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Flash Gordon Ramsay posted:It will only be at its best for 30 minutes or an hour before it needs a good stirring at the very least. You can stabilize it will a little bit of gelatin (various recipes abound on the net) if you want to make it ahead of time. But be warned, too much gelatin will have a very unpleasant effect on the texture of it. I do have a whipper, but I am having trouble locating chargers in my small town and it is too late to order online. I haven't tried the porn shop yet, though. I was hoping I could get away with using the mixer. I figure I may have to bring the mixer to the party if I can't find any chargers. Thanks for the info.
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Nov 18, 2011 20:45
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Scientastic posted:Isn't the easiest option to overwhip it (slightly)? I've overwhipped cream accidentally but stopped before it was butter, and it was OK... Well I think the dispenser can is easier than using a machine, but any time I've whipped cream in advance, it starts to settle and lose volume pretty quick. Like the stuff on top of the bowl will look fine, but it gets liquidy underneath. Definitely not what you want on pie, since it will slide off as soon as you slice it. I'm pretty sure I've overwhipped it (I almost always err on the side of overwhipping) and it doesn't make much a noteiceable difference. Store bought whipping cream does generally have some stabilizers in it that may help, but I still don't think it's enough, and taqueso will be disappointed with the results.
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Nov 18, 2011 20:48
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taqueso posted:I do have a whipper, but I am having trouble locating chargers in my small town and it is too late to order online. I haven't tried the porn shop yet, though. Do you have Amazon prime? I always order my chargers from creamright.com. Good prices and fast shipping. You may well be able to get them in time. And order a whole case so you and your family have something to do after the meal.
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Nov 18, 2011 20:50
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I need these today or tomorrow morning at the latest, unfortunately. Prime is 2-day now, right? I have ordered from creamright.com in the past, but I've been out for awhile. Strange how those things disappear so fast and I don't even use that much whipped cream... Checked creamright and next-day shipping (not even sat. delivery) is $105 on $16 worth of chargers.
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Nov 18, 2011 20:55
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taqueso posted:I need these today or tomorrow morning at the latest, unfortunately. Prime is 2-day now, right? Sorry, I thought this was for Thanksgiving.
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Nov 18, 2011 20:56
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Dominoes posted:I use cast iron pots and pans for most of my cooking. I notice that I can't put them on my counter/shelves, or I get rust spots on the counter that I can't get off, and of course the oil. I've been using a mat that's meant for use under a drying rack for one, and a cleaning/drying cloth on top of a cutting board and tucked in for the other. The first one slides around, the second works rather well. What do y'all use? Any suggestions? I'm thinking about buying another cutting board and cloth. I just keep my main skillet *gasp* on the stovetop all of the time. If it's what you use, why not? Same with my 5qt dutch oven, which gets used for your standard soups stews and braising but ALSO popcorn 2-3 times a week.
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Nov 18, 2011 21:13
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Yeah, skeevy porno shop is your only hope.
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Nov 18, 2011 21:13
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Get some VCR head cleaner while you're there.
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Nov 18, 2011 21:15
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Dominoes posted:I use cast iron pots and pans for most of my cooking. I notice that I can't put them on my counter/shelves, or I get rust spots on the counter that I can't get off, and of course the oil. I've been using a mat that's meant for use under a drying rack for one, and a cleaning/drying cloth on top of a cutting board and tucked in for the other. The first one slides around, the second works rather well. What do y'all use? Any suggestions? I'm thinking about buying another cutting board and cloth. I also tend to re-season whenever the seasoning on the bottom of the pans starts to wear off. It tends to burn off a lot more quickly than the rest of the seasoning wears down, but if you keep at it awhile you'll end up with a combination of `normal' black seasoning and a browner seasoning (which is actually brown rust, and is the same kind of oxidation that is called `seasoning' on carbon steel cutlery) that's pretty drat near indestructible, and won't wear and stain the way anything involving red rust will. RazorBunny posted:0 to 350 in four and a half minutes. It was amazing.
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Nov 18, 2011 21:41
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You could always just pick up a can of aerosol whipped cream.
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Nov 18, 2011 21:44
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Psychobabble posted:You could always just pick up a can of aerosol whipped cream. I know, but I'd like to avoid doing that. The party is at a family member's place so I'm not too worried about being the weirdo who brought his own mixer if it comes to that.
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Nov 18, 2011 22:17
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taqueso posted:I know, but I'd like to avoid doing that. The party is at a family member's place so I'm not too worried about being the weirdo who brought his own mixer if it comes to that. Wouldn't the guy have a handmixer or something you could use? Or just bring a whisk and prepare for a workout.
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Nov 18, 2011 22:17
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Flash Gordon Ramsay posted:Wouldn't the guy have a handmixer or something you could use? Or just bring a whisk and prepare for a workout. He does have a hand mixer, I'll have to decide how lazy I want to be. 
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Nov 18, 2011 22:30
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I've got some goat cheese and roasted red peppers in need of being used up. Mostly I've just come across lasagna recipes, but that would require picking up a bunch of stuff I don't have so I'm trying to avoid that. Is there anything relatively straightforward (I'm new to this whole cooking thing) I can toss together? Actually I just found this: http://www.artoflivingwell.ca/recipes/chicken/906-chicken-breast-stuffed-with-asparagus-roasted-red-pepper-and-brie Would the goat cheese work in place of the brie?
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Nov 18, 2011 22:38
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Transmogrifier posted:Thank you very much, fatherdog. I live about forty-five minutes from my parents' and with the (very small) kitchen going to be so busy on Thanksgiving, could I do the cake/ice cream bit the day before and the meringue on Thursday or should I do it all at once you think? I know I'm supposed to brown the meringue right before serving, so could that wait until Thanksgiving if I were to make it all the day before? I did the entire thing, meringue and all, and stuck it in the freezer for a day before I brought it out and set it on fire, it didn't seem to produce any problems. So yeah I'd say you can do the whole thing the day before, stick it in the freezer, and then bring it out and brown it right before serving.
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Nov 18, 2011 23:00
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Sorry for the questions and if they don't make sense. I don't want to mess this up too badly.
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SubG posted:drat, you keep it cold in your place.  Okay, so I'm planning my Thanksgiving meal for four. The menu as it stands is gonna be as follows: turkey + fixin's roasted root vegetables w/ garlic and thyme mashed potatoes + gravy that peanut butter squash soup/stew everyone's raving about cranberry sauce some steamed green veggies and/or spinach salad dessert (which I haven't figured out yet) Looks pretty good, right? Kenning fucked around with this message at 00:56 on Nov 19, 2011 |
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Nov 19, 2011 00:52
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Kenning posted:
Bread sauce as well? Or do the US not go for that? Looks delicious though, what wine to go with?
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Nov 19, 2011 00:59
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Kenning posted:
Only if you make your own cranberry sauce and then set it in a can so that it looks right. Instead of just doing steamed greens maybe do braised chard or brussels sprouts?
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Nov 19, 2011 01:01
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The reason I was looking at steaming was to have something crisp and fresh tasting to contrast with all the heavy, starchy flavors of root veggies and gravy and so on. I'm not very familiar with braising greens, actually – any tips?Dangphat posted:Bread sauce as well? Or do the US not go for that? We don't do bread sauce as such, but it looks like it's pretty much a more liquid version of stuffing, which will definitely make an appearance at the table. Rather than wine I acquired a magnum of Anchor's winter ale, which is a good dark beer, the sort my parents love. I mostly got it because in addition to being really tasty, it's gonna be lots of fun to pop open the big bottle.
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Nov 19, 2011 02:13
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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?
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Nov 19, 2011 04:21
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SubG posted:drat, you keep it cold in your place. I see what you did there  It was probably about 50 inside the oven when it started, as it had been sitting outside in a truck all day and was installed and turned on in a matter of minutes.
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Nov 19, 2011 05:08
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fatherdog posted:I did the entire thing, meringue and all, and stuck it in the freezer for a day before I brought it out and set it on fire, it didn't seem to produce any problems. So yeah I'd say you can do the whole thing the day before, stick it in the freezer, and then bring it out and brown it right before serving. Oh, also, make sure the meringue covers the whole thing with no holes; if there are holes the ice cream will melt and leak out when you pass the torch over that area.
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Nov 19, 2011 06:36
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Oh are we sharing thanksgiving menus? Here's Mine so far: Faux gras with parsley gelee Herb and Lemon brined deep fried turkey Merguez, leek, and fennel dressing Sauteed green beans and pancetta Potato dish, probably a dauphinois, but I'm pushing for something better, perhaps pommes pave. no knead bread risotto con funghi misti Pumpkin bread pudding with vanilla creme anglaise Sister's dessert TBD As per usual, I'm probably biting off more than I can chew, food prep wise. Wondering if anyone has any fantastic potato dishes.
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Nov 19, 2011 11:15
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Makes pommes pave.
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Nov 19, 2011 17:34
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These all seem pretty involved, why don't you take it easy and make some really good 'standard' mashed potatoes? e: or, you can try and get another language represented on your menu.
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Nov 19, 2011 19:23
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Casu Marzu posted:Makes pommes pave. Holy crap ... I am intrigued.
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Nov 19, 2011 19:27
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FishBulb posted:Holy crap ... http://www.recipebinder.co.uk/recipe.aspx?rid=32011 P. good taters.
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Nov 19, 2011 19:44
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Iron Chef Ricola posted:http://www.recipebinder.co.uk/recipe.aspx?rid=32011 Yeah thats the recipe I looked at. It seems pretty interesting but a bit involved. I'll have to try it one day.
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Nov 19, 2011 19:51
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I don't remember the name or the ingredients but one of the previous NISCA recipes I think for hangover food was a Moroccan recipe involving tinned tomatoes, spicy sausage and eggs boiled in the mixture. Does anyone know the recipe or have something similar?
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Nov 19, 2011 19:57
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Jose posted:I don't remember the name or the ingredients but one of the previous NISCA recipes I think for hangover food was a Moroccan recipe involving tinned tomatoes, spicy sausage and eggs boiled in the mixture. Does anyone know the recipe or have something similar? Like this? http://www.seriouseats.com/recipes/2010/03/dinner-tonight-moroccan-ragout-with-poached-eggs-in-purgatory-recipe.html
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Nov 19, 2011 20:01
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Thats perfect, thanks.
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Nov 19, 2011 20:33
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GrAviTy84 posted:Oh are we sharing thanksgiving menus? I'm down with all those things, except the risotto; I'm not seeing how it works with the other dishes, or how you can prevent it from congealing on the table. I don't want to be negative, but that's already a lot of food, and more starches will just make people feel bloated.
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Nov 19, 2011 21:32
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Thanksgiving menus! Woo! Roasting the turkey, herb-bacon butter under the skin. Not brining. The bird will rest on some fennel, carrots, onions, celery, apples, and I'm going to put some cider in the gravy. Cranberry sauce, folding in persimmons before serving because I got a bunch in my CSA box and I like to fold in fresh fruit to add a little freshness. Mascarpone-garlic mashed potatoes Fennel and apple salad, cider vinaigrette Roast, glazed carrots Cream biscuits Some dressing, haven't decided what
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Nov 19, 2011 21:38
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Junior G-man posted:I'm down with all those things, except the risotto; I'm not seeing how it works with the other dishes, or how you can prevent it from congealing on the table. If you don't feel bloated after Thanksgiving, you're not doing it right.
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Nov 19, 2011 21:48
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fatherdog posted:If you don't feel bloated after Thanksgiving, you're not doing it right. Not being an American, I'm sure I won't ever. But still, it's such a weird thing to put in the middle of all those really lovely American-style dishes.
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Nov 19, 2011 21:53
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Boner Slam posted:This has most likely been asked a million times but yeah: Make a bean chili, and lots of cornbread, and stuffing, and all kind of veggies on the side. You won't go wrong.
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Nov 19, 2011 23:53
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Junior G-man posted:Not being an American, I'm sure I won't ever. The only overtly American things I listed are the turkey and the dessert, but yeah I'm not too hot on risotto, family style. A lot of this is mostly my mom's brainstorming, and me trying to make her brainstorming into actual things. Being filipino, our thanksgivings are usually a hodgepodge of whatever multicultural things we feel like eating. Last year as some may remember, I made a paella negra for thanksgiving. Anyway wrt the risotto, Worse comes to worse, can make arancini the day after. We're already planning on making crispy pata the day after. friday fry day. GrAviTy84 fucked around with this message at 00:34 on Nov 20, 2011 |
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Nov 20, 2011 00:30
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How many people, grav? Do you have to do it french-style instead of russian-style?
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Nov 20, 2011 00:31
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Iron Chef Ricola posted:How many people, grav? Do you have to do it french-style instead of russian-style? French style? Russian style? 
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Nov 20, 2011 00:35
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GrAviTy84 posted:French style? Russian style? http://en.wikipedia.org/wiki/Service_%C3%A0_la_fran%C3%A7aise http://en.wikipedia.org/wiki/Service_%C3%A0_la_russe Serve it as courses or a plated dish instead of a gigantic mound of food in the middle of the table. My family resisted the fact that I wanted to do that SO HARD until it worked great once they finally let me. (Edit: I know that a la russe is not 100% what I mean, but close enough.) EAT THE EGGS RICOLA fucked around with this message at 00:42 on Nov 20, 2011 |
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Nov 20, 2011 00:38
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