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Vixenella posted:I'm making a cake for my Mother in Laws birthday on Saturday and wanted to try a new recipe. It calls for Root Beer flavouring but I can't find it anywhere, I have 2 places left to try but if I can't find it what should I use? Can you give us the link to the recipe or maybe post it here?
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Sep 21, 2011 20:32
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| # ¿ May 3, 2024 10:09 |
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I never got to post this recipe in the slow cooker thread, but this turned out to be one of my favorite slow cooker dishes. You will probably have to adjust the salt to your specifications. Stewed Rabbit with Red Wine and Wild Mushrooms COOKER: Large round or oval SETTING AND COOK TIME: HIGH for 3½ to 5 hours, plus 30 minutes to reduce the sauce Two 2½ to 3-pound rabbits, each cut into 6 pieces, rinsed, and patted dry Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 medium-size yellow onions, chopped 1 cup chopped carrots ½ cup chopped celery 2 cloves garlic, minced One 15-ounce can diced tomatoes, undrained 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1 teaspoon fennel seeds 1 cup hearty red wine 3 cups chicken broth MUSHROOMS: 2 tablespoons olive oil ½ ounce dried porcini mushrooms, soaked in boiling water to cover for 1 hour, drained, and coarsely chopped 2 tablespoons minced shallots 4 cups (about 12 ounces) thickly sliced wild mushrooms, such as chanterelle, oyster, and/or shiitake 2 tablespoons slivered oil-packed sun-dried tomatoes ½ cup sliced drained olives Zest of 1 lemon Salt and pepper to taste 1. Season rabbit liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the rabbit on all sides. Transfer to the slow cooker. Add the onions, carrots, celery, and garlic to the pan and cook, stirring, until softened, about 5 minutes. Add the tomatoes with their juice, rosemary, thyme, fennel seeds, wine, and broth and bring to a boil. Pour the mixture over the rabbit. Cover and cook on HIGH until the rabbit is very tender and falling off the bone, 3½ to 5 hours. 2. Remove the rabbit from the cooker. Strain the sauce, returning all of the braising juices to the cooker. Cook, uncovered, on HIGH until slightly reduced, about 30 minutes. 3. Meanwhile, remove the meat from the rabbit bones and discard the bones and braising vegetables. Season the meat with salt and pepper and set aside, keeping warm. 4. While the braising liquid is reducing, prepare the mushrooms. Heat the olive oil in a large skillet over high heat. Add the porcini mushrooms and shallots and cook, stirring, until just beginning to color. Add the wild mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Stir in the sun-dried tomatoes, olives, and lemon zest; season with salt and pepper. Set aside, keeping warm. Charmmi fucked around with this message at 16:09 on Sep 22, 2011 |
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Sep 22, 2011 16:05
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Vixenella posted:Root beer cake Since you're also using root beer as the liquid in the cake, I would omit the root beer flavoring alltogether. Replace it with some vanilla extract if you like. That frosting sounds really interesting, I've never seen a frosting using butter and ice cream. Are you supposed to keep it chilled? Let us know how it turns out!
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Sep 22, 2011 16:28
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Mine comes frozen  I wish I could get them from my yard like notsoape!
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Sep 22, 2011 17:18
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If you're talking about using already corned corned beef, I learned about this recipe today for corned beef bao that I am determined to attempt with our St Patty's Leftovers.
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Mar 16, 2012 18:56
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cyberia posted:I bought a daikon radish the other day. What's the best thing to make with it? Is there a quick / easy recipe to pickle it? Peel and cut into 1/2 inch cubes. Generously sprinkle with some salt, exact measurements don't matter because you're going to let it sit for a while (15-20 min) in a colander to drain and then rinse it off. Put the cubes in a bowl or a jar. Mix together equal parts sugar, white vinegar, and water until the sugar is dissolved and pour it over the radish cubes until they're all submerged. Let it sit in the vinegar mixture for at least an hour and it'll be good to go. This pickle is what you usually get with korean fried chicken. It'll keep in the fridge for a few days.
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Apr 17, 2012 14:21
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I know eating habits are deeply ingrained and all but there's no reason not to eat a variety of food for first-meal. If you insist on a meat and egg breakfast how about a ham and cheese omelet or steak and poached egg. If you're feeling fancy, make egg on a cloud with ham cheese and whole wheat toast. Don't forget about oatmeal and greek yogurt, which are both quick, easy, and versatile. You can always find ways to add proteins in your later meals.
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May 2, 2012 21:02
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According to McGee, frequent flipping will actually result in a more evenly cooked steak that will also be done faster than a steak that is flipped once or twice. You will get a thinner "well done" layer and a better crust. In conclusion, flip your meat.
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May 3, 2012 14:32
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Harold Ramis Drugs posted:I just bought some vital wheat gluten for making Seitan. I'm curious though if it can be added to other foods to increase the protein content. I'm lazy, so I'd prefer adding it in it's powdered form. I've never even thought of doing that. Try it and report back I guess. What's the worst that could happen?
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May 6, 2012 04:29
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You should definitely cook your oatmeal. It will make it easier for your mouth to chew and your body to digest. More importantly cooking oatmeal makes it taste better.
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May 10, 2012 20:34
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Grushenka posted:Would a caramelised onion chutney work well with brie, or should I stick to pairing it with slices of fruit? That sounds great. If you have leftovers (hah unlikely) you could make caramelized onion and brie pizza.
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May 14, 2012 14:00
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If you want the texture like you'd get at a Chinese fast food restaurant, a lot of times they're passed through hot oil either in a deep fryer or a wok of oil first.
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May 14, 2012 21:56
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You could make vegetable mandoo with a filling made of egg, tofu, bean sprouts, napa cabbage, onion, and vermicelli noodles. Also Kimbap if you can find the yellow daikon pickles.
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May 23, 2012 13:51
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I like everything about that except where they show you your food and take it away for 3 minutes before bringing it back. I mean I get the point and all but I would be pretty agitated during that time.
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Jun 29, 2012 16:10
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Angry Lady Sauce! I use mine like a condiment just before eating.
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Jul 10, 2012 13:52
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I found pink salt in a butcher shop. My regular grocery stores do not carry it at all.
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Jul 17, 2012 15:52
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Here are two cold bean salads that we've made and enjoyed. The first uses white beans and the second uses chickpeas. edit: nvm did not see your bean requirements.
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Jul 23, 2012 20:51
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A bitter melon maybe? What does it taste like?
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Aug 9, 2012 18:53
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I have a Benriner mandoline (there is an E at the end otherwise it is an instrument) and I am very happy with it. It comes with 3 blades and a useless handguard.
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Aug 13, 2012 14:11
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I also like Just Bento / Just Hungry. But mostly Cooking With Dog
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Aug 23, 2012 04:41
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There's also Moong dal which is split mung beans.
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Sep 12, 2012 21:51
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I am not trying to be snide but did you put in any salt?
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Sep 19, 2012 18:44
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"Potable" is the word you're looking for, probably.
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Oct 4, 2012 18:58
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Yogurt is good. Also, make paneer.
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Oct 18, 2012 14:51
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Use it in any application where you would otherwise use bacon fat, butter, or oil.
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Oct 18, 2012 21:02
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Have you tried laying the dough out flatter before you bake it?
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Oct 19, 2012 17:00
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Saint Darwin posted:So odd questions, but for you folks who work a desk job, what do you do for lunch? I got a bunch of decent ramen bricks and ate them but the sodium kills me and they're not very filling. Today I brought in one of my containers of slow cooked chicken, heated it up with some frozen vegetables I keep here and threw it on instant rice and threw some ginger sesame seasoning on top and it's pretty good. However, I'm weird and can't eat the same thing days in a row. For my two-person household, I make 4-6 person sized dinners and pack up leftovers. I almost never cook something special just for bringing to work.
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Nov 2, 2012 18:50
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I think I'm pretty decent with a knife, considering I've been cutting at things for a while without managing to slice myself open. (Using a mandoline is a whole different story oh god my thumg) I think I could be better, faster, more efficient. I know my offhand grip on food is not the most effective. Do you have any favorite knife technique videos that I could look at to see what I'm doing differently?
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Nov 15, 2012 00:10
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I like this jalapeno cornbread recipe from about.com. Actually I like Chef John recipes in general.
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Nov 15, 2012 21:27
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Plan your dishes around what appliance is used to cook it. Make 2-3 cold things in advance, 1-2 things that you reheat in the microwave, 1-2 things to cook or finish on the stove, and 1 thing that can be prepped a day ahead that you put in the oven after you take the turkey out since the turkey needs to rest 20-30 minutes anyway.Charmmi posted:I think I'm pretty decent with a knife, considering I've been cutting at things for a while without managing to slice myself open. (Using a mandoline is a whole different story oh god my thumg) I think I could be better, faster, more efficient. I know my offhand grip on food is not the most effective. Do you have any favorite knife technique videos that I could look at to see what I'm doing differently? Pleas Halp.
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Nov 15, 2012 22:01
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:| Steve Yun posted:Kind of hard to know what you need if we don't know what you're doing. Are you curling your fingers in on the food-holding hand? Definitely not but I know what grip you mean. I understand the idea of using my knuckles to guide the knife but I never developed a habit for it.
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Nov 15, 2012 22:16
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Steve Yun posted:Those are your two biggest things for good knife practices, along with keeping it sharp. Which ones would you specifically recommend?
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Nov 15, 2012 22:28
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89 posted:
Can you manage something like this? https://www.youtube.com/watch?v=wSrR0CsbGWs
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Nov 15, 2012 22:46
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Thanks friends!
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Nov 15, 2012 23:59
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Usually we make turkey congee with the leftover carcass and eat it with cut up pieces of century egg.
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Nov 22, 2012 04:12
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Arkhamina posted:Question for you all - I'm trying to find the right name for a particular potato entity, so I can search for a recipe for it. This is a korean recipe for a finely grated potato pancake. It might be close to what you were thinking of since it's kind of like a latke. The other thing I guess could be a basic crepe batter with finely grated potato mixed in. Try 2 part milk, 2 part egg, 1 part flour, and 1 part grated potato. Blend the batter and then make into crepes.
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Dec 21, 2012 21:51
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It sounds like you're going to be around for most of the cooking time, so maybe you could cook the lentils on the stove until they're done to your liking and add to the soup at the very end.
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Dec 27, 2012 16:20
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You can make salted squid if you can find fresh/frozen squid. There are directions in this Maangchi kimchi recipe. I usually skip the seafood component in my kimchi. I made salted squid once and I didn't really notice a difference in flavor, plus I thought the texture of biting into a piece of squid was unpleasant.
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Dec 28, 2012 16:30
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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. Were you looking to make something like this? Poach the chicken whole, skin and all, with some vegetables. Pull out after an hour and demeat the chicken, simmer the bones for another handful of hours, and strain out the stock. I'd take as much meat as you could pull off. I personally don't bother with browning but I don't see how it could hurt.
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Dec 28, 2012 19:27
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| # ¿ May 3, 2024 10:09 |
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You could try something bitter like coffee or unsweetened cocoa powder.
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Jan 29, 2013 20:01
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