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Is there anything that would make a reasonable substitute for cumin? The strong smell bothers one of my housemates and we lack enough ventilation to make up for it.
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Jan 16, 2012 03:26
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| # ? Apr 25, 2024 16:42 |
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So my wife and I were recently donated a 10 pound smoked ham that is currently taking up room in our freezer. It's just the two of us so that's a lot of meat. Since it says fully cooked on the package I guess that's one less thing for me to worry about, but are there any good re-heating methods or sauces that could be recommended? Probably going to divide it into smaller portions before any re-heating. EDIT: ^^^^^^^^^^^^^What are you making? There might be substitutions based on that.
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Jan 16, 2012 03:27
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Ham and black-eyed peas with the bone, at least, would be a good idea.Cuddlebottom posted:Is there anything that would make a reasonable substitute for cumin? The strong smell bothers one of my housemates and we lack enough ventilation to make up for it. What sort of food are you cooking? If you're making Tex-Mex or California Mexican you can't really use anything else. I dunno, it's a pretty distinctive spice.
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Jan 16, 2012 05:33
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CzarChasm posted:So my wife and I were recently donated a 10 pound smoked ham that is currently taking up room in our freezer. It's just the two of us so that's a lot of meat. Since it says fully cooked on the package I guess that's one less thing for me to worry about, but are there any good re-heating methods or sauces that could be recommended? Probably going to divide it into smaller portions before any re-heating. I would go with potato soup with ham instead of bacon.
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Jan 16, 2012 06:53
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NinjaDebugger posted:I would go with potato soup with ham instead of bacon. And pea soup! And lentil! And fry up slices with eggs. Yay ham.
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Jan 16, 2012 06:58
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Anyone have any good suggestions for lamb loin chops? Picked up some on sale, but I have no idea what to do with them.
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Jan 16, 2012 08:15
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Cuddlebottom posted:Is there anything that would make a reasonable substitute for cumin? The strong smell bothers one of my housemates and we lack enough ventilation to make up for it. the gently caress? no. Cumin is literally the most important part to any dish that calls for it. Burn that retard to the ground.
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Jan 16, 2012 09:05
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Hey! Just a general question, here. I'm looking to make a boozy chocolate sauce for all-purpose dessert coverings. Most recipes I encounter use the standard cocoa-rich dark chocolate, water, butter, caster sugar in a pan method. Some list vanilla extract as a must but others say liquor can be used as a substitute. Does anyone have any advice? If so, which drinks should be used for best effect?
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Jan 16, 2012 12:14
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DivineAssassin posted:Hey! Just a general question, here. I recommend Hershey's Special Dark cocoa powder, neufchatel, powdered sugar, white sugar, and a little 360 Double Chocolate Vodka. Prepare cold with an immersion blender or electric eggbeaters. I just throw things together for this sort of project but for measurements I guess I'd recommend: 1/2 cup Special Dark 1/2 block neufchatel 1/4 cup powdered sugar ~1/4 cup white sugar ~2 tablespoons vodka After you put that all together, white sugar is your thickener, and you may want more vodka. Hey goons, what's the right choice for a good thickener that doesn't add sweet? Egg white? Also, 360 Double Chocolate Vodka is amazing by itself, have a sip; please be responsible, as it can make pants fall right off. Plus the bottle's a fliptop, worth saving for later project storage.
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Jan 16, 2012 14:08
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I've been learning how to cook over the past couple of years, but my biggest problem is that there isn't a single thing that can get me to cook in the morning. I'm going on a medication that's going to wreck my appetite. I'm already underweight, but it's nothing bad. It could be a health risk if I lose more weight, though. And it's important I eat something high in protein for breakfast. Only problem is... I don't know what it should be. I gladly cook stir fry or a big pasta dish for lunch, but when I wake up? You can't make me cook so much as make scrambled eggs. I'd be more likely to crack eggs open into a glass and drink it. If anyone has any recommendations, literally something I just can grab and eat every morning that's high in protein without any preparation, I'd appreciate it.
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Jan 16, 2012 17:28
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Leftovers of something protein heavy you made last night.
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Jan 16, 2012 17:40
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dis astranagant posted:Leftovers of something protein heavy you made last night. I don't cook something protein heavy for supper every single night. I want it to be something I can consistently reach for - it doesn't matter if I get tired of the taste, I have no appetite when I wake up anyway.
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Jan 16, 2012 17:46
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Get some plain greek yogurt and stir in some flavored protein powder (e.g. chocolate, strawberry).
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Jan 16, 2012 17:47
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Hed posted:Get some plain greek yogurt and stir in some flavored protein powder (e.g. chocolate, strawberry). I like this idea. Edit: Do you have any suggestions for the flavored protein powder?
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Jan 16, 2012 17:49
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Here is the W&W thread: http://forums.somethingawful.com/showthread.php?threadid=3341972 Personally I use TrueProtein's complete milk dairy isolate, premium mocha java flavor. Protein powder in general mixes terribly, though. I don't know if I'd stir protein powder into greek yogurt as much as I'd blend the gently caress out of it. I find greek yogurt in sweet applications a little weird, though, so for all I know it mixes fine.
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Jan 16, 2012 17:57
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Sure, this is what I have been using lately: http://www.amazon.com/Optimum-Nutrition-Standard-Double-Chocolate/dp/B000QSNYGI/ref=sr_1_6?ie=UTF8&qid=1326732860&sr=8-6. You can find protein powder at most stores, just watch out for the ones that have more than 1 or 2 carbs per scoop if you're sensitive to too much sweetener in the morning. Here is where the goons talk about how each brand's flavor is: http://forums.somethingawful.com/showthread.php?threadid=3341972 . You could search the thread or just ask them if you come across something specific. e: to hawkgirl's comment I just plop the powder on top and fold into the yogurt and I enjoy the texture and taste. With the chocolate streaks it's like a tart breakfast mousse. v  v
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Jan 16, 2012 17:59
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Hed posted:Sure, this is what I have been using lately: http://www.amazon.com/Optimum-Nutrition-Standard-Double-Chocolate/dp/B000QSNYGI/ref=sr_1_6?ie=UTF8&qid=1326732860&sr=8-6. You can find protein powder at most stores, just watch out for the ones that have more than 1 or 2 carbs per scoop if you're sensitive to too much sweetener in the morning. Here is where the goons talk about how each brand's flavor is: http://forums.somethingawful.com/showthread.php?threadid=3341972 . You could search the thread or just ask them if you come across something specific. I ordered 2 pounds of the Double Rich Chocolate just as you recommended. Greek yogurt might be difficult to find since our Crest Foods doesn't carry it, any particular reason you recommended it over regular yogurt?
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Jan 16, 2012 18:33
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Benjamin Black posted:I ordered 2 pounds of the Double Rich Chocolate just as you recommended. Greek yogurt might be difficult to find since our Crest Foods doesn't carry it, any particular reason you recommended it over regular yogurt? It has roughly half the sugar and twice the protein. It's also thick and creamy.
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Jan 16, 2012 18:34
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Also Powerbar Harvest Energy Bars, specifically the Apple Cinnamon one. The rest of them are pretty terrible but that one is a dynamite breakfast replacement. Even pairs well with coffee. High protein and the carbs are the slow-digesting type (ie good for your glycemic index). The local grocery store sells them for a buck apiece which is a good price for a solid breakfast.
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Jan 16, 2012 18:36
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Benjamin Black posted:I ordered 2 pounds of the Double Rich Chocolate just as you recommended. Greek yogurt might be difficult to find since our Crest Foods doesn't carry it, any particular reason you recommended it over regular yogurt? Thicker(strained), so more protein and lower in carbs per given amount. Also, the straining makes even nonfat yogurt taste rich and creamy. For your purposes, there shouldn't be a problem with either. If you find you like strained yogurt, but can't get it easily, just line a colander with paper towels and dump a large thing of plain yogurt in there. Let it sit overnight in your fridge, and voila, thick greek yogurt. EDIT: Forgot to add that you should put the colander in a bowl of some sort to catch the whey, unless you want whey all over your fridge...
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Jan 16, 2012 18:37
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When we were doing high protein breakfasts, I would just hard-boil a bunch of eggs on Sunday night and eat them through the week. You have to like hardboiled eggs, of course, which lots of people don't.
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Jan 16, 2012 18:50
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RazorBunny posted:When we were doing high protein breakfasts, I would just hard-boil a bunch of eggs on Sunday night and eat them through the week. You have to like hardboiled eggs, of course, which lots of people don't. They're okay. Re-heating them though, blech, does not sound appetizing. Also, thanks for all the advice everyone. This is going to help me a lot.
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Jan 16, 2012 18:53
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Hed posted:e: to hawkgirl's comment I just plop the powder on top and fold into the yogurt and I enjoy the texture and taste. With the chocolate streaks it's like a tart breakfast mousse. v That sounds kind of nice, actually. I was just having terrible flashbacks of trying to casually mix some powder into milk or almond milk. I tend to have my protein powder as a smoothie nowadays. Sometimes I will brew some double-strength tea and pretend that I am having a frappuccino. 
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Jan 16, 2012 18:54
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Benjamin Black posted:They're okay. Re-heating them though, blech, does not sound appetizing. who eats hard-boiled eggs hot anyways? I've always eaten them cold, and eaten anything they're an ingredient in (egg salad, deviled eggs, sauce gribiche) cold too. Just peel and slice them with a little salt, maybe some hot sauce.
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Jan 16, 2012 19:17
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pile of brown posted:who eats hard-boiled eggs hot anyways? I've always eaten them cold, and eaten anything they're an ingredient in (egg salad, deviled eggs, sauce gribiche) cold too. Just peel and slice them with a little salt, maybe some hot sauce. Dust them with Old Bay or Smoked Paprika. If you are feeling really fancy toast a bagel or whatever and eat them sliced on that.
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Jan 16, 2012 20:56
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a handful of dust posted:Anyone have any good suggestions for lamb loin chops? Make some Arni Kleftiko, rub lamb chops with olive oil and seasoning and put them on top, bake with the lid on and open near the end to sear the lamb
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Jan 16, 2012 21:44
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SYFY HYPHY posted:the gently caress? no. Cumin is literally the most important part to any dish that calls for it. Burn that retard to the ground.  Guess I'll have inferior Mexican then.
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Jan 16, 2012 22:26
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Cuddlebottom posted:
Don't despair! Try a mixture of garlic and onions fried in butter as a cumin substitute. It's not perfect but might make up part of it. Oh, also try Montreal Steak brand Garlic and Herb Seasoning. It's an odd flavor that reminds me of a bouncy version of cumin. That plus some smoke flavor might make up for cumin nicely. Finally, try "smokey chipotle" chili powder, usually available in the supermarket next to normal chili powder nowadays. It has a much deeper and more sultry flavor than normal chili powder and while it doesn't replace cumin, it does sometimes replace both cumin and chili powder for me.
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Jan 16, 2012 22:38
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Benjamin Black posted:They're okay. Re-heating them though, blech, does not sound appetizing. DO NOT PUT HARD BOILED EGGS IN THE MICROWAVE. (Not even for ten seconds) As for breakfast options, cheese and fruit are good. I have to do high-protein in the mornings too, and I find adding in some carbs perks me up a bit, so I'll generally have eggs and a banana, or yogurt and a glass of OJ.
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Jan 16, 2012 23:08
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Wroughtirony posted:DO NOT PUT HARD BOILED EGGS IN THE MICROWAVE. (Not even for ten seconds) I warmed up a hard boiled egg in the microwave, opened the door, looked at it, no cracks, no signs of cracking, bursting, anything. Took it back to my desk, started browsing the web and then cracked into the shell using my thumb. POOF The soft muffled sound of a magician's smoke bomb as the top half exploded in my face. The particles of egg that were projected were incredibly fine, like dust almost. I opened my eyes (my lashes coated in egg bits like they were snowflakes) and realized that the explosion wasn't just powerful enough to coat my face, it had powdered my desk and the walls with egg. I frantically spent an hour cleaning that poo poo up, terrified of what my room would smell like if I didn't find and clean up every single last bit.
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Jan 16, 2012 23:44
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Benjamin Black posted:I ordered 2 pounds of the Double Rich Chocolate just as you recommended. Greek yogurt might be difficult to find since our Crest Foods doesn't carry it, any particular reason you recommended it over regular yogurt? You can make Greek yogurt fairly easily. Just make up a batch of yogurt (bring some milk to a simmer, allow to cool to 110F, add yogurt culture or live active yogurt, leave in a warm place for 24 hours) and then strain through cheesecloth for a couple hours. You can make a really big batch this way for drat cheap too.
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Jan 17, 2012 00:25
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Wroughtirony posted:DO NOT PUT HARD BOILED EGGS IN THE MICROWAVE. (Not even for ten seconds) Relax, I wouldn't have microwaved it with the shell still on.
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Jan 17, 2012 00:59
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Benjamin Black posted:Relax, I wouldn't have microwaved it with the shell still on. Me neither, but after Steve Yun's story, now I want to.
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Jan 17, 2012 01:11
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Flash Gordon Ramsay posted:Me neither, but after Steve Yun's story, now I want to. You have two kids now, right? Get one of them to do it.
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Jan 17, 2012 01:13
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That was about 3 years ago. I didn't know how to operate a rice cooker until I started browsing this forum a little over a year ago.
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Jan 17, 2012 01:40
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Does anyone know a good place to buy dry beans, nuts, etc. online?
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Jan 17, 2012 02:21
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Steve Yun posted:I warmed up a hard boiled egg in the microwave, opened the door, looked at it, no cracks, no signs of cracking, bursting, anything. Took it back to my desk, started browsing the web and then cracked into the shell using my thumb. Holy poo poo I want to do this.
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Jan 17, 2012 02:30
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Benjamin Black posted:Relax, I wouldn't have microwaved it with the shell still on. Shell off, they explode even faster. Takes about eight seconds. You can cut up the egg into small pieces and then tightly plastic wrap the container, and then you just have little exploded egg chunks in a bowl. Warm, but not appetizing.
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Jan 17, 2012 02:40
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Kind of a weird question, but I seem to have bought a bag of frozen and undercooked burritos. Do I just microwave them for longer? Cook them in the oven? What the hell do I do with these?
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Jan 17, 2012 03:42
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uberwekkness posted:Kind of a weird question, but I seem to have bought a bag of frozen and undercooked burritos. Yeah....frozen burritos? Nuke the poo poo outta them. Doesn't really matter, tbh. If you don't like the disturbingly tough parts of tortilla that results from over-nuking, baking them works as well. I did 325 for like 25 minutes, or until it got golden brown on the outside. Should turn out disturbingly crispy, if cheap rear end frozen burritos are the same as when I was in college. Of course, the real answer is to make cheap as poo poo homemade bean and cheese burritos, but I still remember what college was like, so there's my recommendations. May I recommend you drown them in sour cream and hot sauce? Good hot sauce is cheap, and provides instant, real flavor to even the shittiest food!
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Jan 17, 2012 03:56
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