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I was going to do kebabs, so probably 1.5inch cubes. Adding the lime juice right before cooking sounds like a pretty good idea, cheers.
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Jan 23, 2012 07:20
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I'm not sure where to ask this, but are there any guide or anything about living in a cold climate and trying to eat things fairly local? I would like to take advantage of a CSA, but I'm not sure where to start looking. Or for local butchers for meats. I love little hole in the wall ethnic markets, but they generally don't show up on google maps. I don't drive in a city that's designed for cars, so I'm a bit limited. I generally grow herbs in the summer, though that's only a few months worth of growing season here. I live in a basement apartment, so it's really hard to grow things indoors without spending money on lights.
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Jan 23, 2012 07:58
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Jyrraeth posted:I'm not sure where to ask this, but are there any guide or anything about living in a cold climate and trying to eat things fairly local? I would like to take advantage of a CSA, but I'm not sure where to start looking. Or for local butchers for meats. I love little hole in the wall ethnic markets, but they generally don't show up on google maps. I don't drive in a city that's designed for cars, so I'm a bit limited. It would really help if you provided us with a general area, like, say, a continent? Also - when you want to shop local - you need to shop in season, meaning that right now the roots are your friends, in the spring you can start looking at the greens and in late summer/fall, the fruits (like tomatoes etc.) will start showing up. Also: https://attra.ncat.org/attra-pub/local_food/search.php http://www.eatwellguide.org/i.php?pd=Home http://www.localharvest.org/csa/ https://www.biodynamics.com/csa.html Assuming that you're living in the relative south that is North America. If you're living somewhere more nothern, or southern (like on the Russian tundra, or the argentinian Pampas) earthworms and grains are your friends. In Denmark just use Aarstiderne.com, they have something equivalent for the rest of the nordics I guess (well.. for the civilized parts of the Nordics that is - Hedonistic Sweden may not be included).
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Jan 23, 2012 11:57
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Anyone know a good cookbook for Turkish food? I've lived in a Turkish neighborhood for more than a year now and I decided it was time to learn what was up with all that. I'm looking for one that explains a little bit about commonly used ingredients and that kinda thing, an introduction to turkish cooking rather than just a reference book. I found this on Amazon, anyone know if it's any good? http://www.amazon.com/gp/product/962593944X/ref=ox_sc_act_title_1?ie=UTF8&m=ATVPDKIKX0DER
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Jan 23, 2012 12:58
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I made a recipe that called for buttermilk, but the smallest container they had at the store was huge. So now I've got about 3 cups of buttermilk left over, what can I do with it?
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Jan 23, 2012 19:37
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razz posted:I made a recipe that called for buttermilk, but the smallest container they had at the store was huge. So now I've got about 3 cups of buttermilk left over, what can I do with it? Cornbread. Pancakes.... That's all I got, I'm looking forward to reading other suggestions.
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Jan 23, 2012 19:41
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razz posted:I made a recipe that called for buttermilk, but the smallest container they had at the store was huge. So now I've got about 3 cups of buttermilk left over, what can I do with it? HOLY poo poo LOOK AT THIS poo poo 
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Jan 23, 2012 19:44
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You can make scones and freeze them. This recipe would probably work if you substitute buttermilk for heavy cream.
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Jan 23, 2012 19:50
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razz posted:I made a recipe that called for buttermilk, but the smallest container they had at the store was huge. So now I've got about 3 cups of buttermilk left over, what can I do with it? I was going to say you can make biscuits and freeze them, but HOLY poo poo LOOK AT THAT poo poo ^^
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Jan 23, 2012 19:55
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Happy Hat posted:It would really help if you provided us with a general area, like, say, a continent? Sorry, thought that I included a location. So Calgary, Alberta. So relatively south considering Canada. I'm finding some things on the sites you linked, thanks.
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Jan 23, 2012 20:13
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Irish soda bread is a tasty use for buttermilk. The brown soda bread is savory and good for mopping up stews, and the white is sweet and desserty. The buttermilk provides the acidity to activate the baking soda.
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Jan 23, 2012 20:30
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^^^ Soda bread as a base for corned beef sandwiches = victory. Any thoughts on a substitute for coconut milk in Thai/Indonesian peanut sauce? The kind that goes with chicken satay? Nothing wrong per se with the coconut milk, it's just mighty rich and I'm trying to lighten up the sauce so that I can eat more than a spoonful without feeling stuffed. If I could make it light enough I could even toss pasta or steamed veggies in a reasonable quantity of it. I guess another way to state this question would be: Any ideas for a lighter Thai-style peanut sauce?
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Jan 23, 2012 20:42
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You can make some very tasty banana bread with buttermilk.
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Jan 23, 2012 21:00
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Pretty much all baked goods are better with buttermilk.
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Jan 23, 2012 21:22
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Jyrraeth posted:Sorry, thought that I included a location. So Calgary, Alberta. So relatively south considering Canada. I'm finding some things on the sites you linked, thanks. I knew you were talking about Calgary when you said "made for cars" and "short grow season". If you're not already familiar with it, check out City Palate magazine. They are available for free all over town (coffee shops and the like), or you can read it online for free as well. They put out issues every couple of months and have an article each issue that specifically talks about seasonally available ingredients, how to buy them, and simple recipes for them. The current issue has a cool article running down the upcoming food festivals here this year as well as a good one on Urban Agriculture. Everything about the magazine screams 'local' and 'seasonal', usually. There are tons of ads for local stuff, and a 'rumblings' section that includes a lot of smaller local places/purveyors. I can't recommend it enough, really. Once our spring finally comes (or maybe during the Chinook this week) take some time to wander around Chinatown. Alternatively, T&T Supermarket is right across from Marlborough LRT station and is a real source of Asian ingredients (though far from 'hole in the wall', especially after being bought by Loblaws). If you are into Greek stuff, Kalamata Grocery is a couple of blocks north of 17th Ave SW (at 11th St and 14th Ave) and has a lot of tasty stuff. Here is a big list of ethnic groceries across the city, from the aforementioned City Palate. Unfortunately if you really want to do local here, get used to root vegetables and other cellar stuff for a little while longer.
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Jan 23, 2012 22:00
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I need a microwave, was looking at this. Awesome or tacky? I can't decide.
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Jan 23, 2012 23:48
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RazorBunny posted:Irish soda bread is a tasty use for buttermilk. The brown soda bread is savory and good for mopping up stews, and the white is sweet and desserty. The buttermilk provides the acidity to activate the baking soda. Do you have a favorite recipe that you could post here? Mr. Wiggles posted:Pretty much all baked goods are better with buttermilk. So it's okay to sub in buttermilk anywhere the recipe calls for regular milk? Good to know! Got a good pancake recipe? I haven't made pancakes since last time I was at my parents and they forced me to make Bisquick pancakes in a teflon skillet with like NO OIL and it was a sad disappointment. And yes I do plan on making fried chicken  Would it also work for something like chicken-fried-steak?
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Jan 23, 2012 23:49
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Mr. Crow posted:I need a microwave, was looking at this. Awesome or tacky? I can't decide. Not tacky, but not powerful enough for the "good" looks to account for the price.
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Jan 24, 2012 02:35
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The Macaroni posted:^^^ Soda bread as a base for corned beef sandwiches = victory. You can get light coconut milk, I think.
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Jan 24, 2012 02:50
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razz posted:Do you have a favorite recipe that you could post here? Sure! For the brown: -4 cups whole wheat flour -1.5 cups AP flour (for smoothness, you can use all whole wheat if you like) -1.5 tsp baking soda -1 tsp salt -2 cups buttermilk Preheat to 400. Basically just combine all, knead dough lightly until smooth. Form a round loaf, about 1.5" thick, and mark a deep cross in the top. Bake on a greased sheet for about 45 minutes or until the bread sounds hollow when tapped on the bottom. Cool in the open for a crunchy crust, wrap in a dish towel during cooling for a soft crust. For the white: -3 cups AP flour -1 tbsp baking powder -1 tsp baking soda -1/3 cup sugar -1 egg -2 cups buttermilk -1/4 cup butter, melted -1/4 cup dried fruit (golden raisins usually) Preheat to 325. Grease a 9x5 pan. Blend flour, baking powder, baking soda, salt, and sugar. Combine egg and buttermilk in another bowl. Make a well in the dry and pour the wet into it, then stir until barely combined. Gently fold in the butter and fruit, pour into the pan, and bake 65-70 minutes or until a toothpick comes out clean. For the white, I like to soak the raisins in warm whiskey on the stove for an hour or so beforehand so they start to absorb it. They get nice and plump and boozy. Edit: by the way, trip report - I wound up using the smoked burro bananas in banana bread. It's heavier than normal banana bread, but that makes sense given the texture of the burro bananas. Very tasty. I did have to add some liquid to the base recipe to get moist enough dough, but a few splashes of rum did not go awry. Two loaves went in the freezer and one is being devoured. RazorBunny fucked around with this message at 05:15 on Jan 24, 2012 |
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Jan 24, 2012 03:52
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A goon-friend of mine emailed me this borsch recipe she got from her host family in Georgia (the country, not the state). While I plan to try it as instructed, are there any meats that go particularly well in borsch? I've never made it before, but I'd like to get some protein into the recipe without loving it up.quote:Ingredients
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Jan 24, 2012 05:33
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Braised shortribs in borscht are pretty bomb.
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Jan 24, 2012 07:16
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razz posted:So it's okay to sub in buttermilk anywhere the recipe calls for regular milk? Good to know! Got a good pancake recipe? I haven't made pancakes since last time I was at my parents and they forced me to make Bisquick pancakes in a teflon skillet with like NO OIL and it was a sad disappointment. Yes, though you want sweet milk to make the gravy. As far as the pancakes, I don't really use a recipe, but try something along the lines of a couple cups flour, some salt, a little sugar, some baking soda, some baking powder, a beaten egg or two, and some melted butter. Mix well and add enough buttermilk to make a batter, then cook into cakes. Toss if fruits or nuts if you're feeling saucy. You'll get the hang of eyeballing everything after a while.
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Jan 24, 2012 08:31
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I tried baking a cake for the first time tonight and results were a bit disappointing. I decided to bake the cake in a large pyrex (3 qt/9X13"?) dish instead of two 9" pans, which was possibly a mistake, but when I tested the cake after 35 minutes, I was able to insert a tooth pick and remove it without any residue stuck to the pick. However, the top of the cake sunk in slightly and the texture was dense almost like cornbread. Any thoughts on what I may have done wrong? I'm assuming that I over/undermixed the ingredients or possibly used the wrong ratio of baking powder to baking soda. I was a bit surprised that the cake was ready after 35 minutes, but is there another way I should test for doneness instead of the tooth pick test? Thank you in advance. Aniki fucked around with this message at 10:09 on Jan 24, 2012 |
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Jan 24, 2012 10:04
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Do two 9" pans like the recipe says next time. Geometry makes a huge difference in how the cake bakes.
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Jan 24, 2012 10:21
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Meeper posted:I'm grilling marinated kangaroo for Australia Day this Thursday. My marinade is a fairly standard soy/sugar/oil/lime juice affair, and I'm just wondering if I'm going to have any negative effect from marinating for about 20 hours rather than my standard hour, keeping in mind that the marinade has a quarter cup of lime juice in it and I'd rather not make kangaroo ceviche? What cut is it? For fillet i wouldn't bother for that long. For leg or rump Treat it as you might venison, it's super lean - between 2-3% so it'll need a fair bit of oil or other meat fat & should be sealed on all sides. I've given it an overnight soak in red wine & currant jelly before roasting. Then serving with cumberland sauce. Yours sounds good for a fillet, seared to rare, rested & sliced. Maybe a thai dressing intended for beef would make a good sauce/dressing for a salad served under it. Something like roasted rice powder, roasted chilli powder, mint, shallot, coriander, sugar & fish sauce.
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Jan 24, 2012 11:49
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I've been given some Hungarian paprika. Does anyone have a decent goulash recipe I can make with it? Not too difficult, as I am a terrible cook. Another spice question - I accidentally bought a ridiculous amount of caraway. What can I do with it?
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Jan 24, 2012 13:00
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Psychobabble posted:Braised shortribs in borscht are pretty bomb.
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Jan 24, 2012 14:59
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How is braising done? I see it talked about but never learned what the deal was.
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Jan 24, 2012 15:02
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Simple braising basically involves browning the outside of the meat and then slow cooking it. Maybe there's more fancy techniques but that's basically what braising is.
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Jan 24, 2012 15:17
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Splizwarf posted:How is braising done? I see it talked about but never learned what the deal was. Braising is to cook your food partially immersed in a liquid at a temperature lower than boiling point, with the liquid later becoming the sauce for the dish.
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Jan 24, 2012 15:29
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Think beef stew, corned beef, pot roast, things cooked in a crock pot--these are all braises.
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Jan 24, 2012 16:24
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Can anyone tell me what these are?
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Jan 24, 2012 16:48
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C clamps with dongs welded on.
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Jan 24, 2012 17:23
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I was going say v1 Sybians.
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Jan 24, 2012 17:28
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Looks like something you would use with a ball pein hammer to shape sheet metal.
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Jan 24, 2012 17:30
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GrAviTy84 posted:ball pein hammer I freaking love that name. Every time someone says ball pein hammer I laugh to myself. Ball pein. I am a child.
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Jan 24, 2012 18:00
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razz posted:I freaking love that name. Every time someone says ball pein hammer I laugh to myself. Ball pein. I am a child. Huh. I always thought that it was spelled ball-peen, but I see there are alternate spellings as well. Learn something new everyday.
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Jan 24, 2012 18:08
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Flash Gordon Ramsay posted:I was going say v1 Sybians. paging Squashy to the thread to c/d
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Jan 24, 2012 18:53
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desert diver posted:I've been given some Hungarian paprika. Does anyone have a decent goulash recipe I can make with it? Not too difficult, as I am a terrible cook. Start with beef cubes or chicken legs & thighs, whichever you want for the goulash (for chicken, leave the bone in, remove the skin and trim the fat otherwise it'll be really greasy). Roll the meat in salt, flour and paprika mixture. Brown lightly on all sides in a tablespoon or so of vegetable oil on high. Don't worry if you get flour stuck to the bottom of the pot, just splash with a bit of red wine and scrape with a wooden spoon, it'll dissolve in the wine and it won't taste like burnt crap. When the meat looks nice on the outside, add a ton of chopped onion, lower the heat and put the lid on. Cook until transparent. Add in some crushed garlic, cook until it starts smelling like heaven, then add in a small can of pureed tomato and a splash or two of red wine and a cup of chicken or beef stock so it mixes in with the onions. When it's mixed and bubbling, add just a little bit of salt, lots of pepper, a teaspon of ground caraway and start spooning in paprika until you get the taste you want. Bring to a boil and lower to medium or below, cover and cook for 60-90 minutes. If the goulash gets too thick at any point (and it will), mix in more water. Don't add too much, you want it to be thicker than a stew when it's done. Serve with orzo noodles or good white bread, spoon sour cream on top.
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Jan 24, 2012 18:57
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