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Kenning posted:Don't be stupid, we're trying to help people find something to cook that they want to eat. It was just a goof, I'm all for helping this guy cook fish. But without region or what he has access to it's kind of a dumb question. How do I cook meat? Well what kind of meat sir, what are you looking for?
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Jan 19, 2012 03:13
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Valid. And there's lots of places where fish is VERY expensive. Here, only trout is cheap, and that's only if you catch it yourself. Fish is an indulgence.
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Jan 19, 2012 03:39
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I'm sure there have been a whole bunch of posts extolling the amazingness of slow cookers, but HOLY gently caress are they useful. Cheap, and worthwhile for a whole bunch of stuff. I just got one for Christmas and it's already becoming my go-to device for most meals. I've got a vegetarian chili going for tomorrow, and I'm so psyched about it! Just throw a bunch of stuff into it on low and you don't have to worry about cooking much of anything the next day.
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Jan 19, 2012 04:12
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indoflaven posted:But without region or what he has access to it's kind of a dumb question. The reason for that is because I really know nothing. The types of fish I consume back home in Indonesia (Short mackerel, white pomfret and goldfish, if Google Translate is correct) isn't available in Melbourne. Or at least not in the usual place for buying fish. I have no idea what to do with the available kinds of fish and I'm afraid of wasting a fish. I'll try to find more so I can ask something more specific. I'm sorry. I do have something a bit more specific, though. I like broccoli but I don't know what to do with them besides soups or stir fry them alongside carrots with salt and oyster sauce. Any ideas?
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Jan 19, 2012 08:03
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toanoradian posted:I do have something a bit more specific, though. I like broccoli but I don't know what to do with them besides soups or stir fry them alongside carrots with salt and oyster sauce. Any ideas? This may fall into stir-fry, but Broccoli Beef is this only way I have enjoyed broccoli. quote:Ingredients
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Jan 19, 2012 08:18
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I have a broccoli recipe that uses raw broccoli with a sweet balsamic-base dressing, finely-cut red onions and toasted flaked almonds. I wasn't sure about it when a friend first served it, but it is surprisingly amazingly good. We took it to a party recently and while people were initially trepidatious the whole large bowl full got devoured. Simply roasted broccoli tossed in a bit of oil first is good too, either on its own or with a yoghurt garlic dressing, or a dressing made up of pulverized toasted flaked almonds, olive oil, lemon juice, garlic, S&P.
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Jan 19, 2012 12:01
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Broccoli: Get some. Steam till a fork will penetrate easily but it still has integrity. (10-12 minutes) Put in bowl. Toss in a couple pats of butter and some coarse salt. Lid it. Shake. Eat. I love broccoli. Middle of the night when I'm craving chips, if broccoli is in the house I'll eat it this way.
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Jan 19, 2012 15:07
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toanoradian posted:I do have something a bit more specific, though. I like broccoli but I don't know what to do with them besides soups or stir fry them alongside carrots with salt and oyster sauce. Any ideas?
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Jan 19, 2012 15:23
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brick cow posted:Broccoli: Same here, but I cook it less than you do I think, I like it to keep some texture. Brocoli was always something I kind of hated until I found out it's just amazingly delicious steamed "al dente". Butter and salt are not even necessary, but make it go from "wow, this is great" to pure indulgence. It's also so colorful and beautiful to look at, it really makes you want to eat it all.
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Jan 19, 2012 15:34
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12 minutes is a hell of a long time to steam broccoli. I do it for 5, and that's just because some family members like it more cooked than I do.
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Jan 19, 2012 15:43
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toanoradian posted:The reason for that is because I really know nothing. The types of fish I consume back home in Indonesia (Short mackerel, white pomfret and goldfish, if Google Translate is correct) isn't available in Melbourne. Or at least not in the usual place for buying fish. I have no idea what to do with the available kinds of fish and I'm afraid of wasting a fish. Any good fishmonger will be able to tell you what sort of fish to use in a dish. Tell them how you want to cook the fish, what sort of dishes you want to make and they will be able to tell you what fish to buy.
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Jan 19, 2012 15:56
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Flash Gordon Ramsay posted:12 minutes is a hell of a long time to steam broccoli. I do it for 5, and that's just because some family members like it more cooked than I do. I've done it as long as 10 minutes and it's almost mush at that point. Best topping is just a squirt of lemon juice. Mmmm.
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Jan 19, 2012 20:41
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One day I tried roasted broccoli and haven't steamed it since. It's soooo good. Gets a little brown and crispy on the edges!
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Jan 19, 2012 23:37
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Roasted broccoli with mushrooms, garlic, onions and a bit of olive oil is fantastic. I may have described inaccurately. 10-12 minutes is from when I turn on the heat. It isn't actually steaming that long. I like a fork to penetrate but it still is pretty solid. e: Also, where in America are pork chops a cheap cut? I'd eat pork chops every day if they were even on par with chicken prices. Tell me! I will move there. brick cow fucked around with this message at 11:19 on Jan 20, 2012 |
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Jan 20, 2012 10:59
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brick cow posted:Roasted broccoli with mushrooms, garlic, onions and a bit of olive oil is fantastic. Anywhere I've lived in Florida has had pork about on par with buying white meat chicken cuts here. Sometimes cheaper if its on sale.
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Jan 20, 2012 16:05
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brick cow posted:e: Also, where in America are pork chops a cheap cut? I'd eat pork chops every day if they were even on par with chicken prices. Tell me! I will move there. I'm in Quebec and we produce massive amounts of pork so it's usually the cheapest meat (as cheap or cheaper than chicken).
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Jan 20, 2012 16:08
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A lot of cuts are sold as "chops", but when I think chops I think that one that looks like a tomahawk with the bone handle. It should be a rule not to sell not-chops as chops. They don't do it with lamb. Lamb chops are always lamb chops. tldr;chops are something you can chop with
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Jan 20, 2012 18:46
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ThriceBakedPotato posted:A lot of cuts are sold as "chops", but when I think chops I think that one that looks like a tomahawk with the bone handle. I think that, like all meat products in the US, there is a high demand for boneless items, and this extends to pork chops, hence calling some boneless cuts "chops" when they really aren't. Just a guess.
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Jan 20, 2012 19:48
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I love this thread. Yesterday I made a delicious although inauthentic chili with red beans, chicken thigh (it was what I had), onion, canned tomatoes, tomato paste, ancho chili powder, a little bit of paprika, and cayenne. It turned out very well. Making meals that will freeze well is great, I'm starting work soon so I have lots of nice lunches to take in.
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Jan 20, 2012 21:00
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brick cow posted:Roasted broccoli with mushrooms, garlic, onions and a bit of olive oil is fantastic. Place fresh or frozen broccoli on baking pan. Mince up 3-4 cloves of garlic. Drizzle olive oil over broccoli and add salt, pepper and the garlic. Grate fresh parmesan cheese over all of the broccoli. Place into 400 oven for 40 minutes. Halfway through, move broccoli about. After 40 minutes, take out and squeeze lemon juice on top. This is the best broccoli.
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Jan 20, 2012 21:01
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Doh004 posted:Place fresh or frozen broccoli on baking pan. Mince up 3-4 cloves of garlic. Drizzle olive oil over broccoli and add salt, pepper and the garlic. Grate fresh parmesan cheese over all of the broccoli. Place into 400 oven for 40 minutes. Halfway through, move broccoli about. That sounds like something I do with asparagus. Broccoli seems to be a cheaper and just as delicious substitute, in my area, where asparagus is always overpriced.
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Jan 20, 2012 21:54
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Agreeable Employer posted:That sounds like something I do with asparagus. Broccoli seems to be a cheaper and just as delicious substitute, in my area, where asparagus is always overpriced. Yep and as I had mentioned, this works extremely well with frozen broccoli. I can get a huge bag of frozen broccoli for $2.50 here in NYC, where everything is extremely overpriced. This will give me at least 4 servings.
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Jan 20, 2012 22:37
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I'm the kind of person who doesn't mind eating the same thing every day for a week or two. I also just got a new crock pot. I'm wondering if there are any crock pot recipes for chicken that I can just make a couple times a week and reheat the leftovers? Something simple where I can throw a bunch of veggies in and maybe some spices and let it cook all day.
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Jan 22, 2012 12:52
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2nd pork chop trip report. Slightly overcooked the chops, but they were still tender. Bone in makes a world of difference. Also, ~1 oz of jack daniels + juices for the meat + heavy cream + salt and pepper = good sauce for chops.
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Jan 22, 2012 20:42
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Krittick posted:I'm the kind of person who doesn't mind eating the same thing every day for a week or two. I also just got a new crock pot. I'm wondering if there are any crock pot recipes for chicken that I can just make a couple times a week and reheat the leftovers? Something simple where I can throw a bunch of veggies in and maybe some spices and let it cook all day. Chicken isn't the best thing to cook for 8+ hours, it'll fall apart too much and be kind of gross-mushy. If you're going to be cooking for the whole week anyhow, then you can make a braised chicken soup/stew on the weekend in 3-4 hours and then just eat that all week. It'll also freeze extremely well.
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Jan 23, 2012 00:37
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Iron Chef Ricola posted:Chicken isn't the best thing to cook for 8+ hours, it'll fall apart too much and be kind of gross-mushy. If you're going to be cooking for the whole week anyhow, then you can make a braised chicken soup/stew on the weekend in 3-4 hours and then just eat that all week. It'll also freeze extremely well.
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Jan 23, 2012 06:06
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Iron Chef Ricola posted:Chicken isn't the best thing to cook for 8+ hours, it'll fall apart too much and be kind of gross-mushy. If you're going to be cooking for the whole week anyhow, then you can make a braised chicken soup/stew on the weekend in 3-4 hours and then just eat that all week. It'll also freeze extremely well. Chicken thighs hold up in the crock pot better than breasts. http://www.marthastewart.com/318209/slow-cooker-chili-chicken-tacos I've made that many times and it is wonderful
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Jan 23, 2012 22:38
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Ammanas posted:http://www.marthastewart.com/318209/slow-cooker-chili-chicken-tacos
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Jan 23, 2012 23:13
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Ammanas posted:Chicken thighs hold up in the crock pot better than breasts. 1: 8 hours is still too long for thighs. 2: nooooo salsa chicken
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Jan 23, 2012 23:15
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Double post
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Jan 23, 2012 23:15
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Good suggestion with the soup. I may just do that. I'm also not opposed to thighs or even buying a whole chicken and cooking it for a less hours instead. For beef types of stews I'm guessing just buying stew meet would be best? Using this to complement a 20/4 intermittent fasting diet while staying mostly low carb, so I'm somewhat flexible on the actual meat I use.
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Jan 23, 2012 23:24
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Krittick posted:Good suggestion with the soup. I may just do that.
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Jan 23, 2012 23:43
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MasterFugu posted:what soup are you referring to? Sorry, forgot to quote. I meant the braised chicken stew / soup. I have white wine and can make stock / broth if I use a whole chicken too. This actually sounds pretty tasty now. Should go well with some brown rice I imagine.
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Jan 24, 2012 02:13
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I recently found a recipe that is so simple and fast it looks like a joke or a mistake, but it turned out AMAZING. Maybe not the cheapest thing in the whole world, but it comes together in less time than it takes to make the rice, which is a big deal when time is money and the alternative is ordering takeout. Here is how it's done: Heat some neutral oil in a skillet and in it stir-fry the garam masala you bought for a pittance at the Indian grocery. How much depends on how spicy your masala is; they vary. I use a very heaping tablespoon. Cook until masala is highly fragrant, about a minute. To the skillet, add one can coconut milk and one can diced tomatoes with green chiles. Simmer gently, stirring occasionally, until tomatoes are breaking down and mixture has thickened, maybe 10 minutes. Add protein -- boneless skinless chicken, el cheapo frozen fish fillets from Costco, shrimp if you're ballin', or tofu. Cover and simmer until protein is cooked through. Salt to taste. Garnish with chopped cilantro unless you hate it. Rice, cucumber-and-onion salad, dinner, done. I think you could use skin-on bone-in chicken, which is much more delicious, provided you brown it first. Also you could do kind of a Goan thing with the thin-cut pork chops that make everyone angsty because they're so cheap but impossible to cook. Anyway, this fed two of us for a couple of days and was delicious all out of proportion to the cost and effort. spite house fucked around with this message at 03:10 on Jan 24, 2012 |
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Jan 24, 2012 02:55
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I know that canned refried beans are cheap, but you can make your own. I like black beans but I have pintos now: Soak a cup of beans overnight or longer. A week is too long but anytime shorter is good. What you are trying to do is get the beans to think it is time to germinate so they start breaking down the indigestible sugars that make you fart. Drain put in a pan and add more water to cover them. Boil them until they are soft. Drain the liquid, except reserve a bit. Pour the beans and maybe a half a cup of the liquid into your big skillet and bring it up to boiling again. Then mash it to paste with your spatula or equivalent utensil. Mash and stir it while it is boiling until it starts to get thick. Don't worry if it is a bit soupy, it will mostly thicken up as it cools. (do be careful, you are making a boiling hot goo that will stick like boiling jam if you spill it on yourself) you can add spice or salt or cheese or anything else. Tastes better than most canned stuff. It will last in the fridge for a couple of days and when you are tired of burritos, you can use it for soup thickener.
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Jan 24, 2012 05:19
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feelz good man posted:Salsa chicken rises from the grave once again I want to give the world an alternative to Salsa Chicken. 1. Poach some chicken. 2 thighs, 3 legs, whatever: bring some broth to a boil, add chicken pieces, turn it down to a simmer, poach til chicken is no longer pink. Then, shred into bite sized pieces. (Cut into 2" chunks then use a fork to pull apart). 2. In a cast iron pan, saute 1 chopped onion, garlic, and 1 or more serrano chiles til fragrant. Add 2 chopped Roma tomatoes and cook until about half-soft (you want some tomato chunks). Add shredded chicken. 3. Saute until most of the liquid is gone. Serve on soft corn tacos with some fresh white cheese, chopped cilantro, and limes. There. The chicken doesn't get overcooked, you don't rely on some crappy jar of Pace, and the whole thing is done in less than an hour. [edit] to add amounts but honestly you can add whatever amounts you want
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Jan 24, 2012 15:34
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Rule .303 posted:Soak a cup of beans overnight or longer. A week is too long but anytime shorter is good. What you are trying to do is get the beans to think it is time to germinate so they start breaking down the indigestible sugars that make you fart. I know this is half joking but seriously don't soak your beans more than a day, because they'll start fermenting.
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Jan 24, 2012 15:48
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HUNDU THE BEAST GOD posted:I know this is half joking but seriously don't soak your beans more than a day, because they'll start fermenting. What if I want to make homemade natto, huh, what then? What. Then. 
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Jan 24, 2012 18:44
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All I can say is "enjoy" because I can't even look at that stuff.
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Jan 24, 2012 18:51
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You can drain them and let them sprout, I suppose. Doubt that would be a good flavor for refried beans. My pintos right now are a tiny bit old and don't soak overnight so well, so I do have to soak them longer. I don't like the recipes that say to boil the beans until the skins will crack when you blow on them. It is good for when you are in a hurry and need something quick, but I like to soak mine if I have a choice.
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Jan 25, 2012 05:02
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