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JGdmn posted:What are the best cuts for a med-rare steak? Totally subjective. With beef, there is a bit of a trade off: you can have either buttery soft, or a lot of flavor. GoWithChrist ruined my only decent sauce pot (my pots and pans are a motley collection). There are mountains of black carbon all over the bottom, and they are as hard as concrete. My usual trick is to soak overnight in a concentrated solution of dish washer detergent, but that did nothing. Anything other then a wire wheel I could try?
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Sep 24, 2011 17:46
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I'm having a hard time finding Field Corn for making Hominy. The Spanish markets have dried and fresh masa, but no plain dried corn. Is there any reason why I can't just go to the farm supply store and buy a bag of horse feed?
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Sep 30, 2011 16:29
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Mr. Wiggles posted:If you just want to try your hand at nixtamalization, I didn't buy Pickling Lime for nothing! Mr. Wiggles posted:you can probably see if you can find some from a natural foods store. A "Natural Foods Store"? Didn't Wholefoods put them all out of business? I haven't seen one in years.
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Sep 30, 2011 18:36
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Ug. I just farted and it smelled like masa.  I think I've got niximalization down, but I can't quite get the tamale dough right. Maybe I need to be grinding it finer? I'm using a Victoria corn grinder. Also seeing many different receipes for tamale dough... some almost no fat, some 2-1 masa to fat ratio. Very big differences in workability. Anyone ever make tamales in here?
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Oct 4, 2011 13:15
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Do you whip the dough until it passes "the float test"? Seems impossible to make it float without some fat.
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Oct 4, 2011 15:17
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Hmmm... the 'Tamales 101' lady seems to think that the float test is important. She also uses the 2-1 ratio, though. If you don't mind me asking, what is your cooking process for tamale masa? (as in, cal concentration, boil time, simmer time, steep time...)
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Oct 4, 2011 16:47
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Mr. Wiggles posted:Sorry my instructions aren't more exact - it's a thing done totally by feel. I totally get that... the lady who taught me how to make salsa and cerviche was the same way. I didn't realize that you are buying dried, milled masa. I'm trying to make it from scratch, so there is a lot more to gently caress up.
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Oct 4, 2011 17:23
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Flash Gordon Ramsay posted:Does anyone here ever buy meats from an Asian market? I normally stick to sauces and dry goods there, but mine tends to stock things like pork belly that can be otherwise difficult to find. Should I be nervous about the freshness/quality of the meats they sell? I buy all of my pork from the local asian market, in particular the ground pork is really amazing. I sometimes get fish there, too. Goes without saying that it is my only source for weirdo meats.
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Oct 7, 2011 17:18
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I got some brown rice at a Thai resturant the other day that was kind of different... big, fat, round grains, not long skinny ones. Almost sphereical. Any idea what kind of rice it might have been?
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Oct 18, 2011 04:03
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Ktb posted:I usually can't wait for mine. I rinse them, pat them dry, coat them and sling them in a medium to hot oven for ten minutes or so until they are golden brown and delicious. I like salt/pepper/melted butter, salt/cayenne/olive oil and salt/garlic powder/olive oil oh man I love roasted pumpkin seeds. I'm getting another pumpkin for tonight so if it is loaded with seeds then I might try the overnight slow roast method. I do the same with most squash seeds too, they are all pretty tasty. Yeah, I never wait. Wash, pat dry, toss with oil and salt, bake on cookie sheet at 300. The only trick is getting the level of roast exactly right... I like the point just before where they start to burn.
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Oct 31, 2011 19:37
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Thumposaurus posted:I have a bamboo board about that size that cracked in half after a couple of years of use. I always hand washed, and kept it oiled, but once the crack started it spread across the whole board pretty quickly. My bamboo cutting board snapped in half after two years of use. Hand washed only, but I probably didn't oil it enough, though.
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Nov 2, 2011 16:35
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Junior G-man posted:Make a layered gratin with potato, celeriac, turnip, and parsnip in stead of mashed potatoes and cut them out with a ringmold. I am not a big fan of taters au gratin, but I am TOTALLY making this.  Casu Marzu posted:Up the milkfat. Add more heavy cream. Also, his nog sucks. I actually like his recipe, but it requires knowing how to work with eggs, and a bit of good timing. It's not something you make ahead of time. Last year at xmas, I made three different kinds of eggnog for a nog off, and AB's was voted the winner. Good stuff. That said, I've never tried a recipe that calls for aging, so I'm totally trying that one you linked. Thanks!
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Nov 4, 2011 19:48
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Very Strange Things posted:A little late, but there aren's a lot of things to do with lobster that are better than: steam, serve with butter. I like all of these suggestions, except that lobstah roll is usually a dollop of mayo mixed into the meat, not butter. Also, the meat mixture should be lightly chilled, and the buttered roll toasty and warm.
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Nov 9, 2011 18:17
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Anyone got a cake donut recipe that they like?
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Nov 15, 2011 18:31
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King Bahamut posted:I'm on a massive shabu shabu kick and would really like to copy the experience at home. I have no problem with picking up a $17.95 tabletop burner from the restaurant supply store and I already have a slicer, so I think it's more about the software at this point. Advice about recreating the broth or the soy accoutrements (scallion, garlic, maybe thai peppers, maybe red miso) is most needed but any general suggestions would be great Hypnobeet does hot pot at home, and last winter she did some experimenting with making her own version of that herbal/medicinal tasting one. I'll email her and ask for her recipe. My favorite broth is the tom yum, which is very similar to hot and sour soup. SubG posted:I'd amplify this and say that this isn't just how I buy steaks, it's how I buy food in general. True, but you are at a very high level of cooking skills... when you've got a full quiver of go-to recipes, it's easy to make meals out of the best available. Most cooks need a little more planning then that.
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Nov 17, 2011 16:54
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Was just looking at the tripe in the dinner thread. All I know is that tripe is cow stomach... but which stomach? All of them? I know there are different kinds of tripe, but I'm most familiar with the honeycomb style. EDIT: Duh, that was easy to look up. Wikipedia posted:Beef tripe Squashy Nipples fucked around with this message at 19:42 on Nov 18, 2011 |
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Nov 18, 2011 19:40
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Yeah, skeevy porno shop is your only hope.
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Nov 18, 2011 21:13
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Harry Potter on Ice posted:I grew a bunch of habaneros and jalapenos this summer, and most of my friends/family don't like spicy dishes. Now I have 40+ perfect little habaneros with no idea what to do with them. I have a couple ideas... Sweet pepper jelly with habs.
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Nov 21, 2011 23:03
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Happy Abobo posted:If I recall correctly, the only difference is the colour: the yellow bag is white cornmeal, and the orange is yellow. I'm not sure about the nixtamalization though, that may be a part of it. I've never used the stuff, but by looking at the package, I would have guessed that the orange bag was plain sweet corn, not nixtamalized field corn. GrAviTy84 posted:I do think it's kind of funny that you complain about fishy tasting fish, but your remoulade has anchovies in it. I'm guessing that texture is his real issue. If so, your suggestion for searing is the way to go.
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Nov 30, 2011 20:30
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I rarely freeze stock, because I usually only make it for something specific. I keep cans on hand for other occasions. Anyway, I cooked down a hambone last night for Ham And Corn Chowder, but didn't have time to make the soup. Now I have to leave for the weekend, and won't be back until Sunday night. Stock is strained, skimmed, and sealed in a tupperware in the fridge. Question: should I bother freezing it? Or just leave it in the fridge until Sunday? Finally, I know I've asked about food processors before, but this time I actually have someone that wants to buy me one. Any recomendations? After a quick perusal online, I think I like this one: Cuisinart DFP-14 14-Cup Food Processor
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Dec 8, 2011 18:51
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Dumb question of the day: why do (Western) meat cleavers have that hole drilled in them? Is it just for hanging them up, or does it serve a purpose while in use?
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Feb 1, 2012 18:34
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Vegan girl bought me some Teff, and now I want to make Injera. I thought Wiggles' recipe was on the Wiki? I couldn't find it... maybe it got goldmined? Linkage, please.
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Feb 2, 2012 15:55
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Kenning posted:He posted this recipe/method in the Doro Wat thread. THANK YOU!
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Feb 3, 2012 19:31
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Solve a stupid argument for me? A friend of mine and I were discussing the different methods of cooking squid, and he told me that squid and calamari are two different animals? I always thought that they were the same thing.
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Nov 18, 2012 16:41
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No, but he spent some time in Korea while growing up, so I'm assuming they have a slightly different species there. Either way, he was under the impression that calamari was the Italian version, so I'm guessing he doesn't realize the effect that Italian food had on US cuisine/language.
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Nov 18, 2012 18:10
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I would say go with the vinegar, but I'm a vinegar slut. Yesterday I bought 3 bucks worth of clay tiles at Home Depot to make some pizza. The tiles worked great, and the yeast-risen dough baked up nicely. Only one issue: the crust was just a little tough. What did I do wrong? Maybe I worked the glutens too much? Didn't let it sit long enough/too long?
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Nov 28, 2012 15:46
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scuz posted:Successfully created my first batch of mayo and now I have 2 cups' worth of the stuff and no idea what to do besides a bunch of sandwiches. It's got chili powder in it, but the chili part is pretty mild (not much heat, a little smokey). Tempura-type shrimp would be awesome to dip it in, but after that, I'm clueless Chipoltle, powdered or whole-in-adobo. Wasabi powder. Unless I need it for a recipe, I only ever make 1 cup at a time of mayo... it only lasts 2 days! Well, I guess you could still eat it after 3-4 days in the fridge, but it loses all that magical freshness.
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Nov 29, 2012 02:05
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Frozen lobster? As a native New Englander, that seems totally wrong.  Where are all of our bakers? I was hoping to get some feedback on my pizza dough question: quote:Yesterday I bought 3 bucks worth of clay tiles at Home Depot to make some pizza. The tiles worked great, and the yeast-risen dough baked up nicely. Only one issue: the crust was just a little tough. What did I do wrong? Maybe I worked the glutens too much? Didn't let it sit long enough/too long?
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Nov 29, 2012 16:01
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mich posted:dough info Thank you! Will try for a little hotter, the dough was pretty thin. RazorBunny posted:My mom's family puts mayo on just about any green vegetable that isn't salad - asparagus, broccoli, artichokes - and it's really gross with regular storebought mayo, but with a good mayo it can be pretty yummy. Is your mom's family British? In the UK, they sell this vile poo poo called "Salad Cream", and it's basically sweet, runny mayo.
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Nov 29, 2012 17:42
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Plus_Infinity posted:Edit: I just realized this was for the frosting. Not so sure coconut oil would work for that. You could try regular margarine instead of shortening but it will taste more buttery which might be weird in frosting. Coconut oil works great in frosting! When my GF does vegan cakes, she sometimes grinds shredded coconut into a frosting base in the food processor. The fresh ham I ordered just came in... and it's 23 pounds. The meat counter guy claimed that I never told anyone how big I wanted it. It's freaking huge! And it's got meat all the way up the bone! This is going to take WAY longer to cook, right?
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Dec 14, 2012 17:40
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The Midniter posted:Haha, holy poo poo, that's enormous. You should ask the butcher to cut it in half and freeze half, or take a Sawz-All to it and do it yourself. I wouldn't know where to cut it. Having trouble getting a brining bucket that will fit in the fridge, too.
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Dec 14, 2012 18:33
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For my party tomorrow night, I got a request for the meatballs/keilbasa in ketchup and grape jelly sauce. While I can admit that said sauce tastes pretty good, I don't think I can bring myself to make such an abomination. Any suggestions on a similar sauce I can make from scratch? Maybe just make a basic BBQ sauce?
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Dec 28, 2012 16:47
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Dirtbag Diva posted:A friend of mine recommended agave nectar since I don't bake that much and just like to add a little sweetness to some of my roasts/sauces. Any good brands out there? None of it is cheap, as you are competing with all of the vegans that don't eat honey. I'm kind of so-so on it, as it does have some flavor to it. My advice, buy a box of sugar packets for 2 bucks.
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Jan 16, 2013 19:26
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CloseFriend posted:I also bought some sumac at the same store and I'm open to suggestions for how to use that. I thought about making za'atar. I wanted to try it on roasted chicken or lamb, but because of its sour taste I don't know if I want to use it as one of the more dominant ingredients. Put it on meat, any meat. If you are worried about the sour, just use less of it. You can't really get a feel for it until you've used it a few times. I've never made my own, but I like za'tar a lot. It's mostly sumac anyway.
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Jan 19, 2013 16:52
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I bought a bag of "white chili powder" at my favorite Indian market. What is this, and how do I use it? It seems to taste a bit like regular chili powder, and it has some heat, but it also has some of those "back of the throat" vapors that you get from fresh ground black pepper. When we opened the package, it gave my girlfriend a sneezing fit.
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Jan 22, 2013 16:01
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bringmyfishback posted:I want to make a decently-authentic mole. (Er, the sauce.) I know that making mole from scratch is a buttload of work, but other than that, I don't know what makes a proper mole. Anyone have a good recipe at hand? I googled it, but I don't know who to trust. Warning! "Proper" mole means lots of ingredients, and lots of steps. This is the recipe I made for my ICSA Battle Effort entry. I think it came from Epicurious. The most traditional way to serve this is with turkey, but pork or chicken work well, too. Serve with beans and rice or unfilled tamales. When served in a pile, sprinkle with sesame seeds. Ingredients Chiles * 1 cup lard or canola oil * 8 dried mulato chiles, stemmed, seeds and membranes removed * 6 dried pasilla chiles, stemmed, seeds and membranes removed * 5 dried ancho chile, stemmed, seeds and membranes removed Nuts and seeds * 1 tablespoon canola oil * 1/2 cup whole almonds * 1/4 cup pecans * 1 tablespoon unsalted roasted peanuts * 1/4 cup shelled pepitas * 3 tablespoons sesame seeds Fruits * 1/4 cup canola oil * 1 large ripe dark-skinned plantain, peeled, thickly sliced * 1 pound tomatillos, husked, rinsed, coarsely chopped * 1 pound plum tomatoes, coarsely chopped * 2/3 cup raisins Flavorings * 1 large white onion, peeled, cut into 8 wedges * 12 large garlic cloves, unpeeled * 5 whole cloves * 1 teaspoon whole black peppercorns * 5 whole allspice berries * 1 teaspoon cumin seeds * 1/2 teaspoon aniseed * 1 1-inch piece canela* or cinnamon stick * 1 teaspoon dried Mexican oregano * 1/2 teaspoon dried thyme * 1 teaspoon fine sea salt Thickeners * 3 tablespoons canola oil * 1 3x2x1-inch bread slice from firm French roll * 3 5- to 6-inch-diameter corn tortillas, coarsely chopped * 6 ounces Mexican chocolate, chopped * 1/2 cup chopped piloncillo** or (packed) dark brown sugar * 2 cups (about) low-salt chicken broth (if necessary) *Mexican cinnamon sticks with a delicate, floral flavor. **Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar. Preparation For chiles: Heat 1/2 cup lard in large skillet over medium-high heat. Working in batches, fry all chiles until beginning to blister and change color, about 15 seconds per side (do not burn). Using tongs and shaking off excess lard, transfer chiles to another large pot. Add 4 cups reserved turkey broth; bring to boil. Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes. Strain liquid into 4-cup measuring cup; add enough reserved turkey broth to measure 4 cups. Chop chiles. Working in batches, puree chiles and 4 cups chile broth in blender until smooth. Heat remaining 1/2 cup lard in same pot over medium heat until almost smoking. Press chile puree through large mesh strainer into pot (mixture will sputter and bubble vigorously). Stir until puree thickens enough to form path on bottom of pot when wooden spoon is drawn across, about 15 minutes. Remove chile puree from heat. For nuts and seeds: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add almonds and stir until color deepens, about 1 minute. Add pecans and peanuts; stir 1 minute. Add pepitas; stir 30 seconds. Transfer to blender. Add sesame seeds to skillet; stir 1 minute. Transfer 2 tablespoons sesame seeds to small bowl and reserve for garnish. Place remaining 1 tablespoon sesame seeds in blender with nuts. Add 1/2 cup reserved turkey broth and blend until thick puree forms. Add nut-and-seed puree to pot with chile puree. Cook over very low heat, stirring often, while preparing fruits. For fruits: Heat 1/4 cup oil in same skillet over high heat. Add plantain and sauté until golden, about 3 minutes. Using slotted spoon, transfer to paper towels. Add tomatillos and tomatoes to skillet; sauté until slightly softened, mashing with fork. Reduce heat to medium-low; simmer until thickened, stirring often, about 25 minutes. Add raisins and plantain; simmer 10 minutes, stirring often. Cool slightly. Working in batches, puree tomatillo mixture in blender with 2 cups reserved turkey broth. Strain mixture through sieve into chile-nut puree, pressing on solids to extract as much mixture as possible; discard solids in sieve. Continue cooking puree over very low heat while preparing flavorings, stirring often. For flavorings: Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes. Cool slightly. Coarsely chop onion; peel garlic. Place in blender. Stir cloves in same skillet over medium-high heat until fragrant, about 20 seconds. Transfer cloves to spice mill or coffee grinder; add peppercorns and next 7 ingredients. Grind finely. Add to blender. Add 1 cup reserved turkey broth; blend until smooth. Stir spice mixture into chile-nut puree. Simmer mole over very low heat 30 minutes to blend flavors while preparing thickeners, stirring often (mole will bubble thickly). For thickeners: Heat 1 1/2 tablespoons oil in medium skillet over medium-high heat. Add bread slice; fry until golden, about 1 1/2 minutes per side. Transfer to blender. Add 1 1/2 tablespoons oil and tortillas to skillet; sauté 2 minutes. Transfer to blender with bread. Add 2 cups reserved turkey broth; blend until smooth. Add to mole; simmer 10 minutes. Add chocolate and piloncillo to mole; simmer over low heat 20 minutes, stirring often, scraping bottom of pot and adding more turkey broth (or chicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 cups more broth may be needed). Season with salt. Continue simmering over low heat until streaks of oil form on mole surface, about 10 minutes longer. (Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat, stirring and adding more broth if desired, before continuing.) Edit: oops typo. Squashy Nipples fucked around with this message at 21:40 on Jan 25, 2013 |
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Jan 25, 2013 13:48
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bringmyfishback posted:This look AMAZING. One question, though- could I just use raisins instead of raisin flavoring? That was a typo, the two sections ran together. 2/3 cups raisins, and then a list of 'flavorings'. You can sub for some of the nuts/seeds, and the brown sugar, but most of t he ingredients are worth tracking down, especially the peppers.
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Jan 25, 2013 21:42
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DoggPickle posted:-edit- I'm jealous that you grow your own! There is something between fresh and dried, too... Have you tried fermented hot sauce? Sriacha and Tabasco are both fermented from fresh pepper mash. Also, why not both? In my mind, dry is hotter, but the heat kind of builds, whereas fresh peppers have more of an immediate heat. The GF and I have been experimenting with making a Sriacha knock off that is much hotter then the original, and we've been using a combination of fresh peppers, blanched and juiced, fresh roasted peppers and dry Indian chili powder. It's a very thorough heat.
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Jan 27, 2013 15:42
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Plus_Infinity posted:Please tell me more about this! What kind of peppers do you use? I am planning on growing peppers this year to try and make my own hot sauce. As much as we love habaneros, the flavor tends to dominate a sauce, so hab usage is binary: either none, or all habs. The GF blogged about the hab one we regularly make: Melomeals: Thyme Infused Habanero Sauce We also make a beautiful orange sauce from fresh red thai bird chilis: stem 1 pound of chilis, given them a very brief blanch in boiling water, blend/process, and then juice by squeezing it through some cheesecloth. Add 3/4 cup vinegar, and some salt and sugar. We haven't perfected this recipe yet; it makes a thin vinegar sauce with lots of flavor and heat. In the next batch, we'll try some guar gum to thicken it a little (so it sticks to food better). Here is a nice simple recipe for a fermented sauce: http://www.bonappetit.com/recipes/2012/07/master-hot-sauce The Sriacha experiment is still in the early stages. We've tried lots of things, and liked some of it, but we don't have a firm recipe yet. Some of the successful things: adding a little gochujang (for some fermented flavor), pan roasting a red bell pepper to add more body, pan roasting red jalapenos for body and heat, adding thai bird chili juice for heat, adding extra hot Indian chili pepper powder for heat.... We even experimented with adding a tiny pinch of Indian black salt, to reproduce that slight preservative taste that Sriacha has. Let me know if you come up with anything that works. Squashy Nipples fucked around with this message at 15:51 on Jan 28, 2013 |
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Jan 28, 2013 15:49
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| # ¿ Apr 28, 2024 00:00 |
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Help solve a stupid argument? How does one tell the difference between Daikon and Korean Radish?
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Jan 28, 2013 18:12
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