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Poppers
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Oct 6, 2011 00:51
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| # ¿ Apr 27, 2024 14:42 |
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There used to be a cheese thread.
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Oct 14, 2011 23:55
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pnumoman posted:Stock, cream, mushrooms. Cook down mushrooms, toss in some shallots if you feel like it. Deglaze pan with cognac or generic "brown", add stock, reduce a touch, add cream. Salt+pepper to taste. Oh yes, I want to eat this right now.
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Oct 19, 2011 17:59
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casual poster posted:Where can I find dry onion soup mix in the grocery store? I went to 2 different places and didn't find any. I tried the soup and spice aisle, nothing. Any substitutes I can use? The onion soup mix should be in the soup section... Good news is that you don't need it. Basic Pot Roast (from memory) 2-5 lbs cheap cut of beef 1-2 onions, chopped 1-2 carrots, chopped 1-2 celery stalks, chopped Some garlic Bay leaf Red wine (optional) Remove any huge fat chunks from the meat. Don't clean it up too much, you want some fat. Salt it on all sides. Add oil to a pan and sear the beef on all sides, put it in the slow cooker. Saute the onions for a few minutes Add the carrot, celery, and garlic. Saute all this stuff until onions are golden. Put all that into the slow cooker. Add a couple cups of water and a splash of wine to slow cooker Add bay leaf to slow cooker Cook on low until the meat is falling apart. You can strain the juice and make it into gravy or au jus if you want. My mom likes to add potatoes to the cooker towards the end, but I don't like the way they come out. I just make baked potatoes seperately if I want them. She also uses big pieces of carrot that she serves with the meat. Yuck in my opinion, but YMMV. You can modify this recipe in a zillion ways -- add mushrooms, add green/red peppers, add spicy stuff, etc. taqueso fucked around with this message at 18:42 on Oct 24, 2011 |
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Oct 24, 2011 18:35
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casual poster posted:Awesome, thanks alot. I'll make this tonight and let you know how it goes. Btw, about how long should it take for the meat to fall apart? When I made pulled pork last night it took 4 hours on a high setting. I'm guessing maybe 6-8 for this? The reason I ask is because most likely I'll be asleep while making this. Ya, 6-8 or so. It depends how big the piece of meat is. If it goes too long, the gelatin that is created by slow cooking will break down and the meat will fall apart but it will be really dry.
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Oct 24, 2011 18:41
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casual poster posted:EDIT: While reading some more recipes online I noticed that some of them want you to add soda to the mix? Does this actually taste good? Soda as in baking soda or soda-pop? I wouldn't add either, but I can see cola adding some sweetness and tang. If you are just trying to get recipes under your belt, don't go there.
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Oct 24, 2011 21:05
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casual poster posted:I'm actually just trying to see how far I can push my crock pot, not to good at cooking in general though. So, when making a pot roast, do I just throw a 3lb slab of meat in the pot, or cut it somehow? You can just put it in whole. If it is really big, you might want to cut it up so it fits better. Don't worry, when this is done it will break into chunks easily. efb
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Oct 25, 2011 02:40
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The Macaroni posted:Halloween party tomorrow. Wife talked me into grilling sliders instead of bigger burgers. When grilling something little like that, how do I keep it from getting too dray? Higher temperature but shorter cooking time? I made sliders not too long ago. Because they are so little, I wanted them to be really flavorful and moist, so I sauteed chopped onions in a bunch of butter and salt, cooled it off in the fridge, and mixed that in with the meat before making patties. Cooked them on a gas grill for about 1 minute a side. Grill wasn't extra hot because normal sized stuff was being cooked as well. People really liked them, they ran out way too quick.
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Oct 28, 2011 21:41
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particle409 posted:1. Take 1 "rice cup" of the rice, and wash it until the water is clear. You are right to wash the rice and add water after the rice. I'm inclined to blame the cheap cooker.
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Nov 4, 2011 22:54
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Where are your peppercorns from? Maybe they are just old. How much are you using? I saw Hubert Keller making au poivre burgers and he just smashed the whole peppercorns between two skillets. You said you are using some whole peppercorns, my experience with whole peppercorns in sauce has been negative - it doesn't give off any flavor to the sauce, but biting into one is a pepper-bomb. I like the extra bold from Penzey's. No clue about the pudding.
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Nov 9, 2011 19:43
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Chard posted:Australian milk sounds gross to me, I was raised on the most watery milk the stores carried and now I really don't like anything above 2%. Talking straight in a glass, not in a recipe. Ew. I'm sorry to inform you that you are broken. Whole milk (3.25% in the US) is delicious. I was also raised on skim.
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Nov 10, 2011 00:29
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How long will whipped cream made by whipping with a mixer stay stable? I'd like to put it on a pie a day before serving. (Or at least a few hours if it has to be that way)
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Nov 18, 2011 20:38
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Flash Gordon Ramsay posted:It will only be at its best for 30 minutes or an hour before it needs a good stirring at the very least. You can stabilize it will a little bit of gelatin (various recipes abound on the net) if you want to make it ahead of time. But be warned, too much gelatin will have a very unpleasant effect on the texture of it. I do have a whipper, but I am having trouble locating chargers in my small town and it is too late to order online. I haven't tried the porn shop yet, though. I was hoping I could get away with using the mixer. I figure I may have to bring the mixer to the party if I can't find any chargers. Thanks for the info.
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Nov 18, 2011 20:45
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I need these today or tomorrow morning at the latest, unfortunately. Prime is 2-day now, right? I have ordered from creamright.com in the past, but I've been out for awhile. Strange how those things disappear so fast and I don't even use that much whipped cream... Checked creamright and next-day shipping (not even sat. delivery) is $105 on $16 worth of chargers.
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Nov 18, 2011 20:55
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Psychobabble posted:You could always just pick up a can of aerosol whipped cream. I know, but I'd like to avoid doing that. The party is at a family member's place so I'm not too worried about being the weirdo who brought his own mixer if it comes to that.
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Nov 18, 2011 22:17
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Flash Gordon Ramsay posted:Wouldn't the guy have a handmixer or something you could use? Or just bring a whisk and prepare for a workout. He does have a hand mixer, I'll have to decide how lazy I want to be. 
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Nov 18, 2011 22:30
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CzarChasm posted:I know that this is from a while back, but if anyone runs into a similar problem, just find a Starbucks. They use chargers for their whipped cream containers and if you speak to the manager they'd probably be willing to part with one for cheap to free. Probably most any other coffee shop would have them as well. It's NO2 not CO2, so it gets you high (for a few seconds) as Randomity said. I found out that my relative had an electric hand-held mixer, so I used that and the pies were a great hit. A neighbor was convinced to make whipped cream instead of using cool-whip this thanksgiving.  Thanks for the Starbucks tip, great idea.
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Nov 21, 2011 05:24
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Drimble Wedge posted:I keep seeing this -- what is it about steel-cut oats that make them so awesome? How are they different from, say, your basic Quaker Oats? They have a completely different mouthfeel. They have a little bit of bite, not just sogginess.
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Nov 22, 2011 16:32
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GrAviTy84 posted:Yeah, prep time for the steel cut is considerably longer, that is why it isn't well suited to baking, and why a lot of people like to put it in a slow cooker. It takes about 12 minutes. Longer, but not days and days or anything.
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Nov 23, 2011 17:04
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SubG has great suggestions. Here are a couple other possibilities: You might consider "The New Best Recipe" if you want a (really good) general purpose cookbook. It has great explanations of why the recipe is how it is and what happens if you do things differently. It doesn't have exactly what you are looking for, though. Another option might be the combination of "Ratio" and "The Flavor Bible". The flavor bible tells you which flavors go with what. Ratio tells you what amounts of stuff you should combine together. Taken together, you can invent any recipe you want*. This might be more intermediate-advanced, though. *Ratio is great for baking and some sauces, but it doesn't have anything for basic preparations of meat and vegetables.
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Nov 23, 2011 17:43
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SubG posted:Yeah, The Flavor Bible is probably the book I turn to the most frequently, but you really need to have the basics down before you use something like it. Ya, it is more advanced, but I had to post it because that combo is really helping me get away from being a slave to recipes.
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Nov 23, 2011 18:01
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I bought some store-brand peas from Family Thrift a couple weeks ago that were notable less sweet than what I'm used to. Maybe a coincidence, but I'd imagine the less sweet peas would be less in demand and more likely to be used for store-brand than a major brand.
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Nov 25, 2011 17:45
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Irish Revenge posted:Won't boiling it for ten hours kill everything though? I guess if I can't use it I can always practice cutting it up at least. Some bacteria leave toxins that can't be cooked away. http://aggie-horticulture.tamu.edu/extension/poison.html
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Nov 27, 2011 22:18
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I have been trying various brands of olive oil and can't find anything decent. I live in the middle of nowhere, so no big surprise. After striking out a few times just randomly picking bottles, I wanted to find out what would be good before wasting my money. I found one of the top 2 picks from Cook's Illustrated supermarket olive oil reviews, Lucini Italia. It tastes kind of flat and almost rancid, just not very good. Meanwhile, my neighbor has amazing OO he bought in Portland. Fruity and a little bit tangy and smoothly golden delicious. Great on bread. I want something like that. Where can I order some good OO from and how do I know what to pick?
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Nov 29, 2011 16:35
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Mr. Wiggles posted:If it's available in your area, the best is California olive ranch. Otherwise, try la espanola, which may be in you ethnic section. Now I'm torn. Cali Olive Ranch is available here, but only at Walmart.
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Nov 30, 2011 20:17
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Mr. Wiggles posted:Someone else will have it. Don't shop at walmart. I checked CA Olive Ranch's store locator. I am in South Dakota, so I am used to not being able to get things here. It is not sold at Safeway or Family Thrift Center, the two supermarket chains here.
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Nov 30, 2011 22:14
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Hussar posted:One part each and go for it? I think I'm covered except for cumin and chili powder, awesome. There are lots of recipes for this on the net, should give you a good guideline for ratios. ex: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx
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Dec 2, 2011 02:43
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Mortley posted:Any thoughts? Just a ratio or a technique hint would make me feel confident enough to start Can you adapt a chile con carne recipe? Mine is for a roast, though. What part of the ratio do you need? Just add chile spices, onions, maybe peppers and carrots. Some water or stock. Cook it down.
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Dec 7, 2011 05:23
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Fremry posted:Awesome. Any companies/models that people suggest? Most brands are fine. Make sure it has oz and gram readout, and a tare function. They should all have that. It is helpful if the display is far enough away from the measuring platform that it is possible to read the display when a large bowl is on top. You want something that can measure up to 5 lbs or so as a minimum.
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Dec 14, 2011 22:27
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Jose posted:Is there any advantage to having an induction cook top, assuming you're using glass and not dumb enough to burn yourself Glass top stoves suck except for cleaning, or do you mean using glass cookware?
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Dec 15, 2011 18:05
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Dec 15, 2011 22:58
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Fists Up posted:I accidentally left a non stick pan on the stove for about 10-15 minutes with nothing in it. I would say it is hosed.
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Dec 17, 2011 19:35
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Junior G-man posted:Yeah, stock cubes are a bitch - I know we're all told to make stock like good little chefs, but honestly I don't have the freezer/fridge space to make room for a gallon/couple of liters a stretch. If you go all the way to glace or demi-glace, it takes up much less room. It will also keep longer. It is still an all day event though.
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Dec 18, 2011 18:21
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Speaking of fried chicken. I had some amazing chicken at a chain called Yama-chan in Japan. It had a really peppery coating, but it wasn't thick like standard fried chicken -- it was thin and light-grey in color. I was thinking maybe cornstarch based?? Anyone have a recipe for this kind of fried chicken? My best guess at the coating is something like: cornstarch, salt, sichuan pepper, black pepper.
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Dec 29, 2011 18:36
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a handful of dust posted:Will I be loving up my mixer by following her directions? Probably not. If the mixer gets hotter than normal or sounds strained, back off. You won't destroy it instantly.
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Jan 1, 2012 03:04
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Split pea with ham is my fav soup
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Jan 2, 2012 19:25
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ScaerCroe posted:Any cheesemakers in here? I have been reading up on making my own mozzarella, because that seems to be the easiest. Is there a thread or a good beginner site? Best place to buy the citric acid and tablets? This is the cheese thread. I've been eyeing this thing about making mozarella but I have no idea if it is actually a good resource or not because I haven't gotten around to trying anything yet.
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Jan 3, 2012 18:45
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cyberia posted:If I'm making a heap of stew to freeze in single-serve portions can I freeze it with rice or pasta? Or would it be better to make the rice / pasta fresh when I'm defrosting the stew? I'm sure it is better to make it fresh, but you can freeze the rice at least. A Japanese friend told me to make rice balls and wrap them in cling-wrap before freezing. Then microwave to reheat. It comes out pretty nice that way. Dunno about pasta.
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Jan 4, 2012 05:26
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I am not a bread expert, but I think you need to develop the gluten more (knead more) so it will contain the CO2 better and be more airy.
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Jan 7, 2012 18:59
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| # ¿ Apr 27, 2024 14:42 |
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I'd like to make an artichoke pesto pizza. How should I prepare the artichoke before I cook it on the pizza? Steaming? Roasting? Put it on the pizza raw?
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Jan 9, 2012 00:18
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