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Jose posted:Odd question for GWS and please don't hate me for it. I don't eat any fish. I can't stand the smell of it and that gets into the taste so I don't eat it. Having said that, I have tried quite a few different kinds of fish in the last 10 years or so. Shark thigh, self caught trout and salmon. Same gag reaction from all of them.
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Sep 21, 2011 01:05
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Fuzzy Pipe Wrench posted:Any ideas what to do with ~2.3 pounds of pork top loin? I've tried slow cooking it, and braising it, but both of those it didn't have enough fat content to remain moist. Oven baked with a heavy seasoning rub worked out nicely, but there was very little flavor penetration towards the center of the meat.
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Sep 22, 2011 03:42
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Jose posted:So, I love spicy food. Indian, what Mexican I've had, what Thai I've had. What other countries is spicy food a standard thing? Sichuan & Hunan in china, most of south east asia.
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Sep 24, 2011 01:24
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Crusty Nutsack posted:The thing with pho is that it's not very cost effective to make at home because of how cheap giant bowls of it are in restaurants. On top of it, it's just never quite as good as restaurants, no matter what you do. Sure, it's very tasty to make at home, but given those two factors I rarely make it myself. Of course, it you live 30 miles from your nearest Viet restaurant, then go for it. It's fun and tasty regardless. Also black cardamom & corriander seeds. You can buy packs of 'beef soup herbs' in most asian markets. It's not cinnamon either btw, it's vietnamese (or saigon) cassia.
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Sep 25, 2011 09:17
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Zedlic posted:I'm attending a potluck with colleagues in a couple of weeks, and the theme is pumpkin. I want to skip the traditional pumpkin dishes and go for something either not very traditional or completely crazy out of left field stuff. I'd sweat down some onions, fry the pumpkin (and some (sweet?) potatoes a bit & add a marsalla of tumeric, curry leaves, ground coriander, ground ginger, a cinnamon quill, cloves & cumin. Maybe fennel leaves &/or seeds. Add some vege stock & simmer until it's thick. Add some cocconut cream or some cashew butter at the end to give it a really rich mouthfeel. Play up to the sweetness of the onions & pumpkin with the spices you use. Add chilli for heat as required & maybe make a very astringent mango chutney to taste at service.
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Oct 5, 2011 06:31
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Chard posted:Cool, thanks. I wouldn't trust Bailey's because of my paranoia about spoiled dairy, but it's good to know that Midori or whatever (20%) will be OK longer term.
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Oct 8, 2011 00:13
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A load of ti punch.
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Oct 9, 2011 02:54
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Black vinegar, chili oil 1:2 ratio you can add soy sauce and/or sugar to taste. Maybe grate in some fresh ginger or garlic.
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Oct 11, 2011 12:43
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zanmatto posted:Quick question. I know that there are certain types of premium beef, such as Kobe beef or other various high end beefs. However, I have never heard of such a thing as a "kobe" equivilant for something like chicken. Is there such a thing as a very high end chicken, or is it all pretty much the same? There are small breed chickens used for meat or eggs or show. There are also 'organic' chickens, grain or corn fed chicken from major producers. Short answer, yes although not in the sense of one style of raising a particular breed acquiring a world wide foodie cachet.
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Oct 18, 2011 06:59
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Sjurygg posted:Scrape up the pan, pass the juices through a sieve, then thicken if you like? Depending on how much fat renders out of the chicken i'd inclined to separate it from the pan juices, use it in place of the butter. If you want a buttery gloss whisk some in just before serving. You could also add a little white wine & lemon juice if you want to go a little lighter.
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Oct 18, 2011 09:11
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Pester posted:I have a couple of new york strip steaks that I'm about to pan sear. Do I trim the fat before cooking them, after, or not at all? Might be a late answer but put them fat side down for 30-40 seconds to render out some fat & let the remainder go crispy.
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Oct 28, 2011 00:52
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Mr. Wiggles posted:I've got a bunch of pork spareribs I need to use up. I'm a little bbq'd out, and I'd like something that I can throw in the crockpot all day on Sunday while I wrench on cars. Any ideas? Foil packet in the oven with honey, minced garlic & ginger, a splash of dark soy sauce, some fresh red chilli & shao hsing wing. Fermented black beans too if you've got them. Steam in the oven for a few hours then finish them under the griller (salamander/whatever it's called in the us). Rice + stir fried greens.
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Nov 5, 2011 10:25
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casual poster posted:Is it cool if I add beef broth in addition to water, into my crock pot while making pulled pork? This recipe (http://genxfinance.com/crock-pot-bbq-pulled-pork-recipe-for-under-15-easy-and-frugal/) doesn't call for it, but last time I made a meal like this I used it and it came out tasting great. It's never a bad thing to add stock, broth or booze to any braised meat. I wouldn't add water at all.
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Nov 5, 2011 16:31
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Herr Tog posted:Help. What kind of wine does one use for cooking a leg of lamb or while eating some. I realize vague but that's all I got. A lighter red would do well too though, rioja etc. TBH lamb is pretty forgiving, stay away from super oaky whites or very high tannin reds and you'll be set
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Dec 25, 2011 03:35
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Devil Wears Wings posted:Among other things, this year my wonderful girlfriend stuffed my stocking with a gram of whole saffron! What would be the best way to use this rare spice? I'd love to use it in something like a bouillabaisse, but living in Pittsburgh and being poor, I don't really have ready access to good seafood. Make a really nice saffron risotto, the giorgio locatelli one is excellent.
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Dec 27, 2011 03:47
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cyberia posted:
Snapper is the go here.
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Jan 22, 2012 00:29
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Meeper posted:I'm grilling marinated kangaroo for Australia Day this Thursday. My marinade is a fairly standard soy/sugar/oil/lime juice affair, and I'm just wondering if I'm going to have any negative effect from marinating for about 20 hours rather than my standard hour, keeping in mind that the marinade has a quarter cup of lime juice in it and I'd rather not make kangaroo ceviche? What cut is it? For fillet i wouldn't bother for that long. For leg or rump Treat it as you might venison, it's super lean - between 2-3% so it'll need a fair bit of oil or other meat fat & should be sealed on all sides. I've given it an overnight soak in red wine & currant jelly before roasting. Then serving with cumberland sauce. Yours sounds good for a fillet, seared to rare, rested & sliced. Maybe a thai dressing intended for beef would make a good sauce/dressing for a salad served under it. Something like roasted rice powder, roasted chilli powder, mint, shallot, coriander, sugar & fish sauce.
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Jan 24, 2012 11:49
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Ghost of Reagan Past posted:I can't buy one of each, because they pack them at the grocery, but here's one item from the haul. I mince some garlic, a little ginger & small red chilis, maybe a shallot & mix with minced pork. Stuff the melon with it then cook for an hour or so in water* with a splash of soy sauce & fish sauce in it. Serve over rice. * or even better some chicken stock.
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Mar 25, 2012 04:15
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GrAviTy84 posted:That sounds a lot like Rellenong Ampalaya, a Filipino stuffed bittermelon dish. Good stuff. The Thai chefs at work & my Viet almost-mother-in-law both make it with just the garlic, I assume it's a comfort food for them but I'd rather ramp up the flavour a bit. Is the Filipino one hot-ish?
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Mar 26, 2012 11:03
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Splizwarf posted:It's always possible the produce guy at my local grocery is In Australia at least, spring onions/green onions/scallions are also called shallots. Are we talking long green things or little brown/yellow/purple bulb onion things?
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Mar 28, 2012 07:26
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Turkeybone posted:clarified butter
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Apr 10, 2012 08:42
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Grand Fromage posted:We don't have crisco either. In Australia we use Copha, a solidified coconut oil. Very similar to shortening. I live across the road from a korean groccer, i'm pretty sure i've seen hydrogenised soy bean and /or palm oil in the before. Why not just buy some pork fat from the belly, or some skin with fat on and render the lard from there?
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Apr 21, 2012 13:23
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I swear I saw a recipe here once for decent no-lard carnitas but I can't find it.
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scuz posted:Bought frozen, rendered duck fat on a whim a while back and I think I should use it or something. I'm having a hard time coming up with things that aren't weird or just "potatoes and duck fat". The weird ideas are tortillas, savory pie crust, savory cookies (what?), sausages (I don't have a meat grinder), or just using it in place of butter when frying eggs etc.
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Apr 24, 2012 11:58
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Mister Macys posted:Does Marmite (or Vegemite, for that matter) go bad? Which one is it? Either way, as long it's not really dried out (some crystallisation is okay) it's fine, yeast, sugar and heaps of salt mean either will last - or so i'm told, neither last in my house. IIRC there was a thing about marmite being sterile on the internet a few years back, i'm sure google will let you know.
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Apr 24, 2012 12:13
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An observer posted:Yesterday I went to a french-cambodian restaurant. I had something called crevettes amrita. It was some kinda sweet curry—to quote, "Natural shrimp sautéed in a lightly sweet and spicy Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, red bell pepper, onion and scallion". I thought it was pretty good but can't find recipes online. Anyone know of a similar dish? coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass Sounds like a pretty typical thai/cambodian satay sauce, other than the star anise which isn't that outrageous. Make a traditional satay sauce, stir fry your vegetables, add in your shrimp then toss it through the sauce over heat.
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May 7, 2012 07:44
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Ghost of Reagan Past posted:Am I right in thinking this is proper Sichuanese chili bean paste? I've only got stuff made with...soy beans...in my fridge and I found this and promptly bought it, since I know the ingredient in question is transliterated as dou ban jiang, and Pixian is a city in Sichuan. Did I err or did I hit the jackpot? Correct ingredients, i'd say it's the right one for Ma Po Dofu.
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May 25, 2012 15:33
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Scientastic posted:Is Kai Choy the same thing? Close enough, same family, it's one one in Thai and Chinese pickled mustard greens, might even be the same thing depending on where in the world the dish you're making comes from
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May 25, 2012 15:38
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mich posted:Even better, grind fresh chiles (bird chiles are good) and salt together in a mortar and pestle. Also great with guava and nectarines that are not quite ripe. I'm too lazy, I buy the little bag, done fresh that day from next to the cash register at the local viet market. Melons are great with it.
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May 25, 2012 15:43
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Dogfish posted:Thanks! I'm excited to eat these; they sound delicious. I have finally perfected a recipe for gluten-free (actual celiac disease! not weirdo hippie fake gluten allergy!) dumpling wrappers and now all I want to do is make dumplings all the time. Glutinous rice flour and egg yolk? Wheat starch and tapioca flour? Both would be gluten free.
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May 31, 2012 08:17
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ahmeni posted:Is there a particularly recommended place for Aussie goons to buy kitchenware? Amazon is hit and miss as we're redirected to the European site. In particular someone that carries the Kitchenaid MCP or AllClad. It's not quite cheap as imports but it's very well priced, especially when they have a sale on. Located in Syd so the shipping is fast and pretty cheap.
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Jun 10, 2012 01:41
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