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so I just bought my first slow cooker and was looking for a thread for it but there doesn't seem to be any? Any recipes recommendations?
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Dec 21, 2013 15:27
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Any recommendations for website with all sorts of recipes? I usually have a couple blogs but those are very specific things and I'm always out of ideas of what to cook.
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Jan 10, 2014 15:38
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Thanks for the tips guys
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Jan 11, 2014 00:24
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I finally received my slow cooker (I got this one which had great reviews on amazon http://www.amazon.co.uk/gp/product/B00888X55S/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1) I'm going to start using it but I was wondering something. One of my problem is that I'm having long days leaving home at 7am and returning at like 8:30pm. Can I leave my stew cook for all this time or will it become a mush?
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Jan 18, 2014 15:08
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Hey I'm an Eurogoon wanting to try for the first time pulled pork in my slow cooker. Any recipe recommendation for the authentic  experience ?
Le0 fucked around with this message at 09:09 on Jan 28, 2014 |
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Jan 28, 2014 09:04
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oops wrong thread...
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Feb 19, 2014 14:31
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Risotto chat is boring. Re: Pans. So in Europe most homes aren't equipped with gas stoves everything is electric. In our flat we have a vitroceramic stove and I was wondering if a cast iron could be used on that surface? It probably does not change much but I'm wondering. Also since I've been cooking which has only been for a few years I solely used non-stick pans because apparently we European swear by that. Have I been poisoning us for years? Should we be seeing signs of cancers or something? All this toxic teflon poo poo talk has me a bit worried?  Anyway I'm going to look into buying a stainless pan to get the hang of this technique.
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Feb 27, 2014 10:05
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franco posted:The hell? That's not true at all Well I ment in Switzerland mainly. We hardly have any gas here for some reason?
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Feb 27, 2014 15:46
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. Unless, I suppose, I just mistakenly thought I had been living in Europe all these years... I see just as many gas hobs as I do electric ones around these parts; it's solely a matter of choice.
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Several years ago I bought one of these awesome Victorinox Grand Maître, however I haven't used it for a long while and I just found it now at the bottom of a drawer under a pile of poo poo. It is very sad and cannot cut even garlic. I used one of these things, which I have no clue how it is called:  The thing in question is older than me and maybe I'm a total tool and don't know how to use it but it didn't improve the cutting condition of said knife at all. Being a software engineer I have no clue what to do with this poor knife and I'd like to rekindle its life. What is the best course of actions I should take to improve the current state of things?
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Mar 2, 2014 18:29
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Thank you! I will search a place to do that
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Mar 2, 2014 18:39
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Is there any cast iron thread? I searched but couldn't find anything? Any advice on seasoning, use, wash etc...?
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Mar 10, 2014 13:15
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Are there any websites where I could enter my own recipes and keep an handy lists ?
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Mar 15, 2014 17:47
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We have all teflon pans at home and I've been looking for a stainless steel pan for some time now. Apparently in Switzerland we are strongly against stainless steel because the only pans that I find are very expensive, something like 150$. Are stainless steel pan very expensive in the US as well?
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Mar 19, 2014 09:20
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paraquat posted:Not from America, but I've been hunting for stainless steel pans over here (the Netherlands) as well in the past, and discovered that it was pretty much impossible for less than 100 euro (or something like that). Thanks for that, I'll definitely check Ikea Boris Galerkin posted:All Clad pans are pretty expensive here. The 12" is north of $100 definitely, maybe even $150, I'm not sure. It's expensive though because it's three layers (steel, alumini, steel) all around for better heat retention and conduction and I'm sure being made in America contributes to the price as well. There are cheaper brands of course (I think Cephalon is All Clad's made in China brand?) but they vary in quality and whether or not it's fully layered vs just the base. Oh okay guess I will check Ikea and otherwise I'll try to find a very nice expensive pan
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Mar 20, 2014 18:21
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HondaCivet posted:I really love murgh makhani (Indian butter chicken) and I've tried a couple times to make it at home but it keeps turning out wrong. I tried this recipe and another one that was pretty similar. The sauce keeps turning out way too acidic and tomato-y, or at least much more acidic and tomato-y than any butter chicken I've had from an Indian restaurant. Any ideas/tips? I'm a lousy cook and have no experience making Indian food so there are probably lots of things I could have done wrong. What a coincidence, I just made butter chicken yesterday. I know roughly how it is supposed to taste but we don't have many Indian restaurant over here so maybe it won't be to your taste. Anyway the recipe I used was very tasty from here: http://ekantcookcurry.com/murgh-makhani/ I think it is a simplified recipe so bare with me. As for your curry turning too acidic, I think it must come from the tomatoes. Where they not ripe enough maybe? He has all the other common curries on there as well.
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Mar 24, 2014 08:55
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Bob Morales posted:That recipe doesn't even have fenugreek! That is like the one thing that makes butter chicken taste like butter chicken. Doesn't look terrible though. Be sure to add copious amounts of hot peppers. Hehe ok, I'm no expert at this. If you find a good recipe not too complicated I'd love to give it a try. 
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Mar 24, 2014 13:19
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I have a tin of royal crab or something. Any idea what I could do with it? I bought that a few month ago for way too much and I'm scared to gently caress it up! Also anyone have good/simple dips for veggie platter style stuff?
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Apr 8, 2014 08:22
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I ate halloumi the other day and it was very good indeed. Suggestions for toppings for pizza party? Currently we have: - Shrooms - Ham - Chorizo - Olives - Mozarella - Parmesan
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Apr 10, 2014 09:37
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I'd like to make shrimp quesadilla and I need a tomato sauce. The recipes calls for Mexican Red sauce but I have a feeling I can do something easily myself. I was going to start with a can of tomatoes and add spices. Any suggestions?
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Apr 26, 2014 09:11
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I have a can of royal crab that has been laying around forever. Any recipe recommendations?
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Jul 26, 2014 10:31
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I made the Pad Thai on the wiki : http://www.goonswithspoons.com/Pad_Thai_by_Schpyder It was quite good but I have some tamarind in the fridge and was wondering if I could put that in the sauce as well in place of squeezing the limes at the end maybe?
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Jul 27, 2014 17:08
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Breaky posted:When I've made it the tamarind / tamarind paste went into the sauce with the sugar and everything else. mich posted:You should use the tamarind instead of vinegar in the sauce, then still squeeze on lime at the end. Thanks guys
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Jul 28, 2014 12:53
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Jan posted:Stir frying chicken breasts pretty much always yields a bunch of chicken protein juices. I normally take this out as soon as I can otherwise I end up with boiled chicken, not stir fried. But I've been wondering if there's anything I can do with this liquid? Is it worth tossing it into whatever sauce I'm making as well? I had this exact same problem yesterday when I stir fried some chicken breast. Basically solution is to put less chicken at a time yes?
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Sep 25, 2014 08:56
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My mom gave me a bottle of preserved lemon. She did some Moroccan stew with it which was awesome. Are there any other recipes that would be good with that?
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Sep 30, 2014 10:03
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I found for the first time fresh Jalapeno in Switzerland!! I have 10 of them, what would you do ?
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Oct 4, 2014 13:38
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totalnewbie posted:I have 1 oz of truffles. What should I do with it this weekend? A nice risotto with some truffle over is really delicious.
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Oct 18, 2014 17:51
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I'm thinking about doing the cousous on the wiki: http://www.goonswithspoons.com/Moroccan_Chicken_and_Couscous I have some preserved lemons on hand, think I could add some in that also?
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Nov 15, 2014 10:53
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I'm going to make Pork Tenderloin and was wondering how much I need for 4 persons? Would 500g do?
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Dec 5, 2014 11:07
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| # ¿ Apr 29, 2024 13:15 |
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Thanks guys, I'll take more then.
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Dec 5, 2014 16:23
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