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uberwekkness posted:Hey guys, I got a pumpkin cupcake recipe recently that I keep wanting to try. It calls for 2/3 cup pumpkin. I've only worked with canned pumpkin stuff to make lazy people pumpkin pie. Soooo, how do I do this? Is this the stuff you pull out from inside a pumpkin? Do I have to do anything special with it before integrating it into a recipe? Help! I believe that typically if a recipe calls for pumpkin it is referring to the "meat" of the fruit, ie, the bits between the skin and the goop. Most people would recommend buying a small sugar pumpkin, cut off the top and remove the guts, seeds and stringy bits. (Save the seeds for snacking) Cut the whole thing into reasonable chunks (1-2 inches), and roast in a 350 oven for ~30 min or until softened. However, even with a small pumpkin, that's a hell of a lot of squash and you only need 2/3 cup. I'm firmly in the camp of "it's not worth it" for pumpkin baked goods. I just buy the canned stuff. ___________________________________________________________________ I have a request of my own. I picked up some empanada shells (rounds?) a few weekends ago, and I was going to fill them with corned beef and other goodies and make Ruben empanadas, but there weren't enough leftovers to do that with. So now, I'm looking for a tasty seasoned rice/beef combo to stuff with them instead. I got as far as sauteing onion, garlic and bell peppers, and then toasting some rice in there, adding chicken broth and maybe some tomato juice, but then I run out of ideas. The plan was to go for a bit of a Tex/Mex combo, but if there are some more traditional seasoned rice recipes I'd be glad to listen to them. Also, it pains me to admit, but I married a spice wuss, so this can't go above a mild jalapeno as far as spice goes.
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Sep 20, 2011 02:07
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wafflesnsegways posted:OK, I just ordered a pound of vanilla beans. Coming up, I'm making vanilla extract, vanilla ice cream, vanilla sugar, and brewing a vanilla porter. So that should use up about 1/10 of the beans in a pound. What else should I do? In addition to Casu Marzu's list: Vanilla Sugar
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Sep 23, 2011 21:07
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Flash Gordon Ramsay posted:'Sup. Just one of those days. 
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Sep 23, 2011 21:17
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Waldorf Sixpence posted:I feel like I'm going full-retard with this question but here goes. I recently bought a slow cooker because I am a lazy student, but no longer am content to eat takeaways and ready meals 24/7. So I fry up my mince, fry some onions, etc etc pop it all in the slow cooker and away I go. There are some missing pieces here, most notably, How big were the pieces of onion? How much onion did you put in (1 whole, 1 half?)? When you say fried do you mean like onion rings, or just pan fried and softened? How long was everything in the slow cooker? And What liquid if any did you cook everything in? Short version: small bits of softened onion, cooked in lots of liquid for a few hours will dissolve into the liquid/meat mash. If you want to have bits of onion to munch on and you are doing slow cooking, you can either cut them into larger chunks (I go for quarters if I'm cooking a stew), or add some at the beginning and add the rest an hour or two before serving. That will let them add flavor through the cooking process, and still give texture at the end.
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Oct 7, 2011 00:02
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I know that it's been brought up here before (thread has been gassed, I think) but I'm getting a cast iron pan, and I wanted to verify that I'm going to do it right. 1. Scrub off the wax coating inside and out with hot soapy water and steel wool 2. Put a small amount of neutral oil/shortening and spread with paper towels, getting the excess. 3. Put face down into hot oven (450-500) for about half an hour. 4. Let pan cool in oven, remove from oven and wipe down again. 5. Repeat steps 2-4 four to five times. 6. Enjoy cast iron cooking Also verifying to not let the pan soak in water, ever. No dishwasher, hand dry immediately. Did I miss anything?
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Oct 11, 2011 22:45
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fatherdog posted:I kind of want to fill a pumpkin with vanilla custard, add some pumpkin pie spices and bake it, but I'm not sure how well the cooking times for pumpkin and custard will match. Are you planning on eating the pumpkin as well as the custard? If so, you may need to par cook the pumpkin first. OTOH, I beleive that if you cook the pumpkin to the point where it would be considered "done", it may not be structurally sound enough to contain the custard. I thought that using a pumpkin as a bowl meant doing so raw.
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Oct 21, 2011 18:42
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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.
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Oct 25, 2011 22:54
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Longinus posted:What are good ways to eat canned beans? I have a different variety of beans. I have ate them in a salad which was good. Salads are a good start, and depending on the kind of beans you are talking about you could do a lot with them. Black or Pinto beans could be used in Mexican style dishes. I don't think you could make good refried beans from canned, but I haven't tried. Bean dip on the other hand should be a possibility. Kidney beans are traditional for chilis (that use beans) Canolini(sp?) beans are large white beans used traditionally in Itallian soups and could probably be used in pasta dishes as well. Green and wax beans can be used in applications like 3 bean salad, but I usually can't stand the texture of them canned myself.
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Nov 7, 2011 23:22
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Experto Crede posted:Two questions I hope I can get help with... As stated before, your pepper may be a bit on the old side. Personally, if I'm going to use pepper, I'm going to grind it. If you have the option, maybe go coarse with it. You also mention double cream by name, meaning somewhere in the 40% fat range (if USA and even higher in other countries), which might be just a bit over the top. Go with something just a touch less fatty as that might be masking some of the flavor. Look at that. There is something specifically called "Chrsitmas Pudding". Never saw that before. Sorry. I'm of absolutely no help here.
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Nov 9, 2011 19:59
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Adama posted:Just wondering still if there has been a Buffalo Wing thread created- I want to make one! I don't think there is one currently open and I would be interested in seeing what other people use for recipes.
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Nov 11, 2011 23:06
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Emo Rodeo posted:Tried to make peanut butter heath cookies with this recipe: Just a couple of quick questions: Is the peanut butter you used a regular style, or was is organic/natural with the oil floating on top? If it is the one with the oil it may be causing the batter to be too lose, could cause the flatness and gummy texture. When you measure flour, are you doing it with "dry" measuring cups or liquid? Was it particularly humid when you made these? Did you use real sugar or a truvia/splenda blend? Were the cookie racks warm at all when you put the cookies on? The recipe calls for shortening instead of butter, which is a little odd to me, but not unheard of.
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Nov 16, 2011 15:56
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taqueso posted:I do have a whipper, but I am having trouble locating chargers in my small town and it is too late to order online. I haven't tried the porn shop yet, though. 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. Also (and I just know I'm going to regret asking) why would the porn shop have CO2 chargers? I would think that a dildo powered by CO2 would function very poorly.
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Nov 21, 2011 04:45
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Fremry posted:What mandoline slicer does GwS generally recommend? The one I have (ceramic blade, can't remember the company off hand) is pretty crappy and I have to really force the food to get it to cut. I love this bastard: http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_1?ie=UTF8&qid=1321997389&sr=8-1 OXO Good Grips Mandoline Slicer, comes with a bunch of blades that I'll probably never use, super easy to swap blades out (or remove for cleaning), and a nice locking, thickness dial. All for $40. Oh, and looks like replacement blades are only $5 a pop through the OXO website. CzarChasm fucked around with this message at 22:34 on Nov 22, 2011 |
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Nov 22, 2011 22:32
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Chewbacca Defense posted:I went to a wholesale store and they have heavy duty aluminum pots and pans for really cheap. Will they work well on a glass top electric stove or are they best suited for a gas top? Are the bottoms of the pans flat? If so, they should work fine on any cooking surface.
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Dec 15, 2011 16:50
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SnakeParty posted:My sis and I are making Duck. I have never cooked it before nor eatin it before. What are some good recipes/pointers. Also what kind of side dish/boozy beverage would go well with duck? Are you talking about a whole duck or are you looking at a couple of duck breasts/other portions? Roasting, like most any fowl, is a pretty standard application, but technique and recipe will vary depending on the cut of duck you have. Pairing duck and orange is a classic, so if not cooking in an orange sauce I could suggest a side of wild rice with just a touch of orange zest/splash of juice. Otherwise simple herbed roasted potatoes would be good.
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Dec 16, 2011 22:35
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SnakeParty posted:Thanks for the help! Sorry, I don't have any recipes off the top of my head. If I find one at home before someone else posts I'll see what I can do. Aelia posted:Quiche is sort of one of those foods you can throw just about anything in and it comes out good, right? I love quiche. My mom's typical filling is to go with bacon and swiss. Red and green bell peppers with some cheddar and ham (basically a denver omlette) would be good. It'd be a bit of extra work and figuring the right doneness level might take some doing but adding small potato cubes would be good as well...
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Dec 16, 2011 23:06
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Canuckistan posted:I just tried my hand at making beef stock and I find it very flavorless. I used: Some stock king or queen will come in here and correct me, but I don't see any salt in your ingredient list, shouldn't there be some?
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Dec 22, 2011 15:29
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I made fresh pasta for the first time a few days ago. I just used AP flour and eggs. The dough came together just fine and was very easy to work with. Sine this was a first attempt I rolled it as thin as I could (somewhere between office paper and card stock using a rolling pin) and cut into strips. From there I laid the strips onto a cooling rack to dry for about 10 min and then added to boiling salted water. The only thing was that they expanded to an unappetizing thickness when cooked. The texture was fine and the flavor was fine (could have used a touch of salt, maybe) but the density was just wierd. Should I be rolling out even thinner? Was I using too much flour when rolling (each piece was well coated to prevent sticking)? Is it because I used AP flour instead of semolina? I want to make ravioli eventually, but I think my technique needs work before I move onto that. And since ravioli doubles the thickness of any dough you are using, getting it as thin as possible is probably an important step.
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Jan 4, 2012 17:40
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OK, I did something wrong, but I'm not sure what. I made up a batch of cream puff pastries (1st time), they looked pretty good coming out of the oven, I went away for 5 minutes, and came back to flat...things. I have some guesses as to what went wrong, but I appreciate any input. The recipe I followed was from Ratio (awesome book BTW) and it called for the following: 8oz Water 4oz Butter 1/4 Teaspoon Salt 1 Teaspoon Sugar 4oz Flour 4 Large Eggs First guess, I may not have cooked the flour, water, butter mix long enough to get rid of excess moisture. Second, I don't know if the flour mix was too hot or too cold when mixing in the eggs. Work bowl was quite warm, but not super hot. Third, eggs seemed a bit larger than the "large" eggs that I'm used to. Leaning towards this as the finished product almost tastes like Challa and is very yellow. I piped them out onto a baking sheet in piles about the size of a golf ball, and a 1 separate eclair size. Baked at 425 for 10 minutes, turned the oven down to 350 and baked for 10 more minutes. Final guess, I was baking two sheets at once, and after turning the oven down I rotated the pans. I'd like to try these again and get them right, so again, any help appreciated.
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Jan 8, 2012 22:37
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Cyril Sneer posted:I received a sauteing pan for Christmas - I think that's what its called - a deep frying pan with a lid. What sort of things could I cook in this (I'm a total cooking n00b)? Well, saute for starters.  Real Answer? A hell of a lot. But you have basically said "I have an oven. What foodstuffs fit in an oven?" The item in question is a versatile tool, is what I'm saying. There are a lot of possibilites. Is the pan non-stick? If so, cook up bacon and eggs. If not, sear off a steak. Make some risotto. If it's stainless steel, it's probably oven safe and then I say go for Chicken with 40 cloves. Fry up French toast. Make a grilled cheese. Make a cheese sauce and serve it over some pasta. Cook up some fresh clams, olives and basic spices in some olive oil and then add some cooked spagetti. Brown some chicken pieces in the pan, and make a simple sauce using the delicious bits left behind (won't work on non-stick). There are endless varietes of meals to make. The more important question is what do you like to eat? We can make some recomendations from there. CzarChasm fucked around with this message at 23:40 on Jan 9, 2012 |
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Jan 9, 2012 23:35
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Mammon Loves You posted:Can somebody help me with an ice cream problem? I want a simple easy base ice cream recipe to add flavors to and I keep messing it up somehow even though I swear I'm following the same recipe each time: Your numbers look OK to me for a standard Vanilla ice cream, so there's two things to ask about : 1) What are you doing for the actual freezing/making of the ice cream? Are we talking about a kitchenaid mixer attachment, or a standalone ice cream machine? 2) How much of these liquid ingredients are you adding to your base mix and when? If you are adding 1/4 cup of additional liquid to the mix it can very easily throw off your end product. If you are going to add more solid items (chunks of fruit, chocolate chips, etc) add them when the mix is semi-solid. I have also heard that alcohol can cause ice crystals to not form. The only thing I can suggest without knowing anything else is to try the recipe without adding anything else as a half batch. If that works, then the issue is with your add ins. If it doesn't, look into your method/machine.
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Jan 11, 2012 23:53
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razz posted:I was just asking because from reading online, people say carrot peels have a "bitter" taste and that's why it needs to come off. Confirm/deny? I'd say that they are not washing them properly. Dirt tastes pretty bitter. And carrots are so sweet anyway.
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Jan 13, 2012 17:51
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So my wife and I were recently donated a 10 pound smoked ham that is currently taking up room in our freezer. It's just the two of us so that's a lot of meat. Since it says fully cooked on the package I guess that's one less thing for me to worry about, but are there any good re-heating methods or sauces that could be recommended? Probably going to divide it into smaller portions before any re-heating. EDIT: ^^^^^^^^^^^^^What are you making? There might be substitutions based on that.
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Jan 16, 2012 03:27
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Grushenka posted:Ugh, here I am again. My power shorted out last night while I was asleep, and so my refrigerator also cut out. I fixed everything and turned it all back on. The condiments (mayonnaise, mustard) were all sort of room temp, and I had a bowl of homemade bacon and lentil soup that felt cool (not cold) on the bottom and was basically room temp on the sides. What should I do with these things? The mustard is fine (vinegar, water and spices afterall), ketchup I'd say is ok, worstershire would be fine. Smell the mayo before using, but if the fridge was closed the whole time, you might be OK. I wouldn't do so personally. And for about $2 you can buy another whole jar. I'll say that most salty or acidic condiments are going to be fine. As for the soup, was it in a sealed vessel or an open pot? If it was sealed I'd still go for it, opened -> Toss. Any raw meat I would toss but any smoked/cooked meat should be OK. Cheese probably suffered a loss in texture and flavor quality, but is probably not dangerous. Probably the same with any dairy, but I won't drink milk unless it's ice cold anyway. Any fruits or veggies will be fine as well. More answers than you asked for, but I'm assuming that you had more than homemade soup and condiments in your fridge.
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Jan 17, 2012 22:17
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Looking to make some hummus and having trouble finding tahini in a reasonable sized container (found some 36oz monster, which might be overkill for only using a tablespoon at a time). I have a few local markets that I'll check out later to see if their selection is better. Making my own tahini is not an option at this point. I have heard that peanut butter can be used in a pinch, but I currently have a very sweet PB on hand (Honey Roasted Skippy), and again, don't want to buy much larger than what I'll need if I can help it. 1) Can I sub in the sweet PB for tahini, and if so, should I increase the ammount of lemon or garlic to compensate? 2) Is either necessary? Could I forego adding either paste with a minimal loss of flavor/texture? 3) If I break down and buy the big container of tahini, can I freeze it for storage, or will the oil get funny? TIA
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Jan 18, 2012 21:45
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Didn't have the recipe on hand, just knew I needed tahini and decided to check out local shops at lunch. Will review recipe when I get home, if I'm going to use 1/4 cup or better at a stretch then maybe a big jar is worth the investment, even if I only make it a few times a year.
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Jan 18, 2012 23:45
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Duece Ex Machina posted:Growing up my favorite meal was something my mom called Hawaiian Chicken: You have ingredients, but no technique, so I'm guessing that the chicken is pan seared and then coated with the various sauce ingredients mixed together and served over rice, correct? Fresh Pineapple is a good start, you could also try some mandarin orange, maybe a little bit of lemon/lime juice/zest. There isn't really anything wrong with Ketchup, honey & butter, and if you are looking for the same flavor/consistency, nothing else will do. However, if you are looking to improve and experiment you can try other things: Right off the bat I don't see any salt or pepper. There is soy, so there is saltiness there, but you can control salt content easier by using salt and it tastes different than soy sauce. Ketchup is tomato puree, salt, vinegar and sugar (basically). You can try making your own, but I buy and use the stuff without corn syrup and then punch it up myself with spices. Adding ginger to your mix might give it a little warmth and compliment the other flavors. Adding half a stick of butter to the sauce seems like a bit much (but again, without directions I'm guessing at the application). Evenif you are cooking the chicken in a tablespoon of butter that's a lot of butter for a sauce. Try just a tablespoon or two for the whole recipe and see how it goes. Honey is a sweetener so you could sub a little for white or brown sugar, or molasses, but do NOT put a full cup of either sugar in this recipe unless you want candied chicken. (You do not want candied chicken). As it is, equal parts honey and bottled ketchup (and canned pineapple) sounds way too sweet. Maybe cut the honey in half? You could also try other flavors of honey (orange blossom for example), but those will typically be more expensive. You mention boneless chicken breast, I would suggest maybe trying some skin-on chicken thighs. Usually cheaper and the bone will add some flavor. Not as convenient, but it will taste better. I don't know if I would go all Hoisin/Oyster sauce instead of soy, but mix a little together and taste it before adding.On that note, if you do use soy sauce, stay away from La Choy brand. They are terrible. For a little extra flavor and flair you can top the finished and sauced chicken with some toasted/shredded (unsweetened) coconut or chopped peanuts. Or sticking with the Hawaiian theme you can try chopped macadamia nuts as well ($$$). If you really want to go healthier you can serve it over brown rice (more time and effort for more nutrition), or another grain (couscous, quinoa, barley). Maybe a simple pepper and onion stir fry on the side as well. CzarChasm fucked around with this message at 17:26 on Jan 25, 2012 |
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Jan 25, 2012 17:18
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a handful of dust posted:Breadgoons: In regards to salt killing yeast, I've not heard that before and I can't think of any bread recipes that asked me to add it after the rest of the dough comes together. That being said, most yeast bread recipes have you start with warm water and yeast (and sometimes sugar) in a separate bowl to "wake up" the yeast, so adding salt there might impede growth/kill it off. Almost every bread recipe I can recall states to let the dough rest for a little while before kneading. I don't know the real answer why, so for me I just say tradition. There is probably a scientastic reason, but I don't know it.
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Jan 30, 2012 16:32
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bringmyfishback posted:I was at a Thai place for lunch today and was served a little bowl of soup as a complimentary appetizer. I think it might have had a chicken broth- either chicken or a really good veggie- and had tofu, cilantro, and bean sprouts in it. Quite spicy, though not a lingering burn. If I may be so bold, Call the restaurant. I'm fairly certain that, while the blind internet guessing game is fun, the restaurant can give you a definitive answer in under 5 minutes. Call before the lunch rush/shortly after opening depending on when that is.
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Feb 8, 2012 16:48
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A few years ago there was a thread about homemeade pretzels. It has since gone to archives and is not featured on the wiki, could someone please pull up the recipe for me? TIA.
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Feb 9, 2012 16:48
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SEC posted:Hey GWS! I'm looking for an old fashioned southern fried chicken recipe. Most recipes I'm seeing is basically flour and spices to coat the chicken and then frying them in lard. Just wondering if anyone has some tricks/tips for me! Thanks! Just made fried chicken last night. 2nd-ing cast iron and buttermilk soak. Go for a shallow fry, where the chicken is only covered halfway in oil. You need a good frying thermometer to make sure your oil is not too cold (food will get super greasy) or too hot (food will burn, oil will get funky) Also, make sure the spices are under the flour dredge. LashLightning posted:Would any of you guys have any advice on good cookbooks? I'm soon to leave my parents' basement, as it were, and will have to fend for myself in making meals. Something to offer advice and generate ideas so that I'm not just eating cereal, ham sandwiches and pasta for each meal? How to Cook Everything is a popular one (got it for x-mas, haven't really gone over it yet). Personally I got Ratio and fell in love. If you learn how to do these basics, you can make almost anything.
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Feb 13, 2012 17:30
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aricoarena posted:I have way too many limes! What can I do with limes? They are really good limes but we got a bag of costco limes for the superbowl for cooking and gin and tonics but everyone was a total light weight and didnt drink that much so now I have way too many limes! Baking! Should I make lime bars? Can I make keylime pie with non-key limes? I have a chicken, lime chicken? Im too scared to ceviche, I don't know how many gin and tonics I can drink -i have to work tomorrow! You can do key lime bars with regular (persian) limes, but they will probably be more sour than key limes and have a slightly differnet flavor to them.
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Feb 17, 2012 23:39
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nominal posted:I'm figuring I could probably made MOST of it here at home tomorrow (the beef, seasoning, and liquid parts), freeze it before the trip on Saturday, drop it in the crock before we go to the beer fest with some carrots, peas, and potatoes, and crock for the 5-6 hours until we get back. I'm figuring the veggies will basically end up being mush if I make the entire stew at home, freeze it, then cook it again all day. Does this sound like a decent plan? I feel like I am forgetting some really important step but I cannot imagine what it is. 2nd-ing Randomity's note about crock pots in the hotel. I'd kick you out just due to the potential fire risk. That being said, you could cook the stew a day or two before, pour into gladware containers, Freeze individual portions, store those in the fridge in the room, & use the microwave to reheat them. Personally I'd rather deal with a handful of disposable containers rather than lugging around a 7 pound crock pot + ingredients. I'm assuming your driving. If you're flying, don't even bother with a crock pot.
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Feb 23, 2012 16:34
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esquilax posted:I went to a restaurant and they had a '6 ounce filet' as part of a prix fixe. I was miffed when they gave me a piece of sirloin, thinking that 'filet' with no qualifiers meant tenderloin and that sirloin filets are generally labeled as 'sirloin filet' or 'fillet of sirloin' or something. Am I incorrect or do I need to ask what cut a 'filet' is before I order? In a good restaurant I would assume 'fillet' is referring to a tenderloin steak. But, since there are also fillets of chicken and "o' fish", the restaurant is essentially using the term as marketing. Disagreeable, yes, but not much you can do except not eat there. So in a good place, you shouldn't have to ask, but unless it says "fillet mignion(sp?)" they could toss a strip steak your way. I will add that the one place I get steak from actually has their cuts of meat on display, or will bring you a plate of steaks so you can see what the cuts look like before you order. CzarChasm fucked around with this message at 15:54 on Feb 24, 2012 |
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Feb 24, 2012 15:49
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^^^^^ Seems about right Does anyone have a good recipe for Brat buns/sausage rolls?
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Feb 25, 2012 17:06
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squigadoo posted:This ground pork I buy from a specific market is weird. It feels very grainy when raw, and grainy when cooked. I've worked the meat to try and get it to bind, and have added cornstarch or egg, but nothing works. What is going on? I'd echo what I see that there said, and add this little tidbit: Ground pork is not regulated/graded/restricted/labeled the same way that ground beef is. Ground beef has a specific ratio of meat to fat printed on the label, usually anything from 80/20 to 95/5 (I think premade frozen patties can be as bad as 75/25). Ground pork isn't labeled the same way, ever, because it is not required to do so. There is nothing stopping a cheap butcher from selling "ground pork" that could be 50/50. So, either change brands, change stores, or buy and grind your own (Food processor will give you acceptable results as opposed to a dedicated grinder). If nothing else though, stop giving this guy/brand/store your money.
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Feb 29, 2012 15:38
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Ron Jeremy posted:Going back to browning in a pan: if I fill a pan to brown say, chicken breasts, should I add more oil to the pan when I flip them? The second side seems to stick more than the first. Or is it about the temp? I try to have just smoking oil. A few things: One - Make sure that you are not overcrowding your pan. Too much meat at once will cause the pan to lose heat quickly, then you have to keep them in the pan longer, which can lead to overcooking/burning. Two - If your fond is burning, you might have things a little on the hot side, try dialing the heat down to medium high. Three - On the sticking; How big a pan are you using and how much oil? Chicken breast are kind of favored for their lack of fat, so it's possible you may have to add just a little oil in between browning sides. And, also make sure that you are not moving the meat around while browning. HTH
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Mar 1, 2012 15:56
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Serendipitaet posted:I made a cup of mayo following this recipe: http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html I can't speak to the emulsion myself, but the first and last time I tried making mayonaise, I had the same thing (oily, egg soup). For my take I probably messed up the streaming in the oil, and working it longer might have saved it. As far as adding the pickles and onions and herbs, it probably won't effect the shelf life too badly, but the pungent odors could mask if it got funky. If you are paranoid like me, taste a little bit and see if it is off before using it whole hog. Tin Foil posted:Any ideas on what I can do with some leftover red bean paste? Filled Dumplings. There are/were about three dumpling threads here recently, including a cook or die challenge. And convieniently the top of that OP has links to several generic recipes. Heed the challenge warning though; If you post there, be sure to submit your progress or face the chicken-ade http://forums.somethingawful.com/showthread.php?threadid=3468651
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Mar 5, 2012 16:27
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Duckbill posted:I know there used to be a thread for questions like this, but it seems to have gone so... Does the packaging show any holes, dents, marks, etc? Also, what sort of packaging is it? Thin plastic bag with a zip top, some kind of factory sealed package, metal tin? If it was anything but factory sealed, I would toss it and try again. If it tastes OK and doesn't expire until next year according to the package you are probably ok. But, be sure to check for any visible mold or other nasty tasting thing. Admiral Ballsack posted:There used to be a slow-cooker thread, but I can't find it anymore, so I'll post my question here: I think you'll be fine halving the recipes, but do you have something against leftovers? I can understand if you don't have freezer or fridge space, but depending on what you are cooking, it might be cheaper in the long run to buy and cook a full size meal and feed off leftovers for a week or so.
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Mar 6, 2012 16:06
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hankor posted:I have to cook for about 9 people tomorrow and finally had an epiphany on what to make for dessert without investing huge amounts of money, a fruit salad. My problem is that I want to serve it in a bowl made from banana. Someone already provided a banana based option, but I saw something similar on Diners Drive ins and Dives, but they used plantains. Basically they took fairly thick slices of plaintains, flattened them, fried them for maybe a minute to make them pliable, and then put them in this press that made a "cup" out of the slices. It looksed like a golf ball at the end of a plank of wood, which was on a hinge and attached to another plank of wood with a recepticle for the ball. The cups were then fried to finish cooking.
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Mar 6, 2012 23:55
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