry stole it for him). Where do restaurants get things like that? I'm in Boston, if anyone has a local tip.
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Oct 2, 2011 05:38
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yes posted:
Nah, I always roast my bones for a while until they get nice and roasty toasty browned before making stock. Adds some nice flavor, and it's a step I've seen recommended here many times. Also when I am using a carcass leftover from a whole chicken I will do the same, just pop the carcass in the oven for a while till it starts to brown a bit. Raw bones are fine but they don't have to be raw.
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Oct 15, 2011 16:56
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CzarChasm posted:I'm looking for a less expensive alternative to a thermapen instant read thermometer (Amazon price - $100). I might be willing to go around $75, but that is my absolute ceiling. I don't use them often as I don't roast or grill a lot, but want to get into more frying/candy making, and also want something for the occasional big hunk of meat. If you don't mind waiting around occasionally thermapen will put certain colors on sale for close to $75. You might end up with a poop brown one but it will be a genuine thermapen!
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Oct 25, 2011 23:00
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Stalizard posted:There was a fairly recent ICSA with a really good looking cream of mushroom soup recipe, but I completely forgot which ICSA and which poster it was. I tried searching, but I couldn't find anything. Does anybody remember what I'm talking about? If it helps I am like 85% sure that it was bartolimu's entry.
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Nov 5, 2011 22:17
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Crusty Nutsack posted:CI's brown butter recipe is my new go-to. They started with the Tollhouse recipe but made it better. What's the texture like on these? I usually like a really soft almost gooey chocolate chip cookie but lately I've been craving a more cake like thicker cookie. My mother in law gets that texture from the toll house recipe, but using margarine and creaming the butter and sugar by hand. I don't get the texture I want using real butter and but I am not really interested in using margarine.
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Nov 12, 2011 00:45
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Iron Chef Ricola posted:These are p. sexy cookies. Yeah uh my craving for cakey cookies just went away and now I need those cookies like right now.
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Nov 12, 2011 05:19
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Turkeybone posted:
The best readily available chocolate chips I have found are Ghiradelli.
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Nov 12, 2011 05:20
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Gerblyn posted:I have half a bottle of red wine I want to use up, and I found this recipe for chicken in red wine sauce, that looks pretty simple to do. I know this is late but if you want to revisit this in the future, I would salt and pepper my chicken, sear it on medium high until just cooked through, then set the chicken aside. Turn heat down, add a little oil to the pan if it needs it, add garlic and sautee till softened and fragrant. Deglaze with the wine, scrape up all the bits left from cooking the chicken, then add the rest of the sauce ingredients except salt and pepper. Let that simmer until reduced to where you want it, season at this point. Stir in a couple tablespoons of cold butter, then add the chicken back to the pan with the sauce until warmed through. Eat! You're right, that recipe has the chicken cooking for way too long.
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Nov 12, 2011 22:52
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Crusty Nutsack posted:CI's brown butter recipe is my new go-to. They started with the Tollhouse recipe but made it better. Made these today, they rule, thanks! 
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Nov 13, 2011 23:47
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Crusty Nutsack posted:It's actually not a of work at all, just a lot of words. That's what CI's known for, really. All it is is brown the butter, cream with sugars and eggs (some waiting time in between, but that's a good time to get your pans ready and clean the kitchen), mix in dry ingredients. That's really all it is. Yeah, I actually found it easier than a standard cookie recipe, probably because I don't have a mixer and this recipe is done by hand. *Tip for people who aren't familiar with browning butter: it's just the solids that get visibly browner, not the whole thing. Don't let it burn waiting for everything to brown! This was my first time browning butter and I almost made that mistake. Might also be because my nose is chronically stuffy and I couldn't smell it.
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Nov 14, 2011 03:17
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Anyone else, I would be like "you must have always had overcooked brussels sprouts if you don't like them," but you're kiteless, I'm sure you can properly cook a brussels sprout. I've actually only ever done em the way kenning posted, and I can't bring myself to try anything else yet because I LOVE em that way so much.
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Nov 18, 2011 07:10
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CzarChasm posted:I know that this is from a while back, but if anyone runs into a similar problem, just find a Starbucks. They use chargers for their whipped cream containers and if you speak to the manager they'd probably be willing to part with one for cheap to free. Probably most any other coffee shop would have them as well. The air in the chargers is the same stuff as laughing gas and some people like to inhale it to get high.
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Nov 21, 2011 05:15
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Edit: think I may have misread
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Nov 22, 2011 06:55
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Steve Yun posted:When I'm browning butter, is it normal for it to form brown particles in a yellow liquid, or is the liquid part supposed to get brown with no solid particles forming? Yep, normal. Caught me by surprise the first time too.
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Dec 10, 2011 11:02
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Nighthand posted:I have points on a rewards program that are going to expire, and just inside my point range is this knife set: http://www.amazon.com/Ginsu-Stainless-Steel-Knives-5-Piece/dp/B0017KI4J6/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1323802756&sr=1-24 I have that exact set that my husband got me with points from a rewards program with his former job (you don't work for AT&T do you?) and SubG is right. They suck, the chef's knife is tiny (and serrated wtf), they feel cheap, they are cheap. I bought the Victorinox SubG mentioned a year or two ago and haven't looked back. Absolutely love it. Get the Amazon gift card and get the Victorinox! http://amzn.com/B000638D32 Randomity fucked around with this message at 23:36 on Dec 13, 2011 |
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Dec 13, 2011 23:34
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BRJohnson posted:http://julytomato.tumblr.com/post/13160554081/in-depth-browned-butter-sugar-cookies The whole point of this recipe is browning the butter. You aren't just melting it, you're cooking it until the solids turn brown. Totally changes the flavor and is what makes this different from a plain sugar cookie or shortbread recipe.
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Jan 20, 2012 20:33
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NiVRaM88 posted:Is there a current recommendation for a good, budget chef's knife? I thought there may have been a thread on this but I'm not finding it. Get this one. Highly recommended around here, I have one and it's awesome, and only half of your budget!
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Jan 25, 2012 18:10
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Drink and Fight posted:I use this Oxo as a paring knife and I love it. Also this bread knife is great. I bought that cheap Henckels bread knife on DnF's recommendation last week or so and it works great. 
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Feb 4, 2012 20:56
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Steve Yun posted:
This trick totally works for celery too. I love snacking on raw celery but my fridge doesn't treat it well, it always goes limp and rubbery after a couple days. I just wash it, cut it into celery sticks, and put it in a bowl of ice water for about 10 minutes or so and it becomes perfectly crisp. I imagine it'd work for a lot of different veggies.
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Feb 9, 2012 05:01
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nominal posted:I'm going to a pretty big beer thing up in Michigan this weekend with a bunch of friends. After previous years, we have learned that there is about a 3,000% probability of all of us being significantly shitfaced when we get back to the hotel room, so maybe this time it might be a good idea to have something easy to eat already made, because sobering up and venturing out is a huge pain in the rear end. So, I think I'm going to try to do a beef stew in a crock pot. The problem is, never having tried this sort of hotel-room cooking, I want to make sure I've got the logistics right. The hotel where I used to work would kick people out for using crock pots in the room so you might want to check with them before doing this.
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Feb 23, 2012 05:43
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nominal posted:Hrm, I hadn't considered that at all. Being thrown out of a hotel whilst shitfaced would be... somewhat disruptive. I'll call and verify that they have a microwave. That'd probably work pretty well, and will not be too difficult to manage when I am inevitably down to about nineteen functioning braincells Yep, that's how we always found them. I was very laid back and as long as you weren't flaunting it I'd play dumb but if the manager came to check on things and smelled food, he'd be up and down the halls sniffing to find out the source. They weren't allowed due to the fire risk and also because the food smell was all but impossible to get rid of. Unlike your kitchen, hotel rooms are full of soft surfaces that grab onto smells and don't let go. The last time we kicked some folks out because of a crock pot, we weren't able to rent that room out for about a week because of the lingering smell. Now if your hotel room has a kitchenette, that's different.
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Feb 23, 2012 22:22
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Splizwarf posted:This is not on my list of things I thought you could be thrown out of a hotel for. Cooking food in a room for 8 hours gives off a much more noticeable smell than all of those things for a much longer time. You can have sex in your room or be gross and unwashed or take a poo poo and I'm not going to smell it in the hall. Cooking food is a much more invasive smell. We were a relatively small hotel (50 rooms) and when people cooked food in their rooms you could always smell it throughout the halls and even in the lobby. The only time I smelled someone's nasty poo poo in the lobby was when they took a disgusting dump in the public restroom right outside the lobby then left the restroom door wide open without leaving the bathroom fan on. Ugh.
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Feb 23, 2012 22:50
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Hah, we used vacuumable baking soda deodorizer on the carpets, ran all the bedspreads and such through the wash, and febreezed the poo poo out of everything else. Also left the room doors and windows open on decent days. Sometimes (like in the case of the crockpot guys) it just took time. I'd say the baking soda stuff made the most noticeable difference. Oh hey look this is a cooking thread sorry for the derail~
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Feb 23, 2012 23:07
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Whiteycar posted:Was there a Sous Vide thread before the culling of GWS's old threads? http://forums.somethingawful.com/showthread.php?threadid=3289713 You'll need archives to view it. First Google result for "sous vizzle" 
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Apr 16, 2012 16:56
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Kenning posted:I urge you to never again use pre-minced garlic or pre-sliced mushrooms. Those things are ridiculously expensive compared to regular old garlic and mushrooms. The thing that sucks the most about mincing garlic is peeling it, but that's actually pretty easy. Slicing mushrooms – come on man. Mushrooms are one of the easiest things to fabricate in the world. At least around here, a pound of sliced mushrooms costs exactly the same as a pound of whole. I buy them whole because I like chopping things and I prefer my mushrooms sliced thinner than the precut ones are cut, but yeah. Zero cost difference.
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May 1, 2012 04:32
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If I want to bake a quick bread recipe as muffins, what changes if any should I make with the oven temp and time? I'm assuming I'll cook them for a shorter period of time, but should the oven temperature change? Also I bought some kohlrabi at the farmers' market. I've never had kohlrabi, what should I do with it?
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May 4, 2012 17:48
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Anything I can do with a small handful of unripe cherry tomatoes? A windy day knocked over our porch tomato plants and knocked off a few green tomatoes. I don't want to fry them. Would they work as a quick pickle, maybe?
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May 25, 2012 20:38
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Lullabee posted:Is there any reasonable substitute for eggs in a breading recipe? Our eggs expired a week ago, but I would like to make a breaded chicken to go with our sauce and pasta tonight. If there's not, what's a good chicken recipe to go with vodka sauce and linguine? Just use the eggs, they're fine. If by some chance they aren't, you'll know as soon as you crack one, trust me. Edit: beaten (heh heh)
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Jun 12, 2012 21:44
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Lullabee posted:It wasn't me who made the decision that we're not eating expired eggs. Mr. Lullabee is paranoid about putting stuff like that in my body, since we're in the early stages of pregnancy and doesn't want to risk it. So, that's why I asked for substitutions/recipe ideas. Bleh my husband was like that with my first pregnancy and I eventually just had to tell him to cool it. It WILL drive you crazy by the end there if he doesn't reign it in soon. My son is allergic to eggs so we use plain buttermilk to bread things now.
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Jun 12, 2012 21:46
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tuyop posted:So, regarding my freezer full of pounds and pounds of berries: I dunno about the cardboard flavor, but freezing anything with a high water content (like fruits and vegetables) is going to definitely alter its thawed texture.
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Jul 7, 2012 19:20
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Hydrolith posted:An oven does make sense. Unfortunately, I don't have one big enough. I've only got an electric cook top, and a microwave/oven combo. The pot I'm using is way too big for the microwave, though. At a guess, it's about five or six litres. Using a thick-bottomed pot will help too if you have been using a thin one.
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Jul 16, 2012 22:18
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nomarsh posted:hey folks. I have a cooking dilemma and you all are much better at cooking than me so I'm wondering if anyone can help me out. Off the top of my head, a simple chicken roasted with carrots, parsnips, and potatoes. Pick one or two of the allowed veggies and sauté them with garlic/ onion oil (since the restrictions say that is ok) to go along with it. Holy poo poo it would suck to be on that diet.
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Jul 25, 2012 16:17
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RazorBunny posted:Yep. The last time it was actually two Ziploc freezer bags, one inside the other, both completely sealed. As soon as the broth inside started to thaw it immediately leaked all over the place. I don't thaw anything without putting it in an open Tupperware first to catch potential leaks.
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Jul 27, 2012 00:03
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My parents just spent a couple weeks with my moms folks and while they were there they did a lot of canning. One of the things they canned was a "simple tomato sauce." I don't have the exact ingredients but it was tomatoes, two bottles of wine, a couple cups of olive oil, minced garlic, and basil. I think that was about it. Anyway, they were showing it to me and I said something along the lines of "oh I didn't realize y'all took your pressure canner with you," because I know my grandparents don't have one. Turns out they didn't and it was water bath canned. Is this a botulism risk or is a tomato sauce acidic enough to not have to worry?
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Aug 20, 2012 01:57
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Casu Marzu posted:Tomatoes are riiiiiiiight along the cutoff point for hot water canning. You want a pH of less than 4.6 to kill off any chances of botulism. A tablespoon of lemon juice per pint is about right to make sure you're under that line. If they just canned straight tomatoes it's probably safe, but Maybe the wine helped drop the pH enough? Wish I had a pH meter. They spent a lot of time on that sauce and I'd hate to have to tell them it can't be eaten. They followed a recipe in a canning book which said to process it in a water bath.
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Aug 20, 2012 15:43
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Eeyo posted:I never do canning, but would it at all be possible to just send them through a pressure canning step? Like just boil them in a pressure canner as is. The heat should destroy any botulism toxin present (if there even is any), and then kill off the spores. It might destroy the flavor or something though, I don't know. Good question. They have a pressure canner. Anyone know if this would work? I don't know a thing about canning.
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Aug 20, 2012 18:46
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mediaphage posted:Yeah, you can, just like almost any vegetable. Just cut it in half, scrape out the schmutz (or wait and do it later, whatever), and put it face down in a pan or something. Cover it with plastic wrap (it's fine in the microwave) and microwave for something like ten minutes or until fork soft. Then you can use it however you want. I use the microwave a lot as a short cut to speed up cooking other veg, too - like for roasted sweet potato, I'll cut things up, microwave them a bit, then toss them in oil and roast. Or when cubing potatoes for skillet breakfast hash, etc. I exploded a spaghetti squash in the microwave once. Had deep holes poked in it all over and everything. Won't be doing that without cutting it in half first again.
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Nov 18, 2012 23:46
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| # ¿ May 5, 2024 07:05 |
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Tell me the best thing I could possibly make to showcase some home grown Meyer lemons. I think I have like 6 lemons about ready to be picked. Edit: 7 lemons, actually. Randomity fucked around with this message at 16:02 on Nov 30, 2012 |
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Nov 30, 2012 15:59
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