|
The best German cookies: Pfeffernüsse! Recipes on Google.
|
#
?
Jan 31, 2012 21:31
|
|
|
|
| # ? Apr 27, 2024 21:32 |
|
|
I live in Chicago and want to be a part of a CSA this year. Any recommendations? I'd like to be able to pick it up in Logan Square, but I have a car so as long as it's reasonably close, I can deal.
|
|
#
?
Jan 31, 2012 21:53
|
|
|
I seem to have misplaced my vodka sauce recipe, does anyone have a favorite one they'd like to share? Preferably one that doesn't have the step 'add one jar of marinara sauce?'
|
|
#
?
Jan 31, 2012 23:00
|
|
|
I have a parmesan polenta in a pan currently in my fridge. I was thinking of grilling that up tonight and making a simple red meat sauce to go on top. Can I consider the polenta as a worthwhile substitute to actual pasta?
|
|
#
?
Jan 31, 2012 23:02
|
|
|
Doh004 posted:I have a parmesan polenta in a pan currently in my fridge. I was thinking of grilling that up tonight and making a simple red meat sauce to go on top. Can I consider the polenta as a worthwhile substitute to actual pasta? Sure! It's pretty good for you too.
|
|
#
?
Feb 1, 2012 00:29
|
|
|
Doh004 posted:I have a parmesan polenta in a pan currently in my fridge. I was thinking of grilling that up tonight and making a simple red meat sauce to go on top. Can I consider the polenta as a worthwhile substitute to actual pasta? You can consider it a delicious substitute! Make a hearty sauce with plenty of onions and cover the grilled polenta.
|
|
#
?
Feb 1, 2012 00:29
|
|
|
I have some shrimp. I also have some fermented black beans I found at the Asian grocery today. How would I make a good stir fry sauce for the shrimp using fermented black beans?
|
|
#
?
Feb 1, 2012 00:38
|
|
|
Cowcatcher posted:You can consider it a delicious substitute! Make a hearty sauce with plenty of onions and cover the grilled polenta. CuddleChunks posted:Sure! It's pretty good for you too. Thanks for that. I've only recently discovered polenta and how stupidly easy it is to make. I haven't used it for much else yet, so we'll see how it turns out. Got hung up at work tonight, so it'll have to be a project for tomorrow 
|
|
#
?
Feb 1, 2012 01:13
|
|
|
Flash Gordon Ramsay posted:The lift bowls are designed to fare better with the forces created by mixing a stiff dough. That said, you could always try increasing the hydration of your dough a bit so the mixer has an easier go at it. Thanks for responding to this. My pizza dough recipe has a hydration of 66% which doesn't seem that low after looking around; I'm not sure how to change this dough recipe to be higher hydration without scrapping it and selecting another unless I'm missing something. On some advice here I made this recipe again but started with the paddle, adding all of the wet ingredients, stirring, adding in 75% of the flour, and finally integrating the last of it when it's all together. This seemed to help in bringing the dough together. Then I switched to a greased dough hook and things were moving along fine, however during the final 10 or so minutes of kneading I stepped out of the room for a moment and my KitchenAid mixer threw itself off my counter. The bowl was locked and everything. Now that I've gotten back from cleaning that mess up and crying about dinner tomorrow, I'm going to call them and see if I can trade-up for a lift bowl model.
|
|
#
?
Feb 1, 2012 01:57
|
|
|
I found a version of this recipe in the vietnamese (or Thai I can not remember) food thread. How long will it hold for in the fridge?
|
|
#
?
Feb 1, 2012 02:07
|
|
|
Drink and Fight posted:Get this one. The one you linked is sort of cheapy crap and I have broken the hinge on three of them. Noooo don't get the OXO it's the only product I've bought from them that I had to return because it was such poo poo. The guys designing this squeezer misunderstood how citrus squeezers work. That dimple in the middle makes it so the lemon half doesn't fully invert, which leaves a lot of juice in. Also the arrangement of the holes in the bottom is super bad, so lots of juice squirts out the sides rather than coming out the bottom. I love OXO and that juicer looks super slick, but one of the cheaper yellow or green ceramic ones is definitely a better choice.
|
|
#
?
Feb 1, 2012 02:10
|
|
|
Ridonkulous posted:I found a version of this recipe in the vietnamese (or Thai I can not remember) food thread. How long will it hold for in the fridge? Basically forever.
|
|
#
?
Feb 1, 2012 02:27
|
|
|
Hed posted:however during the final 10 or so minutes of kneading I stepped out of the room for a moment and my KitchenAid mixer threw itself off my counter. Sheesh, is this your first time cooking? Everyone knows a watched pot never boils and an unwatched Kitchenaid commits self-harm due to massive self-loathing issues over not being a Hobart.  (The image of your Kitchenaid giving a mechanical, "Goodbye, cruel world!" and hurling off the counter has me laughing. I hope the lift bowl version solves this problem)
|
|
#
?
Feb 1, 2012 02:27
|
|
|
Kenning posted:Noooo don't get the OXO it's the only product I've bought from them that I had to return because it was such poo poo. The guys designing this squeezer misunderstood how citrus squeezers work. That dimple in the middle makes it so the lemon half doesn't fully invert, which leaves a lot of juice in. Also the arrangement of the holes in the bottom is super bad, so lots of juice squirts out the sides rather than coming out the bottom. I've tested motorized reamers, hand reamers, and the Oxo and they all got approximately the same amount of juice. If I visit my parents this weekend I can conduct a comparison test between the Oxo and the Amco, but I really doubt there will be a difference. The only thing that gets significantly more juice is a motorized masticating juicer, and those run $200.
|
|
#
?
Feb 1, 2012 02:29
|
|
|
CuddleChunks posted:Sheesh, is this your first time cooking? Everyone knows a watched pot never boils and an unwatched Kitchenaid commits self-harm due to massive self-loathing issues over not being a Hobart. It won't. Some doughs just make mixers dance. Even the 60 qt one at my old bakery you had to physically hold it in place while the one dough was mixing or it would walk across the floor.
|
|
#
?
Feb 1, 2012 03:10
|
|
|
Thumposaurus posted:It won't. Some doughs just make mixers dance. Even the 60 qt one at my old bakery you had to physically hold it in place while the one dough was mixing or it would walk across the floor. Hahah, I think it might be a bit hard to convince your significant other to let you install half inch concrete lag bolts to make sure your mixer stays *put* on the counter. Then again, if the pizza dough is reaaaallly good they might be up for it.
|
|
#
?
Feb 1, 2012 03:23
|
|
|
Hed posted:Thanks for responding to this. My pizza dough recipe has a hydration of 66% which doesn't seem that low after looking around; I'm not sure how to change this dough recipe to be higher hydration without scrapping it and selecting another unless I'm missing something. You could also try doing the pizza dough in a food processor, which works way better than you'd think. But a beefier mixer is always a good thing to have too.
|
|
#
?
Feb 1, 2012 03:25
|
|
|
Kenning posted:Noooo don't get the OXO it's the only product I've bought from them that I had to return because it was such poo poo. The guys designing this squeezer misunderstood how citrus squeezers work. That dimple in the middle makes it so the lemon half doesn't fully invert, which leaves a lot of juice in. Also the arrangement of the holes in the bottom is super bad, so lots of juice squirts out the sides rather than coming out the bottom. Nope I have it I love it. I use it almost exclusively for limes though.
|
|
#
?
Feb 1, 2012 03:40
|
|
|
Jenkin posted:I seem to have misplaced my vodka sauce recipe, does anyone have a favorite one they'd like to share? Preferably one that doesn't have the step 'add one jar of marinara sauce?' * 1 can whole peeled tomatoes, drained * 1 can diced tomatoes, drained * 3 tbsp olive oil * 1 small onion * 3 cloves garlic * 1/4 tsp salt * 1/2 tsp oregano * 2 tbsp basil * 1/4 cup vodka * 1/2 cup heavy cream * 1/4 cup Pecorino Romano or Parmesan cheese
|
|
#
?
Feb 1, 2012 04:26
|
|
|
Drink and Fight posted:Nope I have it I love it. I use it almost exclusively for limes though. Yeah, when you're making "margaritas" with no Cointreau, right?  
|
|
#
?
Feb 1, 2012 05:41
|
|
|
I remember someone here or in another thread posting a recipe to an Italian pasta appetizer that was more or less noodles + black pepper. Does anyone remember it?
|
|
#
?
Feb 1, 2012 07:32
|
|
|
Cacio e pepe. http://www.saveur.com/article/Recipes/Cheese-and-Pepper-Pasta-Cacio-e-Pepe
|
|
#
?
Feb 1, 2012 07:34
|
|
|
How do I remove the hair off these farm fresh pig ears? I don't own a single blade razor or a torch.
|
|
#
?
Feb 1, 2012 17:52
|
|
|
icehewk posted:How do I remove the hair off these farm fresh pig ears? I don't own a single blade razor or a torch. Buy a razor or a torch.
|
|
#
?
Feb 1, 2012 17:55
|
|
|
icehewk posted:How do I remove the hair off these farm fresh pig ears? I don't own a single blade razor or a torch.  or what ICR said.
|
|
#
?
Feb 1, 2012 18:18
|
|
|
You could always take ears down to your local salon and get a full Brazilian.
|
|
#
?
Feb 1, 2012 18:24
|
|
|
Dumb question of the day: why do (Western) meat cleavers have that hole drilled in them? Is it just for hanging them up, or does it serve a purpose while in use?
|
|
#
?
Feb 1, 2012 18:34
|
|
|
Flash Gordon Ramsay posted:You could always take ears down to your local salon and get a full Brazilian. Squashy Nipples posted:Dumb question of the day: why do (Western) meat cleavers have that hole drilled in them? Just to hang them up. They're too big for a lot of knife storage options, so they put the hole there.
|
|
#
?
Feb 1, 2012 18:39
|
|
|
Kenning posted:Yeah, when you're making "margaritas" with no Cointreau, right? Yep. Heathen.
|
|
#
?
Feb 1, 2012 19:02
|
|
|
Steve Yun posted:Just to hang them up. They're too big for a lot of knife storage options, so they put the hole there. I've seen butchers using a wrist strap, which figures given the slipperiness they likely run into. Those knives weigh a lot, be a hell of an uncontrolled projectile. e: Oh derp, I mean a strap on the handle. Yeah the blade hole is just for hanging. Splizwarf fucked around with this message at 20:06 on Feb 1, 2012 |
|
#
?
Feb 1, 2012 19:38
|
|
|
Because if I lose my grip I want it to potentially sling back towards my arm or body because it's on a strap.
|
|
#
?
Feb 1, 2012 19:53
|
|
|
icehewk posted:How do I remove the hair off these farm fresh pig ears? I don't own a single blade razor or a torch. Tweezers
|
|
#
?
Feb 1, 2012 20:07
|
|
|
Get a pot of water at a roiling boil and throw them in for just a few seconds, then remove. Then you can just scrape the hair off. This is what you want to do anyway, since if you use a razor you won't get the roots out.
|
|
#
?
Feb 1, 2012 20:42
|
|
|
Flash Gordon Ramsay posted:You could always take ears down to your local salon and get a full Brazilian. Brazilian Pig Ears sounds like something I would have tried until that connotation came in.
|
|
#
?
Feb 1, 2012 21:37
|
|
Generalissimo
|
Taint nothing to be scared of.
|
|
#
?
Feb 1, 2012 21:48
|
|
|
Pig taint is.
|
|
#
?
Feb 1, 2012 21:54
|
|
|
What can I do with stock made from blue crab shells? I'm a novice cook, but the local fish market has blue crab on sale and I don't want to waste the shells.
|
|
#
?
Feb 2, 2012 02:47
|
|
|
You can freeze it till you figure out what you want to do
|
|
#
?
Feb 2, 2012 02:53
|
|
|
Steve Yun posted:You can freeze it till you figure out what you want to do I worded that weird... I know I can freeze it, I meant to ask what's a good, beginner recipe I could use the stock in? Also, is throwing in onions, carrots, and celery with the shells a good idea?
|
|
#
?
Feb 2, 2012 03:19
|
|
|
|
| # ? Apr 27, 2024 21:32 |
|
|
Big Centipede posted:I worded that weird... I know I can freeze it, I meant to ask what's a good, beginner recipe I could use the stock in? Also, is throwing in onions, carrots, and celery with the shells a good idea? Shellfish stock would probably be better with fennel, leek, carrot, celery, a tiny bit of tomato paste, garlic, peppercorn, orange rind, and white wine. If you're not sure what to do and want an adventure, go find Julia Child's bouillabaisse recipe.
|
|
#
?
Feb 2, 2012 03:25
|
|