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I find you can replace veal with turkey in meatball recipes and get a decent result.
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Aug 11, 2012 02:55
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I feel like baking a cake, but am utterly uninspired - even after looking through my books. I've got eggs, butter, sugar, flour, chocolate, a couple of lemons, can probably scrounge up a pear or two. No cream or milk in the house. Any suggestions?
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Aug 11, 2012 17:40
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Dane posted:I feel like baking a cake, but am utterly uninspired - even after looking through my books. If you have a bottle of cheap red wine, make this
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Aug 11, 2012 17:56
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I picked up some boneless beef ribs because they were on sale at Whole Foods and looked pretty tasty. What sort of things do people do with boneless ribs? I've only ever cooked bone-in ones and I just do a dry rub and baste, tasty but nothing fancy. Sounds like braising will be a good way to go. http://www.epicurious.com/recipes/food/views/Stout-Braised-Short-Ribs-231653 sounds good, anyone have any ringer recipes they love? edit: man that chickencheese thread makes me wanna braise these fuckers in like, bulgogi sauce or some poo poo, and then make the best cheesesteak ever on a homemade baguette ashgromnies fucked around with this message at 18:47 on Aug 11, 2012 |
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Aug 11, 2012 18:37
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Does anyone know a good kind of cherry to make syrup out of? I tried it with "Dutch Cherries" (I bought them in the Netherlands, so this means very little) and the syrup was really tasteless and I had to chuck it away. I think I could probably get fresh German black cherries, maybe they'd work better?
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Aug 11, 2012 19:38
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Casu Marzu posted:If you have a bottle of cheap red wine, make this Good call, that's an excuse to drink the rest of the bottle.
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Aug 11, 2012 19:40
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ashgromnies posted:I picked up some boneless beef ribs because they were on sale at Whole Foods and looked pretty tasty. Braise in soy, ginger, garlic, onion, pear mix with a good pinch of chili flake or chili paste for like 6 hours, until it is tender. Pull out, sear and serve as tacos with some reduced sauce, sliced radish and a squirt of lime
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Aug 11, 2012 21:51
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Cowcatcher posted:If you didn't pick your okra recipe yet, there's a really good Turksih bamiye stew I've cooked okras in olive oil many times, but yesterday I wound up with Persian khoresht with eggplant and okra. It was awesome :-)
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Aug 11, 2012 22:41
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I got a ton of red thai chilies at the farmers market today. What can I do with them besides making hot sauce and curry?
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Aug 12, 2012 04:40
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You should make Pad Ka-prao! Obviously, you would need to pick up a few more ingredients, but this dish is an awesome way to highlight birds eye chiles (which I assume is what you have). I don't follow this recipe exactly, but it is a great base to mess around with. I recommend ground pork, extra chiles and garlic, and skipping the oyster sauce in favor of more fish sauce. The basil is important but you can get away with thai basil or even sweet basil if you're in a pinch.
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Aug 12, 2012 05:23
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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How the hell am I supposed to eat prickly pear fruit? It's like a bag of pebbles.
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Aug 12, 2012 07:51
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Lets say that it's 330 am and you've been asked to cook for five guests at 5pm. What do you do while keeping it in a reasonable budget?
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Aug 12, 2012 09:22
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Zuhzuhzombie!! posted:Lets say that it's 330 am and you've been asked to cook for five guests at 5pm. What do you do while keeping it in a reasonable budget? aglio e olio
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Aug 12, 2012 09:24
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How do I thicken up cream/heavy cream without adding flour or carbs? Like if I just want some kind of simple sauce to pour over vegetables or meat.
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Aug 12, 2012 10:56
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Boris Galerkin posted:How do I thicken up cream/heavy cream without adding flour or carbs? Like if I just want some kind of simple sauce to pour over vegetables or meat. Just simmer it until it reduces. Your standard steak sauce with heavy cream would the thus: Take your meat out of the pan, add some shallots and cook them until they soften. Add garlic and cook it for a moment (if you want garlic) then deglaze with brandy. You can add green peppercorns here if you want, or don't. Pour in your cream and cook it until it's thick like a sauce. Take it off the heat and whisk in some dijon if you like.
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Aug 12, 2012 11:18
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There use to be a mexican food thread, and someone had great a recipe in there for slow-cooked carnitas with tomatillo salsa. Does anyone have that recipe?
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Aug 12, 2012 13:52
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A year or two back, there was an excellent write up here on making stock, but I can't find it... I've gotta couple carcasses, celery, carrots, onions, garlic, and the rest of the day ad want to make some to freeze. Any help?
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Aug 12, 2012 14:05
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me your dad posted:There use to be a mexican food thread, and someone had great a recipe in there for slow-cooked carnitas with tomatillo salsa. Does anyone have that recipe? Managed to find the thread at least! http://forums.somethingawful.com/showthread.php?threadid=3409478
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Aug 12, 2012 14:20
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silvergoose posted:Managed to find the thread at least! Thanks - no archives for me 
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Aug 12, 2012 15:03
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me your dad posted:Thanks - no archives for me Not sure exactly what recipe you were referring to, otherwise I'd've posted it.
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Aug 12, 2012 15:39
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Zuhzuhzombie!! posted:Lets say that it's 330 am and you've been asked to cook for five guests at 5pm. What do you do while keeping it in a reasonable budget? What do you feel like eating? You have enough time to make basically anything.
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Aug 12, 2012 16:58
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nwin posted:A year or two back, there was an excellent write up here on making stock, but I can't find it... Well it's pretty darn easy. Throw all of your ingredients in a stock pot and fill it with enough water to cover all of the solids. You'll also want to keep a separate pan of simmering water next to it so you can add hot water to your stock pot as you need it. The key to making stock is to imbue the water with the flavor of your ingredients and then reduce the water through simmering, so make sure you don't use a lid. Simmer the stock for 6-8 hours, adding warm water to keep your solids covered. Skim the gunk off the top every 15 minutes for the first 2 hours and then every half hour after that. If you want to follow a recipe I use this Alton Brown one but my feeling with stock is that the exact amounts of ingredients don't make a whole lot of difference. Just throw in what you've got, though I would make sure to add a few peppercorns to your pot. http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html When the stock is nice and reduced and flavorful you pour it through a strainer into another container and then immediately put the container with your chicken stock into an ice bath. You want to cool down that stock as fast as possible to avoid foodborn illnesses. Then you can leave it in the fridge for immediate use or you can freeze it. Lots of people here like to use an ice cube tray so they can pop out a few cubes of stock whenever they need it.
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Aug 12, 2012 17:18
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Any recommendations for cooking bone-in goat cubes? Have them seasoned with a middle eastern-y type spice blend (cumin, cardamom, clove, etc. . . ), but didn't know the best way to cook them? Could the goat cubes be grilled or would a slow braise or roast work better?
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Aug 12, 2012 18:21
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Steve Yun posted:How the hell am I supposed to eat prickly pear fruit? It's like a bag of pebbles. You trimmed the thorns and peeled off the skin, right?
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Aug 12, 2012 18:46
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beefnchedda posted:Any recommendations for cooking bone-in goat cubes? Have them seasoned with a middle eastern-y type spice blend (cumin, cardamom, clove, etc. . . ), but didn't know the best way to cook them? It depends on the cut, but you're almost for sure going to want to sear them, deglaze the pan with something acidic, and then braise them for a while.
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Aug 12, 2012 18:48
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nwin posted:A year or two back, there was an excellent write up here on making stock, but I can't find it... Here's eGullet's stock making "class": http://forums.egullet.org/index.php/topic/25256-stocks-and-sauces-class-unit-1-day1/
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Aug 12, 2012 19:14
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silvergoose posted:Not sure exactly what recipe you were referring to, otherwise I'd've posted it. Is there a recipe for horchata?
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Aug 12, 2012 20:12
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I'm trying to grill a steak, and I am bad at grilling things. It seems like I always end up with really rare steak when I'm shooting for med. My issue I think, is my grill doesn't get hot enough, and if I turn the flame up a bit it always ends up in a raging hellish inferno of flame. Any advice for getting the temp up without lighting everything on fire?
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Aug 12, 2012 20:41
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letgomyAgo posted:I'm trying to grill a steak, and I am bad at grilling things. It seems like I always end up with really rare steak when I'm shooting for med. Really hot grill is for thin steaks. If you want a good medium/medium rare with thicker steaks, you need to turn the heat down and cook for longer. Remember to keep the lid on and don't poke at them, you need to make it like an oven.
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Aug 12, 2012 20:44
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Let the meat come to room temp before you toss it on the grill so the temp doesn't have as far to go once you start cooking. Sear the steaks hellishly hot and finish in the oven. In lieu of an oven, only have a fire in half the grill, move steaks to the other half once seared.
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Aug 12, 2012 20:46
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I am looking for an awesome recipe to use italian sausages with, I have both sweet and spicy and would like to showcase both. The trick is, I'm feeding this to someone who doesn't normally like this kind of sausage.
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Aug 12, 2012 21:18
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pogothemonkey0 posted:You should make Pad Ka-prao! Obviously, you would need to pick up a few more ingredients, but this dish is an awesome way to highlight birds eye chiles (which I assume is what you have). I don't follow this recipe exactly, but it is a great base to mess around with. I recommend ground pork, extra chiles and garlic, and skipping the oyster sauce in favor of more fish sauce. The basil is important but you can get away with thai basil or even sweet basil if you're in a pinch. Casu Marzu posted:Braise in soy, ginger, garlic, onion, pear mix with a good pinch of chili flake or chili paste for like 6 hours, until it is tender. Pull out, sear and serve as tacos with some reduced sauce, sliced radish and a squirt of lime No pear around the house, but I have a can of Coke I got for free that I won't do anything else with. When you say sear do you mean sear the whole ribs or should I chop them first?
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Aug 12, 2012 23:03
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ashgromnies posted:
You just want a sweet component in there, so brown sugar or honey or anything really would go well. And yeah, pull, chop and crisp so you get delicious crunchy bits of korean beefy taco stuffings.
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Aug 12, 2012 23:08
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I have a about a 2-3 lb block of pastrami sitting in my freezer and I'm looking for some simple things to do with it besides slice it up for sandwiches. Googling's just bringing up how to make it.
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Aug 12, 2012 23:11
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I was sure I could use up the entire bushel of peaches I picked yesterday, but after making approx. 3 liters of jam and barely making a dent in the peaches I'm wondering if I bit off more than I can chew. This is a LOT of peaches!
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Aug 13, 2012 00:03
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RazorBunny posted:I was sure I could use up the entire bushel of peaches I picked yesterday, but after making approx. 3 liters of jam and barely making a dent in the peaches I'm wondering if I bit off more than I can chew. This is a LOT of peaches! Make BBQ sauce with it! Peach BBQ sauce is super delicious, especially if you use bourbon in it! I don't have one handy, but there's a zillion recipes on google, I'm sure you can find one you like.
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Aug 13, 2012 00:24
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An observer posted:You trimmed the thorns and peeled off the skin, right? Yeah, but then there's all these seeds in there like mini peach stones, evenly distributed throughout the whole fruit
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Aug 13, 2012 00:25
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Oh right, those. Spit em out like cherry pits, pretty much.
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Aug 13, 2012 01:01
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Casu Marzu posted:You just want a sweet component in there, so brown sugar or honey or anything really would go well. And yeah, pull, chop and crisp so you get delicious crunchy bits of korean beefy taco stuffings. Had it braising for about two hours now. Took a taste of the sauce, and drat. Can't wait. Thanks for the tip.
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Aug 13, 2012 01:03
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dis astranagant posted:I have a about a 2-3 lb block of pastrami sitting in my freezer and I'm looking for some simple things to do with it besides slice it up for sandwiches. Googling's just bringing up how to make it. How about Pastrami Hash? Pastrami is a bit like smoked corned beef (probably an oversimplification, but whatever). It's cured & smoked brisket I think, so maybe it could stand in for corned beef? Is it very fatty? The fattiness should improve the hash, I think.
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Aug 13, 2012 01:56
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