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They might well have been using young coconut which will completely purée. Just sieve it, and save the pulp to make baked goods. The more mature the coconut the harder the flesh becomes.
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Jul 21, 2014 17:28
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Flash Gordon Ramsay posted:No doubt it can blend it, the question is can it get it smooth. The ninja may be able to blend an ipad but I doubt it can blend it into creamy smoothness. Never had an apple smoothie? 
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Jul 21, 2014 17:28
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Breaky posted:Are you certain they used the meat and not just coconut cream / coconut milk? Yes, I saw that part at least. dino. posted:They might well have been using young coconut which will completely purée. Just sieve it, and save the pulp to make baked goods. The more mature the coconut the harder the flesh becomes. drat, this is impossible to find locally. I thought about using the food processor with blades, but it's too small. Any alternative recipes ? How about cans of coconut milk / cream ?
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Jul 21, 2014 17:44
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Do you have Asian grocers you can check out and if so are you checking the frozen sections? Young coconut is usually found frozen. You can find plastic cups that contain frozen coconut juice with the young coconut. Delicious and super refreshing on a hot day to just thaw and drink as is. If you can pop the whole ice block out of the cup I imagine that plus coconut cream/milk would make a wonderful milkshake.
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Jul 21, 2014 18:31
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I'm guessing a sieve needs to be involved
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Jul 21, 2014 18:39
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I was giving instructions on how to spatchcock to the bf and he cut the wrong side of the chicken. Is this going to screw up the roasting? And if so how badly?
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Jul 21, 2014 23:56
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WanderingMinstrel I posted:I was giving instructions on how to spatchcock to the bf and he cut the wrong side of the chicken. Is this going to screw up the roasting? And if so how badly?
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Jul 22, 2014 01:03
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I'm trying to think of a good sauce to go with my awesomely-crusted thick cut pork chops beyond the standard mushroom cream sauce (which is really boring at this point). I'm thinking something like a basil/dijon/garlic/lemon/riesling to experiment but I'd love to hear some other ideas.
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Jul 22, 2014 08:24
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mich posted:Do you have Asian grocers you can check out and if so are you checking the frozen sections? Young coconut is usually found frozen. You can find plastic cups that contain frozen coconut juice with the young coconut. Delicious and super refreshing on a hot day to just thaw and drink as is. If you can pop the whole ice block out of the cup I imagine that plus coconut cream/milk would make a wonderful milkshake. This did the trick, thanks !
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Jul 22, 2014 09:49
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wheez the roux posted:basil/dijon/garlic/lemon/riesling That sounds great... why don't you just try one off the top of your head, using those ingredients? Non-cream/roux based sauces are pretty forgiving; you can just throw stuff together and tinker with it until it tastes exactly how you want. Mexican flavors are great on pork. The girlfriend and I have been making our version of a sauce from a local restaurant, we call it Cilantro Sauce. It's similar to standard Mexican verde sauce, but you only use 1 tomatillo, and add obscene amounts of cilantro. Last time I made it I cooked a pork loin, was great. If you don't mind the extra calories, sweet is great on chops, too.
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Jul 22, 2014 13:01
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wheez the roux posted:I'm trying to think of a good sauce to go with my awesomely-crusted thick cut pork chops beyond the standard mushroom cream sauce (which is really boring at this point). I'm thinking something like a basil/dijon/garlic/lemon/riesling to experiment but I'd love to hear some other ideas. Squashy Nipples posted:That sounds great... why don't you just try one off the top of your head, using those ingredients? Non-cream/roux based sauces are pretty forgiving; you can just throw stuff together and tinker with it until it tastes exactly how you want. Squashy's got the good idea, I like your thoughts on the ingredients as is. If you wanted to go in another direction besides continental or mexican you could always go with soy/fish sauce, ginger garlic and green onion etc. You could work it umami in one direction or go with lime / lemongrass and/or coconut to take it another way. I've been grilling cheap pork on the weekends and giving them a quick marinade in fish sauce beforehand / brief dash on it at the end and it owns.
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Jul 22, 2014 14:43
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So i moved to 2nd best korea 2 weeks ago with my wife. For health and diet reasons we are trying to limit our carbs intake. We have been using pearl barley as a sub for rice. I havent been able to find any, but i found something called glutinous barley. Is that the same? Can i use the same way as pearl? Thanks in advance.
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Jul 22, 2014 15:33
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wheez the roux posted:I'm trying to think of a good sauce to go with my awesomely-crusted thick cut pork chops beyond the standard mushroom cream sauce (which is really boring at this point). I'm thinking something like a basil/dijon/garlic/lemon/riesling to experiment but I'd love to hear some other ideas. If you have access, culantro chimichurri is amazing and I've been smearing that all over grilled meat this summer.
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Jul 22, 2014 16:45
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gently caress why did I forget chimichurri, I make awesome chimichurri
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Jul 22, 2014 17:39
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Once in a restaurant I tasted the saltiest, most delicious soup of my life, Castellan Garlic Soup aka Sopa de Ajo. Twice now I've attempted to re-create it at home. Not to satisfaction. I looked at a lot of different online recipes to see which ingredients and steps were essential, because I wanted to make it as simple as possible. Anyway, I think I've narrowed down my problem: either I'm adding too much bread, or I'm not doing the bread right. Basically, the recipe calls for small, stale, cubed, toasted bread to be added with the garlic before the broth is poured in. My first attempt, I had some ciabatta bread rolls I had left out for a couple of days that I tore the crust off and cubed up. I let them toast a bit while mixing with the minced garlic but maybe not enough? In any case once I added the broth the bread absorbed the broth pretty quickly and inflated like balloons! The result was a soup that was more soggy bread than salty liquid. This second time, I figured I would just use store-bought seasoned croutons. They're small and stale and toasted and mostly cubed right? I double checked three different recipes, and they all basically agreed that I should throw in the whole bag (4.5oz) of croutons for 4 cups of chicken broth. Same result, it was too much goddamn bread that blew up like a balloon and the result is a sloppy soggy bread mess. So the next time I try this I'm going to be adding way less bread than the recipes list. My memory isn't very clear anymore, but I could've sworn the soup I had in the restaurant had solid, crunchy even, bits of bread in it. Am I remembering wrong? Is there a trick to getting bread that doesn't swell up?
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Jul 22, 2014 20:24
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Hmm, I don't know Sopa de Ajo, but could it be that you didn't use enough oil when you toasted the bread together with the garlic. I believe a coat of oil would prevent it from getting soggy quickly.
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Jul 22, 2014 20:32
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So i agreed to make breakfast with my gf friday. But I just remembered that she can't do potatoes/wheat due to recently diagnosed insulin resistance. And she's allergic to eggs. So what kind of cuisine should I look up? The only breakfast food im familar with is standard US.
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Jul 22, 2014 21:10
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Sweet potato and corned beef hash minus the eggs? Could go with fruit and yougurt also.
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Jul 22, 2014 21:14
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It's called ajoblanco and I'll look for my recipe (it's andaluz style though)
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Jul 22, 2014 21:16
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vuk83 posted:So i moved to 2nd best korea 2 weeks ago with my wife. For health and diet reasons we are trying to limit our carbs intake. We have been using pearl barley as a sub for rice. I havent been able to find any, but i found something called glutinous barley. Is that the same? Can i use the same way as pearl? Thanks in advance. Both rice and barley are carbohydrate based foods! They are both good for you! But since you're in Korea, you should eat rice. Rice is the core of cuisine.
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Jul 22, 2014 22:49
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wheez the roux posted:It's called ajoblanco and I'll look for my recipe (it's andaluz style though) It has almonds too, no?
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Jul 22, 2014 23:07
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wheez the roux posted:gently caress why did I forget chimichurri, I make awesome chimichurri  Hell yeah, chimichurri owns.
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Jul 22, 2014 23:46
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Lucy Heartfilia posted:Hmm, I don't know Sopa de Ajo, but could it be that you didn't use enough oil when you toasted the bread together with the garlic. I believe a coat of oil would prevent it from getting soggy quickly. Bingo! Thank you!
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Jul 23, 2014 00:18
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Anyone have suggestions for a cake that uses white/red wine, but does not have chocolate?
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Jul 23, 2014 00:25
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Mr. Wiggles posted:Both rice and barley are carbohydrate based foods! They are both good for you! Yeah, but rice is not as good for our diet. We eat rice when were out but when eating in would prefer the barley.
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Jul 23, 2014 02:29
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Eat brown rice and you're probably doing better than eating barley with the bran polished off.
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Jul 23, 2014 02:32
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보리 is barley, look for that. Brown rice is 현미, you can find that in any supermarket here. Homeplus is usually the cheapest.
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Jul 23, 2014 03:40
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Grand Fromage posted:보리 is barley, look for that. Brown rice is 현미, you can find that in any supermarket here. Homeplus is usually the cheapest. Mods know everything 
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Jul 23, 2014 14:21
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Breaky posted:Mods know everything If they live in Korea and the question is about finding food in Korea, anyway. 
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Jul 23, 2014 14:24
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I'm going to be receiving some zucchini and squash (don't know what kind)...what do I do with these things? I know I can make fried zucchini or have it as a noodle substitute, but squash is a mystery to me.
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Jul 23, 2014 15:03
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KingShiro posted:I'm going to be receiving some zucchini and squash (don't know what kind)...what do I do with these things? I know I can make fried zucchini or have it as a noodle substitute, but squash is a mystery to me. If it's just regular yellow squash you can fry that too, or make a bitchin casserole/dressing. I like this recipe: http://mywoodenspoon.com/super-easy-squash-dressing/ but there are several variations.
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Jul 23, 2014 15:27
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Any suggested additions to the standby of 'slice up some potatoes and throw in a cast iron pan with vegetable oil, then slice up some kielbasa/smoked sausage and toss that in there as well'? I thought about bell peppers+onions but that would give me the worst case of farts known to man. There's always sauerkraut, and yesterday I did cheese + hot sauce. Goes so drat well with fresh flour tortillas.
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Jul 23, 2014 15:34
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I usually add onions and red cabbage to that.
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Jul 23, 2014 15:39
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Bob Morales posted:Any suggested additions to the standby of 'slice up some potatoes and throw in a cast iron pan with vegetable oil, then slice up some kielbasa/smoked sausage and toss that in there as well'? A beer cheese sauce would be pretty awesome with that.
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Jul 23, 2014 15:59
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Bob Morales posted:Any suggested additions to the standby of 'slice up some potatoes and throw in a cast iron pan with vegetable oil, then slice up some kielbasa/smoked sausage and toss that in there as well'? mushrooms
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Jul 23, 2014 16:01
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Grand Fromage posted:보리 is barley, look for that. Brown rice is 현미, you can find that in any supermarket here. Homeplus is usually the cheapest. I allready found the barley, in homeplus in geoje. Its a type called glutinous barley. My question is can i use it as pearl barley or is there something i need to know before i use it. Google does nothing for me.
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Jul 23, 2014 18:01
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Bob Morales posted:Any suggested additions to the standby of 'slice up some potatoes and throw in a cast iron pan with vegetable oil, then slice up some kielbasa/smoked sausage and toss that in there as well'? Two-ingredient slop meal got me more feedback than anything else I've ever brought in.
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Jul 23, 2014 19:14
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I'm doing a cottage weekend with 12 other guys in a few days. One of my goals was to cook some large pieces of meat (probably pork butt due to its delicious taste while maintaining a lower price point) We have the cottage bbq/oven, but I'd love to do something over the fire. I did some googling but not much is coming up. Any recommendations for how to cook some pork butts over a fire? I'm figuring setting up a simple grill-top setup, wrapping the pork butt in foil (after seasoning it), and cooking it indirect for a long time. There'll be burgers and other food items cooked over the fire before that, so the timing (~4 hours) shouldn't be too bad.
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Jul 24, 2014 13:11
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Maybe wrap a couple in foil real real well and bury them under the fire?
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Jul 24, 2014 15:14
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I'm going to be brave and try making my first risotto sometime in the next few days. But I've noticed most, but not all, risotto recipes seem to call for white wine. How much difference will it make if I don't bother with the wine and does that alter how much stock I'll be ladling in? I do know how to substitute for wine, but if it's not going to make a big difference to begin with, I'd rather not bother.
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Jul 24, 2014 18:15
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