|
I make like 6 cups of rice at a time and eat it for a week. Sticky rice reheats great in the microwave.
|
#
¿
May 9, 2012 18:50
|
|
|
|
| # ¿ May 12, 2024 17:23 |
|
|
CuddleChunks posted:Onions, bell peppers, butter, salt, pepper. ^^ That, but in a torpedo roll. Edit: dammit
|
|
#
¿
May 9, 2012 22:34
|
|
|
SKEET SKEET posted:This is bulk sausage, not links, does that change your recommendation? Not really. You could also "stir-fry" it with chopped onions and peppers and eat over rice, or make a pasta sauce with hit.
|
|
#
¿
May 9, 2012 22:39
|
|
|
GrAviTy84 posted:Sad but true, "Zuppa Toscana" is tasty and easy to make at home. Crumble and brown hot ital sausage and bacon/pancetta, sweat some onion and garlic, and add sliced potatoes. Add some oregano and enough water to submerge and simmer until potatoes are just starting to fall apart. Add milk and some kale that has been de-ribbed and chopped, bring to temp (don't let it boil though). Serve with fresh grated hard cheese like parm, romano, or grana and crusty bread. Don't forget the fennel seeds and red pepper flakes.
|
|
#
¿
May 9, 2012 23:27
|
|
|
Halalelujah posted:Anyone have a really good crabcake recipe? Take crab, shove in mouf.
|
|
#
¿
May 13, 2012 21:43
|
|
|
Splizwarf posted:Well, there's always sneaky ones. Did you leave that rice out for two days on the counter? Smells fine, tastes fine, but SPIT THAT OUT AND THROW IT AWAY RIGHT NOW DAMMIT. What I do that all the time.
|
|
#
¿
May 15, 2012 04:30
|
|
|
Eh I've never died.
|
|
#
¿
May 15, 2012 04:48
|
|
|
CzarChasm posted:I don't think I've seen an Ice Cream thread here before, but with the temperature changing, I think starting one would be a good idea. Potehto started one last year. It probably got purged.
|
|
#
¿
May 17, 2012 19:28
|
|
|
Please tell me how to make perfect sushi rice.
|
|
#
¿
May 22, 2012 17:53
|
|
|
I have some pork ribs to make tomorrow, in the oven. I don't like BBQ sauce. I have all the spices and also liquid smoke. What should I do?
|
|
#
¿
May 26, 2012 07:05
|
|
|
Cowcatcher posted:Cool! By "fancy" I didn't mean it had to be in the Michelin guide, just that it has food I can't eat elsewhere - and this looks exactly like that. I'll say what I always say: El Tepa taqueria on 18th st, and Z&Y Szechuan in Chinatown.
|
|
#
¿
Jun 1, 2012 02:39
|
|
|
tomkash posted:Just a quick question related to the bacteria chat, if I used some leftover pulled pork in a curry and then had leftovers of that curry, would I be alright reheating the pork a third time? Has it been refrigerated? Then yes.
|
|
#
¿
Jun 21, 2012 03:24
|
|
|
Ricotta is gross.
|
|
#
¿
Jun 21, 2012 19:25
|
|
|
GrAviTy84 posted:Smell a fresh one. Taste it. Funny thing, that smell and taste, that's what it adds to your dish. That is generally how cooking works. Hth. On the other hand if your bay leaves are really old, they will do jack poo poo. So buy new spices.
|
|
#
¿
Jun 23, 2012 01:47
|
|
|
Rah! posted:That's what I thought too at first...then I realized that no one cares about my sausage dilemma. They are probably fine. If they are freezer burned after all this time, they will still be edible if you're broke or something, they'll just taste way worse. Cook them as soon as they're thawed though.
|
|
#
¿
Jul 6, 2012 05:17
|
|
|
tarepanda posted:Chicken pakora. It's like tempura went from magikarp to gyarados. That is the gooniest loving analogy. And I don't even know what it means.
|
|
#
¿
Jul 7, 2012 05:01
|
|
|
Happy Hat posted:This I would love an answer to, too.. You can puree them and use them as pastry filling, make chestnut butter (like peanut butter), chop them and use in stuffing.
|
|
#
¿
Jul 7, 2012 17:58
|
|
|
Happy Abobo posted:Yeah, this. The recipe I use (from the 'Witchcraft cookbook, of all places) has you caramelizing some shallots in butter before sauteing the livers, and it comes out beautifully. Wait why do you have a "Witchcraft Cookbook"?
|
|
#
¿
Jul 9, 2012 04:14
|
|
|
FishBulb posted:How recently? I bought one of their pans like 6 months ago and it works great for me. I got a dutch oven about two years ago, and the enamel came off the inside in big patches the first or second time I used it. Lodge were dicks about it, too.
|
|
#
¿
Jul 17, 2012 21:48
|
|
|
GrAviTy84 posted:Grana Padano, pecorino Romano, manchego, very long aged cheddars and goudas. Romano is not very gnawable but the rest of these are delicious.
|
|
#
¿
Jul 19, 2012 03:42
|
|
|
Bollock Monkey posted:I have some money to buy a kitchen item but am torn between a pressure cooker, a slow cooker and a rice cooker. The rice cooker's only in there because we have a poo poo ceramic hob and it's impossible to cook rice nicely on it so we've been using boil-in-the-bag basmati. Sigh. Many rice cookers have a slow-cooker setting.
|
|
#
¿
Aug 20, 2012 19:03
|
|
|
tarepanda posted:Does anyone have a good, simple, lasagna recipe without ricotta or Italian sausage? I hate ricotta, so I always just use bechamel. So: layer of sauce, pasta, sauce, bechamel, pasta, sauce, bechamel, etc, then I top with sliced mozzarella and a shitton of grated parm, as well as ground pepper, red pepper, and whole fresh basil leaves. If you want a recipe for red sauce, let me know.
|
|
#
¿
Sep 3, 2012 03:09
|
|
|
tarepanda posted:Carbonara is probably one of THE most popular uses for uni outside of sushi that I've seen. Uh I think you have the wrong word there.
|
|
#
¿
Dec 30, 2012 09:56
|
|
|
criscodisco posted:Oh, and I forgot, shredded jarlsberg, too, in case that makes a difference. Stuffed mushrooms! Just clean out the mushroom cap, glob in some potatoes, and bake for about 20 minutes. If you use big portobellos, you can make a little well in the top and crack an egg in. Also crumbled bacon or pancetta.
|
|
#
¿
Jan 12, 2013 17:54
|
|
|
criscodisco posted:Now that sounds like a plan! Have a pound of mushrooms in the fridge just waiting to get eaten, plus some sausage I can mix in. Would topping with a little bread crumbs or panko be a good or bad idea? I never have, but try it for science. You can also toss some fresh chopped chives on after baking.
|
|
#
¿
Jan 12, 2013 21:47
|
|
|
Tendales posted:You've got the right idea, pat that sucker dry before you throw it on the grill. You don't need to go for bone dry, but you don't want it dripping wet, either. NO do not STEAM your steak ugh. Also do not put marinade that had raw meat in it anywhere near your cooked food.
|
|
#
¿
Feb 21, 2013 05:34
|
|
|
Wheresmy5bucks posted:It has heating elements on the top and bottom (just checked). What are you cooking? A cake might be hosed, a beef roast might not care.
|
|
#
¿
Mar 12, 2013 08:11
|
|
|
Eeyo posted:Anybody have advice about cleaning a silpat mat? I've just been using sponges, but it still looks like it has cookie imprints and feels slightly greasy. Should I just not care? Also I'm paranoid my roommates will think it's a chopping mat and go to town on it. I have put mine in the dishwasher and it comes out fine, but it always feels slightly greasy for whatever reason.
|
|
#
¿
Apr 24, 2013 05:19
|
|
|
Who had the awesome gluten-free flour recipe? dino.?
|
|
#
¿
May 2, 2013 00:42
|
|
|
Slavvy posted:I've heard the 'lots of steps but not complex' argument before and believe me, it is too complicated. I screwed up burritos for god's sake. I literally just want to be able to cook a single piece of meat properly, I don't know how I could manage something that elaborate. There are a good four discreet procedures involved from what I can see, and I've found that one error tends to send ripples down the track, causing the whole thing to fly off the rails long before it's finished. This... has less steps than burritos. People are going to start pissing in your well, dude. Edit: Tell you what. I want you to post a picture of: - your pot - your knife - your counter space Having a lovely pan or a lovely knife or not enough space to put things is really annoying/stressful for a new cook. Come into IRC when you're ready to make that recipe. Prep EVERYTHING beforehand. Have your beef defrosted, your carrots and onions cut up, the wine and bouillon measured, the herbs sitting on a plate. Your beef should look like this as it's browning:  Don't put too much in the pot at once. Four batches is probably good. If you crowd the pot the beef will steam instead of brown. Wait like 3 minutes then turn one piece over. If it doesn't look like the picture, put it back. If it does, turn the rest over. Wait another 3 minutes, then take out all the beef and put it in a bowl to the side. Repeat til all beef is browned. Then continue to follow the recipe as written. In step 4, with your pot at a simmer you should barely be seeing any bubbles every few seconds. This is probably the lowest setting on your stove. You will want to stir the whole pot every 20 minutes or so, to make sure nothing is sticking to the bottom and burning. When it says add more liquid, ideally this will be wine and/or bouillon, but you could use water if you don't have any more. You can put a piece of tinfoil between the pot and the lid to help keep it from evaporating though. Ask IRC if you have questions. Good luck. Drink and Fight fucked around with this message at 02:52 on May 20, 2013 |
|
#
¿
May 20, 2013 02:37
|
|
|
He doesn't have a stove, that's the problem. Slavvy, your hotplate sounds gently caress-awful. Get a slow cooker. Dump all the ingredients for that beef recipe into it, turn it on, leave it alone for 6 hours. Congratulations you made dinner. Also I don't think anyone mentioned it, so never buy "cooking wine". Just get some $3 bottle of whatever not-dessert wine the store has.
|
|
#
¿
May 20, 2013 18:31
|
|
|
Clearly you live somewhere terrible, and you should move.
|
|
#
¿
May 20, 2013 20:25
|
|
|
LorrdErnie posted:My father, sister and I are flying into San Francisco on Saturday to spend several days visiting family. I'm sure that they'll have lots of ideas on good places to eat, but I'd love to have the GWC opinion on what absolutely shouldn't be missed around there. I'd prefer places with entrees <$15 so as to not break the bank but if there's something absolutely phenomenal that's up around $25 I could certainly be convinced to check it out. Burma Superstar, Z&Y Szechuan, Tommy's Mexican.
|
|
#
¿
May 23, 2013 02:31
|
|
|
Semisponge posted:It is so much spinach it would not fit in my freezer. You must have a really big head.
|
|
#
¿
May 29, 2013 23:03
|
|
|
Slifter posted:I've been doing some experimenting with making candied fruit and as a result have ended up with a lot of different fruit flavored syrups. Does anyone have any cool suggestions on things to do with them? I use a little as pancake syrup but I just don't eat that many. Cocktails. Make flavored gimlets or something.
|
|
#
¿
Jun 27, 2013 00:03
|
|
|
Does anyone have a link to the old ice cream thread, I think Happy Hat was the OP, or PF's sorbet thread?
|
|
#
¿
Jul 29, 2013 22:54
|
|
|
mich posted:HappyHat's: http://forums.somethingawful.com/showthread.php?threadid=3309292 Gelato! Goddammit.
|
|
#
¿
Jul 31, 2013 02:49
|
|
|
dino. posted:No, they're not. However, dishwashering those things tends to make them discolour horribly, and look like 50 years old in one fell swoop. Also it will gently caress up the seals.
|
|
#
¿
Aug 12, 2013 16:50
|
|
|
Senior Scarybagels posted:I got an idea, Agar eyeballs Recipe please.
|
|
#
¿
Aug 25, 2013 17:13
|
|
|
|
| # ¿ May 12, 2024 17:23 |
|
|
Senior Scarybagels posted:http://www.yummly.com/recipe/Tomato-Carrot-Spice-Cake-AllRecipes-40028?columns=4&position=2%2F10 this is really good, its like a spice cake and carrot cake mixed in one. Condensed tomato soup? What the gently caress?
|
|
#
¿
Sep 5, 2013 03:46
|
|