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vuk83 posted:I have a whole cauliflower and half a butternut squash. Any good ideas for dinner tomorrow night. Lebanese baked caramelized cauliflower with lemony tahini sauce The butternut squash I'd just cube and roast with olive oil and sea salt, and scarf immediately.
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Sep 24, 2019 19:50
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dino. posted:I’m a filthy vegan. You don’t want me at your potlucks. lol Good vegan cooks are worth their weight in gold, filthy or not
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Sep 26, 2019 16:27
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Suspect Bucket posted:How do you guys store your rice? The bags they come in are quite ponderous. Should I go for giant square Tupperware? Glass jars for varieties that I buy in smaller quantities. For the bulk stuff like brown rice, I offload it from the big bag into several repurposed bpa-free nut jars that I've accumulated. Each one holds several pounds, and the narrower grip area on the back makes the jar easier to handle. The labels come off, and you end up with a nice transparent/lightweight/sealable container. They look nice all lined up in the pantry closet, and the contents stay fresh. 
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Sep 26, 2019 21:55
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Nephzinho posted:Where does everyone go for inspiration for new poo poo? After a year I finished my renovation of consolidating all of my cookbooks. Then moved on to a bunch of cookbook adjacent things I had bookmarked. Then moved on to learning a bunch of German food for my wife's family. I'm spending the next few weeks doing some mexican (not really mexican, more SF mission burritos) -- but at that point I'm literally out of ideas. Do I just start watching tv and making notes if I see anything interesting, or start going back through cookbooks I'd shelved after taking 2-3 things, or start looking at BA youtube channel outside of Gourmet Makes? What do you do when you are looking for inspiration? Taking "time off" from new stuff is a valid answer, seeing as its almost soup weather. I tend to go to a grocery store or farmers' market to spot ingredients that I haven't used before, and then have a grand old time figuring out what to do with them.
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Sep 30, 2019 03:23
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If you're cooking at your parents' place and they have a yard or garden, you could rent a really big grill. My next door neighbors do this a couple of times each year. The local rental places around here all seem to have them, ranging from super elaborate propane ones to a huge but simple charcoal-fired Big John.
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Oct 4, 2019 04:29
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Scientastic posted:Let’s all mock poor Scottish people for cooking something hearty and warming, lol who doesn’t have time after slaving away on the moors all day to brown their meat and use paprika? Let's see... a one-pot dish that lets the flavor of the ingredients shine through without a lot of spice or fuss? Yes please. I like my curries and herbs as well as the next person, but this looks amazing. Would move to Scotland in a heartbeat if I could.
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Oct 4, 2019 13:03
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prayer group posted:The point I want to make here is that cheap comfort food doesn't have to be bland necessarily, and in fact I think it's kind of condescending toward disadvantaged people to insist so. Salt is extremely cheap. So is black pepper. Using those in that dish would make it orders of magnitude better, while costing only pennies more (or I guess pence, since we're in Scotland here). It is truly baffling that I'm getting blowback on the food subforum for saying that food can and should be seasoned. Not everyone is accustomed to (or desires) added salt in food, and if you don't habitually use it in everything, then the flavor of the other ingredients becomes more pronounced to you. I stopped salting stuff routinely years ago. True that a lot of people do add salt as a default, but if you don't habitually use it, then it can taste unpleasant when you do. It might be worth thinking about why "bland" should have any negative connotation in the first place? I'd like to think there's room on the cuisine spectrum for mild things as well as highly seasoned things. Personally I like both, and I like to switch them up.
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Oct 4, 2019 20:01
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SymmetryrtemmyS posted:yeah, I agree, it would be quicker and really very easy to use the same ingredients and make a really tasty dish. instead, it gets boiled into mush. if that's what you like, fine, but I'm gonna dunk on you about it Dunk away! I'll just be over here enjoying my mush.
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Oct 4, 2019 23:57
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His Divine Shadow posted:Anyone have got a favorite lasagna recipe of the ricotta type? I've been meaning to make it ever since I saw ricotta cheese is a thing we now have in stores here. Well, mine is probably non-canonical in some ways, but it uses homemade noodles and sauce, and I've been making it for decades and people always like it, so here goes. I looked back ITT and oddly people don't seem to post actual recipes very much, but I guess they can scroll past if they want to! Lasagna: Noodles: 1-3/4 cups flour 1 tsp salt 1 tsp baking powder 2 large eggs, beaten Sift flour with salt and baking powder. Make a well in the center, add eggs, coax flour into the eggs, and fold until thoroughly blended. Gather into a claggy dough and knead on a floured board just until smooth. (A bench knife is helpful at the start.) Roll very thin (1 to 2 mm), keeping as rectangular as is possible, on floured board; let rest for 20 minutes. Cut into strips 3 inches wide and about 11 inches long. Toss gently to separate the noodles from each other, and allow to dry on a floured muslin towel for 3 to 4 hours. (Top with another muslin if you'll be leaving them for longer.) Sauce: 10 cups canned crushed tomatoes 2/3 cup tomato paste 1 large onion, chopped fine 3 cloves garlic, chopped fine 2 tablespoons olive oil 1 tablespoon salt 1 tsp fennel seeds 1 tsp dried basil 2 tablespoons snipped parsley 2 cups water (use less if crushed tomatoes have a lot of juice) Sauté onion and garlic in oil. Add tomato paste and continue sautéing. Add crushed tomatoes, salt, water, and fennel seeds. Simmer uncovered, stirring often, for one hour or until nicely thickened. Add basil and parsley. (Note, if you want to add meat to this recipe, you could brown it and add it to the sauce before the final simmer.) Cheese: 3 lbs ricotta 4 eggs ¼ cup snipped parsley 1 tablespoon fennel seeds 1 tablespoon salt 2 tsp or more black pepper (adjust as desired) 2 tsp or more cayenne 1 lb mozzarella, shredded 1 cup Romano or parmesan, shredded Keep mozzarella and Romano separate. About two hours before you want to serve, mix ricotta, eggs, herbs, and spices. Assembly and baking: 1. Cook noodles in simmering well salted water until toothsome. Quench each one quickly in ice water. Hang cooked noodles over edge of pasta basket to drain so that they don’t stick together. 2. Layer in large flat pan, oiled (mine is 14x10x3 inches), beginning with sauce, then noodles, then ricotta, then mozzarella, lastly parmesan. Repeat layering until pan is nearly full, ending with mozzarella and parmesan on top. 3. Bake in 400 F oven for one hour, then let rest on top of stove for 15-30 minutes to set for cutting. Garnish with extra snipped parsley if desired. Note that the proportions for the sauce can be adjusted to your preference, there's nothing magic about them. You can add an extra onion, more fennel, or change up the spices if you wish. The fennel seed does give a good umami kick, so it's good to have it in there.
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Oct 7, 2019 19:21
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Steve Yun posted:
I'd put the grains of paradise in a good pepper grinder and use them to top dress eggs, potatoes, or rice.
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Oct 8, 2019 14:58
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Jaded Burnout posted:I'm trying to make a palatable (to me, a green-thing disliker) smoothie with as much veg as I can reasonably cram into it. Here's my favorite green smoothie: Very large handful of spinach (like Flash said) 5 sprigs parsley, big stems removed 1/2 lemon with pulp but no rind 1 small apple 1 small banana 1-2 inches of a peeled cucumber 2 tablespoons flax seed (crushed if you've got 'em, but the crushed ones go rancid quickly so I usually only keep whole seed on hand) 1 cup water 5 ice cubes 1 tablespoon grated fresh ginger, optional I can say with all honesty that this is very tasty.
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Oct 8, 2019 22:10
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legendof posted:Is there such a thing as a tall cake carrier? I bake fancy-rear end cakes for friends' birthdays (who usually have parties at bars or the like) and can't find one that's taller than about 8" inside. I can't figure out where to look for a taller cake carrier, or if they even exist. If not I'm going to need to figure out some annoying way to safely take a giant cake in a Lyft without disaster, so I suppose I'd also accept suggestions for how to do that. Depending upon how tall it needs to be, you might check for vintage cake carriers on ebay. I have a tin one from the 1940's that is 14 inches tall, and Tupperware used to make them in varying heights. You can also get tall cardboard cake boxes (Amazon has them). Some hatboxes are tall enough too. I have also used a 5-gallon plastic beer brewing bucket for really tall things (e.g. a croquembouche). If you put the cake plate on the lid, you can lower the bucket over it and seal it. It might get you some funny looks if you carry an upside-down beer bucket into a bar, though. Eta that picnic coolers (styrofoam or Coleman-type) work also TofuDiva fucked around with this message at 04:02 on Oct 9, 2019 |
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Oct 8, 2019 22:46
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Jaded Burnout posted:OK so I did a modified version of this, and we got closer. Perhaps y'all can suggest some tweaks. Glad you're getting closer! I think the thing with any of these is to end up with something that is healthful and that you'll actually consume and be willing to make again, and you'll always be able to add more of the green stuff as you get used to it, if you want to. With the parsley, one thing I found out is that freshness makes a huge, huge difference. Really fresh parsley doesn't have as much of the grassy or bitter notes; when freshly picked, I find that it is snackable by itself. I eventually ended up growing my own in a little Aerogarden for that reason. Also in my recipe, "peeled" cucumber definitely means take the peel off. I forget sometimes that "peeled" can mean opposite things to different people. Also, if you ever happen across swiss chard in the market, give it a try - it's a bit milder even than spinach, and it packs the same nutritional wallop.
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Oct 9, 2019 17:19
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Rocko Bonaparte posted:Has anybody here dabbled with thickeners in cobbler? I find mine are too runny and the standard tricks affect the flavor or don't work to the level I want. There's a barbecue place I passed through today whose cobbler gelled on the sides of the bowl like it was Jello, and I'm starting to wonder if they're using gelatin. I've tried cornstarch and getting to the level I want affects the flavor. Flour affects the flavor even sooner before it thickens. I've tried pectin and not had much success. For example, I used that with a 9x13 for some blueberry cobbler I mashed up beforehand as well as with trying to do a blueberry pie and neither really tightened up like I wanted. Have you tried ClearJel? It is essentially cornstarch that's been treated with a bit of acid, and that treatment makes it really good for setting fruit pies and cobblers, even ones with acidic fruits that other thickeners can't handle. It doesn't affect the flavor, and it stays really clear.
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Oct 11, 2019 03:15
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Rocko Bonaparte posted:I had never even heard of it! Is that something that is in a typical supermarket baking aisle or do I need to nab it online? I'd want to try it. I've never seen it in a supermarket, more's the pity. I first found it on the King Arthur website that I linked, and I see that Amazon also has it now (although the price seems to be much higher on Amazon).
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Oct 11, 2019 10:06
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dino. posted:Any Latino market will carry it. It’s a fairly common ingredient. That is welcome news! Shopping trip coming up.
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Oct 12, 2019 15:41
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angor posted:13 years ago, in the infancy of this subforum, I posted a cake I made for a friend. But it wasn't just any cake, it was a cake of stature. Of heft. Wow! This should be spectacular  Back in the day, we'd beat egg yolks into the hot mash to help with definition and hold while adding richness - something like two yolks to three cups of mash. By today's safety standards you'd maybe want to use pasteurized eggs, although I haven't made them that way and don't know if pasteurized yolks would affect the results.
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Oct 12, 2019 17:19
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Steve Yun posted:How much is 1lb of 80/20 ground beef where you guys are? $3? $4? $4.95/lb here (US East Coast)
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Oct 18, 2019 00:04
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Long shot, I suppose, but how about a steel toolbox?
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Oct 18, 2019 18:50
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Rocko Bonaparte posted:Type 1 firebricks really do drink up water so they would give me a decent amount of moisture, but I'd be having to place these things after starting the fire and using a tool to do it, which I'm having a hard time imagining. The internal oven diameter is 42" and I built it with a longer entrance so that I could have a second cooking zone, so I'd have to reach over five feet for some of it. Or else I'm trying to slide these bricks down delicately with a hoe or whatever. If I had a longer log grabber then maybe, but that's another tool situation I'm dealing with (I do want a longer log grabber). Sounds like an awesome setup. This may be a silly question, but is there a reason that the fire barrier and water source have to be the same piece of equipment? Could you have a barrier of, say, fire bricks or metal, and put a separate container of water nearer the door where you can move or refill it easily?
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Oct 18, 2019 22:31
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Steve Yun posted:Anyone got a good chili recipe since serious eats’ is way fiddly It turns out that there is an entire chili thread
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Oct 18, 2019 23:43
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Stringent posted:Any of y'all know anything to do with Japanese Persimmons (https://en.wikipedia.org/wiki/Diospyros_kaki)? I floated the idea of preserves or jam but nobody was interested. Maybe a savory/sweet chutney that you could serve with meats or with cheese on crostini?
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Oct 19, 2019 03:18
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That Works posted:Anyone pickle green tomatoes that has a good recipe to share? Genuine old family recipes, for whatever that's worth. We like the relish version better than the slices, but here are both: Pickled Green Tomato Relish: 2 lbs cucumbers, peels removed 2 lbs green tomatoes 4-1/2 teaspoons salt 2 cups finely cut celery or cabbage 1 cup ground onion 1-1/2 cup very finely chopped bell peppers (red or green) 2 tablespoons finely chopped hot peppers (your choice) 1-1/2 cups sugar 2 cups cider vinegar 2-1/4 teaspoons salt 1/4 cup white mustard seed 2 teaspoons celery seed 1/4 teaspoon turmeric 1/8 teaspoon each of fresh ground cloves, mace, and nutmeg 1. Wash all of the veggies before chopping, removing stems, cores, and any blemishes. 2. Put tomatoes and cucumber through a food chopper, using a coarse blade. 3. Place into a glass bowl or crock. Add salt and let stand overnight. 4. Next morning, drain/squeeze excess liquid. Add the cabbage/celery, onion, bell peppers, and hot peppers. 5. Add the remaining ingredients and mix gently. 6. Heat to just simmering, and cook slowly for 8 to 10 minutes, stirring occasionally. 7. Pack and seal into hot, sterilized jars. Makes 4-1/2 pints. Pickled green tomato slices: 12 lbs green tomatoes 6 large onions, peels removed 1 cup salt 1 quart vinegar 4 lbs brown sugar 3 tablespoons mixed pickling spice (commercial blend or mix your own) 1. Wash tomatoes and onions and slice into thin slices. 2. Layer into a large crock, salting each layer as you go. 3. Top with a platter and a heavy weight on top of the platter. Let stand overnight. 4. Drain and then scald in boiling water. 5. Remove from the water and combine with remaining ingredients. 6. Bring to a boil and cook until just tender. 7. Pack and seal in hot sterilized jars. Makes about 12 pints.
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Oct 20, 2019 19:15
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Oxyclean posted:Someone give me a good mashed potato recipe that makes 1-2 portions. Just had a wisdom tooth removed and need some good (not too hot) soft foods. Not potato, but savory oat bran is soft and can be really nice • 120 grams oat bran (about 3/4 cup) • 2 cups water • 1/4 cup milk • 1/2 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/2 teaspoon kosher salt • Black pepper, to taste Combine everything in a heavy pan, bring to a simmer and simmer for 2-3 minutes. Top with a poached (or fried) egg, sliced green onion, soy sauce, and drizzle with a little toasted sesame oil or truffle oil. Add crushed hot pepper if you want some heat.
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Oct 24, 2019 19:58
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Doom Rooster posted:I've got a bunch of friends coming over tomorrow to all carve jack-o-lanterns and am looking for a good batch drink. We'll be outside, and it should be mid 60s-low 70s, so not sure it will really be mulled wine weather, but something "festive" would be ideal. Cider!
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Oct 26, 2019 23:07
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Or slice them in half and put them in a pan cut side down, with a little olive oil to roast low on the stovetop. Cover the pan at first if they are large. Move them around and turn them over when the cut side is brown, until they're as tender as you want them to be. (Add garlic, lemon, teriyaki sauce or other seasonings as you wish.)
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Oct 27, 2019 19:50
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Chinatown posted:I have my own apartment now and I have a hodge podge of old mismatched pots and pans. Time for new. You might also consider cast iron ware, which behaves like nonstick if you keep it properly seasoned. Not everybody likes it, but if you take to it, it's really good stuff. I bought a set more decades ago than I'd care to admit, and it still looks and works like new even though it has seen daily use for all that time.
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Oct 28, 2019 05:15
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Or add a dollop of apple butter or lekvar to make up the difference, or buy the big can of pumpkin and use only 15 oz of it
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Oct 29, 2019 02:28
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DasNeonLicht posted:This looks terrific. Congrats on the Lodge skillet! If you find that you like it, you'll use it for many decades. It is actually really hard to ruin them, as long as you do two things: season the pan well, and never wash it with soap or detergent. My approach is probably not considered orthodoxy, but I use my cast iron ware (purchased in 1977) daily, for almost everything except making marinara sauce or boiling pasta. (I have a graniteware pan and a large stainless kettle for those.) I think Lodge comes pre-seasoned, but even so, it is important to season it: rinse it, dry thoroughly, put a generous amount of coarse salt in and scrub with a rag (not an abrasive pad), tip out the excess salt but don't worry about getting it all, rub it inside and out with fat (lard is traditional but a high-temp vegetable oil like peanut works fine too), and put it in a 350 degree oven for 45 minutes or so. Then while the pan is still warm, rub the fat in some more, and it's ready to use. To clean it after use, just wipe it out, scrubbing with more salt and oil if need be. (On rare occasions,I'll put a bit of water in the pan and heat to boiling, then scrape, drain, and rub with lots more oil to remove really stuck detritus.) tl:dr - go forth and cook. Season your pan well to start, then make that chicken without worry; just clean the pan properly (and promptly) afterward. And remember that if it ever starts looking dull, you can always repeat the initial seasoning process to get it back to like new. edit to add that there is one more thing to do but it applies to all cookware, I think: don't drop it or subject it to thermal shocks. TofuDiva fucked around with this message at 16:34 on Nov 12, 2019 |
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Nov 12, 2019 16:30
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Eeyo posted:At least it's not whistles in Indian pressure cooker recipes. My pressure cooker doesn't even whistle! This is fascinating, and I'd like to hear more about it if you have time Weltlich posted:I like to use them as part of butternut squash or pumpkin puddings. As in an english style pudding, not a jell-o pudding. This is sort of a sweet & savory recipe that I like making during the winter months. What a beautiful recipe! I will try this this coming weekend.
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Nov 13, 2019 15:54
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Mr. Wiggles posted:Strong disagree on your last point - land is not land is not land. Sheep and goats can be efficiently raised on marginal land which is not suitable for cattle. It is the ability of cattle to exist in a feed lot that gives them the efficiency advantage, but that's not necessarily an ecologically friendly efficiency. It makes more sense to use the soybeans we feed to cows to feed humans, and raise goats in deserts where we can't grow soybeans. Friendly amendment - deserts and drylands are ecologically extremely sensitive, and important to the planet's heat balance. Goats are well adapted for those regions, but they can't be allowed to eat whatever they want to; they have to be managed carefully to be sustainable, and that is a challenge for goatkeepers everywhere.
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Nov 15, 2019 17:57
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Chances are that if the family has never used the smoker they were given, they have no clues as to what's involved and how much time it takes. If you explain it, maybe they'll back off. But if you really want to do it - do you need to fly? If you could drive and therefore control how the bird is keeping, you could smoke it where you are, then double bag and put it in one of those styro boxes with the really tight fitting lids, and dry ice it (or even regular ice) while you travel. I took a bunch of delicate family-recipe pies across country once like that, checking seals and replenishing the ice every time I stopped at a motel for the night. (Those more familiar with smoked turkey may say this won't work - I have no direct knowledge of smoked turkey, so listen to them not me if they say this is a Not Good Idea.)
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Nov 17, 2019 17:09
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Hey one last thought on smoked turkey: what if you did two or three turkey breasts instead of a whole bird? You could fit those in a carry-on. Just a thought.
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Nov 17, 2019 21:33
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barkbell posted:So I got drunk last night and ordered 50 bux of whole spices of like every flavor of cardamom and blade mace and whatever else. What are some bomb curry recipes I can do? I'll be looking forward to curry recipes too, but in the meantime, put some of that cardamom in your tea, and grind some up and put it in homemade bread rolls.
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Nov 20, 2019 03:58
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barkbell posted:green pods, black pods, or the seeds? i got all 3 now Nifty! I'd go with black pods in black tea, green pods in delicate teas (green or white). If by seeds you mean you've got the innards of cardamom pods already out of their shells, just grind those up and use them in a rich bread dough. I like about a teaspoon of ground cardamom per 3 cups of flour for a good but not overpowering flavor, but you can adjust that up or down to suit your preference. Consider yourself lucky btw - when I was recovering from major surgery a few years ago and on strong pain stuff, I ordered sewing machines. Yes. Plural.
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Nov 20, 2019 05:34
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hooah posted:My wife makes these Oreo truffles that are delicious, but coating then in chocolate is currently a huge pain in the rear end. The way we're currently doing it is to melt some chocolate chips in the microwave with a little vegetable oil. The main problem is the chocolate stiffens up after just a few truffles, so it's got to be reheated. Also, trying to dip them in a bowl and use spoons to coat them is tedious. Is there anything we could do to make the process easier? There's a whole art and a lot of science to this for people who do it often. Keeping the chocolate warm using poeticoddity's method would work well. In my case, I put it on a warming plate (the kind that is sold for people to keep their mug of tea or coffee warm). Possibly the most useful tool to have is a chocolate dipper, which is essentially a coiled wire or a couple of tines with a handle. I prefer the coiled wire. There are commercial ones, but I made mine by re-bending a couple of the egg dippers that come with Easter egg dye packages. The coil just needs to be a little wider than the truffle, and cupped a little bit so that the truffle stays put. With a dipper, you can dip the truffle in, flip it around to cover, and lift it back out with minimal mess.
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Nov 20, 2019 18:06
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BrianBoitano posted:Those all sound like great ideas, but I'd also strongly recommend you switch from chocolate chips to bar chocolate. Chocolate chips are formulated to not melt in the oven, so you're fighting food scientists when you try to force it by adding vegetable oil. This is a really good point. Depending upon how large a batch of truffles you're making, it might be worth buying chocolate wafers or chunks explicitly for melting and dipping. King Arthur Flour has Valrhona, Guittard and Callebaut as well as some organics. Amazon has some of these too. FaradayCage posted:How long can you leave frying oil in a countertop fryer without issues? As others have said, your oil should be fine. The one difference to look out for when you cook your next batch is that your food will brown a little bit faster. There are well-understood food chemistry reasons for this but I don't remember the details; perhaps other goons will remember and chime in if you are interested in the mechanics of it.
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Nov 21, 2019 17:32
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A water bath helps with the cracking. I never bother with one; I just treat the crack as an opportunity for some extra fresh fruit garnish before serving 
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Nov 28, 2019 16:43
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GhostofJohnMuir posted:does anyone have a suggested approach for guava ice cream made from a batch of fresh guavas? i've never really made any flavors other than chocolate, vanilla, and strawberry. i'm thinking of scooping out the seeds and pulp and then blending skin and flesh into a puree, then tossing that into my standard ice cream base, but i'm wondering if it would be better to reduce everything to a slightly jam-y consistency before hitting it with an immersion blender. searching online doesn't come up with any recipes that inspire great confidence Sounds like a delicious thing to make. IIRC, fresh guava does contain substantial amounts of papain which is a protease enzyme, and so you can't add it to recipes that rely on proteins to set up properly unless you cook the fruit to inactivate the papain first. (Gelatin is the classic example of something that won't set up in the presence of papain, which is why one can't successfully put fresh pineapple in gelatin.) I don't have first-hand experience on how that chemical process would translate for ice cream, but I suspect that if the ice cream base you use is a custard, then it might have an effect. Reducing the guava puree with heat would inactivate the papain, so that would be the safer route. Maybe someone else here has actual first-hand experience with it though and can give you better advice. TofuDiva fucked around with this message at 21:40 on Nov 28, 2019 |
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Nov 28, 2019 21:37
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Spinach ideas, anyone? A wonderful family member brought fresh spinach - lots and lots and lots of fresh spinach. We enjoyed salads, smoothies, sauteed it with garlic, put some in soups and ramen, made pesto, stuffed squash with it, and just ate handfuls of it rolled up with a bit of lemon and tahini. He's now gone back to his island and I still have a couple of generous quarts of the spinach. It's probably past its prime for salads, but would still serve well with light cooking. Anybody have an offbeat favorite that you'd be willing to share?
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Dec 1, 2019 20:41
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