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M42 posted:I bought a duck for thanksgiving (the oven is too small for turkey). What sides should I make to go with it? Do not brine the duck - slow roast it! Your sides should be caramelized fingerling potatoes, cream based sauce, pickled red cabbage, baked apples with jelly and rice pudding for dessert.. Edit: Traditional Danish christmas fare!
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Nov 18, 2012 20:36
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Monkahchi posted:Does anyone have any suggestions on how to make a full-english breakfast more decadent? Poached eggs are a great start, but I'm looking for something else to bring to the plate, ingredients or recipe suggestions would be appreciated. I am assuming that a full english breakfast is: Toast & jams Eggs Baked beans Bacon Sausages Make boston baked beans instead of that baked beans heinz thing... Bake your own bread Danish bacon - sure, but get it properly sourced instead Make your own sausages, or get them properly sourced. Add fresh fruit Jams - use good jams, make your own replace the sausage with rillette or other potted meats Unless you want to make a full breakfast type of thing - then the ingredient list should be: Breads 01. Bagels 02. Lauterbrötchen 03. Brioche 04. Pancakes 05. Sticky buns (because we like the americans with all our hearts) 06. Pain perdu 07. Individual Tarte Tatins 08. Dark rye (never made less than 4 of these for a proper breakfast - 2 sweet, two non sweet) Eggs 09. Omelette 10. Soft boiled eggs 11. Sunny side up 12. Scrambled 13. Tortilla 14. Benedict Charcutterie 15. Beech smoked ham 16. Schwarzwald ham 17. Jamon iberico 18. Serrano 19. Headcheese 20. Spegepølse 21. Salamies (3 or 4 kinds) 22. Bressaolo Meat 23. Bacon 24. Sausages 25. Pancetta 26. Carpaccio 27. Pork rillette 28. Boar rillette 29. Pheasant rillete 30. Duck rillette Cheeses 31. Black primadonna 32. Brie noir 33. Hard cheeses 34. Soft cheeses 35. Stilton 36. Danish blue 37. Roquefort 38. Garlic cream cheese Fish 39. Smoked salmon 40. Gravad salmon 41. Smoked shark belly 42. Smoked clams 43. Salmon roe 44. Lumpfish roe 45. Salmon tatare 46. Smoked eel 47. Tuna carpaccio Sides 48. Honeys 49. Pearl onion confit 50. Tomato confit 51. Maple syrup 52. 4-5 jams 53. Pickles 54. Pickled onions 55. Aioli 56. Capers in saltbrine 57. Different pestos 58. Different tapenades 59. Bruchetta Soups 60. Gazpacho Fruit and veggies 61. Melon 62. Grapes 63. Oranges 64. Apples 65. Strawberries 66. Pears 67. Tomatoes 68. Raw sliced onion 69. Cucumbers 70. Ratatouille Hot drinks 71. Espresso 72. Latte 73. Cappucino 74. French press 75. Teas Cold drinks 76. Apple juice 77. Orange juice 78. Rotkäpfchen (german sekt) 79. Champagne 80. Cider 81. Limoncello 82. Diverse cocktails (only did sidecars myself) Cereals 83. Müesli with dried berries 84. Müesli with chocolate 85. Müesli with different kinds of nuts Dairy 86. Drained yoghurt 87. Home made butters Sweets 88. Filled chocolates 89. Petit fours Cakes 90. Cheesecake 91. Layered apple cake (oldfashioned) For the airways 92. Cigarillos Pick no less than 30 - at best 50 (and no less than 2 from each of the bigger categories) Serve..
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Dec 18, 2012 11:19
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midnightclimax posted:Do you mean "Laugenbrötchen"? (alternatively you just told him to get a lot of buns Incidentally that list is a copy of a discussion that was had in the secret part of the Internet.
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Dec 18, 2012 20:22
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RazorBunny posted:I bought my sister and her new husband an immersion blender for Christmas and now I realize I don't have one and I really want one...Should I go for the same inexpensive Cuisinart model I bought them, or is there a better model I should spring for? Technically a paco jet is an immersion blender - right? I don't think you'll use it enough to go for something hellishly expensive tbh.
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Dec 27, 2012 15:25
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CzarChasm posted:So, I'm planning on making chicken stock for the first time this weekend and I had some questions. Roast everything first, just in the oven and give it a nice little roast.. Everything goes in the pot - skin, meat and bones (not really neccessary to put in the meat though - but hey...) A little bit of salt, and some veggies (green of leek, carrots, onions that has been blackened (by bad humors in your bedroom) but nothing starchy)... Then low and slow for a few hours - I usually put it in the oven for 5 or 6 hours at 110-120*c and then take out, and reduce... You should scum it at the beginning too - a couple of times ladeling the scum out of it, untill you've gotten the most out. Let it congeal, and then scrape off the fat from the container (this is schmaltz, I think it is disgusting, but some people use it for some stuff). It should end up as a jelly.
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Dec 28, 2012 19:30
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Jenkin posted:My nutmeg fell into my soup. I rinsed it off and let it dry, it should be fine, right? Sure.. and it is so expensive that just doing that is way better than just buying a new one..
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Dec 30, 2012 01:25
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Kenning posted:I get my nutmegs so cheap from the bulk spices section at the store it's silly. It's only like $36/lb, which is not very much considering how much spice is in a single nutmeg.
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Dec 30, 2012 15:37
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toplitzin posted:I bought a bottle of cheater korma. Whats a good cut of beef that will basically cook in a sear then simmer 15-20 minutes? It will be chewy - that kind of time is not enough to break down the proteins and make it tender..
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Jan 13, 2013 19:40
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Solkanar512 posted:I'm pretty sure this isn't a new idea, but I'm thinking about spicing up my soups/stews by taking roasted veggies of some kind, pureeing them with a stick blender and then adding the mixture to the pot. You will, by pureeing them, introduce some starch, and too much starch will lead to a mush, rather to something awesome, so avoid starchy veggies (potatoes etc), burnt bell pepper is awesome, as is burnt onions and roasted garlic. I wouldn't do it to leek (don't ask me why, but that just seems kinds... I dunno - but use the green of leeks (bouquet garni).
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Jan 13, 2013 20:25
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Squashy Nipples posted:Help solve a stupid argument? One of them is long and thin and the other is short and fat?
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Jan 28, 2013 18:36
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Dino - Charmmi wants to be our penpals - I told her yes!
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Feb 2, 2013 14:08
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buttcoin smuggler posted:At what point, if any, would it become not safe? When the coating starts flaking, but you shouldn't ask the internet... I am not entirely sure how it actually looks like when you have overheated and the coating turns into carcinogens..
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Jun 23, 2013 20:09
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walruscat posted:Is there a trick to peeling a soft boiled egg without destroying the egg? The freshness of the egg... If you're using fresh eggs, they will be harder to peel - if you're using eggs that are a month old or so - they will be easier to peel... Also - don't use fresh eggwhites for whipping..
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Jun 29, 2013 21:55
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According to some site on what the rules in the US are:Random site - do not trust the internet posted:Farmers have 30 days from the day an egg is laid to get it to stores. Then, the stores have another 30 days to sell the eggs. The USDA recommends a maximum of 5 weeks in your refrigerator before you discard your eggs. What does this all boil down to? On April 1, you could be eating an egg that was laid on Christmas. But most farmers doesn't wait a month - they have it in the processing plant the next day - then within 2 days they're sold... Eggs doesn't have to have an expire by date, but if they have it is 45 days after processing - meaning that in extremes you will have eggs waiting with the farmer for 30 days, and then 45 days in a fridge somewhere, before being used.. Eggs are cool.. What is even cooler is that the yolk is one single cell... But that is another story...
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Jun 29, 2013 22:25
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dino. posted:Evernote. Yes!
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Jun 30, 2013 17:27
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Arnold of Soissons posted:Anybody have some good bbq sauce recipes to share? The wiki really doesn't have a ton. Bonus points for Memphis or Kansas City styles. Non-American here.. so I will probably be doing it wrong... I fill a oven proof pot with about 1/2-1kg of blueberries, add about a cup of dark muscavado, some smoky chili, some lagavullin, some mustard powder, a couple of chopped onions, some canned tomatoes, some garlic (8 or 10 cloves will do) and some apple cider vinegar.. Then I put it in the oven at 110* c (which is around 15 degrees fahrenheit above the boiling point of water, but under the temperature for maillard to kick in), for around 8-10 hours. Then I take it out, and boil it down (because my pots are tightly sealed). When I use it for ribs, I basically just put the ribs in the pot afterwards, and then back in the oven for around 6-8 hours at 110 or 12-14 hours at 80... Take them out real gently, and let the whole thing cool... Then I remove the fat from the barbeque sauce, boil it down till it is really loving obvious that I should stop, brush them and give them 5 minutes to a side on a hot grill - add more barbeque and serve...
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Jul 2, 2013 20:25
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Iraff posted:Whenever I hear people bring up cast iron they seem to cite the fact that it cooks evenly as a big draw, but I just found that demonstration that shows that stainless steel and aluminum both heat more evenly, with less harsh heat gradients. What's the bonus of going cast iron? As gravitet said, heat capacity - but as you point out, your cast iron will have hot spots to a higher degree than steel with a molten molybdenum core.. You can remedy this by preheating for a longer time - then they'll get more even, but not entirely so.
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Jul 6, 2013 12:30
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walruscat posted:Thanks. I told my wife what you recommended and now I have to add a food torch to my shopping list for when I move out. Actually don't - go to a builders market and get an inexpensive torch with a 500g flask instead - because those expensive little torches are poo poo, run out of fuel all the time and generally have a poor build quality (you're paying 5-10 times as much for lesser capacity, but it is a nice conversation piece though). It is not like there's anything 'food grade' about the food torches that you buy. Edit: damnit - just do what the other guys says and buy that one with the fancy name.. Happy Hat fucked around with this message at 08:45 on Jul 8, 2013 |
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Jul 8, 2013 08:42
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Then call the cops...
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Jul 8, 2013 12:56
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Kjermzs posted:I want to take a serious stab at homemade sushi. Is there a mega thread or other resource that I can be recommended to use? I know there's several from back in the day, but not lately I think
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Sep 25, 2015 14:36
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Fo3 posted:Sweet potatoes don't get crispy in the oven is the conclusion I came to after trying myself. I would guess that you would need to do the same with the sweet potatoes - also I would try to treat them like it is done with baking chicken wings - perhaps toss them with a bit of cornflour mixed with a bit of baking soda?
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Sep 25, 2015 21:58
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Scientastic posted:You ask if anyone minds gnawing your meat like a hungry rodent pretty please with sugar on top 
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Sep 26, 2015 19:11
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Brennanite posted:I want to make a pork and pineapple tacos. I've never made tacos from scratch and the recipe calls for chili powder. I hate chiles. What spices would match well with the pork and pineapple instead? What is it that you hate about chiles? Is it the heat, the smokiness? The reason why I am asking is because this might change the answer - but you could go with a really mild chile, like paprika instead?
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Sep 26, 2015 19:51
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Depends how you view it, but a bell pepper is basically a form of chile, it even has an entry on the scoville scale, of 0 - which I can't really understand I remembered it at 1.
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Sep 26, 2015 20:52
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pile of brown posted:I've only ever found instant potato flakes to be any good for baking. Use potato flour?
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Sep 27, 2015 09:41
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EVG posted:I'll have to try that, I do like me some thinly sliced radishes on things. Do you mean the stock?
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Sep 27, 2015 19:57
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mich posted:It could also be a ramen with a tare that is based on a pork demi. The reason why I am asking is because if you ignore the broth a demi takes around 30 minutes?
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Sep 28, 2015 08:01
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Killing Loaf posted:I'm helping cook for my roommate's going away party, and I'm making sweet potato chips. Can I slice them beforehand and keep them until I'm ready to cook, and do I need to do anything to keep the slices fresh? I know white potatoes need to be submerged in vinegar water to keep them from browning. I think that submerging them and keeping them in the fridge would suffice - but why not just peel them and slice them just before - with a mandolin? Ninja edit: Wait - are these english chips or american chips?
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Sep 28, 2015 22:21
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