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Hey GWS, I've got to make a Spanish/Mexican inspired dish for class tomorrow. I'm cheap, my cooking experience and supplies are limited, and certain obvious choices are already taken, like nachos, beans and rice, and drinks are out. I was gonna go with refried black beans, topped with some crumbly casero style white cheese, and wrapped in a corn tortilla. A dozen or so of those, baked in an oven till crisp... Yes. That is what I've come up with. Observations, criticisms, or suggestions for alternatives would be appreciated.
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# ¿ Jun 29, 2012 01:42 |
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# ¿ May 10, 2024 20:47 |
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Thanks guys n gals. Went with the arroz con leche. Very tasty.
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# ¿ Jun 29, 2012 07:47 |
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Hey GWS, quick question: can I cook multiple things in an oven, and of so, how do I accommodate different times and temps? Like, since I only have one oven, but would like to have pizza, pigs in a blanket, and cheesecake soapapillas (some Pilsbury bastardization), all come out at once, or close to it, how would/could I do it?
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# ¿ Oct 12, 2012 18:22 |
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I've developed a mild egg allergy. Unfortunately, I love baked goods. What are some recipes that naturally don't have eggs, like shortbread cookies? Also, what sort of substitutes are their for eggs in baking, and do they yield results as tasty as the originals?
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# ¿ May 6, 2013 00:53 |
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Hey, I'd like to make a banana nut bread, but I don't really care for pecans or walnuts. Any other nut that would work? I really like cashews. Maybe roasted unsalted almonds?
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# ¿ Dec 30, 2014 21:18 |
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Apologies for this maybe crazy question, but I'd appreciate any answers I can get, and hope I get plenty of replies: How can I make a typical american yeasty standard issue glazed donut, and not just transform it into something great, but also give it a mexican flair? Oh, and the kicker, facilities are rather limited, so try to be as simple as possible, and also, all I'll have to cook with is a Large BBQ grill. Thanks again for any and all input/answers.
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# ¿ Jan 16, 2015 16:29 |
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CzarChasm posted:OK. Well, I have two suggestions, not sure how helpful they will be. When you say grill, do you mean gas or charcoal? Sorry, I might not have been clear-- I am trying to utilize and incorporate items I already have. In this case, I have access to already prepared donuts. So I wont have to make the donuts, but I do want to know if there is any way to liven them up. The Cinnamon, dulce de leche and cayanne are good tips though. I'd already considered the first two. Thanks and hopefully the clarification can lead to more tips. Also, using a charcoal grill, and MAYBE a gas grill too. Gyshall posted:Make a cheeseburger out of it Realtalk: I make a mean DonutBurger™, a tasty breakfast sandwich, but It's a little more intensive and involved than I want to get into for this event, as well as being a breakfast food, whereas I am preparing to make a more lunch oriented meal.
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# ¿ Jan 16, 2015 16:48 |
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Okay, brainstorming here: I'd like to use Cajeta Cinnamon Dulce de leche Maybe chocolate? Cinnamon sugar
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# ¿ Jan 16, 2015 19:43 |
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The Midniter posted:You know how donuts with a maple glaze and bacon bits on top are popular? An interesting idea. Not sure if my audience will have the palate to appreciate chorizo on donuts, though.
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# ¿ Jan 16, 2015 20:10 |
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The local hipsteria makes a tasty grilled pear and bacon sandwich, fwiw Note: however, i am still inclined not to make a chorizo topped donut.
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# ¿ Jan 16, 2015 22:45 |
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What about a simple bread pudding, using diced donuts, apples, cinnamon, cajeta and dulce de leche?
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# ¿ Jan 17, 2015 03:39 |
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AllTerrineVehicle posted:Aren't cajeta and dulce de leche just different names for the same thing? I think the difference is cajeta is a darker brown, and also made from goats milk.
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# ¿ Jan 17, 2015 05:11 |
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What works for me is tossing bacon in the oven whole, then when it's nice and crispy, dicing. Of course, I only dice bacon to put in my salads, so idk if this method offers you a solution.
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# ¿ Jan 18, 2015 01:14 |
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I have 1 pie pumpkin. Any ideas of what I can make with it?
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# ¿ Jan 18, 2015 23:27 |
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Mr. Wiggles posted:I stuff pumpkins with toasted bread, mushrooms, tiny bit of crushed garlic, smoked paprika, salt and pepper, and gruyere in layers. Then pour in cream to fill and layer bacon on top, put the lid on, and bake until the whole thing is cooked through. Delicious and perfect in every way. Variations on that theme are good, too. Stuffed pumpkin sounds like a great idea. Hope the pumpkin is still good. I've had it for like... 2 and a half months. Still looks good on the outside.
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# ¿ Jan 19, 2015 05:17 |
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Question about roasting peppers: I got these great peppers fresh today, and I was wondering, is it better to roast them now, while there super fresh l, or should I let them have a day or two to kind of rest? 2nd! Should I roast them cold, out of the fridge, or let them hit room temp first?
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# ¿ Aug 7, 2015 23:57 |
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Hey guys, quick question: Is there such a thing as a sandwich that has both rice and pasta in it?
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# ¿ Oct 1, 2015 19:39 |
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So what would happen if I put a half frozen turkey into the oven at 200 degrees for like 36 hours?
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# ¿ Nov 25, 2015 21:27 |
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Mr. Wookums posted:You would have a dry lovely turkey. 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"? Edit: 14lb turkey, 250° F
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# ¿ Nov 29, 2015 05:00 |
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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 |
# ¿ Nov 29, 2015 13:44 |
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Hello cooking masters! I'd like a little guidance here. I am a novice, to sometimes intermediate cook, and I have a pretty good idea of what I want to accomplish here, but your help in nailing down the details would be much appreciated. I'd like to take a flatbread, topped with mozzarella, tomatoes, sweet onions, goats cheese, and basil, and a bit of bacon, bake it in an oven, then add arugula, basil, parsley(?). What do y'all think? Good plan? Ingredients play well? Eager to hear any suggestions or advice.
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# ¿ Jan 21, 2016 01:39 |
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Thank you all. I appreciated both serious and supportive comedy posts! I am super excited to try it, and yes, thread, I will post pics and report back on my results.
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# ¿ Jan 21, 2016 02:21 |
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The Bananana posted:Hello cooking masters! It's... not coming along very well. This seems super simple, and it's not coming out right, so it's kinda discouraging. Biggest problem is it was soggy. Thinking I need to strain my wet ingredients to drain all the water out. This is the test run, so I guess it's good I'm practicing before I try to make this for people.
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# ¿ Jan 23, 2016 04:47 |
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^^^^what's the wrong kind of mozzarella? I was using medallions of mozzarella fresca. I was inclined to think they were partial culprits in the soggyness, as they're very moist.Number 1 Sexy Dad posted:Most people vastly overestimate the amount of toppings that can go on a pizza before it gets unmanageably wet or heavy. Thanks number 1 sexy dad. I'll keep that in mind. *sigh* Back to the kitchen! The Bananana fucked around with this message at 05:27 on Jan 23, 2016 |
# ¿ Jan 23, 2016 05:25 |
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So... probably not exactly the place to ask, but I didn't know any other place to go: What's the best way to store pizza, and if stored correctly, what kind of quality can i expect a week later?
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# ¿ Feb 5, 2016 18:26 |
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Cooking question! I want to bake lobster tail. I need to run my seasoning by y'all. Butter Salt Pepper Lemon Fresh Parsley Smoked paprika* Shallot* Garlic powder* Right, so the question is which of the *'d ingredients do I go with, or will they all play nicely together?
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# ¿ Feb 12, 2017 01:00 |
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So nix the shallot?
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# ¿ Feb 12, 2017 01:45 |
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Ok, well for sure I'm thinking I'll kick out the garlic and shallot.
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# ¿ Feb 12, 2017 02:00 |
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The lobster came out awesome. Thanks gws
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# ¿ Feb 12, 2017 03:29 |
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I believe you mean Butter Chicken. Although chicken flavored butter might be quite nice.
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# ¿ Feb 14, 2017 16:44 |
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Steve Yun posted:What should I make for an Oscars dinner party Something with cream cheese And steak (?)
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# ¿ Feb 24, 2017 01:08 |
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Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales?
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# ¿ Dec 20, 2018 16:11 |
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Casu Marzu posted:Nice meltdown Delicious meltdown
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# ¿ Dec 23, 2018 16:38 |
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MadFriarAvelyn posted:So out of curiosity, what actual use is there in an air fryer that I couldn't already get out of, say, an oven? I love my air fryer I got for Christmas a lot. A FUCKIN' LOT. Some* food comes out crispier and faster than a microwave or oven.
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# ¿ Dec 25, 2018 19:03 |
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mkultra419 posted:Just got one as a present myself. Already planning to start dialing in a process for chicken wings, any other suggestions? Onion rings
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# ¿ Dec 27, 2018 06:04 |
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mkultra419 posted:Just got one as a present myself. Already planning to start dialing in a process for chicken wings, any other suggestions? Oh, also, it's a killarney alternative to a microwave for reheating stuff, imo
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# ¿ Dec 27, 2018 19:56 |
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MazelTovCocktail posted:Looking to purchase a new fryer. Nothing special just something that will fry for occasional appetizer nights. Previously I used a fry daddy and while it was super basic, by and large I had no issue with it (clean up us is clean up). Anyway got a bunch of Amazon/target gift cards and I keep seeing things about Air Fryers. I was wondering what peoples thoughts are on air fryers? I'm not really interested in one being healthier then the other (since it's for infrequent use), but I am interested in it, if it has significantly easier clean up and the overall taste and crispyness is similar. I would say... A fryer is different than the air fryer. So if you want to hand make fries, chicken tenders, corn dogs, etc from scratch, you need to stick with a traditional fryer. The air fryer is neat, and does cool new things, and really excels as a sort of hybrid between a microwave and an oven. So frozen foods are the air fryers wheelhouse. Frozen chicken nuggets, frozen curly fries, frozen eggrolls. They all come out crispy, unlike a microwave, and faster/more energy efficient than an oven. So take that for what its worth.
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# ¿ Dec 30, 2018 01:48 |
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Jewel Repetition posted:Is it safe to eat the husks on tamales? Lol
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# ¿ Dec 30, 2018 21:45 |
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Need a few answers fast, please.. Ive salted a steak and I'm letting it rest and sweat before I cook it. 1st, is it true that ground black pepper on a steak before you sear it will burn the pepper and release a bitter flavor from the pepper?
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# ¿ Mar 10, 2019 02:15 |
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# ¿ May 10, 2024 20:47 |
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Any tips and tricks for a lobster roll?
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# ¿ Mar 19, 2019 20:10 |