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I'm going to make Green Enchiladas for the first time, and was going to use this Rick Bayless recipe. I have a question though, don't most green enchiladas have tomatillos in them? I notice he uses spinach which I thought was a bit odd. Anyone have a better recipe somewhere?
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| # ¿ May 7, 2012 09:02 |
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| # ¿ May 18, 2013 23:38 |
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I have a giant hambone from Thanksgiving that I've frozen for stock. How do I cut it in half to fit in the pot? I'd saw at with a knife but I'm afraid I'd ruin my blade.
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| # ¿ Nov 27, 2012 23:37 |
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Flash Gordon Ramsay posted:Do you have a sawzall or a band saw or a hacksaw? Think workshop tools for this job, not kitchen implements. I have a hacksaw, I guess just go to town on it with that?
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| # ¿ Nov 27, 2012 23:44 |
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Flash Gordon Ramsay posted:Pretty much. Maybe wash the blade first. Yeah the blade is sappy from when a storm knocked down a tree in my backyard. I will wash it in hot water and get it ready for kitchen use. Mach420 posted:Pretty much. Just be mindful of the bone being slippery and you're good to go. Yeah I was thinking I'd hold the bone with a towel so I don't lose my grip. Thanks guys you're a big help 
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| # ¿ Nov 27, 2012 23:50 |
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I just sawed the pig bone and it was really quite easily. Thanks for the advice, everyone, it was hilarious using a hacksaw in the kitchen.
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| # ¿ Nov 28, 2012 02:44 |
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Mr. Wiggles posted:Just wait until you break down your first goat in there. I'm on the slippery slope toward that, aren't I? This summer I learned to debone chickens and ducks. Lamb is the next progression.
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| # ¿ Nov 29, 2012 05:48 |
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Anyone can recommend a good gluten-free cookbook? I have a family member that cannot eat glutens and she's super sad about it.
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| # ¿ Dec 6, 2012 06:35 |
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dino. posted:What's she missing out on? If it's regular food, and it's just a question of tweaking what she already makes, there are a few very easy fixes. If it's specific baked goods, there are recipes galore on the Internets, and there's a couple of really solid books I can suggest. Basically, as long as she makes food from the edges of the grocery store (produce, meat, beans, whole grains, and dairy) she'll likely be fine. It's when you try to find all kind of boxfood, or crappy takeout that things get tricky. Yeah she was always a really healthy eater that stuck to the edges of the store, but sadly she is excellent at making desserts, particularly all kinds of cookies and cupcakes. The more I read, the more I see that there's really no substitute for wheat flour when it comes to trapping air and making really cakey delicious treats? The one positive in all of this is we've discovered quinoa. Sadly no more couscous or barley, which are both really excellent grains.
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| # ¿ Dec 7, 2012 08:22 |
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dino. posted:This isn't as hard as it seems at the outset. Just do a little reading, and it will all fall into place fairly quickly. Thanks for your help, I greatly appreciate it. It's my little sister I'm asking about, she's really good at making desserts but can't use flour anymore 
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| # ¿ Dec 13, 2012 05:59 |
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I had a quick food safety question. My father dipped a bunch of cooked shrimp directly in a jar of grey poupon mustard. Is the mustard safe to eat?
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| # ¿ Jan 17, 2013 22:09 |
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EAT THE EGGS RICOLA posted:It would be illegal for a restaurant to use it, and I would not feed it to a child or someone with an autoimmune condition, but it probably won't kill anymore. Ok thanks, I have another jar, I'll just throw it out.
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| # ¿ Jan 17, 2013 22:32 |
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Zenzirouj posted:I don't know of any health risks that cooked shrimp might create, but if nothing else it just seems like it'd be gross to have a shrimpy flavor in your mustard. Seems like a waste to just chuck a whole jar, though. If you still have it, you could rub it all over some chicken (wings, breasts, boneless/boned, whatever. It all works similarly for this purpose), roll it in panko, then bake it. Toss in herbs or whatever in the mustard if you want. That's one of my go-to base ideas when I'm too lazy to think of anything new. There wasn't that much left, maybe 2 tablespoons of mustard. Also I thought of that as well! That's a good recipe I almost did it.
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| # ¿ Jan 19, 2013 09:11 |
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Every time I cook chocolate chip cookies they get really flat. I read somewhere that perhaps my dough wasn't cool enough and needed chilled before putting it on a cookie sheet and into the oven. I chilled my dough and the cookies were still flat. Do I need more/less baking soda? They taste great, they just get super super flat.
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| # ¿ May 3, 2013 06:53 |
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GrAviTy84 posted:Could be baking soda, could be too much butter to flour which would give you a lack of structure. Are they uniformly flat or do they angle downward from the center out? They're uniformly flat. It's kind of weird how flat they get. Flash Gordon Ramsay posted:Could also be that you're not creaming the butter and sugar enough before you add the other stuff. Also, you could be over mixing once you out in the flour. The butter I let sit out for a little bit to get soft, and then blend it really nicely with the sugar. My mixer is breaking so maybe it isn't mixing as well as before or is beating up the flour(some of the tongs are coming out and I have to replug them back in, it's a Kitchenaid). I'll try first adjusting the baking soda and then go with adjusting the mixing of the flour/butter/sugar. Bob Morales posted:What's your recipe look like? I'm in favor of something similar to Alton's 'Chewy' I honestly think it's the Toll House recipe now that I look at it. I might try Alton Brown's recipe because I've eaten his gluten-free cookies and they had an awesome consistency/taste.
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| # ¿ May 4, 2013 08:53 |
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Thanks everyone for your responses, I really appreciate it GrAviTy84 posted:This recipe has always baked flat for me fwiw. Oh good that makes me feel better. RazorBunny posted:I always sub shortening for butter in that recipe, and chill the dough for an hour or two before baking. They're not huge puffy cookies, but they do come out a lot thicker that way. The few times I've rushed and not chilled the dough, they've baked completely flat. Ok I might try that, or just go with the Alton Brown recipe.
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| # ¿ May 5, 2013 05:13 |
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| # ¿ May 18, 2013 23:38 |
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Bob Morales posted:I think it's to add a little air to the cookie for some crunch. gently caress the recipe on the bags of chips, my mom used to use those, and then she'd always add a little more flour 'to make more cookies' and bakes everything too long and they end up being hockey pucks. She just says "I dunk them in coffee I don't care!" Do you do what Alton does and melt the butter first? Also he recommends bread and not all purpose flour.
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| # ¿ May 7, 2013 06:55 |
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