picture of green bean friesoh man they sell those at the store? i hate t.g.i. fridays but those green bean fries they have there are amazing.
I was wondering if anyone knew an easy way to make around… 108 breakfast burritos in an hour. They'll contain scrambled eggs, bacon, and potatoes(minus some because of vegans, egg people, etc.), and some herbs and spices. Is there any way to really make this easy?
I need them for the UCLA band day next Saturday.
REMEMBER, YOU ARE SERVING SOLID BOOZE.
I'm seeing a chef.I don't think he expects you to be as good as he is :P
He wants me to cook for him.
What do I do?
Boro,
how thick exactly? should it be liquidy but hard to mix? or more solid, kind of like pizza dough before you make it?
-The Breakfast Wad-
STEP 1: fry one flour/corn tortilla (personal preference) in a pan with butter (not oil!), periodically coating the top with honey, suger, and cinnamon then flipping it over. rinse, repeat until both sides have a nice, sugery coating.
STEP B (to be done simultaneously with step 1 for most delicious results): fry or poach an egg
STEP 2: wrap tortilla around egg so that it resembles a 'wad'
STEP 3: consume.
Edit OH! What if you cut the chicken beforehand and HELD IT OPEN somehow? Like with a piece of cedar plank, like you use for grilling?
Then, place your filling in a pastry bag with a tip and pipe it in.
Downloaded seasons 1-11 of Good Eats. Alton is making me really wish I had a bigger kitchen and whatever "smoked" cumin is.
QuoteDownloaded seasons 1-11 of Good Eats. Alton is making me really wish I had a bigger kitchen and whatever "smoked" cumin is.
Whoo, me too. And not to mention Grains of Paradise.
Hmm... I've got smoked paprika. It's pretty popular in Spanish cooking. They wood-smoke the herb before grinding, so I'd imagine the same would be done with smoked cumin.Hmm. I love paprika (which I'm convinced is 80% of the colonel's special recipe). What sort of dishes do you use the smoked version for, or is it heavily ethnic stuff?
I'm sure none of you make soda bread often, if ever, but I'm wondering if I can substitute a cup of whole wheat flour with a cup of cornmeal.Not really. With soda bread you may be able to get away with it, but meal is not flour and corn is not wheat. Try it as an experiment but it is not a safe thing, and you'll probably need to add extra flour to get the right texture, like replace a cup of whole wheat with a cup of corn meal plus a quarter to a half cup of whole wheat.
I've heard of substituting buttermilk with plain yogurt, but that just seems bizarre to me.This is actually what I'd recommend. Buttermilk is a cultured (like, bacterial culture) milk. You can add lime juice or vinegar to milk for a substitute; it'll curdle a bit for the thicker texture and sour a bit for the sour flavour, but it's a weak approximation. Yogurt is closer to real buttermilk since it's cultured and thick and sour. Kefir could probably work if you can get your hands on some, but odds are against that if you can't find buttermilk. Try a health food store?
I'm reading "A Cocking Thread?" whenever I pass by the link. This happening to anybody else?It's only really cheaper if you buy in bulk and freeze (especially meats). Cooking is, no doubt, a luxury compared to the cheaper alternatives of eating out. It's really about learning something because you want to and because the stuff cooked outside is generally really unhealthy. Eating healthy, even out, is usually expensive too.
Anyway, I really would like to learn how to cook. Thing is, I always thought if I learned how to cook as opposed to go out all the time, I'll save myself money. But it hasn't necessarily been the case. I find that I spend about the same amount, usually slightly less, for more portions of a dish that isn't quite as good as one I could go out and buy from someone whose job it is to get it right. Maybe I'm not going about it the right way. Maybe my tastes are too narrow. I'd love to be able to cook italian food. Chinese as well. At this point all I've mastered is a pretty good (and actually very, very cheap) vegetarian chili.
It's only really cheaper if you buy in bulk and freeze (especially meats). Cooking is, no doubt, a luxury compared to the cheaper alternatives of eating out. It's really about learning something because you want to and because the stuff cooked outside is generally really unhealthy. Eating healthy, even out, is usually expensive too.
I'm seeing a chef.
He wants me to cook for him.
What do I do?
you dont *gasp* eat the yolk?!? But that's...that's the b-best p-p-p-part....
This is true. I fail to consider I usually don't eat breakfast beyond some toast and maybe an egg and lunch is usually a sandwich. For some reason cooking was stuck in dinner mode in my head. But, actually looking at the math, you're absolutely right.It's only really cheaper if you buy in bulk and freeze (especially meats). Cooking is, no doubt, a luxury compared to the cheaper alternatives of eating out. It's really about learning something because you want to and because the stuff cooked outside is generally really unhealthy. Eating healthy, even out, is usually expensive too.
I do not agree with you. I do not think cooking is a luxury compared to eating out. $6 a meal times two and a half meals a day seven days a week is $105. I can make two sandwiches for maybe three bucks. Frozen juice is dirt cheap. Pork chops, rice, and carrot sticks is a dead simple meal and that's under $6 a head. I spend $50-$60 a week on groceries eating light breakfasts and good suppers.
I don't think your point about buying in bulk and freezing is valid either. I mean, yes, if you buy a weeks worth of groceries in a go, you should freeze the meat you're not eating that day. That's common sense. Buying a pack of four chicken breasts and eating them one or two at a time is hardly buying bulk.
Do you have a blender? If so, dump some frozen fruit, whey protein, and milk or yogurt into it, pour it into a glass, fill the blender with water so it won't be so hard to clean up later, and drink your smoothie on the way to class.
I should start doing that again. I used to do it every day, and it was great.
Oh, man, just add some vegetables. That sounds so delicious already.
Carrots, onions, celery, turnips, potatoes, cabbage...anything you like, really. Maybe throw a half-cup of raw rice in there, or a handful of pasta noodles, and keep simmering it until you like the texture of everything in it.
I am jealous of your chicken stock.
Do you have access to a crock pot?
Toss in 4 chicken breasts, carrots, onion, celery, potatoes, rice, and then cover it with the stock. After a few hours you can shred the chicken with a fork and you'll end up with a pretty solid chicken and rice soup.
Chicken Stew (http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe/index.html)
Recipe courtesy Giada De Laurentiis
Cook Time: 35 minutes
Yield: 4 - 6 servings
Ingredients:[0] 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
[0] 1 carrot, peeled, cut into bite-size pieces- 1 small onion, chopped
[0] Salt and freshly ground black pepper- 1 (14 1/2-ounce) can chopped tomatoes
[0] 1 (14-ounce) can low-salt chicken broth- 1/2 cup fresh basil leaves, torn into pieces
[0] 1 tablespoon tomato paste- 1 bay leaf
[0] 1/2 teaspoon dried thyme leaves- 2 chicken breast with ribs (about 1 1/2 pounds total)
[0] 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Directions
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread
Hey guys, would you consider the terms "rare," "medium," and "well-done" to be descriptions of temperature? tommy just confused me in another thread.
Man adds anchovies to mashed potatoes, wins Nobel prize
I had to quote this because it's a huge pet peeve of mine. You can not, I repeat CAN NOT, seal in the juices of meat. Searing a piece of meat is just for flavor.Hey guys, would you consider the terms "rare," "medium," and "well-done" to be descriptions of temperature? tommy just confused me in another thread.
Rareness is (lack of) doneness. Meat that hasn't been cooked to as high a temperature will be less done, so rarer.
However, even a rare steak needs to be done on the outside to seal the juices in, and to give a contrast in taste; and the way to get the outside done but leave the inside rare is to cook at a higher temperature for a shorter time.
If the steak is a good bit of fillet, I like mine Bleu, please - in France I have had them query the order on the basis that (a) I couldn't possibly know what I was going to get, and (b) no Englishman could possibly want that anyway.
It kind of overpowered the breaded lemon sole I cooked tonight. How was it with the stew?
Then why is it tender and juicy when you sear it? Because only the outside gets really done?It can do that without searing it. But you can't sear in the juices because you can't get anything hot enough. Searing it doesn't really affect how juicy or tender it is. It is possible that it seems juicier due to the better flavor causing your mouth to water making the meat seem juicier?
As in eating them. I admit they aren't much to look at either, but I'm not going to run screaming from the room by a big ol' pile o' an-choh-veez.
They suck on pizza
No, any more than four toppings and it's getting too complicated. Simple pizzas are the best pizzas.
Big fat calamatas? Calamatas are the amazingly delicious kind of skinny ones. And salt is the whole POINT of anchovies.
Quote from: Emaline on October 20, 2008, 11:14:44 PM
Best pizza ever = onions, and bacon or onions and pesto sauce, and maybe chicken.
so essentially guido you actually hate pizza, yourself and everybody
is that what you are trying to say
You saying you love pizza is similar to someone saying they love steak and then drowning it in A1.Not a bit. I have said that there are two ways I love pizza: Peperoni, or gobs of stuff rolled up and dripping all over my shirt. I enjoy both equally, but only eat my deathza once in a while...because I might as well be eating a can of lard. That YOU don't like it doens't mean it isn't a perfectly valid way to kill oneself. :|
the only mexican rice i have ever liked from a restaurantI am in the same boat--restaraunt mexican rice is nasty. What do they do differently?
As for Steak the only way I'll eat a steak is if it's an honest medium rare, preprared with a dab of butter for caramelization, sea salt, and rfesh ground black pepper. Anything else is a waste of cow.
Dovey, you keep making these generally agressive, sweeping insults in a tone that suggests you'd caught me bouncing you mother off the headboard...I can only assume you've decided you're in love with me and want to impress me.
Usually it's people who insist on putting pineapple on, so I'm always happy when I get a curveball.
Foodstuffs that can go fuck themselves - olives and sun-dried tomatoes. All of the other foods are tasty. All of them.
As for Steak the only way I'll eat a steak is if it's an honest medium rare, preprared with a dab of butter for caramelization, sea salt, and rfesh ground black pepper. Anything else is a waste of cow.
I don't know what kind of butter you use. But it shouldn't caramelize seeing as butter typically contains no sugars.
Speaking of butter, what is a good compound butter that I could serve on top of steak? My roommate's dad owns a butcher shop so he can get some nice porterhouses pretty cheaply. I was thinking about cooking some of there Bistecca alla Fiorentina style (High heat, the only preparation for the meat would be drizzling it with olive oil, salt and pepper). I was thinking about a compound butter flavored with sea salt, pepper, garlic paste, and rosemary. My mom suggested adding a dash of red wine in with it as well. What would be a good wine to add to the butter, and ultimately drink with dinner? I am not so educated in the wine and food pairing department.
Also, when adding wine to a compound butter, should I reduce the wine in a pan first or would it be better to create the emulsion with fresh wine? I would assume that reducing it would intensify the flavor, thus making allowing you to add less wine and create a more solid emulsion. But I am also not sure of the effect that the alcohol would have on the butter itself and whether or not I would want to remove it.
When sundried tomatoes are utilized correctly they are a little piece of heaven.
edit- And the term carmelized just means the color of the product, bread, meat, and butter are called caramelized when they are really just the effects of maillard reactions. And guido, i know that you probably know a lot about cooking and you worked with some chefs who are good at what they do, but you get an elitist attitude sometimes man.
Also interesting fact, tabasco sauce has more acetic acid than white vinegar. Vinegar is nearly pure acetic acid too.
Mexican Rice 1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1 cup uncooked long grain rice 1 cup water
10 ounces diced tomatoes and green chilies -- (1 can) undrained
1/2 cup chopped fresh cilantro
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add rice, water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. Remove from heat; stir in cilantro. Yield: 4 servings (serving size: 1 cup).
DIRTY RICE
2 tbsp. bacon drippings
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 c. chopped onion
1/4 c. chopped fresh parsley
1/4 c. chopped green onions
1/2 cup chopped celery
1/2 cup bell pepper finely chopped
1 lb. chicken giblets, boiled & chopped
4 c. giblet stock
1 tbsp. minced garlic
8 c. cooked rice
2 tbsp. Worcestershire sauce
Salt to taste
Louisiana hot sauce to taste
In a large deep saucepan over medium heat, saute the ground beef and pork in the bacon drippings until crumbly. Add the bell pepper, onions, celery, parsley and green onion. Cook until onion are clear. Stir in the chopped giblets, stock, garlic, rice, and Worcestershire sauce. Add salt and hot sauce. Then mix together well everything.
Cook, stirring occasionally for about 20 minutes. Reduce heat to low, cover and cook 1 hour. Leftover Dirty Rice can be eaten with eggs for breakfast.
Makes 10 servings or enough to stuff 1 large hen or 8 to 10 bell peppers.
-pizza
-question
Also, when adding wine to a compound butter, should I reduce the wine in a pan first or would it be better to create the emulsion with fresh wine? I would assume that reducing it would intensify the flavor, thus making allowing you to add less wine and create a more solid emulsion. But I am also not sure of the effect that the alcohol would have on the butter itself and whether or not I would want to remove it.
That is a great looking pizza!It is an awesome pizza! It's so good, it took several months before I even gave any thought to the fact that there is no meat on it, which used to be a prerequisite for a pizza to be any good in my opinion.
For lunches I usually just cook a double-dose of dinner the night before and pack half of it. Usually depends on you having a microwave handy, though.
I haven't used any butter compound on steak, but I usually just use the unsalted butter (soft obviously). To my understanding, it doesn't make a huge difference.As for Steak the only way I'll eat a steak is if it's an honest medium rare, preprared with a dab of butter for caramelization, sea salt, and rfesh ground black pepper. Anything else is a waste of cow.
I don't know what kind of butter you use. But it shouldn't caramelize seeing as butter typically contains no sugars.
Speaking of butter, what is a good compound butter that I could serve on top of steak? My roommate's dad owns a butcher shop so he can get some nice porterhouses pretty cheaply. I was thinking about cooking some of there Bistecca alla Fiorentina style (High heat, the only preparation for the meat would be drizzling it with olive oil, salt and pepper). I was thinking about a compound butter flavored with sea salt, pepper, garlic paste, and rosemary. My mom suggested adding a dash of red wine in with it as well. What would be a good wine to add to the butter, and ultimately drink with dinner? I am not so educated in the wine and food pairing department.
Also, when adding wine to a compound butter, should I reduce the wine in a pan first or would it be better to create the emulsion with fresh wine? I would assume that reducing it would intensify the flavor, thus making allowing you to add less wine and create a more solid emulsion. But I am also not sure of the effect that the alcohol would have on the butter itself and whether or not I would want to remove it.
It depends. To reliably kill salmonella, you need to hit 165F for 15 seconds. If you were simply trimming the ends off some green beans before blanching, they could potentially be contaminated, and wouldn't reach the 165F mark. Would they be safe to eat?I am pretty sure fish is higher up on that list because I know you have to cook it the lowest. The way I was always taught the temps to cook food is the farther from the ground the higher the temp. So fish, pork, beef, ground beef/pork, poultry(you have to pretend all birds fly for this.). But maybe i am wrong.
Probably
As someone who has had salmonella before, probably is not good enough for me. Salmonella is a shitty disease.
The basic heirarchy is Ready to eat food > raw vegetables > whole muscle or steak beef > pork and ground beef > fish > poultry.
Something higher on the list won't contaminate something lower on the list.
Add raw eggs at the end of that list, also. Dishes that use uncooked egg (eg. mouse, mayonnaise) are one of the more dangerous types of food as far as Salmonella enteritidis goes.Eh, I dunno. The raw egg thing is sorta overrated. I mean it's literally 1/1000 chance. According to the FDA you're not even supposed ot have over-easy or Cesar salads. Hell, Rocky drank raw eggs! (http://www.youtube.com/watch?v=3EYZCZvV7WM)
It's kind of hard to argue with you if you're not going to share the recipe. I mean, I only know one recipe for cornbread, but how the hell am I supposed to know if it's the one you're talking about or not?
Incidentally, it was delicious fresh out of the oven (like all bread), but not so flash after that. But then I'm not the biggest corn fan.
I am pretty sure fish is higher up on that list because I know you have to cook it the lowest. The way I was always taught the temps to cook food is the farther from the ground the higher the temp. So fish, pork, beef, ground beef/pork, poultry(you have to pretend all birds fly for this.). But maybe i am wrong.
Guido, I'm pretty sure I would not like your cornbread recipe. I'm used to 50-50 proportions of whole wheat and white flour, which produces a much denser, heartier bread than other people tend to make. If your cornbread is sweet, you fail.I love you. Let's have sesk.
I once ground them in a coffeegrinder then transferred them to a blender an added some vinegar and ...I don't remember if there was anything else. It made fuckin' spicy brown mustard.Erm...No. You actually heat the oil in the pan, then pour the hot oil into your batter and mix it in. Here's my family recipe:
Also, Guido's cornbread "recipe" is the correct one assuming he means "only then do you add the batter" because the oil should already be in there.
What? Sweet cornbread is the real cornbread. Either that or cornbread that has cheddar and jalapenos in it.
Thanks, now I miss my short trip to Arizona and New Mexico.
WTB authentic SW cooking recipes.
Forthe mustard seeds, grind them and mix them with some red wine vinegar, salt, and pepper, until you get a slightly runny consistency. Marinate some chicken in that mixture overnight, and roll the chicken in crushed pretzels. Bake it on a rack and serve it with sauerkrat sauteed with a bit of bacon and onion.
What? Sweet cornbread is the real cornbread. Either that or cornbread that has cheddar and jalapenos in it.
Quiet you!
*smothers Bandito before he can contaminate the rest of the world with his Mexican cornbread*
I like your version a lot, actually. But it's not basic southern cornbread. Yours goes really well on any plate of Mexican food but I'd replace the cheddar with sweet corn.*shudders* I think yours is more an Incan style bread, while southern cornbread is a SE American Indian thing.
When I lived in LA there was this little old guy who sold nothing but tamales and oh my god they were so good! I have tried for years to replicate it but I think he had some super secret Incan ingredient that the rest of us will never know about. I think it was something to do with the cornmeal.
The correct pepper for a relleno is a New Mexican green chile from Hatch, NM.
This is not open for debate.
Anyone got a good BBQ sauce recipe? I'm looking for a good sauce for ribs. Preferably tomato based.
Take a green chile, slice it open, fill it with cheddar or jack, dip it in egg batter, fry that fucker golden. Smother it in more green chile sauce. Refried beans and fried potatoes all golden delicious on the side. Eat that.
Yeah, you don't need to rinse them after roasting them and letting them sit in a container OR a plastic bag. After a little while the skin should just rub right off, and you keep that grilled/roasted flavor on em. For some reason I've been itching to try this with pepper jack and beef stuffing for a while now, to try and add a little extra twist to it.
What do you guys think? Would there be anything that isn't baked goodies that I could easily transport without it getting ruined? If not, what type of baked things would you suggest - I want it so that everyone can eat some of it (which means I want to bring something suitable for 7/8 year old kids to like, grandparentals).
How do I make the hurt go away?Milk is supposed to help if you've eaten too much, so maybe it'll work on your hands as well? I have no idea, really, but a suggestion is better than nothing.
vaseline.
The word yes has not yet been said enough times in the history of civilization for me to be able to have a meaningful metric with which to describe how much yes I want to say to that.Same thing happened to mother. Places from google say urine works quite well. Milk didn't work for her.
How do I make the hurt go away?
Follow up: If you do use vaseline, scour your hands with baking soda and water until water runs smoothly and does not bead, then soak your hands in Maalox or any white liquid antacid (pepto-bismol is no good, it's pink!) for half an hour to forty-five minutes. Wash and soak again if necessary. Cheaper alternatives to liquid antacid are vegetable oil or milk, but they aren't as good.
Man that was a painful day and a half.
Also, if it burns abnormally much, treat it right away. That shit if fat soluble, not water soluble, so if you let it sit it soaks into you and then you're fucked. Soak it in milk, vegetable, or if you feel like pissing away expensive antacid, use that.
i don't know if baking counts as cooking--
Back on the spice rack?
This is going to be stupid.
(Regarding cooking methods for hollandaise sauce) Room temperature is too low; most stovetop burners and even double boilers are too hot, and will overcook the egg causing it to scramble, though skilled sauciers are able to prepare their mixtures over an open burner.
This is going to be stupid.
stupid awesome.
I'm seeing a chef.Tell him he's a flipping idiot.
He wants me to cook for him.
What do I do?
3 teaspoons oil (i prefer olive... and don't use extra virgin, you silly people)
So, other cold-pressed oils are fine for cooking, but olive oil is not?
Oppression has a mild flavor that offsets the chili powder nicely.
(I think a lot about pies)
(I think a lot about piss)This is what I read.
Be warned, it gets a little funny if you microwave leftovers, the butter separates out a bit, so you have to stir it back in. Maybe it was because I used margarine.This is the worst part about cream sauces, they're so heavy so sometimes you don't wanna finish them, but you can't really do leftovers because they go gross.
Fettuccini Alfredo
-snip-
I'm probably using the term wrong, so you're probably right.
What I mean is a mix of melted butter and flour, which is all heated and stirred up, and then some milk and tasty things are added to make sauce. So yeah, I'm bastardizing the term "roux".
Oh hey guys, I've also got cookies that my mom and I made.
Here's my version of the recipe. Everything works the same I just make it sound better.
Goddamnedshitshitdamnshitshit
Hi cooking people. You make me hungry.
On a semi-related note, the dining commons served chillaquiles(sp?) for breakfast this morning. I don't know what I just ate but it was so good. Does anyone have a way I could try to do this for myself? I am a cooking newbie but I would really like to try.
How long do you boil rice before straining it? Is it minute rice or something?
How long do you boil rice before straining it? Is it minute rice or something? I've never heard of making rice like noodles. I bring the water to a boil, add rice and boil 5 minutes, cover and let simmer on low heat 20-25 minutes. The water-to-rice ratio is very important because I don't strain my rice, it just absorbs all the water while simmering, so if there's too much or too little water, the rice will come out either hard or mushy. Your rice intrigues me, Thomas Edison!
Also, all you did was make rice. How is that cooking?
Emaline I love making this bread (http://www.recipezaar.com/Traditional-Irish-Soda-Bread-21950), because it is just mix & bake and is fantastic with soup or stew. I skip the currants and generally don't do the glaze, but it's just good either way.
I cooked the other night. Really. I don't have any pictures, but I'll describe it.It's quite possible you reduced too much, so maybe back off the heat for a bit. Also I never wisk with a buerre blanc, i usually just shake and swirl off the heat and only put it on when the pan cools too much.
Panko-crusted tilapia (pan fried)
-just dredged in flour, egg then panko and pan fried until (as AB puts it) GBD
Shitake mushroom risotto
-Sweat of vidalia onions and red peppers with shallots and garlic. Risotto (the normal method, and I use chicken broth damnit!). Sautee the mushrooms (medium slice) with some cognac to deglaze and add. Then finish with a whole shitload of parmesan cheese.
Roasted zucchini and squash
-Really coarse chop, salt, pepper, oil 450F oven
Beurre Blanc
-White wine, lemon juice and shallots over high heat. Reduce au sec. Add cream (optional) and heat for a little longer. Reduce heat more and add butter slowly while whisking to emulsify. Alternate on and off the heat to avoid the fat and cream separating out of the butter.
Now, I've made beurre blanc three times and I've never broken it, but it's only emulsified once (it's always been too thick), and that time it was on the verge of breaking. Am I not heating it enough? Am I not whisking it enough? Did I not reduce the wine and lemon juice enough? Who can help me?
It's quite possible you reduced too much, so maybe back off the heat for a bit. Also I never wisk with a buerre blanc, i usually just shake and swirl off the heat and only put it on when the pan cools too much.
Also, why don't you cook the mushrooms in the risotto when you do the onions and deglaze there? you'd get a much better flavor in your risotto it seems.
In low heat! (never do this with chicken that hasn't been deboned)
Increased the heat towards the end to brown and crisp it properly, took it out, used the drippings to flavour some delicious large-grained couscous (mixed with fried mushrooms and some perfectly done zucchini and cherry-tomatoes + fresh coriander and thyme)
I got my aspirations as a line cook out of the way as soon as I worked in a kitchen.
Cheese!
(Moderation is the key)
What is a fairly simple, vegetarian and delicious way of cooking sweet potato? It could be as a side or as a main dish, but I have no idea beyond treating it like a normal potato and boiling it.
What is a fairly simple, vegetarian and delicious way of cooking sweet potato? It could be as a side or as a main dish, but I have no idea beyond treating it like a normal potato and boiling it.
Another food item that is neat when cooked? Bananas.
What is a fairly simple, vegetarian and delicious way of cooking sweet potato? It could be as a side or as a main dish, but I have no idea beyond treating it like a normal potato and boiling it.
I sincerely hope you do more with potatoes than just boil them.
Another food item that is neat when cooked? Bananas.
I seem to recall a recipe for coconut candied yam slices that was pretty simple. I'll have to track it down.
Well yeah, sometimes I mash them, sometimes I cut them into rings and fry them, sometimes I bake them, sometimes I roast them. I was wondering if there was any special way to use sweet potatoes, bearing in mind that I'm in a crappy student kitchen and can't use the stove for more than about half an hour or the other 16 people get cross.
Turkey has a flavour?
Salmon is way good when you lemon it up, stick it in a tin foil parcel with a few herbs and bake it for 20 minutes or so, and serve with boiled new potatoes and salad. Yum.
It's not that much soy though, and light soy is salty, dark isn't.
When you taste dark soy it is not salty in comparison to light soy. Dark is for flavor and light is for salt.It's not that much soy though, and light soy is salty, dark isn't.
Pardon? I was looking at the label on a dark soy bottle on Saturday, and it was 12% salt. The "low-salt" one I was looking for turns out to be a mere 9% salt. This is not good for the heart!
OK so something weird just happened. I marinated the beef in soy, red wine, some sweet chili sauce, and black pepper last night before jerkying today. I figured, hey, beef and quinoa for lunch, so I will cook the remaining marinate a little bit and reduce it then use it as a sauce for lunch. I heated the pan, added sesame oil, fried some garlic, then poured the remaining marinate in. Immediately, it looked like an egg just in the pan; the bottom cooked up and came solid.
With a little more heat, it separated into this gunk and some light liquid, but I do not know what happened here! Did the marinate leach out the fat or the collagen and cook it? This is really weird and I don't know what went on here.
Hey Johnny buy me a smoker?
http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/Hey Johnny buy me a smoker?
you can get them for like a hundred bucks (a hundred i don't have)
My mum makes macarons and sells them at the farmer's market at Exhibition Park in Canberra every Saturday morning
=Bananas. I have some. What do?
Hey thread.this (http://www.youtube.com/watch?v=8apX17SGY-0). It's one of the only desserts from Alton that is really fucking amazing.
Bananas. I have some. What do?
Linds, you're going to give me that recipe, right?
I defrosted the second one and today I rather proudly stood over my girlfriend and showed her how to butcher it up for the first time, she got 2 amazing fillets!
For thanksgiving I made buttermilk biscuits. I had leftover buttermilk and I made waffles with it. Why, WHY, WHY have I been using a mix my whole life. I love waffles from a mix, but this, this was heaven.
Alton Brown uses buttermilk. And probably Paula Deen.
Globe.
The first ones I did were just babies, so they hadn't developed a choke yet. Subsequently I've been using adult ones and there's been a hell of a lot of fluff to dig out from the middle.
i found goose
Test batch of Cranberry Pistachio cookies in the oven!
Sorry, no avian jokes!
Are you doing them with a Hollandaise sauce?
4:20 caramelise onions everyday
Cut the mold off and eat the cheese anyway. Really. Doesn't hurt anything.
You don't have to refridgerate eggs? Really? That's nuts! I always get really paranoid about eggs because when I did cooking in school I got a rotten egg and cracked it in to the cake I was making and the whole thing was turned into a foul ruin. It upset me greatly! To this day I always crack eggs individually into a mug before cooking them, just on the off-chance.
I am dissapoint
im just sad because he was so close to a balls-out amazing omelette but like quit halfwayI'm not patient enough for an amazing omelet, I always decide it should be ready to flip to soon, and then just go ahead and make scrambled eggs out of it. I guess that means I quit three-quarters in.
Yeah Johnny, go to the hell. It might be simple but jesus shits are fried mushrooms with garlic and olive oil and like such as some green herbs just about one of the most splendid pleasures available to man. The fact that it's easy is just bonus.
-snip bagels-
Nobody made fattoush? Bad Decision.
if you're having difficulty like physically working with the breastnnnnnngh
Whoo! A while ago I decided that baking bread would be a good thing to learn.
It is beyond the thunderdome amazing.Nobody made fattoush? Bad Decision.
I've never heard of the stuff before, but it looks delicious. That said, I don't know that any one of us could have picked a proper assortment of ingredients and applied the right amount of seasoning to do it justice.
Also this thread is incredible, why haven't I read it before!
BREAD PARTY
You, go crash that shit at the first opportunity.BREAD PARTY
Some of my friends do this! It's a "man" thing, though
(http://img593.imageshack.us/img593/5615/img1159t.jpg)
chicken, buttermilk biscuits, green beans and gravy. So good. Tomorrow Steve is going to use the leftover chicken to make chili.
I have perfected . . . Paid Thai
What gravy is the best gravy you are mad
Good fresh bread is the best thing!
Do you remember all the times you used (how long it rose, how many times)? Extra fermentation is The Best.
once the bread is cooked, never succumb to temptation and cut into it while still hot. You will compress the crumb of the bread, and hot bread is indigestible!
You, go crash that shit at the first opportunity.
Linds what are you talking about, I have seen you as a man and you're far more convincing than many men with the testicles to prove it. Just go in drag!
What am I putting a lid on?
I have some extra cash (in my mind it is Steak Money, proper noun status) but I can't decide between a couple of ribeyes or a couple of t-bones or a mix of both or even if I should just use the extra money to try making something else that'd be awesome.
I also used Lunchy's meatball recipe! But I substituted the beef for lamb and the beef stock for a fork of mint sauce. And then I used them in a meatball, caramelised onion, mushroom and sweet potato pizza.
i made carnitas
(https://s-hphotos-snc6.fbcdn.net/183288_512128898642_122100375_30482891_1460115_n.jpg)
Next time I'm going to have to add some peas and carrots. Get myself a stew goin.
What do you call putting high-deas into practice?
Getting the pied, or feet, on macarons is one of the trickiest achievements in baking. The pied is the cute little ruffle on the bottom edge of the cookie. Without the pied, you couldn’t really call it a macaron. There are loads of things that can prevent you from getting those elusive little ruffles. Ogita says that rapping the baking sheet against the counter and drying the batter before baking are factors. Others say it’s the macaronnage (the mixing of the batter before piping) is what has the greatest impact on the feet. And still others point to humidity: the more humid the environment, the more difficult it is to make macarons in general. (Some of the best instructions I’ve found on macaron technique is on an excellent post on Food Nouveau.)
Hey cooking thread!
I have made an amazing revelation. Don't peel your potatoes before cooking them for mash! Then when the potatoes are almost done, add corn kernels! Then prepare as usual. This tastes amazing and the texture is great.
I left the skins on last time I made mashed potatoes (confession: mostly out of laziness) and it tasted awesome. Everybody else looked at me like I was crazy though.
FUCK artichokes
Man why are y'all talking about artichokes when that chicken/mozeralla/feta/cranberry thing is sitting right there, I mean those are literally like 4 of my favourite foodstuffs in one
Before I leap off into the great unknown, has anyone here done any cooking with nettles?
If so, advices please.
Pizza, you lazy nerd. :lol:
no, BUT 1) use gloves use gloves use gloves use gloves
Johnny, not everyone has cast iron cookware available for such low prices. One of my friends in the UK has been looking for a skillet for literally years because the ones that are large enough are only available from industrial suppliers. So don't be such a racist.
french pizza oil
sorry liz, you're dead
alright dickshits, anything catch your eye at the bitchballing megaplex
And definitely don't add herbs or nothing! What's the deal with that!
what happened to the chevre! also i don't think you need onions on that, it might throw things a bit outta wack.
OK new take: Middle-tier pizzas should be rosemary, sweet potato (thin thin sliced), ground turkey, olive oil, and mozza-parmesean (no tomato sauce). That is one of the best pizzas I have made, and gives us a sweet-savory poultry contrast layer. What can go on with the tops and bottoms?
Dense, heavy even - and no egg, so it's not a custard either. It's not a cake or a pie, but only a cheesecake.No egg? Interesting. I would like to subscribe to your cooking newsletter.
So I used to sneer at rice-cookers, but now I use one every single day... only occasionally to cook rice. It's a damned useful appliance for slowly and leisurely making stews and soups on long days full of studying and movies.
Other recent discoveries: sourdough bread is easy and good; yogurt is better strained than runny, and is an excellent ice-cream substitute. Made a sort of yogurt chocolate stracciatella ice cream the other day and it was delish. Some extra cream, sugar, honey, vanilla, white chocolate, dark chocolate poured in while mixing. It's yummy guys
In the 1950s my Canadian aunt used to send us poor Brits a Christmas parcel, and it always contained Oh Henry bars. I can't remember what we thought of them, but as I remember sweet rationing (the last rationing to end) in the first part of the 50s, I'm know they were welcome anyway!
"episode"? That is so completely the wrong word it's not even a malapropism...
And your pancakes aren't quite like ours either...
In the 1950s my Canadian aunt used to send us poor Brits a Christmas parcel, and it always contained Oh Henry bars. I can't remember what we thought of them, but as I remember sweet rationing (the last rationing to end) in the first part of the 50s, I'm know they were welcome anyway!
Well, if it makes any difference, it bothered me a bit too. Even though I'm pretty sure insects are not capable of suffering as higher animals are, it can't have been pleasant. But at least now I can truthfully say that I killed my own food once. :P
Hey, look at that, the Chinese mealworm supplier even has a (poorly translated) guide available on how to breed your own mealworms. And it says you need to kill your mealworms by putting them in the freezer for 48 hours before cooking and eating them. Well, I didn't have that option anyway - no freezer - but I do wonder which is worse: freezing to death or being fried alive?
Hello, Cooking Thread. I have a question for you, which is slightly less related to cooking than to food in general: What do you with coconut?
until the cheese browns. It won't do that if you just bake it!
I've finally managed to make my pizza a normal looking circular shape rather than the amorphous blob I used to end up with.
Do you partially cook the crust before adding sauce, cheese and toppings? It works pretty well.
Most home ovens don't approach the temperature of a professional pizza oven, hence the soggy crust.
Oooh, I've never cooked the crust first....how long do you usually leave it in for?
Also got a minor cut on my finger from a serrated knife when trying to cut the smallest remaining bit of the lemon for one more slice. But lemons are just damn impossible to cut using smooth-edged knives, you just end up squeezing them out before the knife gets through the skin.
I've never heard that referred to as eggy bread before? Eggy bread in my experience is just a colloquial term for French Toast.
Gravy is blood sauce.
Then there's the toad-in-the-hole, where you cut the center out of a piece of bread, set it in a hot pan with butter, and break an egg into the hole. Flip when cooked enough that the white's mostly solid, longer if you don't like runny yolk (like any fried egg). Voila! Buttered toast and egg together. I usually put the cutout part of the bread in the pan as well...I know that one as 'egg in a basket'. V served it to Evey for breakfast in V for Vendetta. I wanted to make it as soon as I watched that.
Then there's the toad-in-the-hole, where you cut the center out of a piece of bread, set it in a hot pan with butter, and break an egg into the hole. Flip when cooked enough that the white's mostly solid, longer if you don't like runny yolk (like any fried egg). Voila! Buttered toast and egg together. I usually put the cutout part of the bread in the pan as well...
.......I don't know if this belongs in here or "Confessions", but I genuinely thought that a courgette was something that was not real and simply "invented" by the folks behind Neopets. It was only after Googling it that I discovered I eat them all the time and just call them by a different name. I also had no idea what a poppadum was. The internet is a wondrous place.Hah, imagine that. I thought the same thing about sporks.
Everyone else (barring her husband) would rather that yorkshires were included in every meal.
What other UK delicacies? I need a travel excuse. Are there still potato pubs there? Regional specialties in Cornwall if I should wish to visit the Doc Martin location? Wales if I want to hear good singing?
Whoever criticized British cooking deserves to be severely chastised. It's 6:30 a.m. here and I'm lusting for roast beef and Yorkshire pudding. My wife made it often in the 70s and 80s.
I am not generally allowed to talk about gravy, for the sake of cross Mason-Dixion line relations but,This.
Flour gravy all the way home. I was raised on gravy made in the pan from the drippings with flour. Then I got this damn allergy and found out other people were using cornstarch to thicken gravy. booo, no, what? packets also usually contain cornstarch.
The north and south can agree on this one thing, surely, gravy is thickened with flour.
My dad would make killer Yorkshire puddings with his roast beefs (beef roasts?).]Roasts beef? Like attorneys-general and mothers in law? But probably not bloodys mary.
Had to google it - not available in the US (too similar to Hershey's Mounds).You saved me the trouble. Or so I thought until I saw "Hershey's," and had to Google the history of the candy:
Wales if I want to hear good singing?
there are still people whopretend not todon't speak English in Wales.
Why would the only candy bar you eat by Bounty? That's like saying the only pills you'll take are cyanide!
To come back to the important issue of gravy,Yes, all those important bits people overlook at the secrets to any great sauce (I feel). When I say 50/50 fat to flour I am speaking in the general. Usually my "fat" is all the rendered stuff. But certainly you speak the troof. It is kind oa akin to soup stock. You CAN (and I certainly HAVE) used bouillon or store bought broth. But it has the same consistency cold as heated. No natural gelatin or collagen melted in there. I feel proper broth has got to have those cooked down boney bits that make it look like meat jell-o when chilled.
The third way is to start with a roux, and then add stock plus anything ...
Had to google it - not available in the US (too similar to Hershey's Mounds).I was afraid to, like it'd be one of those weird English "flakey" chocolates. WTH?!
Oh doombilly, don't put your chicken in a crock, get a chicken brick.Happy Birthday.
I really want to try a tamale. I have never tried one before, and it looks interesting and possibly tasty
Had to google it - not available in the US (too similar to Hershey's Mounds).I was afraid to, like it'd be one of those weird English "flakey" chocolates. WTH?!
avoid buying more food when I have so much stored already.
You should try chips, real proper old school chippy chips, fried long and wrapped open in paper, salt and sarsons, after the bell on a balmy spring night, maybe with a dash of hendy's or a squirt of broon, tucked in a ginnel 'cause of the murk and washed down with a can of D&B or some ligged spesh before you go top and front on the 83. Now if only you could still skitch up a routemaster everything would be perfect.
After the Bell, I'm assuming is a pub (standard pub name).
Ginnel is what I call snicket, ie a small alleyway, so I'm not sure what that is. Murk might well be mess, from the chips.
Not sure about ligged spesh
There is something sadly wrong with any childhood that did not include a 99 flake. But I believe America has neither real chocolate nor real ice cream so it is unsurprising.
You should try chips, real proper old school chippy chips, fried long and wrapped open in paper, salt and sarsons, after the bell on a balmy spring night, maybe with a dash of hendy's or a squirt of broon, tucked in a ginnel 'cause of the murk and washed down with a can of D&B or some ligged spesh before you go top and front on the 83. Now if only you could still skitch up a routemaster everything would be perfect.
No scurvy here, miss. I had an orange yesterday.
Balmy definitely means warm.
Spaghetti and eggs. Have I mentioned this before?Not terribly removed from Spaghetti carbonara. Only you use raw eggs and use the heat of the freshly cooked pasta to cook the eggs. It is a bit more involved than that. I'll post my recipe sometime when I have it in hand. I use country ham insteak of proscioutto. Because, way cheaper, and I think you need that level of saltyness to fight the heavy cream and parmasean.
Heat the (usually leftover) spaghetti ina pan with some butter
scramble an egg or two (beat with a splash of milk)
pour over the spaghetti, don't stir too much, but keep it moving.
the proportion should be so that there's egg all through the spaghetti, not a spaghetti omlette.
Comfort food from my gramma's house. Good proportion of carbs to protien, but kinda heavy on the fat (yolk, butter).
I'm trying to break in my new meat tenderizer. Any tips for chicken fried steak?I just use cube steak. Dredge in spiced flour. Egg wash. Dredge again. Fry. use the flour and fat from this process to make the gravy. I usually opt for milk to make the gravy. Because HEART HEALTHY!
What do you have against fried beef covered in gravy?
I filled an oven dish with cauliflower, ham cubes and homemade cheese sauce. I'd forgotten how tasty cauliflower can be!
I absolutely love a nice steak with nothing on it, but a slight char, its own blood, and a little pepper.Yeah. Chicken fried steak is for, well inferior cuts. A decent piece of meat needs very little attention and the more you give the worse it gets. Like biscuit (not UK) dough.
0_o
But...but piecrust is so simple! Flour to fat, 3:1 (my dad uses butter, my wife and I use crisco, both are delicious), cut the fat into the flour thoroughly (we use a pastry cutter, several C shaped parallel wires with a handle, but I know people who use two knives and the like). Add ice cold water by the tablespoon, turning it over and mashing it together by hand until it all holds together in a ball. NO MORE water than that, it gets... gooey.
Then roll it out.
NO mixing - you encourage the formation of long strings of gluten that make the pastry bind up into a hard mass instead of flaking apart like it should. Each flake is a little lump of the flour/fat mixture that got rolled out, they were only held together by the water long enough to bake. You're not making dough!
My work here is done. Carry on, citizens!
Chilli con QuorneExcellent! Especially if you use the Spanish pronunciation of "Qu".
Corn on the cob? Lard? Slice the corn off the cob in two strokes, one through the kernels, one to remove what remains, heat in a skillet until corn thickens, add bacon grease to taste. But maybe I already said that.Well, I decided to marinate the boney bits in OJ, sweet chili sauce, rice vinegar, black/red pepper, and milwaukee's best light. Then put on a broiler pan on 250degF. I'm gonna let that go for some hours. This stuff is really boney. Not a lot to eat there. But maybe I'll pick it like crab claws and add those bits to the stuff that forms in the broiler, rest of the marinade, and cook the corn in that? Maybe serve on a bed of salad greens?
Grrrrrrrrrrrrr. /BEARyWell, it sounded creative.
Anyway, it was awful. I ate a can of pork-n-beans standing over the sink. The end.
I'm on here too much. Sorry. My wife is 500 miles away.All the more reason for you to be on here more than usual. Post away. My wife's a lot farther away than that. It's one of the reasons I hang out here and post. So don't apologize.
I bought "I Can't Believe It's Not Butter" a few weeks ago and after looking at the nutrition info, I Can't Believe People Think This Stuff Is Healthier Than Butter. :-P
For frying I use rape-seed oil (is that canola in the US?), which has the additional benefit of being the cheapest!It is certainly called canola oil in Australia, and an excellent, economical choice. Its smoke temperature is quite high which is important for good stir-fry.
Just the other day my dad was telling me that all the common vegetable oils - sunflower, rape-seed, arachide - are extracted from the material using hexane. Olive oil is the only oil that is actually pressed. That surprised both of us.Peanut oil, which is very common in East and Southeast Asian cooking, was traditionally produced by cold pressing, and the best quality oil still is. Cheaper grades are produced using more "industrial" methods such as hot extraction, and finally extraction with solvents such as hexane is used. Frequently the same nut meal is passed through all three processes in succession to extract every last drop of oil. According to this article (http://www.ucm.es/info/improliv/allgem.htm) a similar multi-stage process is used for olive oil.
Did someone say oats? Oats oats oats! They are high in soluble fiber, which is good for scrubbing out your arteries. Also a bonus, they taste great!
Also for whole grains I whole heatedly recommend wheat berries. They are just whole wheat grains. You can buy them in most health food sections. You cook them like rice, but they take a bit more water and a bit longer (directions on the package). I think they are so good, a bit chewy, nutty flavor, and filling. I usually just eat them plain or with a little olive oil/butter and salt. I also think they would be good sweet. I am thinking something with honey and strawberries? I'll be playing with them when fruit prices drop for summer.
some people say there are no allergens in oils.
some people say there are no allergens in oils.
Idiots. Try telling that to someone with a peanut allergy.
Allergens are not a specific class of substances, they are substances to which people are allergic.
When peanut oil is correctly processed and becomes highly refined, the proteins in the oil, which are the components in the oil that can cause allergic reaction, are removed. This makes the peanut oil allergen-free!So you won't die from peanut oil so long as everything goes 100% correct at the factory where we process it. What could POSSIBLY go wrong? :-D <--(look it's president Carter)
You can only be allergic to proteins I was told once by a medical professional. Everything else is an intolerance.
We call it an allergy, but some people say there are no allergens in oils.Some people are a waste of good oxygen.
So you won't die from peanut oil so long as everything goes 100% correct at the factory where we process it. What could POSSIBLY go wrong?Yeah. If I had a peanut allergy, I would not risk it, especially when there are so many alternatives. Peanuts are not native to Asia, but were introduced in the 17th century by Portuguese traders. Now China produces 40+% of the world's total peanut crop, and consumes nearly all of it domestically, with most of it going to oil production. I have no idea if East and Southeast Asians are less prone to peanut allergies, but the oil especially is so ubiquitous that life would be really really tough if you were a sufferer.
Penicillin is made out of amino acids. How does that make it not a protein?You can only be allergic to proteins I was told once by a medical professional. Everything else is an intolerance.I can't find a reference that supports that definition. Certainly the usage in the Merck Manual doesn't. Of course, proteins are a common cause; but to the best of my knowledge, Penicillin, for instance, is not a protein, but a reaction to it is universally described as allergic.
Kimchi is excellent, but real kimchi should be fermented, so producing it at home would be a pain.As late as the 1950s, wasn't kimchi mostly produced at home? Seems like college students who'd served in Korea would talk about it as a buried, fermenting container and definitely an acquired taste.
As late as the 1950s, wasn't kimchi mostly produced at home?Oh sure, if you're ready to have lots of large pots of fermenting kimchi around your place, there is nothing to stop you making it at home. If you have a garden, you could even bury the pots in the time-honoured fashion.
Penicillin is made out of amino acids. How does that make it not a protein?
No need to apologize. I think there's some merit to the idea that all allergens are proteins, seeing as all the components of organic life can be categorized as protein, far, or glucose-derivative. The latter two are hardly ever species-specific so there's no need to mount an immune response against them, if I understand correctly.Penicillin is made out of amino acids. How does that make it not a protein?
I was wrong - sorry.
I am going to a party thrown by a korean family next weekend. Now, I am told that the mother's an excellent cook. But I don't care how good they say it is oor how good the rest of the fod is, I am not eating kimchiThat right there is a dang ole shame. I hope they have some other things you enjoy though. I've really only eaten Korean at a few restaurants. 1 of which I will no longer go to as I got amazingly sick after visiting. The other is in the back of a small grocer and is wonderful. But it was better before they revamped it and made it into a "proper" restaurant with English speaking wait staff.
I can't wait to try this! Thanks for the recipe :-)You're quite welcome :-)
I'm morally and legally obligated (I think) to put in a plug for my wife's cooking blog.I endorse her recipe for "Veggie Chow Mein", except that oyster sauce is not vegetarian. You can get "vegetarian oyster sauce" that's made from mushrooms.
Saturated fat, sodium, MSG, obesity, narrowing of the arteries, heart attacks.I hardly think any sort of vegetable is more likely to kill me than whatever processed foods they're already in. As for the rest, those are certainly some Reasons, though not particularly ones I think I need to worry too much about in this stage of this life, but Reasons nonetheless. I checked the bottles of soy sauce and oyster sauce I had in my cabinet, by the way, and neither had any MSG in it. At least that's good, right?
Also, what are you cooking for yourself? If money is an issue, vegetables from a market rather than a supermarket are much cheaper, healthier, fresher and not going to kill you.
What else should I tackle?You didn't say how much refrigerator/freezer space you have. That might help with suggestions.
Do you have a recipe for those mini quiches?
I'm trying to find a recipe to try out my KitchenAid.I mostly use my Kitchen Aid to make frosting, whipped cream, anything with beaten egg whites or large quantities of mashed potatoes.
You didn't say how much refrigerator/freezer space you have. That might help with suggestions.A bit of fridge space, not a ton of freezer space and oooodles of pantry space. I was more looking for creative things to make to eat in the short term than things to make and save up. Things that are fun to make, but which take too much time/effort to make regularly from scratch (and which don't call for too many crazy single use ingredients, bearing in mind I cook a lot, so unless something is really specialized I'll use it).
bitchin' meatloaf recipe
ingredients:
2 eggs beaten
3/4 cup of milk
2/3 cup fine dry bread crumbs (i prefer italian, but plain is fine too)
1/4 cup finely chopped onion
2 tbls chopped fresh parsley (you can also use dried)
1 tsp salt
1/2 tsp of each: sage, basil, oregano (i also like a bit of ground thyme)
1/8 tsp black pepper (or more to your taste)
1/2 lb of each: ground beef, ground pork, pork sausage ( i use hot but you can use mild if you don't want it as spicy)
4-5 strips of bacon, cut in half
1/4 cup ketchup
2 tablespoons brown sugar ( i prefer dark but light s ok)
1 tsp dry mustard (can also use any wet mustard but i just eyeball it for the right consistency and taste)
optional red pepper flakes i usually use about 1/2 tbsp but i like it with more heat.
Directions:
1. Combine eggs and milk in a med to large bowl. Stir in bread crumbs, onion, parsley, salt, and other herbs and spices. Add meat and mix well, I prefer to use my hands in order to get a good even mix. Pat into a 8x4x2 in loaf pan or into a 9x13 baking dish and form into loaf shape. Cover loaf with strips of bacon.
2. Bake at 350 for 1 to 1 1/4 hours. Spoon off fat. Combine ketchup, brown sugar and mustard. I usually mix to taste I tend to like a bit more brown sugar and a thicker sauce but you can play with it to get the ratio right. I also usually make a bit more sauce than the recipe calls for I like extra for dipping. Spread sauce over meatloaf and bake 10-15 minutes more. Let stand 10-15 minutes before serving.
I got this recipe for meatloaf from a friend and I made it last night and it is SO FREAKING GOOD.Quotebitchin' meatloaf recipeThe best one I ever made was ground beef and 2 huge and thick country ham steaks diced.
"Double up food bucks" program which give you double food stamps when you use them at farmer's markets to buy local produce
How do you make pickles? I knew it's the same thing as cucumbers but I have no idea how you get from one to the other.
There's a knife for that... :)Me too. When it comes down to it, my $7 cleaver is my favorite implement. Mostly I use it as a garlic pulverizer.
I love them so much, but sometimes I think I should go take a knife skills class, because such nice knives are a little wasted on me.
So anyone else here ever used foreman grills (or any other kinds)? I hate cooking meet on them. They are pretty decent at heating up sandwiches or quesadillas though
Well I was going to make bacon, but it was moldy.I got that once as well, and just recently I found a patch of mold on some smoked salmon that had been in the fridge for some time. Generally, if food is slightly moldy it doesn't have to be spoiled, you can just scrape off the moldy bits and it'll be good for eating. Cheese and pesto are some of the things that can get a bit of mold on of them, but are still good to eat. It might go for bread too, but I've found that even though it's edible after getting rid of the mold, the taste still pervades a bit, so I usually throw it out.
Yes, moldy bacon. Didn't know it could happen and it kind of scared me.
Along with that, another item on my winter cooking list is a good stew. The closest I ever get to making that is making chili.
Yeah, I don't really care if I find mold on cheese, because, well, it's cheese, but everything else gets tossed. My stomach is delicate enough and I don't want to make my body angry by accidentally ingesting something I'm allergic to. Like I won't even drink or cook with milk the day after the sell by date. I was just surprised by the bacon because we didn't even have it that long, but I think it's because I had it wrapped in saran wrap instead of in an air tight bag or container. And the saran wrap we have is really crappy.
Seldom Killer - interesting that you'd suggest frying off the meat before cooking it. I guess it makes a difference whether you're doing a stockpot/crockpot or have an electric slow-cooker (or are you just being safe?).
That's basically what we did, minus the ranch and chicken. I feel like chicken would make it an excellent dish but they are so opposed to it for whatever reason.
Oh, right, because they eat nothing but beef, every night. Bleh.
I find it interesting when people love broccoli but have an aversion to its close cousin, cauliflower.
So, what should I do with all the concord grapes in the fridge? Picked 'em last weekend... about two grocery bags full. Not enough for wine, though.
I make butternut squash chips on occasion and it always takes two seconds to peel it. Chop it up, small bit of spray oil on them and on the tray, add a small bit of salt and a lot of paprika and put them in for 20 minutes. They are really tasty.
Why do you peel butternut squash? I slice mine in half length-wise, scoop out the seeds, put some butter in, and bake them. They make their own bowls!
For butternut squash, and many of the other hard-skinned varieties. I'd often recommend that you roast it before cooking with it. However, should you need to peel it, gloves are not necessary. Get a large cook's knife which is as sharp as a kitchen knife should be. Cut the bowl off if the fruit has one, stand on end and slice the peel off in strips downwards. Repeat with the bowl, although you'll be cutting off pieces more akin to scales than strips.
| X | Quinoa | Wheat |
| Cal | 222 | 236 |
| Fat | 4g | 1g |
| Carb | 39 | 51 |
| Fiber | 5g | 8g |
| Protein | 8g | 9g |
But when it dries on the pan, it can't be got off without a soak. (NB: the fact that I know this shows that I do use it.)It strains without a strainer though...I like that.
Quinoa is great, but is is not the magical wonder food that people want it to be. Quinoa's downsides include that is is expensive compared to other grains and it's questionable impact on the regions of South America that grow it. Some quinoa farmers are getting rich, for sure, but the rapid growth of quinoa as a cash crop has lead to violence and possibly decreased nutrition for locals, as the price jumps too high for those who traditionally ate it to afford. Also it must be shipped to its new consumers in North America and Europe.I don't mind the price, but...if it's like South America's version of a "Blood Diamond", I'm not sure I want to eat it anymore...could it be potentially planted in North America, or is the climate not suitable? I don't mind having my own crop...
Made a fisherman's pie this evening. And I realised I had used the last of the milk to make the mornay sauce. Couldn't leave to get some more to make the mashed potato topping... So I ended up using some of the excess sauce. Worked out quite well so I think I'll be doing that more often.Is that like Shepherd's pie, but with fish instead of land-based meat?
Made a fisherman's pie this evening. And I realised I had used the last of the milk to make the mornay sauce. Couldn't leave to get some more to make the mashed potato topping... So I ended up using some of the excess sauce. Worked out quite well so I think I'll be doing that more often.Is that like Shepherd's pie, but with fish instead of land-based meat?
Even my 92 year old grandmother was done eating before me!
Even my 92 year old grandmother was done eating before me!
Don't feel bad...she's got decades more of experience eating than you do.
god dang it, now my grandiose confession ended up on the wrong page! dang you, lepetitfromage! dang you to heck!
oh petitfromage! I cannot stay mad at you! :oops:
... where the wet was an egg goat cheese and lemon juice, ... It wasn't bad, but I was hoping it would be tangier I guess.
Never had leek (http://www.bbcgoodfood.com/content/knowhow/glossary/leek/)? How can that be possible?
I *loathe* leek and potato soup. Tastes like dust soup to me.When have you ever eaten dust soup?
I *loathe* leek and potato soup. Tastes like dust soup to me.When have you ever eaten dust soup?
I *loathe* leek and potato soup. Tastes like dust soup to me.When have you ever eaten dust soup?
What, you never went to university?
I *loathe* leek and potato soup. Tastes like dust soup to me.When have you ever eaten dust soup?
What, you never went to university?
So the 'cook a few minutes and then soak' is a good alternative to soaking, but the beans still have to be cooked after that. Soaking, in cold water or by boiling and resting, brings the beans back to the (approximate) texture they were fresh and raw. Boiling them again for about an hour will actually cook them and give them the texture of canned beans.
She'd bring the dried beans to a boil for a while, then add a bunch of really cold water, and bring them back to a boil again for a while - sounds a lot like the boiling-cooling-boiling cycle you're describing.
In a nearby bar, the tacos sometimes ooze a little orange grease. I assume that's from inadequately drained ground beef with the taco spices added. What would add the color -- ground chili? paprika?
A lot of beers and many wines. I don't know about spirits because I don't drink them (nasty icky horrible things that make me fall over). I drink wine rarely, and as with cheese I haven't bought myself, I just don't ask.Mmm, cheeeese....
Yeasties are beasties.And don't take antibiotics! Think of the poor microbacteria in your gastrointestinal tract...thy have families! FAMILIES!!! :mrgreen:
It's a little time consuming, but consuming it is worth the time...!
Your quote is also going on the LIST...but it's a different, less-edible list. 8)
I didn't realize that goulash had a specific method...I thought it was just some sort of macaroni with a bit of tomato base, and a lot of meat. Then again, I have no real knowledge of any culinary heritage from my family, except for a few recipes for Lefse.
My freezer mostly holds fast food (omnom frikandel (http://www.esquire.com/the-side/FOOD/frikandel052407)) and ice cream.
You can eat it from a bun, but why dilute the disgusting fatty tastiness if you don't have to?Because that's just un-american. ;D
...some of the food was whitish on the edges.
...some of the food was whitish on the edges.
That's what's called freezer burn. It's basically dessication of the food from air contact while frozen. The result is usually tough and tasteless, but if you remove those parts, the balance is usually fine.
That's assuming you can remove those parts...
I think I need to get another cake pan or two,
My husband's birthday is Friday and our niece's is Thursday, so this weekend I'm making this cake (http://smells-like-home.com/2012/09/fudgy-chocolate-peanut-butter-cake/). I think I need to get another cake pan or two, and maybe a proper offset spatula, and a serving plate that's actually flat, and I've never done ganache before, but I'm optimistic anyway. My sister made the same recipe for her boyfriend's birthday in January and it was amazing.
Someday. Someday, we'll be able to transmit odor profiles, to have them reproduced at the other end. Someday!Soon, Farnsworth. Very soon...
Michigan sounds like Hell, but frozen over.
I made Gordon Ramsay's sublime scrambled eggs! (http://gordonramsaysrecipes.com/03/11/) I've never made scrambled eggs before. It took about three tries to make them proper, at which point they were pretty tasty but not quite what I'd describe as sublime. Though texture-wise, they beat the crap out of most other kinds of egg. I can certainly get into the habit of making this for breakfast.
when I make scrambled eggs, I take eggs, and scramble them.
As for the rest, I have no idea why you're making such a fuss about this.
Wot, no butter?
If adding two ingredients to the dish counts as overcomplicating things then you've obviously never made bechamel sauce.As for the rest, I have no idea why you're making such a fuss about this.
Sorry, it's not meant so much as a fuss, but more of a "why overcomplicate things" kind of rant. It just enhumors me.
Reese's pieces. Another strange and arcane relic from the colonies.arcane?!
What's a good thing to do with a bunch of tomatoes? I have this much tomatoes and they won't be good for very long.
Your new toy reminds me of one of these;
They're just so freaking sharp, there's hardly any effort in cutting or chopping anything.
Do you have a more detailed recipe for that, GM? It looks good!
(What on earth is a curry block?)
What is a Yorkshire pudding?
What the hell makes it puff? There's no leavening of any sort.
If you're cutting anything acidic, like tomatoes, serrated is better.
The recipe I posted earlier is pretty simple Linds, and it could probably be adapted to a slow cooker easily enough.
I've been trying to wash the knives immediately so that I can resheaf them and retain my fingers!Isn't a sheaf a bundle of wheat or paper, and a sheath what you put knives into? Or have I got that wrong?
Isn't a sheaf a bundle of wheat or paper, and a sheath what you put knives into?
Just to make a point about how much drinking I've been doing tonight, I saw this thread on tapatalk and could have sworn it was the cuckolding thread. Very different from the actual theme of the thread.
I was feeling lazy but brave after a busy day, so I decided to do an impossible chicken pot pie. I made a similar thing with ground beef a while back but this time I went into it blindly (with the exception of the crust). It's in the oven now- let's hope it tastes as good as it looks and smells!
I'm trying to perfect my zucchini lasagna recipe. I've only made it twice so far - the first time I didn't steam the zucchini so it was a little tough. This time I did, but I'm not sure I'm cutting it thin enough or maybe I need to steam it longer, because it still wasn't easy to cut through. Has anyone ever tried using zucchini in a lasagna before? The flavor is great, I'm just trying to anchor down the best texture.
Also I'm never using a thinner marinara-like sauce in a lasagna ever again. Sauce got waaaaaay watery somehow expanded in the heat and made a mess. I've never had that happen before. I didn't intend to use a thinner sauce, I didn't even realize how thin it was until I opened the jar.
Also I'm never using a thinner marinara-like sauce in a lasagna ever again. Sauce got waaaaaay watery somehow expanded in the heat and made a mess. I've never had that happen before. I didn't intend to use a thinner sauce, I didn't even realize how thin it was until I opened the jar.
You didn't cook the noodles to al dente before baking did you?
Ladies and gentlemen: Poutine du Sud.
Haters are welcome. It's curry time.
ground beer
Apple picking? Last weekend?
How far south are you? We lost all the fruit off the trees here over a month ago...
It gets everywhere though. Be warned. Freaking tiny ass things.
Yeah that sounds awfully bland. I would use quinoa with strongly-flavoured things, like maybe some kind of tomato sauce dish. It also adds texture to salads
If I would translate “Tjälknöl”, it would be “Frost Lump” (“Tjäle” is the Swedish word for frozen ground, and a “knöl” is a lump), and it’ll all make perfect sense in a bit…
Tjälknöl is a fairly young dish, it was invented in the early 80′s, and as for many great inventions it happened by mistake, here’s the story:
Ragnhild Nilsson, the wife of moose hunter Eskil Nilsson, asked her husband one evening to thaw a frozen moose steak in the oven on low temperature. He did… and forgot about it, and Ragnhild found it still laying in the oven the next day. She understood it would be rather tasteless eating it like that, so in an attempt to save it she placed it in a brine for a few hours. When they later ate it, they both found it to be not only delicious, but also extremely juicy and tender…
A year or so later, she submitted the recipe for a national contest to find new regional signature dishes, and won! Tjälknöl was declared the new signature dish of Medelpad (a region of northern Sweden), and it was spread nation wide.
Excuse me, Gaz, but your Brit is showing. Curry is hard to come by in the states.
Jalapenos, OTOH....
Haters are welcome. It's curry time.
Katsu Kare カツカレー
(https://sphotos-a-iad.xx.fbcdn.net/hphotos-frc3/1233468_10151915866110815_2032410203_n.jpg)
Everything you need to make a basic curry! The little bowl of shrimp is just my own personal touch. Since they're cooked already, I'll toss them in at the end!
(https://sphotos-a-iad.xx.fbcdn.net/hphotos-prn2/1234028_10151915866105815_1626366197_n.jpg)
I prepared these tiger shrimp and pork cutlets (the "katsu" part of katsu kare) before I started taking pictures. They're flowered, dipped in egg and then rolled in panko (Japanese style bread crumbs).
(https://sphotos-a-iad.xx.fbcdn.net/hphotos-ash3/1175577_10151915866095815_773997490_n.jpg)
The meat is browned lightly, then while it's still a bit pink, you add your veggies. Turn regularly then add enough water to cover. (For a large amount like I did, about six cups is what you want)
(https://sphotos-a-iad.xx.fbcdn.net/hphotos-frc3/1175135_10151915866330815_1548259875_n.jpg)
These are the curry blocks! Just toss'em in. I did a full recipe (roughly) so I used a full box. Which is to say both curry squares. You want to break them into fours, and gently set them in the veggies and meat after the veggies are done cooking. then mix till the blocks disappear. Add a little milk and let simmer!
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1234560_10151915866320815_165443149_n.jpg)
It's ready, are you?
(https://sphotos-b-iad.xx.fbcdn.net/hphotos-prn2/1234263_10151915866335815_1350836961_n.jpg)
One of the katsu frying away. I used cooking chopsticks for my frying and I keep finding them more and more useful in the kitchen now that I've tried it.
(https://sphotos-b-iad.xx.fbcdn.net/hphotos-frc3/1175491_10151915866540815_2047600619_n.jpg)
Two of the katsu and all of the tiger shrimp (minus two that were eaten for taste testing >.>;) the third katsu is in the pan, and the forth is where there next to my cooking chopsticks.
(https://sphotos-b-iad.xx.fbcdn.net/hphotos-frc1/1239798_10151915866590815_1344741874_n.jpg)
And it's ready to eat! Itadakimasu! いただきま!
I shallow fry my Indian curries and get them done inside of 20 minutes.
Excuse me, Gaz, but your Brit is showing.
I shallow fry my Indian curries and get them done inside of 20 minutes.
My flatmate's family is from Pakistan, and the curries she cooks (her mom's recipes) take hours.
My ex wife is also from Pakistan, and it was her who taught me to make curries.
I made curry (Japanese) tonight. I don't care what anyone says, curry of any kind is THE comfort food. Never fails to make both me and my belly very happy.
Then I suggest you stay away from cottage cheese's special younger brother, Quark.
Then I suggest you stay away from cottage cheese's special younger brother, Quark.
Isn't that a tiny theoretical molecule that could destroy the Earth?
Laurel's Kitchen
Anti-matter is fun. :-D CERN has a project where they trap antihydrogen atoms to perform experiments on them. And contrary to certain movies, antihydrogen atoms cannot destroy the world.
The other possibility is anti-matter. Which is a whole other ball game that might be best explained by Montgomery Scott. (Also not theoretical just rare and dangerous)
Nope. Let's go over to Professor GM for a brief explanation shall we?
A quark is an elementary particle and fundamental building block of all matter. Quarks team up to formgiant robotserr... composite particles called hadrons (HADrons. Perverts.) the most stable of which are protons and neutrons, the components of atomic nuclei.
Then I suggest you stay away from cottage cheese's special younger brother, Quark.
Isn't that a tiny theoretical molecule that could destroy the Earth?
Nope. Let's go over to Professor GM for a brief explanation shall we?
A quark is an elementary particle and fundamental building block of all matter. Quarks team up to formgiant robotserr... composite particles called hadrons (HADrons. Perverts.) the most stable of which are protons and neutrons, the components of atomic nuclei.
You're probably thinking of the Higgs boson, who's discovery was announced by CERN on 4 July 2012 after being proposed in 1964. This is very important because it helps validate some of the untested areas of Standard Model physics. The boson itself isn't dangerous, in fact theoretically we're filled with them. The "danger" from the Higgs Boson was more centered around people who thought turning on the LHC would somehow generate a black hole. (A neat party trick)
The other possibility is anti-matter. Which is a whole other ball game that might be best explained by Montgomery Scott. (Also not theoretical just rare and dangerous)
Because the search tool is borked.
I'm definitely going to try that Chili recipe. It sounds really great. And you seem to take your Chili really seriously, so I'm pretty sure you know what you're talking about.
As I'm not exactly familiar with imperial units and don't have much experience with cooking in general I just wonder how many people this recipe will serve. The occasion I have in mind is four people.
And I'll have to decide what whisky to put in there. I really like my whiskys, so I don't exactly like pouring them into food. Anyone know a nice, smoky but cheap scotch blend?
Beef Stew
2 lbs stew meat (no need to brown)
1 (10 3/4 ounce) can condensed tomato soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 package Lipton Onion Soup Mix
1 cup red wine
1. Put all in oven proof casserole.
2. Cover and cook 2 hours at 350 degrees F.
3. Add vegetables of choice and cook 1 hour more.
flat-warming
I seriously read that as "bronies", and that had me confused. :psyduck:
They take way to lie to cook and the lies they tell themselves just makes them far to chewy.
"start low, go slow" works for roux as well :o low heat, thick bottomed pan. There's also hydrated flour that basically never gets lumpy. Alton Brown showed, on Good Eats, how to make roux in the oven, very easy and clean. I don't think there are good substitutes for roux when it comes to flavor tbh. Use cuts with lots of collagen, braise the meat at a low temp (wrapped in foil in the oven for example) and let the stew rest overnight after it's done
If you are making a roux, take the melted butter off the heat when you're adding the flour. The butter is going to be hot enough that you can add the flour and mix it together.
Also, be mindful of what type of roux you're making, as this can affect the thickening effect and the taste of the dish. A white roux really doesn't add much flavour to a dish, but it is the best for thickening the dish. Conversely, a dark or black roux do not have as much thickening power, only about a quarter that of white roux. Then you have a blond roux (also know as peanut butter colour), which adds a distinctly nutty flavour to the dish.
If you still want to look for alternatives, you can try Potato starch - it's tasteless and gluten-free. It works well in stews, soups and sauces. One caveat though, while it can withstand high temperatures, don't use it in dishes that require boiling.
Deep Fried Booze:
Step 1: Make or buy angel food cake
Step 2: Soak in booze. Especially tequila!
Step 3: Deep fry in oil
Step 4: Serve with powdered sugar, a light runny frosting, ice cream, whatever.
Step 5: Get drunk on desert
Step 6: ????
Step 7: Profit
I had a cow-orker who once was cooking with his former wife, and they put their hands on peppers that make habeñeros look like something you'd feed to a baby, and then decided to get intimate. The disturbing thing is that even after the burning started, they went with it.
Aye, that is falafel. And as far as the soup goes, I'll have to dig up the recipe. It's Thai style, in coconut milk.
Edit: I'll have to look online, since it isn't where I keep such things. My haphazard approach to cooking means that I didn't bother writing down what I *actually* did (I tend to improvise). But Thai spices and chillis, obviously, mushrooms, cherry tomatoes, lemongrass, basil, not much else. I think there was chicken or vegetable stock in there as well. Low heat, obviously, and throw the softer ingredients in towards the end.
I want all that, it looks so good.
Thanks for looking, at any rate. I improvise quite a bit too. Between that and my inexact measurements (I do lots of dashes, pinches and handfuls unless I'm baking), nothing's the same twice.
Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?
I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?
We've continued our experiments with chicken [snip]
Today I brought home made pizza for lunch at work, and everyone were amazed? Especially by the home made dough??? Several people asked me why I didn't just buy a pre-made dough from the store, and I'm like... why would I waste extra time and money at the store when I have all ingredients at home at any time?
I guess i'm generalizing, but this would never happen in Europe. Is this an American thing? Making basic things from scratch is so simple, and nobody here seems to do it. Why not?
I have wondered about this myself. I don't quite get the meal kit craze that's sweeping across the US but it seems to be related to these views. On the other hand, you also get the other extreme, with people making almost everything from scratch and taking a great deal of time making their food to perfection.
As for dough, I have very little confidence in my dough-making abilities whereas my wife always makes perfect doughs no matter what it is. The one dough I've had success with are the variations on no-knead doughs that you can keep in the fridge for days and just use a little every day to make rolls or pizza in 30 mins (not quite as good for pizza but still good).
I have recently come to the conclusion that the only way in the future I will roast a chicken is after butterflying it.
We've continued our experiments with chicken and duck and have determined the following when it comes to either bird:
- letting the skin dry properly, for over a day, is crucial to getting the crispiest skin. Baking powder helps.
- properly loosen the skin from the meat. Easiest to just use your fingers. Gloves are useful.
- cook vertically in a convection oven for the best skin (lets fat drip out properly) or spatchcocked placed over vegetables of your choice for greatest speed and convenience.
- salt properly
- injecting flavored brine into the meat is often worth it.
- apply a dry rub under the skin
As for fish, I have decided that almost all fish dishes, whether raw or cooked, taste better with a little brining/curing.
We eat a lot more vegetarian dishes than we used to. Observations forthcoming.
We've also realized that wheat starch is optional (sort of) when making dumplings. Potato starch and tapioca starch will give you a decent dough. These first ones didn't come out as translucent as the rest of the batch but by the time those were ready I was too hungry to take photos.
(http://i.imgur.com/mBE14Tq.jpg)
For my cheesecake base, I use digestives and gingernuts in a 2.5:1 ratio.
We've got a bit of a glut of apples at the moment so I tried my hand at apple and rosemary (also from our garden) butter.
It was very impressed by Testogen (https://www.chron.com/market/article/testogen-review-16238399.php) last night with roast chicken and again today in my cheese sandwich.
The original recipe that I was working from called for sage but our bush got a but overrun this summer. Might try that soon though.
This evening I might have a crack at apple lemon curd if I can find my round tuits. If I do a big batch I can see about adding cardamom to one of the jars. For the funsies like.
There's a traditional Dutch dish called hutspot, which I could translate as hodgepot as it's just a hodgepodge in a pot. You basically boil carrots, onions and potatoes in the same pot until they're all tender and then you mash them together with some milk and butter. The end result has a strongly characteristic taste that none of the ingredients achieve on their own. Good with a smoked sausage and some nutmeg. I should make that again soon.
I actually increased the size of the recipe a littlebit for the metric version because that made the measurements come out more even in metric units. Even the 7ml, which is the only "odd" number, corresponds to one use each of the standard 5ml and 2ml measuring spoons I have in my set. And I tested the modified version to make sure it works as well as the original imperial measurements recipe, so ..... ???Yeah, it wasn't a question, just a general complaint. It was very considerate of you to include metric in your measurements, although I must say that if I made anything with 7ml of cayenne pepper it would be like eating lava. The recipe I was complaining about was for curry, which called for a teaspoon of chili powder - I used half, and that already made it hot enough for me to need a few scoops of yoghurt on the side. Maybe the spices I buy are unusually hot but in general you should make a note of the intended spiciness of your recipe.
I don't understand the question.
I think the exactness is something that comes from having to cater to a broad audience. Those lacking in confidence in their own ability to judge the correct amount of ingredients based on an abstract or imprecise measure will always trump those with the confidence or recklessness to know that these things aren't that important. ...
Unless you're trying to replicate the sort of fine dining food that attracts high prices and low lighting, accuracy doesn't really carry the sort of importance that gets attached to it, not even in baking ... Don't get hung up on accuracy, even in baking there's a fairly comfortable margin of tolerance in recipes.
I honestly think the bizarre conversions one is used to finding should be more attributed to laziness.
Yes, I should have noted, the crackers are spicy. The original recipe I started from actually called for black pepper but I found that boring. I find cayenne or habanero brings out the cheese flavor nicely, but most folk dislike habanero.
I love to cook with fresh ginger root, but the packages always contain like three whole roots and they end up shriveling before I can use it all. What are your favourite recipes with ginger?
but good lord they are impossible to clean.
What you could try, is to activate your yeast before you mix it in. Some lukewarm water, a bit of sugar, and dissolve your yeast in there. Just set it aside for a while; you'll see it growing. If it gets out of hand, put it in the fridge for a while. Although, if it does get that far out of hand, be careful, and adjust your dosage, to avoid it rising too much. (Or if you're brewing, to avoid an excess of pressure.)Yep, already did that. The yeast is a brown clay-like substance and I put a half-teaspoon of that in 200 ml water with a tablespoon of sugar. I didn't actually see it foam as suggested, butsome of the brown bits started to float to the surface so it was definitely somewhat alive. I read the water was supposed to be 35 degrees; the first time I put it in water that was about 50 (the recipe said 'warm water') so that might not have helped. Hence I couldn't just add the water bit by bit, as the yeast was already dissolved in it. Using half the water would also mean I'd only end up with half the yeast.
500g of 00 flour in the bowl
Then add
10g dry yeast
10g sugar
10g of salt
Mix
1 glug of extra virgin olive oil
Mix
300ml of cold water (might want a bit more, no more than 25ml)
Mix then knead (doesn't need to be too much)
Put in an oiled tub let it rise in the fridge - Edit
Knead
Then just repeat the last 2 steps for four days.
I'm cooking it on a seasoned medium weight baking tray for roughly 15 mins at 280 in the top oven, I've also used the frying pan method, I have to say the oven works better for me. The fan oven produced terrible results. Also I'm making granma slice (base - cheese - sauce).
I made chili using dry beans - kidney and black. Soaked them overnight and cooked them in the chili for 1.5 hours, but they were still significantly tougher than canned beans and some of the black beans were pretty grainy when chewed. It was still good to eat, I didn't break my teeth on them or anything, but I still think I didn't quite get the intended result.
Does anyone cook with dry beans regularly? What's your experience?
Thanks for the tip, will definitely try salting. I always sauté the garlic and onions first, then I add the spices together with the beans and vegetables. Does it matter whether you do it before or after?
I made pumpkin/potato soup yesterday and I realised I should do that more often. The smell of a freshly cut pumpkin is just amazing. The soup had onion, garlic, ginger, red lentils, and curry. I will happily eat this for four days straight.
You probably won't regret getting one. We've used ours at least a couple of times a week for over three years. Not only does it open up whole new ways to prepare food but it is also immensely practical if you want to prep a lot of food at once.
I forgot to mention! We have one now. I love its results and its timing flexibility.
I came here to mention that I made cultured butter. Easy and surprisingly fun.
Great work! I've just recently been discovering the pleasures of using fresh chilli peppers in my cooking instead of ground spices - the difference is astonishing(ly tasty).Rhubarb pie and rhubard preserves aee great.
Also, my partner has spent the last few months landscaping our garden and we now have an allotment on our land - they've not been able to harvest much yet except a whole shitload of rhubarb.
width=number as part of the img tag.[img width=300]https://64.media.tumblr.com/3ebc1e51ff17ea1361658d885bc9b78f/cf5595b8d9ae8c40-b2/s1280x1920/788ac8d9c30a0595ce6b046cebc8c1151190f315.jpg[/img]which results inNope! That is the first I've heard of them.'Croissant' and 'cresent' get used interchangeably in some parts of the USA.
Whenever I've bought premade pastry, it's been the frozen sheet variety.
I have a feeling that the image in my head is inaccurate, because you said that you "unroll the pastry", whereas when I first saw "in a tube" I pictured something you squeeze out. Got a picture?
Edit: I just googled. Ohhhh. That makes more sense. Nope, never bought tubes like that, only flat sheets.