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blixa posted:Cook the potatoes in larger chunks with a little vinegar and lots of salt. Chopped cornichons or any old dill pickle works very well, I also buy the bags of red/yellow/orange little sweet bell peppers when they're on sale, those rule in any salad. Adding more vegetables with differing texture is good too, I like green bean and potato salad with a simple olive oil & vinegar dressing.
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Jun 3, 2023 01:03
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Myron Baloney posted:Chopped cornichons or any old dill pickle works very well, I also buy the bags of red/yellow/orange little sweet bell peppers when they're on sale, those rule in any salad. Adding more vegetables with differing texture is good too, I like green bean and potato salad with a simple olive oil & vinegar dressing. These are also great tossed in olive oil and roasted under a broiler for a couple minutes as an appetizer/snack.
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Jun 3, 2023 01:49
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Can anyone recommend mixed cocktails with pomegranate juice? Since it is expensive I have been mixing it half and half with apple juice and since it's the weekend adding a bit of unflavored vodka. The taste is first apple but after a second I can taste the pomegranate. We don't really eat meat but I will cook it for a party if friends are coming over. Main question is just for cocktails .
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Jun 11, 2023 10:43
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nunsexmonkrock posted:Can anyone recommend mixed cocktails with pomegranate juice? Since it is expensive I have been mixing it half and half with apple juice and since it's the weekend adding a bit of unflavored vodka. You're on the first step to making grenadine which goes in a bunch of cocktails! Idk if you've already premixed it, but if not, reduce it with equal parts by volume of sugar and if you have it orange blossom water, like a teaspoon per cup. One of my favorite cocktails woth grenadine is the El Presidente, 2 parts aged rum, 1 part white vermouth, .5 part orange Curacao, barspoon or so of grenadine.
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Jun 11, 2023 19:00
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Pomegranate juice plus a strong ginger ale is good, add some rum or gin if you'd like.
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Jun 12, 2023 01:18
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I have decided what I like 1 part pomegranite juice, 1 part apple juice and 1 part of whatever cheap liquor that is near me - usually vodka in a martini glass with a lemon slice for garnish to make it look fancy lol,
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Jun 16, 2023 00:53
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Had incredible success with this shoulder roast (literal translation) so I thought I might share. Short version: you marinade the meat, wrap it up, stick it in an oven at 180 c for 5 hours. Taken directly from here: https://www.youtube.com/watch?v=gajfNHHx0vI \ here with some minor modifications, but on the off chance that you don't speak Hebrew, a translation follows. The usual "tzli katef" cut is about 1.3 kilos. I actually cut mine in half after it was frozen, then the family insisted that I should cook the whole thing at once (turns out, that's a bit too much rich meat for a family gathering). Marinade: 2 table spoons water (I replaced that with red wine, but see below) 4 spoons maple syrup 4 spoons olive oil 1 teaspoon thyme (ground up) 1\2 tsp black pepper 1\2 tsp English pepper bit of salt. The recipe calls for you to massage the marinade into the meat for about two minutes just before you stick it in the oven (probably assuming that it will get absorbed over the long cooking process) but I actually marinated half the meat overnight and obviously it absorbed the marinade better. A bunch of garlic cloves - pierce the meat and stick them in. They turn buttery soft and merge into the meat - no noticeably different texture. I'd say that you don't really have to bother trimming fat and skin, it mostly melts into the meat, but it will make inserting the cloves a bit more difficult. Line up a tray \ dish with foil, wrap the meat with two pieces of baking paper, clinging tightly (make sure the marinade is contained - if it spills, the meat may dry out). Cover with foil. Stick in the oven, 180 c, 5 hours. Tray full of water beneath the meat, add more water as it evaporates. Incredibly tender, incredibly flavorful. The marinade worked very well, but when I tried to get fancy and reduce all the liquid into a glaze it was a bit bitter (which is probably why the original recipe called for water rather than wine as the basis for the marinade) Xander77 fucked around with this message at 23:00 on Jun 29, 2023 |
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Jun 29, 2023 16:34
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Sounds like it is an in-between between a pot roast and a sous vide "roast". They are both delicious, so this should be too.
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Jun 29, 2023 17:16
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One more recipe (not going to spam here) Are you familiar with the Russian Muraveinik (Anthill) cake? Like that, except as individual snack balls. "Hedgehogs" \ "hedgehog balls". Boil 2 cans of sweet condensed milk (400 grams each) for two hours or buy the pre-boiled stuff if available. 200 grams worth of butter (chocolate "butter" also works well, but it's only available in specific Russian stores around here). Melt, add a cup of sugar, mix, remove from heat, add pinch of salt, 4 cups of flour and 250 grams of sour cream (smetana). Mix until uniform (work hard, get in there) then run through a meat grinder (haven't tried adding egg \ baking soda, not sure whether that would help the flavor). Spread out the result on a tray, bake at 180c for 45 minutes \ until the dough turns golden brown (harder to spot if you've used chocolate butter). Break up the dough, mix it with the condensed milk, form little balls (you can occasionally dip your hands in a water bowl to help the balls coalesce). Throw into the fridge and you could be done - the result is delicious (if very heavy and unhealthy). Except there's the issue of aesthetics. The combination of condensed milk and baked dough looks a bit (to quote my dad) "like someone already ate it". Not a problem. Give the balls a few hours in the fridge \ quick trip to the freezer. Melt butter (chocolate butter comes in handy here even if you've used real butter previously) and chocolate in a pan. Throw in the balls, gets them covered. Looks good, tastes good, causes an instant heart attack.
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Jul 1, 2023 13:29
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Does anyone have a good recipe for a baked potato? I have the salt, pepper corns, salted butter, hungarian hot paprika a garlic bulb and onion bulb, and some Accent MSG that I can sprinkle on it - also some "bacon bits" since my husband does not eat meat. Oh I also got a mandolin and did not cut off my finger yet. https://www.amazon.com/dp/B015HONRP8?psc=1&ref=ppx_yo2ov_dt_b_product_details nunsexmonkrock fucked around with this message at 16:15 on Jul 4, 2023 |
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Jul 4, 2023 16:09
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nunsexmonkrock posted:Oh I also got a mandolin and did not cut off my finger yet. It's only a matter of time. The blood god calls for blood! 
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Jul 7, 2023 05:40
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I got two recipes from this thread, so in turn I give the recipe to my burgers, which are the only burgers my extremely picky younger brother will eat. Cat's Rosemary Burgers 1 lb Ground beef 1 tsp salt 1 tsp ground rosemary Mix salt and rosemary into ground beef. Wash your loving hands after doing this if you are doing this with your bare hands. Divide into 4 (1/4 lb each) patties, roughly the same diameter as the buns you are using. Grill over hot coals - 3 minutes per side. Serves 4. Really easy to make. MayOrMayNotBeACat fucked around with this message at 09:16 on Aug 25, 2023 |
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Aug 25, 2023 09:09
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I was under the impression that mixing anything into ground beef (or mixing it, period) results in a sausage-like texture.
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Sep 19, 2023 13:29
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Xander77 posted:I was under the impression that mixing anything into ground beef (or mixing it, period) results in a sausage-like texture. I think salting plus time and over-mixing are the primary concerns. I may be off-base on the science, but I think it's that the proteins are broken up by both salt and/or vigorous agitation and then they rebind into longer strands, getting you that sausage consistency. e: here's the Food Lab piece on salting ground beef https://www.seriouseats.com/the-burger-lab-salting-ground-beef Veritek83 fucked around with this message at 17:30 on Sep 19, 2023 |
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Sep 19, 2023 17:28
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Salt takes time to rework the proteins, so if you don't overmix and don't waste any time between mixing in the salt and cooking the burgers, it won't have too much negative effect.
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Sep 20, 2023 16:27
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Alright I have a bunch of guanciale and my wife refuses to eat any of it after I told her where it comes from...so I guess my plan to use it for carbonara is not happening. I need some suggestions to use it for...something that I can make in bulk and freeze for my own lunches?
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Sep 26, 2023 01:13
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Can't you just make carbonara for yourself?
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Sep 26, 2023 01:32
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OBAMNA PHONE posted:my wife refuses to eat any of it after I told her where it comes from… I’m not going to tell you to sever or anything, but why? Is cheek somehow worse than butt, leg, ribs? Or is it pork in general?
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Sep 26, 2023 06:42
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Scientastic posted:I’m not going to tell you to sever or anything, but why? Is cheek somehow worse than butt, leg, ribs? Or is it pork in general? nah, that's a hard 
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Sep 26, 2023 13:54
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Scientastic posted:I’m not going to tell you to sever or anything, but why? Is cheek somehow worse than butt, leg, ribs? Or is it pork in general? It's because it's from the ear and kinda fatty. Im not making carbonara for myself. Annnnyyywayyyy, recipe ideas?
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Sep 26, 2023 19:24
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OBAMNA PHONE posted:It's because it's from the ear and kinda fatty. It’s not from the ear, and you render out the fat, those are bad reasons
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Sep 26, 2023 19:46
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Listen, what do I need to get you inside this divorce *slaps hood* TODAY?!
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Sep 26, 2023 19:59
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Scientastic posted:It’s not from the ear, and you render out the fat, those are bad reasons Thanks for being really helpful
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Sep 26, 2023 20:15
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I apologise. It was quite wrong of me to think you could discuss things with your wife and talk to her like an adult, and maybe persuade her to change her mind because her reasoning for not eating guanciale is flawed. You can use it for anything you’d use lardons in. Quiche Lorraine, cassoulet, potato salad, any sort of soup or stew. Bit of a waste of such a lovely ingredient, but better than divorcing your wife.
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Sep 26, 2023 20:28
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Cut it up, skewer it, put it in a smoker or on the barbecue, and make a chef salad out of it. Eat while debating your life choices.
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Sep 27, 2023 12:37
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Agreed, so many uses and very versatile.
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Oct 17, 2023 00:54
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This is the best fuckin salmon I've ever had, restaurant quality and easy as hell. I've made it like 5 times and it's always incredible, people rave. Ingredients 4 salmon fillets, skin off (or Trout or any white fish) Salt and pepper, to season 2 teaspoons olive oil 2 tablespoons butter 6 cloves garlic, finely diced 1 small yellow onion, diced 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil 1 3/4 cups half and half Salt and pepper, to taste 3 cups baby spinach leaves 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option) 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)** 1 tablespoon fresh parsley chopped Instructions Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve over pasta, rice or steamed veg.
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Nov 15, 2023 22:14
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KOTEX GOD OF BLOOD posted:This is from the Food Network but I think it is actually from a much older recipe, it's the same as what my dad made me growing up. Trust me...you want this. Pair with mashed potatoes and ketchup on the side. I made this and it was great. Suggestions: bake at 375 to crisp up the bacon more and use a loaf plan lined with bacon to shape it then plunk onto your tinfoil. I also used half spicy bbq sauce half ketchup and it slapped.
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Nov 19, 2023 05:27
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Lentil Loaf This is a vegetarian friendly recipe that can be adapted to vegan and/or gluten-free adaptations. Like many people I've been trying to move towards eating less meat in general and replacing dietary protein with vegetable sources. I had a dish similar to this ages ago that I can't remember where so this recipe is the culmination of 4-5 different experiments to reproduce it and what is basically its final form. Ingredients: 3/4 lb green lentils, dry 2 medium onions, diced 3 celery stalks, finely chopped 3-4 small-medium carrots, peeled and sliced to ~1/8" (2-3mm) thickness. ~4 small-medium yukon gold potatoes, peeled, chopped into 1/2"-1/4" (~1cm) ~2 cups stock (chicken here, but vegetable or other works) 6-7 cloves garlic, minced 1.5 tbls paprika 1/2 tsp cumin seed 1/2 tbls dry thyme 1 tbls black pepper, ground ~2-3 tbls BBQ sauce 1 stick unsalted butter (4oz) 1 tbls fish sauce 2 tsp worcestershire sauce 1/4 cup vermouth or dry white wine 1 tbls tomato paste 3 eggs 1/2 cup Italian breadcrumbs 2 tbls all purpose flour Directions: Preheat oven to 350F, lightly grease a baking dish (8'x16" pyrex used here). Bring green lentils + 1/2 of the cumin seeds and 2 cloves garlic to a boil in an equal volume of stock +~10%, keep at rolling boil and reduce to low, cover and let cook until individual lentils are soft and just less than an al dente texture. Instant Pot: Combine all the same as above, pressure cook on high for 20m, 5m after finishing quick release and open. If excess liquid is present sautee briefly and stir until liquid levels are below the level of lentils in the pan. For either method once cooked remove lentils to a large mixing bowl and let cool. On Medium/ medium-high heat use a dutch oven or large high sided skillet and melt 4oz butter until it just begins to brown, add in remaining cumin seeds, stir for 30s then add chopped onions and fish sauce. Cook until onions begin to soften and then add celery, carrot, potatoes, and tomato paste, continue to stir occasionally, cook until liquids begin to boil away and a fond develops on the bottom of the pan after 1-2 mins without stirring. The vegetables should be slightly softened at this point, if they are not keep cooking, and you may need to add a bit more oil or 1-2 tbls of water. Once vegetables have softened and excess water is cooked away add garlic, paprika, thyme, and black pepper and continue to cook, scraping off fond as you go. Once the garlic and spices are fragrant, add the vermouth or dry white wine and deglaze. Once ~1/2 of the vermouth has boiled off turn off heat, stir until well mixed and keep covered for 5-10 mins IF the vegetables still need to soften a bit (means you probably want to use smaller chunks of potato and carrot if this is the case). Combine cooked vegetables into the lentils in large mixing bowl and let cool until only warm to the touch (protip a fan works great for cooling these down swiftly). Once mixture is cooled add eggs, breadcrumbs, and AP flour and combine until you get a uniform mix. Taste to see if more salt is desired, add salt and Worcestershire sauce to taste.  Add to baking dish and smooth out surface, cover with foil and cook at 350F for 1h.  After 1h remove foil, increase oven temperature to 425F and use "Roast" setting if you have a top burner or convection oven. Add BBQ sauce to the top of the loaf, spread with spatula or spoon until roughly uniform coating on the surface. Place back into oven once at temp and cook for ~10-15 minutes or until the BBQ sauce has started to dry and carmelize. Please check at 5m intervals the 1st time you make it to make sure your oven does not overcook and burn the BBQ sauce on top.  Remove and let cool on a rack for >45 mins to allow loaf to firm. Slice and remove with knife or spatula.  Comments: Overall the flavor and texture profile is slightly between an actual meatloaf and a Shepards pie. Eating it is reminiscent of both / somewhere inbetween. I just use whatever cheap BBQ sauce I have on hand from the store and it works fine, others might prefer ketchup or some mix due to nostalgia of other meatloaf preparations. It definitely benefits from having a tangy / sweet note in the topping in my opinion. If using fish sauce pay attention not to oversalt anything else during cooking. I do not salt my lentils until after they are cooked. I have made this with gluten free flour and breadcrumbs and it works fine. I am confident that you could also skip the egg, animal-based stock, and butter and use coconut oil and some other vegetarian friendly binder and veggie broth for a fully vegan version (also skip the fish sauce for whatever umami you prefer). I have found that mushrooms surprisingly don't work well here and that yukon gold potatoes are ideal but other potato varieties Ive tested (red, russets) also work but not as well. I've had cold slices of this on white bread with some mayo and tomato slices and its a great sandwich. I've used it in lunch box preps or dinner preps with roasted vegetables or slaw and it pairs nicely. Overall it's a nice recipe that tastes great and uses cheap / easy to keep on hand ingredients.
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Nov 19, 2023 17:34
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Quoting myself because this is stupid good.SilvergunSuperman posted:This is the best drat vinaigrette I've ever had, (would recommend adding a tbs of dijon)
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Dec 8, 2023 17:36
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as gently caress but it doesn't come through and mostly adds sweetness to balance and depth of flavour.
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I didn't want to make rum balls for the holidays this year, I made scotch balls instead. My usual rum balls recipe is here: https://spicysouthernkitchen.com/classic-rum-balls/ Instead of vanilla wafers, use Walkers scottish shortbread cookies Instead of rum, use scotch Instead of bourbon, use more scotch They came out great!
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Dec 31, 2023 00:43
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SilvergunSuperman posted:I made this and it was great.
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Dec 31, 2023 01:26
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SilvergunSuperman posted:This is the best fuckin salmon I've ever had, restaurant quality and easy as hell. I've made it like 5 times and it's always incredible, people rave. "Made" this tonight and hosed it up real bad; overcooked the salmon and the sauce was waaay too thick, but the few bites I had that weren't jerky were pretty good! I gave my wife the one fillet that wasn't a disaster and she cleaned her plate and said "sorry you hated making this so much, it means you'll probably never make it again" so I guess I'll have to
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Feb 7, 2024 02:23
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I honestly cannot imagine cooking salmon in any other way than sous vide ever again
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Feb 9, 2024 01:46
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KOTEX GOD OF BLOOD posted:I honestly cannot imagine cooking salmon in any other way than sous vide ever again Oh? Never thought to try... How do you prep it?
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Feb 9, 2024 02:13
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That Works posted:Oh? Never thought to try... How do you prep it? You can go with a higher temperature if you want it firmer (more like a traditional grilled fish texture) or lower if you like the texture raw-er. I'm sure Baldwin and/or jkla have time/temperature tables for salmon fillets.
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Feb 9, 2024 02:30
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SubG posted:Cut into fillets (if not already in fillets), sprinkle with salt, bag with a little oil and optionally your favourite aromatics (try to keep them off to the side to avoid hot spots; I use tea bags to make a wee bouquet garni), cook @~120 F/49 C for ~30 minutes, pat dry, sear. Thanks! Ive been happy with my oven roasting for fish but would love to try this out soon as its usually good but not great.
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Feb 9, 2024 02:34
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Does the dry salt avoid the white poo poo that brining is needed to normally?
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Feb 9, 2024 03:41
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Submarine Sandpaper posted:Does the dry salt avoid the white poo poo that brining is needed to normally?
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Feb 9, 2024 04:33
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Instead of salting it for the bag, do a quick dry brine. Combine 3 parts table salt with 1 part sugar and absolutely slather the filets in it. Let sit for 20 mins then gently rinse off. Cover with a lemon’s worth of zest per 1-2 center cut filets, and bag with plenty of dill and a shitload of olive oil - enough to completely cover the salmon after sealing. That way it is basically SVing in olive oil. (This works excellent for fish and chicken but don’t do it with other meat.) SV at 113 for silky velvet texture, 122 for a bit firmer. 40 mins for 1 inch thickness, an hour for 1.5. This will be the best salmon you’ve ever had KOTEX GOD OF BLOOD fucked around with this message at 14:42 on Feb 9, 2024 |
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Feb 9, 2024 14:38
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