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Dammit, I only figured out what the implication of "Whirled Peas" was after I explained out loud to my husband that "holy crap, half of GWS is closed down!" My parents have about two pounds of quinoa in their freezer that my sister left behind. Seeing as how my sister is into healthy, all-natural food, and my parents...not so much so, what kind of tasty things can my parents make with it?
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Sep 17, 2011 05:46
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Skinny King Pimp posted:Hey dudes, I have a citrus tree out back that's hardy enough to grow in northeast GA (near Athens). It has long spines on the branches and produces golf ball sized fruit that starts out green and ripens to bright yellow with a little fuzz on the fruit. The fruits are full of seeds (like 15-20 seeds per fruit) and have an opaque bright yellow-orange juice that is quite tart but not as tart as, say, a common lime. Is it a bitter lemon tree? I have no idea, but I wanna do stuff with it cause it's right outside the kitchen door behind the house.
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Sep 19, 2011 07:49
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I've been watching a lot of Maanchi's Korean cooking videos because I've been craving kimchi. Something she's used pretty often is kosari, or fernbrake. Anyone eaten it before? What's it like textural-wise? I imagine it as being crunchy, like bean sprouts.
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Dec 8, 2012 03:14
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Steve Yun posted:Nah, it's actually mushy, kind of like cooked bamboo. Imagine any greens you've had with stems, except with thicker stems. The taste is... kinda savory? Like halfway between greens and mushrooms.  The way you described the taste is intriguing though, I'll try it anyway. Thanks!
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Dec 8, 2012 17:56
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My sister wants me to bake a gluten-free cake for her wedding this summer. I already have a recipe that she likes, but there are a few ingredients that I have never worked with before. Sorghum flour, tapioca flour, and xanthan gum. I imagine I could get the first two at a place like Whole Foods (if it exists here), and xanthan gum maybe off the internet. My question is, has anyone else used these ingredients much before, and what do I need to know in particular about them, if anything?
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Jan 13, 2013 06:30
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I'm in North Carolina. I did a bit of research, and there's no Whole Foods branch in my area, but there's a few other (apparently overpriced) health foods stores around. Is it feasible to fly with already opened bags of those ingredients? It doesn't make much sense to me to have my family buy new products and then not have much use for them after I leave. While we're on the subject, what's their shelf life?
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Jan 13, 2013 07:08
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Thanks guys!
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Jan 13, 2013 18:49
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This question has been lurking at the back of my mind for months and I'm asking purely for curiosity's sake. If one hits a deer or something with a car, and then takes it for consumption, how do you know if it's safe to eat? Like, free of internal parasites or disease? Would the area of impact have to be discarded (because of shattered bones, etc.), or would you consider it "pre-tenderized"? It just seems weird to me simply because it's such a foreign notion.
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Jan 21, 2013 23:22
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I'm making fried rice tomorrow and I've already cooked the rice. Would you guys recommend freezing or just refrigerating the rice overnight to dry it out? Also, just to get some ideas for next time, what do you regularly put in it?
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Feb 21, 2013 03:34
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Anyone got a good tried and true French bread recipe?
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Mar 12, 2013 03:24
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SubG posted:500 grams flour, 375 grams water, 10 grams salt, pinch of yeast. Mix and knead, primary ferment is 60 minutes, fold every 20. Cold ferment until that time the following day. Divide, rest 60 minutes or so. Shape. Proof for 45 minutes to an hour. Score. Bake at 480F/250C until done.
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Mar 12, 2013 16:40
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Thanks for the bread answers, ya'll.  I made a weird thing with it for dinner and it'll be in the appropriate thread.
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Mar 13, 2013 18:33
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If you're not one of those "EEWWW, raw eggs always equal salmonella!" types, take some fresh cooked rice, crack an egg over it with some soy sauce and mix that fucker up. Sriracha, green onions, and katsuobushi/bonito flakes are always nice thrown in too.
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Mar 14, 2013 18:01
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RE: Tomatoes, I once read somewhere that it's recommended that they get a set number of hours of direct sunlight. Would it be okay to plant them somewhere that gets full sunlight, or just partial shade, like close to our garage?
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Mar 23, 2013 01:01
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A recipe calls for rock salt to brine some potatoes, but all I have is kosher and iodized sea salt. Would the kosher be a suitable substitute? I really want to try this stuff today. 
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Apr 3, 2013 17:28
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Thanks, I'll take both of your replies into account. 
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Apr 3, 2013 17:42
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Where do you guys get good vanilla bean pods? How long can they keep, and would they "survive" an eighteen hour flight across the lower 48 and halfway across the Pacific?
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Apr 12, 2013 23:12
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badgercopter posted:Whenever my dad comes to visit, he has this habit of buying things I have no idea how to use, and he never gets around to cooking them himself, lumping me with odd things like quince paste and pate that I end up forgetting I have. So now I have a piece of pork belly sitting in my freezer that I have no real idea what to do with and would rather not let go to waste. I'd like to be able to make stuff I can freeze and reheat with it, seeing as it's a reasonably large piece of meat and I'm only cooking for myself.
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Apr 19, 2013 01:15
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My sister is vastly overestimating my abilities and asked me to make her wedding "cake". It's haupia, essentially a coconut gelatin thickened with a cornstarch slurry. I've decided to put toasted coconut flakes on the side, but it's extremely hard to keep it stuck there. I used a 1:1 mixture of sugar and water, but it was pretty crappy. What are some things I can use to make the job easier? My sister is gluten intolerant. 
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May 4, 2013 04:39
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I just opened a can of coconut milk. I noticed right away a dent in the side before I shook and opened it. 'It probably fell' was my first thought. When I pierced the lid, it popped out. The contents (probably because I agitated them) seem to be fine, there was no off smell, and against my better judgement, I tasted a tiny bit. Save for that small indent, it seems to be perfectly okay. Should I toss it anyway?
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May 29, 2013 19:00
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dalstrs posted:Anyone have a good cheesecake recipe? I've never made one before and have been having a hankering for some delicious delicious cheesecake. 8 oz. cookie crumbs (Nilla wafers, oreos, graham crackers, whathaveyou) 3 T. sugar 3 1/2 oz. unsalted butter, melted -Blitz all that in a processor and press into the pan, then bake at 375 for ten minutes. 4 8-oz. packages cream cheese, room temp 2 T. flour pinch salt 1 1/4 c. sugar 1 T. vanilla 4 eggs -Cream the cream cheese, flour and salt in a mixer with a paddle for about 5 minutes, scraping down frequently. Add sugar and vanilla until incorporated, then add the eggs one at a time. Pour into the cooled crust and level. Bake at 300, 55 to 65 minutes. Cool completely, then stick in the fridge. Personally, western style cheesecakes are too sweet and heavy for me, so I prefer the lighter Japanese version. You can look it up anywhere, but this video seems to show the most similar result to the ones we made in the bakery I used to work at. https://www.youtube.com/watch?v=3ES2ajYQXF8
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Jul 24, 2013 22:18
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I was reading through one of my magazines recently and stumbled onto an article detailing a wonderful confection called the exotic Nanaimo Bar. Any Canadians (or any goons, really) in here willing to share their recipe?
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Aug 24, 2013 22:49
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franco posted:A friend of mine lives nearby and says this competition winner is pretty drat fine. ChetReckless posted:I asked my Mom to send me her recipe that she has been using for years and it was more or less like the one linked (a little less chocolate, milk instead of cream in the filling, etc), so consider this an endorsement, I guess. What I'm really posting to say is go ahead and make them if you haven't already -- Nanaimo bars are the poo poo.
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Aug 27, 2013 04:59
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Got about two-thirds of a quart of buttermilk left after making fried chicken. What else can I do with it?
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Sep 11, 2013 20:40
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Pookah posted:Make soda bread.
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Sep 11, 2013 21:16
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I've been frying a lot recently (I should invest in one of those splatter screens too). Up till now, I've been throwing the oil away, but now that I'm doing it more, how should I reserve the leftover oil? Do coffee filters work in straining out the finer particles? Should I throw the container in the fridge (I'm using peanut oil), or can I leave it on the counter?
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Sep 27, 2013 22:42
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To everyone who contributed, thanks for all the helpful tips! I'm still kicking myself over the fact that I threw out about 26 oz. of perfectly good peanut oil several days ago because I thought I had burnt it. In reality, there was a thick layer of particles that only made it look black.  BraveUlysses posted:http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html e: dino. posted:I reuse fry oil for cooking with. kinmik fucked around with this message at 22:42 on Sep 28, 2013 |
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Sep 28, 2013 22:37
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So Grav, do you take it out of the cooker (assuming you have one) and leave it on the countertop? Because I just leave mine in there for days on end and scoop out when I want some. The rice cooker carries a steady low temperature even after cooking. Is that the bad thing?  And I'm not dead either.
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Oct 12, 2013 16:43
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There's a translucent, pale green pepper inside my red bell pepper. Can I eat it?
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Oct 28, 2013 20:33
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You goons are truly something awful. I'll help you, John Dyne.  http://craftshopmall.com/shopping/article.php?n=20 The baby was delicious. I ate it raw.
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Oct 28, 2013 21:59
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What's your favorite thing to put on pizza? Just want some ideas before we go shopping.
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Nov 22, 2013 23:46
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Those all sound really nice. The seafood and coconut idea especially; it makes sense. Thanks!
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Nov 23, 2013 04:07
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No, I think Sojin was referring to Japanese hotcakes, like the ones pictured here. I couldn't find any recipes that don't require a mix from a box, so I put in a request to Cooking With Dog and runnyrunny999. I doubt they might actually do it, or get around to fulfilling a dumb request like mine anytime soon, but I was curious too. v v
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Dec 9, 2013 19:05
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Trying to make my family some gluten-free biscotti for Christmas, but all the recipes* call for almond flour/meal. Can I directly substitute gluten-free AP flour for the almond meal? *specifically these http://alldayidreamaboutfood.com/2013/10/cinnamon-roll-biscotti-low-carb-and-gluten-free.html http://www.elanaspantry.com/cranberry-chocolate-biscotti/
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Dec 16, 2013 18:32
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Can anyone post that mac and cheese recipe that's been going around GWS recently? It had some powder that went in it that everyone said made it all nice and smooth and creamy. I made Ramsay's version of it tonight and was disappointed in how grainy it was.
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Jan 1, 2014 02:01
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Steve Yun posted:Sodium citrate SubG posted:I don't do that with the sodium citrate, I do that with the cheese. Like instead of measuring everything out perfectly in ritualistically pure modernist fashion, I use like a quarter cup of water with about a half a tsp of sodium citrate, then just add cheese by feel.
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Jan 1, 2014 07:56
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I plan on making minestrone this week; if I put some orzo in, will they continue to expand, get soft, and suck all the liquid from the soup, or will they stay al dente? Should I just cook them separately and put them in when I want a bowl?
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Feb 8, 2014 20:21
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Chili and capers chat all up in here. Chili: I love peanut butter in my chili. I've started doing it fairly recently because it's reminiscent of the chili served at a chain back home and hot drat is it awesome. Capers: I forgot I had a small bottle stashed away in the back of my fridge. It's been there for like three years. Can I eat it without fear of my innards escaping through my anus?
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Feb 14, 2014 18:46
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I can't even be mad at this.
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Feb 14, 2014 19:43
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Bob Morales posted:It's good in chicken mole or enchilada sauce, but you don't use enough to actually taste it, do you?  Sharzak, that's the  est Valentine's Day story I've heard today.
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Feb 15, 2014 01:17
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