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Darth Freddy posted:May be cooking for my girlfriend this new years. Nothing fancy just some steak, decent salad and twice baked potatoes. When you say "cast iron grill" do you mean one of these? If so it makes stuff easy. Put the grill in a cold oven and get the oven up to 500F. Once it hits 500, take the grill out and put it over as many high-heat burners as you can. Coat steaks in oil (peanut is fun, but that's just me), SNP, and place them on the grill for 30 seconds per side, not moving them once they're down. After the sear, transfer steaks back to the oven, 2 minutes per side and you can probably figure the rest from there.
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Dec 28, 2011 17:59
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Darth Freddy posted:Only other type I have easy accesses to is Vegetable oil and that seems to have a even lower point to it. Small town grocery store is not all that impressive. Actually having that cast iron pan (instead of the grill) makes it easier to make a pan gravy/sauce for the steak. Check it ouuuuuuuuut 
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Dec 29, 2011 18:36
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baquerd posted:I have been tasked with supplying 7-10 pounds of roast beef to be used for sandwiches a couple of days after cooking or otherwise acquiring it. If I wanted to cook it myself instead of getting deli meat what should I do to prevent it drying out? Hollis posted:I am poor where is the best place online to purchase cooking utensil stuff or should I just go to thrift stores and yard sales? Also, is the thread where they talk about coupons grocery shopping gone? I need my money to last and there used to be a thread that was all about sunday coupons and how to get the best deals. scuz fucked around with this message at 20:10 on Dec 29, 2011 |
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Dec 29, 2011 19:48
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I wanna make pulled-pork sandwiches but I don't have a smoker and if I did it's gonna be around 0 Fahrenheit for the next week so that's out. My plan at the moment is buying a big ol' shoulder and sticking it in my ~8-pound dutch oven in my oven at 225 for, eh, 12 hours or so. Now I'm worried about this thing drying out and I'm not sure if I'm supposed to season the thing with anything that's not S&P or a mire poix. Any advice? I'm not going for anything too wild on the spices, just a good, solid pork-y baseline and my diners can add whatever they want on it.
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Jan 20, 2012 22:17
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So uh I just ordered an 8-pound bone-in pork shoulder from an amazing meat market. How big is this thing gonna be? I have this 6-quart round dutch oven that is pretty frickin cool and I'm worried that it's not gonna fit 
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Jan 24, 2012 23:06
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Hell, unless it looks like a horror movie prop, cheese is ready to go. Do not be feared of it!Aerofallosov posted:Does pumpkin chili freeze well? I made some, but I live alone and I don't think I can eat the whole pot fast enough. Chili = freezes well. The pumpkin bits might wind up getting a little mushy (if they aren't already) but no harm in it.
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Jan 27, 2012 03:56
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Last night I made corn tortillas and then made chips out of them. Today, they are stale to the point of injuring someone's teeth. Is there ANY hope for these things? I've only done this twice and corn flour around here is cheaper than dirt (it really is!) so I'm not worried about that, but I would like to salvage them if I can.
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Jan 27, 2012 21:43
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Cowcatcher posted:If they were fried then I think they're done.. Baked ones you could steam until soft then re-bake. Behind the shed I go. Thanks for the info. I also discovered that I fried them for about ~3x longer than I should have. They're really thick so I thought I was doin good
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Jan 27, 2012 22:06
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Cowcatcher posted:If you can't come up with a different tactic, I'd steal give steaming a go before I throw them out. 
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Jan 27, 2012 23:20
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What would some examples be of logistical problems encountered when attempting a meatloaf cake consisting of two 9"-round layers?
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Feb 15, 2012 15:22
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taqueso posted:The meatloafs will bulge upwards in the center. You con put weight on them while they rest to counteract that.  (thanks!)Iron Chef Ricola posted:Your neckbeard will get in the way of your fork when you try and eat it.
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Feb 15, 2012 16:08
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Splizwarf posted:
5 strips thick-cut uncured bacon 1C panko bread crumbs 2T butter Place bacon on cold griddle and fry over medium heat. Melt butter in small sauce pan and combine with panko. As bacon fries, drizzle the grease into the breadcrumb/butter mixture and stir. When bacon is just shy of crispy, chuck it in a food processor or crumble by hand, combine with breadcrumb/butter/grease mixture. Here's the thing:  edit: I realize how absurd this is and just wanted to see if it could be done, don't judge 
scuz fucked around with this message at 16:31 on Feb 15, 2012 |
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Feb 15, 2012 16:18
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You are living the dream.
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1.) How awesome is https://www.cookmarked.com anyway? 2.) Some external enamel paint on my cast-iron dutch oven flaked/chipped off. What should I repair this with? "Nothing" is an option I suppose.
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Feb 23, 2012 19:49
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CzarChasm posted:^^^^^ Seems about right 2 tablespoons granulated sugar 2 packets or 2 scant tablespoons active dry yeast 1/2 cup warm water (105°F to 115°F) 2 cups warm milk (105°F to 115°F) 2 tablespoons vegetable oil 2 teaspoons salt 6 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour* egg wash: 1 egg beaten with 1 tablespoon cold water sesame, poppy or caraway seeds or coarse salt (optional) http://www.kingarthurflour.com/recipes/hamburger-or-hot-dog-buns-recipe Use whole milk!
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Feb 27, 2012 17:44
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Best price for KA flours I've found is at Target. Everywhere else has a 5lb bag for like $7 but Target's price is around $3, which means they probably aren't making any money on it which means I don't feel so bad for shopping there 
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Feb 27, 2012 21:52
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CobiWann posted:Ordered from Amazon. Thanks! Bittman's pancake recipe is my absolute favorite because I barely have to remember anything, and I get to whip egg whites, which never fails to fascinate me because I'm a big idiot
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Feb 28, 2012 18:42
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Splizwarf posted:Seconding this, heavily. Get it as a counterpoint to the Bittman book, I wish I'd started my cooking life with Ratio. It's a hard book to use for me because I was brought up in a rigid recipes cooking environment, I can only imagine how great it would be if I had found it when I was untrained.
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Feb 28, 2012 19:23
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I have $1.25 for food for the next ~4 days. How do I best stretch this? I'm thinking rice.
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Mar 1, 2012 15:16
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Ron Jeremy posted:A pound of dry beans is about a buck. Do you have anything else in the cupboard?  I'm just trying to see what sort of things I can come up with. I have the staples (a 5lb bag of bread flour, 1 stick of butter, ~2C left of corn flour), some cheese, baking soda/powder, hot sauce, yeast, pizza sauce (?), olive oil, that sorta thing. The BIGGEST bitch on the SS Dumb Bitches Only is that my oven smokes up my tiny apartment even when there's nothing in it, so stove-top is my best option. I've been subsisting on home-made cheese quesadillas and coffee for the last 4 days but I think I need to eat something else for a while :\
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Mar 1, 2012 17:02
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Cowcatcher posted:Refrigerate the peeled veggies in a bowl full of water and they'll be fine
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Mar 6, 2012 22:39
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Check out the Chip Shop while you're in NYC, also. There's also a super-fuckin-cute Italian place called http://chipshopnyc.com/ http://auntsuzie.com/ http://www.yelp.com/biz/naruto-ramen-brooklyn And https://www.barcade.com is a total blast. ugh i fuckin' miss nyc scuz fucked around with this message at 01:52 on Mar 7, 2012 |
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Mar 7, 2012 01:47
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If someone is worried about a possible mold problem in their small (~400 square foot) apartment, is making a sourdough starter gonna give that person botulism or is that a stupid thing to worry about?
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Mar 7, 2012 15:32
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Wroughtirony posted:Yes.
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Mar 7, 2012 17:03
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razz posted:Can somebody please give me a beef stroganoff recipe that doesn't involve cream of mushroom soup and canned mushrooms? Searching with google just gives me a bunch of "quick and easy Beef Stroganoff!" crap. The way I've always done it, which probably isn't correct, is to make kind of a pan sauce from the browning of the beef that I use. Deglaze with just enough chocolate stout, add some flour, whisk like a bastard while adding a little cream (a little goes a long way). I do the mushrooms in a separate pan with just a little butter and salt so's not to disturb the sauce-making (which is also probably wrong). You can chuck a bit of thyme in there if you want (I like to). The big tricks here are source your ingredients well. I have a boffo butcher shop near me that not only sells the best meat I've ever gotten my hands on ( ) but sells fresh cream, too. That and make the noodles yourself if you like. Just cook 'em to super-al-dente, rinse in cold water, drain well, then cook them to tender in the sauce. I'm not sure if the noodles are supposed to be served apart from the sauce, this is just how I've done it and it's not very exact or traditional, I'm sure, but it's darn tasty!
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Mar 7, 2012 22:42
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razz posted:Oh great, those recipes sound good and I have all of the ingredients on hand.
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Mar 8, 2012 05:32
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razz posted:Will do! I actually only eat venison and I am always looking for new recipes. Should have some thawed out and maybe I'll try one of the recipes tomorrow Make you some gyoza dough by following the recipe on the GWS wiki: http://www.goonswithspoons.com/Gyoza_by_GodsMullet Fill it with some shredded venison, steam 'em up, and use the mushroom gravy or whatever over the top of that. Fun little variant, could be.
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Mar 8, 2012 19:53
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Auuuuugh, another dense, "rustic" loaf of bread. Why can't I nail this? I want those wide open bubbles in the loaf and can't manage it. Process (for troubleshooting purposes) that I used: 20oz flour in 1:3 rye:bread ratio 12oz warm water (from the tap) 1/2t sugar (for the yeast to start) 1t yeast 2t kosher salt 1T olive oil Let yeast bloom until I could smell it walking by (~10 min), mixed all ingredients together and kneaded into a ball, let rest while I did the dishes (~15 min). Floured work surface, kneaded for 20 full minutes (my wrists started hurting). Tossed with olive oil to coat and put it in a bowl with a lid on it and stuck in the fridge overnight. Didn't do much rising ~7 hours later, but I brought it with me to work (heh) and it doubled after warming up a little bit. Baked in a steamed oven at 375 for 30 minutes or until hollow sounding when tapped from the bottom. The taste is awesome, but ugh, this crumb is too tight. edit: Baked it without forming it or punching it down; should I put it in a loaf pan? scuz fucked around with this message at 23:47 on Mar 8, 2012 |
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Mar 8, 2012 23:39
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GrAviTy84 posted:You're hydration rate is too low for big open crumb. 12 oz water / 20 oz flour = 60% hydration. Here, this is a great resource: http://www.artisanbakers.com/crumb.html
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Mar 9, 2012 01:21
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Phummus posted:Im 100% positive that the process involved a mound of sugar in a dry, nonstick pan and the glob of PB on top of it. Way more than 3/4 cup of PB too. She used to use almost a full jar.
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Apr 20, 2012 18:54
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Phummus posted:Gas Range, and I am using an electric, though some of my failures were also on a gas range.
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Apr 20, 2012 19:26
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DaveP posted:Worked a treat!
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Apr 23, 2012 14:50
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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 23, 2012 19:51
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Grand Fromage posted:Can I freeze beets if I'm only going to use them for borsch? I can only get them online and only in quantities far larger than I'm going to use at once.
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Apr 25, 2012 13:44
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Socratic Moron posted:My cucumber vines are being quite generous this year. Other than pickles, does anyone have any nice vegetarian recipe suggestions? Use the cukes as like a pasta substitute. Put curls in your martinis/other cocktails.
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May 1, 2012 17:05
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Not sure if I'm exposing myself as a kitchen fraud but I've found AB's recipes to be quite rewarding, same goes for everyone I've served them to.
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May 1, 2012 18:04
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Phummus posted:I wouldn't say his food tastes like poo poo. I've made a few of his recipes and they've turned out decent. I also wouldn't say his food is particularly good. I think a lot of his success is due to people depending on recipes on their soup cans or boxes of instant pudding mix. His are much better than those, and if you do the prep work reasonably and without a fully fitted woodshop, they don't take tons longer than green bean caserole from cans. Anyhooters, yours is an argument that makes a lot of sense, and I sure used to fit the consumer model of "oh look, Campbell's says use their cream of mushroom this way" before I started watching Good Eats. I owe a lot to that show, so I'm a little biased. In defense of the one-note assertion, he's a self-confessed "purist", which may refer to the flat flavor profiles in his recipes. I've always interpreted this as a license to do whatever I like with the recipe, adding this or that until I get it where I like. None of the customization would be possible, mind you, without the confidence to perform them, which I found by way of AB's show and my own knack for tinkering with things that are perfectly fine.
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May 1, 2012 18:31
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Getting my oven replaced ( ) and was going to celebrate by purchasing a 6-pack of Branston Pickle and making welsh rarebit all day. What else can I do with Branston Pickle, or what other sort of baked goods go well with it? Was thinking like maybe mini calzones stuffed with branston and a mild cheese and cream sauce.RazorBunny posted:His Italian style pork sausage recipe is actually pretty good, but I still ended up doubling the spices and 4x-ing the parsley. I also usually add red pepper flakes to mine for a little heat.
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May 1, 2012 20:08
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This is all relevant to my next question. Got my oven replaced today ( ) and I wanna bake a Weight Watchers-friendly cake. I've seen the old box-of-cake-mix-and-diet-soda trick, but there's GOTTA be a better WAY!
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May 2, 2012 19:39
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Scientastic posted:Is that a cake that adheres to the Weight-watchers guidelines, or a cake that Weight-watchers want to be friends with? 
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May 2, 2012 19:44
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Cyril Sneer posted:I have some leftovers that I want to use up so I was thinking of making the following leftovers "pizza": a piece of naan bread covered with spinach, red onion slices, sun-dried tomatoes and sprinkled with cheese. Bake until cheese melts.
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May 2, 2012 20:46
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