The General Questions thread - for quick questions, recipe requests, help.

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Chard posted:

What's the lowest proof a liqueur can be before I have to worry about spoilage? I'm trying to stock a home bar but I don't want to drop a bunch of cash on fancy drinks if it turns out I have to empty the whole bottle once it's open.

40%/volume (most of your hard liquors) will last until the apocalypse.

I've read on other boards that someone had a 25 year old bottle of Kahlua he found that was still fine when he opened it. Old Kahlua was 26.5%/volume, recently they switched to 20% which should still be fine, I have 3 year old bottles that are still good.

Below that, I'm not sure.

edit: Bailey's for sure goes bad a few months after it's opened (manufacturer says 30 months if unopened), it's 17%/volume but you also have to consider that it contains dairy. I think vermouth (17%) goes bad a few months after opening as well.

Steve Yun fucked around with this message at 23:03 on Oct 7, 2011

# ¿ Oct 7, 2011 22:51

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# ¿ Apr 23, 2024 19:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Other things to try at a legit Korean place:

Bokkeum bap, it's like bibimbap but cooked in a stone or cast iron bowl so the rice gets a little crispy

Soon tofu is boiling tofu soup, awesome stuff

# ¿ Oct 13, 2011 20:10

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

At my first job I drank a dozen cokes a day at least, and gained 30 lbs over the course of a few months.

One day I was running to my friend's car to go get lunch, and all of a sudden manboobs that I didn't know were there before started whipping up and down like I was in the opening of Baywatch. I had to grab my own boobs while running to keep it from hurting.

Switched to diet coke, lost 20 lbs in one month.

Steve Yun fucked around with this message at 00:36 on Oct 14, 2011

# ¿ Oct 14, 2011 00:32

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Grand Fromage posted:

The stone pot stuff is dolsot bibimbap, bokkeumbap is fried rice.

Oops yeah, you're right, I got them mixed up

# ¿ Oct 14, 2011 02:04

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Hey, so my oven seems to leak a lot of heat through the top. I looked inside the oven and noticed there's a square hole in the roof of the inside of the oven, venting all this heat out. Is this normal?

# ¿ Oct 22, 2011 08:10

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Mach420 posted:

What the hell? Did someone steal your broiler element or something?

Naw, mine's the old kind where the broiler is on the bottom

Flash Gordon Ramsay posted:

Ovens generally vent heat/moisture out the top. Sometimes it is vented more or less directly on the back burners of the range.

Thanks. This can't be for all ovens though, can it? I think some of my friends have ovens that emit barely any heat

Steve Yun fucked around with this message at 19:09 on Oct 22, 2011

# ¿ Oct 22, 2011 18:56

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

4 x 4 inch hole in roof of oven, vents out of a slit beneath the console

# ¿ Oct 22, 2011 20:47

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Knockknees posted:

Speaking of spices, I tried to make the pumpkin dal recipe posted earlier in this thread and I feel like I failed somehow. The texture came out just right, but the spice/flavor was just, ugh. It was slightly bitter and tasted very chalky to me. I felt like it was missing warm comfort food taste I associate with dal. If there's a next time, maybe I should cut back on the tumeric and cardamom? Is there anything I can add to it to give it that missing umph?

The other two people I fed it to seemed to like it though, so maybe I was just being little miss sensitive palette or something.

What kind of pumpkins are you using? If they're a jack-o-lantern variety, they're pretty bland

Steve Yun fucked around with this message at 23:13 on Oct 28, 2011

# ¿ Oct 28, 2011 23:11

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

eightysixed posted:

Does anyone have a link to Alton Brown's (I think it was his..) meatloaf recipe? All I can find is the Good Eats one with croutons and cayenne pepper and whatnot.

This one was similar to that (with the almost pureed veggies), but I can't seem to find it anymore, and someone was asking me about it. Thanks

There are several fan-made variations on the internet

http://www.google.com/#sclient=psy-...iw=994&bih=1031

# ¿ Oct 31, 2011 19:36

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

razz posted:

Can I freeze stuff in glass jars?

I'd recommend against water (it's somewhat unique in that it expands when frozen), but it seems some people freeze their chicken stock in glass jars and compensate for the expansion by leaving some room at the top

# ¿ Oct 31, 2011 22:15

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

You could probably go almost full and leave an inch at the the top

# ¿ Oct 31, 2011 22:23

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Jose posted:

This is somewhat last minute but my dad wants a cleaver for his birthday. I've found various things within my price range but can anyone recommend what I should go for in terms of weight etc? He wants a wood handle I know that much. Unfortunately it has to come from online.

Just for veggies or are we talking about a meat cleaver? Cause I think asian veggie cleavers are thinner and meat cleavers are heavier

# ¿ Nov 13, 2011 10:01

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

windwaker posted:

So, I enjoy getting steaks whenever I go to a fairly nice restaurant, but I've never cooked them myself. I'm pretty confident in my ability to season and pan fry a steak (rare), but do you guys have any pointers about how I should pick out a steak in the first place? I'm planning on going to QFC/Safeway/Whole Foods but I don't really know what to look for.

Do you know what cuts you like for your steak? NY Strip? Ribeye?

# ¿ Nov 15, 2011 22:09

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

windwaker posted:

I am literally so na�ve about steak that I really couldn't tell any cuts apart. I suppose the answer to this is just, "buy random steaks until you find one you like?"

Yeah, just buy a bunch of different things on sale. These will be steaks that have been sitting there a few days and the manager wants to clear them out before they go bad. They are perfectly fine if you eat them in the next day or two.

Look up some steak charts on the internet:
http://en.wikipedia.org/wiki/Steak#Types_of_beef_steaks
http://www.chigourmetsteaks.com/steak_guide.php

Once you identify a cut that you like, then pay a few more bucks and try out the USDA Select grade of that steak. Once you get a handle on those, you can try out USDA Choice grade steaks.

Myself, I don't have a favorite cut, I just get different ones every time I go shopping

# ¿ Nov 16, 2011 09:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

QuentinCompson posted:

I'm making food for this next Thursday. I'd like to make a dessert that my father can partake of according to his doctor's advice- so nothing with sugar or excessive oil/fat. Something fruit-based would be best. Any ideas?

#1 Fruit in yogurt

#2 If you put frozen bananas in a blender you get something close to ice cream

#3 If honey is okay for your dad you can also make this fruit compote topping for the "banana ice cream" http://www.foodnetwork.com/recipes/alton-brown/dried-pear-and-fig-compote-recipe/index.html

Steve Yun fucked around with this message at 12:15 on Nov 16, 2011

# ¿ Nov 16, 2011 12:10

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

It's from the Natural Harvest cookbook, isn't it

# ¿ Nov 16, 2011 21:33

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

If you wanna try it undiluted for fun, dip a toothpick in it and scrape the toothpick on your tortilla chips.

Steve Yun fucked around with this message at 10:49 on Nov 17, 2011

# ¿ Nov 17, 2011 10:34

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

It sounds like they all might be right.

Turkey does have a tendency to turn dry when cooked, it's huge and round, and the top (usually the breast) will get dryer than other parts of the bird because #1 it's white meat and #2 it's exposed to more heat than the rest of the turkey.

Brining introduces salt into the meat, which holds onto the water and keeps it from evaporating off as quickly.

One extra thing you can do is put the turkey in an oven bag, this is a plastic bag that can withstand up to 400� and keeps all the moisture from escaping.

As for temps, I dunno, I'd just do 350 because 250 will probably take forever.

# ¿ Nov 18, 2011 00:48

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Yeah, a tablespoon of flour

Dunno how it affects cooking time, I just followed the recommended cooking time on the bag

http://www.reynoldsovenbags.com/turkey-central.aspx

Hmm, I guess they also recommend having a meat thermometer to make sure the internal temp is correct

edit: VVVVV Yes, you won't get a crispy skin but it wasn't gross or soggy and the bag didn't melt or anything like that, what did you do!

Steve Yun fucked around with this message at 01:36 on Nov 18, 2011

# ¿ Nov 18, 2011 01:00

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Anyone dealt with grass-fed steak? My local grocery started carrying them. I love the flavor, but good lord it's tough as shoe leather. I'm reading that grass fed has lower fat and water content, so it cooks faster so you have to cook it slower and at lower temps. The inside seems fine, but the outside is still tough. Should I give up on searing it?

# ¿ Nov 19, 2011 04:21

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Cowcatcher posted:

Any comments on a KitchenAid 700W KFPW760ER 12-Cup Food Processor?

I have one in another color, works great, you can even chop almonds fine enough to make french macarons with it.

Although I don't use it that often, just for big jobs, because there's a bunch of parts to clean and I always have to decide between cleaning a knife and cutting board or disassembling and cleaning five parts.

Steve Yun fucked around with this message at 19:16 on Nov 22, 2011

# ¿ Nov 22, 2011 19:13

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Ktb posted:

I recently ate some sort of beef and pear stew thing. It was absolutely delicious and I want to make it myself. However google is giving me a ton of recipes and none of them sound like the right thing. The girl that brought it in said that it was Korean. I'm pretty sure it had garlic, ginger, some chilli and soy sauce but beyond that I have no idea. Does anyone know what this dish is called or have a recipe for it?

Did it look like this
http://www.youtube.com/watch?v=AoPeVS03A3A&feature=player_detailpage#t=505s

# ¿ Nov 22, 2011 20:48

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Gentlemen, gentlemen, please. If you are looking for mandoline slicer, there is only one option that can be taken seriously

http://www.amazon.com/Bron-Original-Stainless-Mandolin-Slicer/dp/B0001BMZ38/ref=sr_1_1?ie=UTF8&qid=1322036209&sr=8-1

Okay so it's $177. My french cooking instructor had one and showed me how to make waffle potato chips on it (his was older and didn't come with a hand guard). This thing is an absolute monster.

Steve Yun fucked around with this message at 09:20 on Nov 23, 2011

# ¿ Nov 23, 2011 09:17

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

2508084 posted:

I'm sure this has been asked before, so apologies in advance. I bought a Wusthof 7" Santoku sometime last year. I love it to death, but its lost some of its sharpness. Do I sharpen it myself or take it to someone local to be sharpened? If I can sharpen it myself, what should I use? I've never owned a good quality knife before, so I'm not really certain on how to sharpen it properly beyond what I saw family do with their cheap knives (and I doubt it was correct). I love my knife and want to make sure it gets proper treatment

Take it to a knife sharpening shop or a key duplicator (they often have knife sharpening equipment). Should be something like $6-7. Do this once a year. It's an absolute crime that almost everyone I know doesn't bother getting their knives sharpened and continue to cut with dull poo poo.

Steve Yun fucked around with this message at 10:33 on Nov 25, 2011

# ¿ Nov 25, 2011 10:28

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I'm hosting Christmas for my extended family this year. If not turkey, what else would be a good main course?

# ¿ Dec 9, 2011 10:15

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

If you have a Sur La Table near you, they let you try out their knives. Try a few boners in different sizes and see what feels good in your hand

# ¿ Dec 9, 2011 18:22

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Have you looked at the G-30? It appears to have the shape, width and length that you're looking for.

# ¿ Dec 9, 2011 20:13

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

When I'm browning butter, is it normal for it to form brown particles in a yellow liquid, or is the liquid part supposed to get brown with no solid particles forming?

# ¿ Dec 10, 2011 10:49

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I'm at Sur La Table and they're having a 1/3 off sale on Staub Dutch ovens. Which one should I get? 5 qt round, 5 qt oval or 7 qt round? Will a 5 qt hold an average grocery chicken?

Edit: ended up with the 5 quart Round

Steve Yun fucked around with this message at 23:58 on Dec 10, 2011

# ¿ Dec 10, 2011 23:02

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

dms666 posted:

Is this a decent macaron recipe? Never made them before and have a few filling ideas, just need a recipe for the cookie part. http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html

Dunno, but here's the recipe me and Kathandrion used successfully for comparison:
http://forums.somethingawful.com/showthread.php?threadid=3437879&userid=0&perpage=40&pagenumber=15#post397441951

edit: I would guess that although they have different ratios, either one will probably work fine

Steve Yun fucked around with this message at 00:48 on Dec 13, 2011

# ¿ Dec 13, 2011 00:46

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

I like turtles posted:

I've gotten to really like places like TJMaxx and Tuesday Morning and stuff, since they'll often get, like, Le Creuset overstock and sell it for 40% of the retail price.

I dunno why, but all the discount stores have been filling up with lots of Le Creuset lately

# ¿ Dec 14, 2011 01:15

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Shredded cheese usually has cellulose added to keep the shreds from sticking to each other. This cellulose prevents it from melting properly.

# ¿ Dec 15, 2011 02:07

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Cake normally doesn't ship well but the frosting shells should help it keep. How far away are we talking?

# ¿ Dec 15, 2011 09:50

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

People have varying opinions on white. Its very common in Asian cooking and smells slightly pungent to me.

# ¿ Dec 16, 2011 04:28

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Okay guys I'm going to do the crown toast for christmas dinner, it looks bad rear end and sounds like it's relatively little work. My question is... is making a bread stuffing in the middle of the crown roast a bad idea?

# ¿ Dec 21, 2011 02:44

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Hey, so about this crown roast I'm planning to do... I looked up a bunch of recipes and it seems half of them say to just pop it in the oven and others say to do a marinade/rub/whatever. Anyone wanna recommend one way or the other?

# ¿ Dec 23, 2011 10:50

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Casu Marzu posted:

Good meat doesn't deserve a marinade. Do you have good meat?

Vacuum sealed pork racks from Costco most likely

# ¿ Dec 23, 2011 18:39

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Ok, so last question about crown roast... brine? Or unnecessary?

# ¿ Dec 24, 2011 08:05

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Ugh looks like I'm going to have to anyways. Costco ran out of pork racks and no grocer in my immediate area had any racks so I ended up buying a pre-made crown roast. It has slits to help it bend.

And I was really looking forward to making it from scratch

Steve Yun fucked around with this message at 08:23 on Dec 24, 2011

# ¿ Dec 24, 2011 08:20

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# ¿ Apr 23, 2024 19:43

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Don't the slits mean it loses more moisture?

# ¿ Dec 24, 2011 08:24

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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