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Having an Indian food night tonight at my friend's place tonight and was wondering if anyone had a suggestion/recommendation for a paneer-based curry? I was thinking maybe mutter paneer but please feel free to regale me with tales of amazing paneer curry. Actually, just regale me with tales of curry. Curry owns. Paneer snype: 
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Feb 10, 2012 16:53
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| # ? Apr 27, 2024 18:22 |
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Gonna once again throw my hat in with saag paneer. Had it yesterday. So good.
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Feb 10, 2012 18:00
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Gummy Joe posted:Hello GWS, Valentine's Day approaches and I have rashly declared that I will prepare beef wellington. To that end, I need a Beef Wellington recipe. I've watched the Gordon Ramsay video so the basic principle isn't foreign to me, but some more concrete direction would be liked. I made it twice last month (because first time the meat came out overcooked). You can follow any recipe, just make sure you get the right cut (ask for the file mignon cut, it's not cheap). Sear the meat on maximum possible heat, but don't cook it. Do the thing where you heat up an iron pan in the oven on max, then turn on the stovetop on max, put the pan on it and immediately sear 1 min on each side. Mustard it up and stick it in the fridge until it's really cold. For the sauce, I used finely chopped shallots and mushrooms in butter. Refrigirate. Use the thinner puff pastry (or thin it out with a rolling pin) because you don't want to keep it in the oven for more than 10-15 min. I also splurged on a small can of duck foie gras ($20 but oh god so buttery, good for 4 steaks) but you can go with a thin layer of fancy liverwust. Now I have to wait until my finances recover to be able to make it again.
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Feb 10, 2012 19:34
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Casu Marzu posted:In regards to rice, I've let it sit in a covered pot for a day or two and have just scooped right out of that and eaten it to no ill effect ever. Okay, so my family did that all the time and I am okay with doing it. However, my poor boyfriend's stomach can't handle 2 day old rice. It's possible that my family has cast iron stomachs and the boyfriend is a delicate flower, but fridge the rice if you don't freeze it, Camembert. Rice is the gift/nightmare that keeps on giving. You can reheat it, fry it, make it into porridge. And then you'll cry at the end of the week and try not to make so much rice ever again.
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Feb 10, 2012 20:40
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Here's a solid wellington recipe with lots of good pictures to help walk you through step by step: http://simplyrecipes.com/recipes/beef_wellington/ I've not done this that many times, but we never used mustard on ours. I can see how it would help though.
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Feb 10, 2012 21:18
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Joborgzorz posted:Having an Indian food night tonight at my friend's place tonight and was wondering if anyone had a suggestion/recommendation for a paneer-based curry? I was thinking maybe mutter paneer but please feel free to regale me with tales of amazing paneer curry. shahipaneershahipaneershahipaneer with cashews and cream and butter :d :d :d :d
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Feb 10, 2012 21:41
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What's my best bet to get an assortment of high quality dark chocolates? Preferably just plain bars and identified by origin.
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Feb 11, 2012 04:09
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What should I look for in the grocery store for pepperoni to put on pizza? Since I've moved to Canada, I haven't found any in the grocery stores other than the tiny ones that you just eat as a snack. None of the bigger pizza-sized ones.
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Feb 11, 2012 08:08
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HookShot posted:What should I look for in the grocery store for pepperoni to put on pizza? I generally just go to the deli counter and ask for slices.
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Feb 11, 2012 09:41
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How long and at what temperature should I roast a 2.5kg chicken for. edit: not a 25kg chicken.
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Feb 11, 2012 13:24
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A jargogle posted:How long and at what temperature should I roast a 2.5kg chicken for. 425 F until an instant read inserted into thickest part of thigh reads 165 F. Pull and rest for 15 min. You may need to tent your bird with foil to prevent skin burning if it is a superhormonefactoryfarm bird.
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Feb 11, 2012 14:21
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Fuzzy Pipe Wrench posted:What's my best bet to get an assortment of high quality dark chocolates? Preferably just plain bars and identified by origin. Most high end grocery stores (whole foods, trader joes) will have this.
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Feb 11, 2012 16:50
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fatherdog posted:I generally just go to the deli counter and ask for slices. Cool, thanks!
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Feb 11, 2012 19:34
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Two Headed Calf posted:Most high end grocery stores (whole foods, trader joes) will have this. Unfortunately the only high end retailer is a locally owned co-op that normally kicks rear end, but has a somewhat limited selection on less popular items. There any worthwhile online options?
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Feb 11, 2012 20:04
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Fuzzy Pipe Wrench posted:Unfortunately the only high end retailer is a locally owned co-op that normally kicks rear end, but has a somewhat limited selection on less popular items. There any worthwhile online options? While I havent ordered from them, this should meet what you are looking for: http://www.chocolatepath.com/find-dark-chocolate-by-region.aspx
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Feb 11, 2012 20:20
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I'm trying to make homemade raviolis and I've got some issues. One: I've been having some issues with the dough getting some holes while running through the pasta machine. Level 1 (the thinnest setting) was next to impossible. I got it out of 2 sometimes ok, but it was still a pain and 2 is way too thick. I just tested some and while they were ok where the stuffing is, the edges are definitely too thick and doughy. It's a bit on the sticky side when I run through. More flour on the dough itself, and on my hands and machine? Should I go back and add more flour to the dough and keep going through it? My other suspicion would be that the drat pasta maker is moving too much because I can't find a goddamn counter that is thin enough to sinch it to. Second question: I made four test ones and they came out a bit lumpy, even the one that I made perfectly. I'm making big hearts for Valentine's  At first, I was individually cutting heart shapes and throwing on top like sandwiches. The good one came from just throwing a sheet, stuffing, then another srheet and cutting together. Is this an issue tied to the mixture I am using? Thanks!
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Feb 11, 2012 21:16
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What's the best cut to use for steak au poivre?
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Feb 11, 2012 23:01
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Kenning posted:What's the best cut to use for steak au poivre? filet
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Feb 11, 2012 23:09
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THE MACHO MAN posted:
I sprinkle and rub a little flour on my dough every few passes with the roller. You don't want it sticky for reasons you've experienced.
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Feb 12, 2012 01:13
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How do I know if buttermilk is bad?
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Feb 12, 2012 02:57
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THE MACHO MAN posted:I'm trying to make homemade raviolis and I've got some issues. I could almost swear that Alton Brown had mentioned on a show (lasagna?) that having salt crystals in the dough is a recipe for disaster because of holes. Maybe it has something to do with that?
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Feb 12, 2012 03:05
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What's y'all's favorite way to do London broil? I've got a 2.5 lb slab that needs cookin' tonight!
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Feb 12, 2012 03:28
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Thanks for the replies as usual guysgeetee posted:I sprinkle and rub a little flour on my dough every few passes with the roller. You don't want it sticky for reasons you've experienced. Yeah liberal use of the flour did the trick, in addition to pre rolling it a bit with a rolling pin. I'm making another batch tomorrow, so maybe I will try without the salt. I think every single one called for salt though THE MACHO MAN fucked around with this message at 04:46 on Feb 12, 2012 |
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Feb 12, 2012 04:38
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What can I do with a ton of cilantro?
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Feb 12, 2012 04:46
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totalnewbie posted:What can I do with a ton of cilantro? Hari Chatni: http://www.indobase.com/recipes/details/green-chutney.php
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Feb 12, 2012 04:51
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totalnewbie posted:What can I do with a ton of cilantro?
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Feb 12, 2012 04:51
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Thanks for the ideas, I will definitely try them. But... I'm talking like... several times this amount of cilantro  The grocery store sells cilantro by huge bunches and I keep throwing away tons of it. totalnewbie fucked around with this message at 05:16 on Feb 12, 2012 |
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Feb 12, 2012 05:06
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TychoCelchuuu posted:Annoy the everloving poo poo out of people who hate cilantro! Or make a bunch of pesto and freeze it.  There is a fantastic Vietnamese Sub place near me that gives me a biggest stinkeye everytime I ask them to hold the cilantro, but I just can't stand the stuff. I've tried, really I have.
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Feb 12, 2012 05:20
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Kenning posted:What's y'all's favorite way to do London broil? I've got a 2.5 lb slab that needs cookin' tonight! Broil it
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Feb 12, 2012 05:43
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How do you make a nearly finished dish less salty? I'm talking about immediately before plating, you taste, and something got hosed up and it is way too salty; what do you do? Real-life example (admittedly, super-lame): I was improvising for some friends, which ended up being box mac 'n cheese with blackened shrimp, onions, and garlic. The pasta ended up being way too salty by the time it was finished (it was pretty clearly a result of over-salting the cooking water). I didn't know what to do to help the situation, and it really ruined any sense of what I was trying to do with the meal (some sort of balance between the rich, less salty pasta, and the salty, sweet shrimp/onions). The mac was cooked separate from the whole shrimp/onion thing, so I basically had to address a super salty sauce/pasta situation. I'm curious if anyone has any emergency procedures which might help in such a situation, or any other helpful tips to use when seasoning otherwise goes awry...
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Feb 12, 2012 10:07
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St. John Coltrane posted:How do you make a nearly finished dish less salty? I'm talking about immediately before plating, you taste, and something got hosed up and it is way too salty; what do you do? You can offset the salt with some bitter - coffee (I poo poo you not) will masque some of the salt.
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Feb 12, 2012 11:28
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Coffee grounds?
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Feb 12, 2012 11:44
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just strong black coffee.
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Feb 12, 2012 12:21
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St. John Coltrane posted:How do you make a nearly finished dish less salty? I'm talking about immediately before plating, you taste, and something got hosed up and it is way too salty; what do you do?
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Feb 12, 2012 15:27
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Chef-friend of mine says you can mask it with sugar
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Feb 12, 2012 15:30
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I've got a shitload of pulled pork I made the other day, but for some weird reason, I haven't been in the mood to eat plain pork. What are some good soups/stews I could make with it? I'm thinking of throwing a bunch of stuff in my crockpot and making a sort of spicy tortilla soup with pork. But what's a good tortilla soup recipe? I've tried making a few of the basic ones I've found online, but they were pretty plain. Anyone got anything?
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Feb 12, 2012 16:58
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Susical posted:I've got a shitload of pulled pork I made the other day, but for some weird reason, I haven't been in the mood to eat plain pork. sweat mirepoix and some hot peppers (to taste) add tomato paste cook til rusty colored deglaze with splash red wine (or beer or water if you must) add oven roasted tomatoes and chicken stock cook 45m puree that poo poo add in your mixins (pork, cilantro, powdered cumin and coriander would be nice, epazote would be traditional) season with salt, pepper, lime juice top with your crispy tortillas and creamy whatever alternately you can sub tomatillos for roasted tomatoes, double up on the cilantro and green chiles, and mixin some canned hominy and thats a pretty decent pozole verde
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Feb 12, 2012 18:10
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Turkeybone posted:sweat mirepoix and some hot peppers (to taste) Thanks!! I shall try this later.
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Feb 12, 2012 18:32
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Kenning posted:What's y'all's favorite way to do London broil? I've got a 2.5 lb slab that needs cookin' tonight! London Broil means different things in different places. Take a picture of it.
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Feb 12, 2012 19:02
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razz posted:How do I know if buttermilk is bad? Curdled or fuzzy. Otherwise it's fine - buttermilk lasts a long time.
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Feb 12, 2012 20:13
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