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It's not going to tell you NOT to serve lemon meringue pie next to boiled radishes. If the flavor Bible isn't what you're looking for, try considering origin cuisines. In the meal you're describing you've got african, italian, french, and southern US. You might luck into an interesting flavor combo doing that, but one tactic could be to look to the origin culture of your main for inspiration on sides E: brevity/tautology fart store fucked around with this message at 16:29 on Apr 28, 2019 |
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Apr 28, 2019 16:26
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have an apple for breakfast, a pear for lunch, mashed potatoes for dinner, and a kiwi for dessert.
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May 7, 2019 03:27
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DasNeonLicht posted:Anyone have any favorite lentil recipes? I really like carrabbas' sausage lentil soup, which I approximate here. you cant really gently caress it up, so riff on it however. brown some fennely sweet italian sausage sweat mirepoix + chili flakes/herbs or whatever you like add plenty of chicken stock add lentils and cook them finish salt to taste and ina garten's dijon lentil salad is really good IMO https://barefootcontessa.com/recipes/warm-french-lentils
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May 11, 2019 00:45
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and here are some lentil recipes from an archived beans thread dal http://www.simplyrecipes.com/recipes/red_lentil_dal/ dino's pongal https://altveg.blogspot.com/2013/01/pongal-lazy-way.html?q=pongal symmetry's (e: or dino's, i guess!) dal http://goonswithspoons.com/Daal_Tarka fart store fucked around with this message at 00:52 on May 11, 2019 |
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May 11, 2019 00:49
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im making some fermented honey garlic! aside from eating it straight or putting it on pizza/sandwiches, anybody got any good uses for this stuff?
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May 19, 2019 00:28
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Nephzinho posted:What is this? Is it just raw garlic suspended in honey that you forget about for a few months? Yeah, pretty much. Got the 'recipe' here https://www.youtube.com/watch?v=XLVxVQ8O0s4 I'm wondering if this would be a good cocktail or marinade ingredient. i'm looking forward to experimenting with it but if anybody else has used it for weird stuff, i wanna know. Maybe I should call in to cooking issues.
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May 19, 2019 02:03
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thanks! I will very probably try all of those suggestions!
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May 19, 2019 13:50
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Flash Gordon Ramsay posted:So do the botulism spores in each cancel each other out or gotta die somehow, pal
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May 19, 2019 17:46
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Kaiser Schnitzel posted:I make a really simple Italian-ish tomato/white bean/some kind of green /ham soup a lot that I freeze for when I don’t have time/energy to cook. I have a bunch of basil growing in the garden I was thinking about adding. Will the basil flavor disappear with cooking/and or freezing? I add the greens (usually spinach, sometimes kale) at the end and just let them wilt a bit and was thinking of adding the basil with them. Your basil flavor will probably be a little muted but it won't disappear. Yes, you can freeze a sliced loaf of bread and it'll be fine. bring slices back to life in the toaster.
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May 19, 2019 21:02
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prayer group posted:Follow-up: where the hell does a home cook get carbon steel pans? https://www.katom.com/347-062005.html
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May 27, 2019 03:23
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Sextro posted:I would sacrifice several other people's firstborn for enough counterspace for one or these. Unless I convinced my spouse it'd be acceptable to put on the nightstand next to the toaster. you need a wake 'n bacon 
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Jun 18, 2019 20:53
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Sextro posted:Aw, turns out it isn't actually available? I don't use alarms, but that thing is cute. I saw it on some blog like 15 years ago and the idea really stuck with me. Apparently they tried to get the investors on that shark tank show to go for it a couple years ago but failed. It seems too good to be true, and you know they'd be sued to oblivion if they ever got regular dumb-rear end people to buy and use (and start grease fires with) that thing. IIRC it worked the same as an easy-bake oven, and it'd turn the bulb on 30 minutes before your alarm. e: also how do you not use alarms?
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Jun 19, 2019 02:40
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Chemmy posted:I like that you think the problem with that is the heating element and not sleeping next to one slice of unrefrigerated meat, which you consume in the morning, every night. Well cured bacon is pretty hardy stuff. It's typically a little over 2% salt and most of the rest is fat, which can usually last a while before going rancid. Doing a little cursory research, even the USDA (which famously errs on the side of caution in regards to these types of things) says please don't leave your unrefrigerated cured bacon out for longer than ten days. I probably wouldn't try it with uncured, despite thinking it's probably also pretty safe. Also my fermented garlic honey didn't kill me. e: further fun facts: seawater and pickle brine are ~3.5% salt, which puts cured bacon (~2.4%) at 2/3 the salinity of a proper brine. (i'm not saying it's 2/3 as shelf-stable, I just think it's interesting to know) fart store fucked around with this message at 00:44 on Jun 20, 2019 |
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Jun 20, 2019 00:31
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Annath posted:In addition to looking for a good recipe for karaage, I just got back from 3 days of travel, and the eggs I put in my pickled onions have become cloudy/fuzzy. It's probably yeast/'mother of vinegar.'
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Jun 21, 2019 23:26
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Resting Lich Face posted:What's the best way to go about reusing fry oil? Strain it with as fine a strainer as you can get your hands on. Don't mix oil you've used to fry smelly stuff like fish back in with your main batch of oil. Used oil will take on flavors of stuff you've fried and impart those flavors on things you fry later. You can store it at room temp. There's not really a risk of food poisoning. Rancid oil smells sort of like old fish and will make your food take on a fishy-in-an-unpleasant-way smell/flavor. Even then it won't kill you, it just tastes gross. I use a tea towel to strain my oil and I store it in labeled coffee cans. If you decide to use cloth to filter your oil, wash it immediately because oily rags can self-ignite if you leave 'em lying around. e: If you store your oil in a hot environment, it will go rancid faster than if you store it in a cool/cold environment. Don't store your oil in a place/container where sunlight hits it, because it'll go bad faster. vvv that's a pretty cool idea. I like to use a towel to strain because it's finer than a mesh strainer and as reusable as it gets. fart store fucked around with this message at 07:13 on Jun 22, 2019 |
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Jun 22, 2019 07:06
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Annath posted:Eh, a lot, but not this exactly. She'd apparently made pork BBQ (albeit in a slow cooker rather than a smoker) last week and they'd been eating the leftovers for days, so I get maybe wanting a change from pork. get her a roast beef sandwich from arbys and make the pork
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Jul 4, 2019 06:45
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Bluedeanie posted:Something Awful user Mongoose wearing a purple top hat and singing an extremely off key rendition of Pure Imagination while he shits directly into a pot of mung beans boiling in heavy cream 
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Jul 11, 2019 12:10
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Kaiser Schnitzel posted:If I wanted to freeze meatballs when would be the right time? Before they are fried? After fried but before stewing in sauce? What's the best method? Stick them on a sheet pan after they're fridge temp and then into a wrap up or bag or something once frozen? I think if you freeze them while raw they'll get mushy/watery when you thaw them out. I'd say fry/bake them until they're cooked all the way. Space them out on a nonstick or cling-film lined sheet pan in your freezer after they're down to like room temp. You want them to freeze fast. Once theyve sorta got a frozen shells it's fairly safe to dump them into a freezer bag so they don't get freezer burn, but still try to keep them sorta flat packed so they continue to freeze quickly. To reheat, thaw them in your fridge, make your sauce, and add the meatballs to the sauce on like medium low until they heat through.
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Jul 19, 2019 01:11
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Bluedeanie posted:Anyone got any good summertime slow cooker recipes? I am going out of town for an evening next week so some friends are coming to let my dogs out, and I would like to thank them by having a meal waiting, but it's going to be balls hot so I doubt they'll want stew or chili. Everything I am finding either is an appetizer or is some variant of pulled pork or brisket, which is fine but I would feel like kind of an rear end in a top hat for presenting them with a big hunk of meat they have to shred themselves as a thank-you for doing me a favor. Maybe make a big-rear end bowl of salad and some grilled & sliced chicken breasts? Nice and cool and light but still a pretty considerate thing to do. Sorry I don't have any slow cooker ideas.
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Jul 19, 2019 01:20
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try a velveeta, compressed watermelon, oak leaf caprese with a heineken reduction if that doesnt change your mind, you just prefer tomato to watermelon and that is okay.
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Jul 21, 2019 22:09
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submerge it in water for about half an hour. you can use a plate to weigh it down if it floats
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Jul 23, 2019 00:03
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i have made and frozen broth in large cubes. i always wind up wishing i had reduced it more and had put the effort in to clarify it. The latter is more an aesthetic thing.
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Jul 23, 2019 23:48
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i looked closely at the bottoms of a bunch of asparagus i bought and found a little hole in one of the stalks. I sliced it open longways and found a little wormy guy inside. i spent the rest of the evening reading about asparagus pests. I think it was a cutworm or asparagus miner. I'd rather have bugs in my food than pesticides, but i'm probably eating both. also fresh figs are weird and gross IMO but bollock monkey's goat cheese honey walnut thing sounds pretty good. more because of every non-fig ingredient, though.
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Jul 29, 2019 22:04
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Annath posted:If I wanted to use some of the brine as a salad dressing, how would I do that? traditionally it's 3:1 oil to vinegar. dont waste extra virgin on something like this, use canola or whatever. test it out and maybe it needs a garlic clove or a dash of sugar or salt. its all you!
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Aug 5, 2019 03:12
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Nephzinho posted:If one were to have forgotten a quart of Alton Brown's aged egg nog in a dark cool place for like two years, would it be delicious or poisonous? with that much booze in it it is probably safe. the fat may have gone rancid. i would give it a little sniff.
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Aug 5, 2019 19:40
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pile of brown posted:Too late now but to avoid that in the future salt and drain your cukes before adding your dressing i was going to recommend this but the juice is the flavor so i'd say prep and immediately serve or tolerate the watery sauce
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Aug 14, 2019 01:32
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Dill havarti is pretty good as a snack but i feel like the dill is doing all the work. i recently came across this https://www.google.com/amp/s/thetakeout.com/cheese-does-not-belong-on-every-sandwich-1833297224/amp which you could rightly argue is a stupid article but it has.made me think more about why i would put cheese on a sandwich. like i think havarti and provolone are absolutely lost in any cold sandwich other than a cheese & pickle.
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Aug 22, 2019 23:24
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Anybody got any coffee maker recommendations? I want to have the option to fill a 7" 20 oz travel mug or a carafe. I don't want to have to buy k-cups or pods. I want it to make good coffee. I want it to be easy to clean. I'd prefer a programmable machine but it's not a necessity. I'm looking at the hamilton beach 49980 or maybe a refurb thermal carafe moccamaster. Anybody have any opinions on these or a recommendation for a coffee maker you really love?
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Aug 27, 2019 02:26
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thanks for the recommendos
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Aug 27, 2019 21:21
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Kaiser Schnitzel posted:Someone gave me a bushel of red delicious apples. Ive been eating them out of hand bit they’re just so....meh and it’s a bushel of them. Any recipe ideas for things to do with a bushel of apples that taste like nothing? I’ve been thinking I could get some unfiltered apple juice/cider that does taste like apples and use that with the apples to make applesauce? Or maybe just bland applesauce by themselves? compost
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Sep 1, 2019 22:38
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I think the red delicious is the only fruit that pisses me off https://www.theatlantic.com/health/archive/2014/09/the-evil-reign-of-the-red-delicious/379892/
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Sep 2, 2019 05:02
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vuk83 posted:Hi. How are they hosed up? I've never done it with sweet potatoes specifically, but here's the method I use for regular potato hash browns, which I expect should work: 1) Optionally peel your sweet potato 2) Grate your sweet potato 3) Put your grated sweet potato in a kitchen towel and wring as much water out of it as you can 4) Heat butter in a pan on medium heat. Test for proper heat by dropping in a piece of the potato. If it sizzles lightly, you're ready. 5) You can form the pieces into a loose patty or mix in a beaten egg to bind them, or leave them loose and fry them. Keep an eye on them and stir/toss//flip as necessary. Take them out when they're the desired brownness/doneness. 5) Remove to a towel to drain and season with salt, pepper, hot sauce, whatever.
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Sep 4, 2019 01:41
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Here's my routine shakshuka 1 28 oz can of tomatoes, diced 1 roasted red bell pepper (fresh or from a jar), diced 1 medium white onion, diced 1/4 C sweet paprika 1 T hot paprika (I prefer tikhalal - use a tsp or omit if you don't want aggressive heat) 1 heaping T whole cumin seeds 1/2 C sake or other dry white wine 1 C chicken stock or water 6 VERY fresh eggs 1 C fresh curly parsley, chopped 2 T Olive oil Extra virgin olive oil for finishing Crusty baguette slabs, toasted and buttered Salt & Pepper In a 4 qt saute pan, heat olive oil on medium. Add paprika and cumin. Stir until fragrant and cumin seeds lightly crackling (~30 s - 1 min) Mix in onion, roasted red pepper, and salt. Cook, stirring periodically, until translucent (~2-3 min) Deglaze with wine and let wine reduce for a minute Add diced tomatoes and mix thoroughly. Allow mixture to come to a simmer. Partial cover with lid to reduce spatter Thin the mixture with the stock or water so that eggs will easily be able to sink in a little, put lid on pan and wait for simmer to resume Lower heat to med-low to maintain only a gentle simmer Gently drop in eggs and cook covered Wait for the eggs to cook to your preferred doneness Remove lid and remove pan from heat Serve in bowls with crusty toasted baguette slabs Finish with a drizzle of extra virgin olive oil, cracked pepper, and a generous sprinkle of fresh parsley you can use feta or olives or whatever but i prefer it simple. my ex gf liked to top with sour cream but i don't think it needs it. edited to reduce heat before adding eggs fart store fucked around with this message at 15:28 on Sep 15, 2019 |
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Sep 15, 2019 14:36
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I think anolon makes the best nonstick poo poo but I'm basing that entirely on my own experience. I've had a set of anolon bronze for almost ten years and I use plastic utensils in it and wash it by hand and all that stuff. If you go anolon: the grill pan is bullshit, avoid it. Don't buy the bakeware; it sucks.
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Sep 25, 2019 04:12
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pile of brown posted:All grill pans are bullshit, forever true
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Sep 25, 2019 04:21
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prayer group posted:Holy gently caress, this looks so bad. Lean ground beef, bigass chunks of potato, and mirepoix but with turnip instead of celery for some reason, boiled for two hours with what looks like less than a tablespoon of salt as the only seasoning. yeah this made me feel bad for the woman in the video talking about how delicious it is. not even some herbs to break up the brown. looked like literal poo poo on the plate. I'd like to know what she considers a bad meal.
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Oct 4, 2019 06:23
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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? wasn't mocking the scot, my ending question was in earnest. And i understand that the recipe is probably traditional and familiar to a lot of people but imo it still looks very bland and unappealing.
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Oct 4, 2019 13:03
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Steve Yun posted:I have two turkey legs from thanksgiving. They were seasoned, cooked sous vide, vacuum bagged and then frozen. What should I do with them thaw both and dual wield while exploring your village
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Oct 6, 2019 01:28
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Steve Yun posted:Welp I think some bad bug got in there because my intestines decided to have a forced ejection of contents. that's just your virus definitions updating
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Oct 15, 2019 05:27
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| # ¿ May 12, 2024 12:50 |
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Speaking of chutney, how do you make that red spicy onion stuff they have at indian restaurants? What's it called? Can I buy it in a jar?
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Oct 20, 2019 04:00
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