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Ground chili? Or ground cayenne pepper?
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Sep 16, 2012 04:19
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smallTalkExpress posted:Alright, I've been using this sauce for years; but I have know idea what it actually is. I just add it to anything that's semi Asian. It is delicious, but I no nothing about it except for that smug looking man staring at me and BLACK BEANS. Does anyone know what type of sauce it is and where I can find some official uses for it? It's Lao Gan Ma. Who except Old Godmother herself knows for sure exactly what's in there? There's definitely Sichuan peppercorn, and maybe there's a whiff of cinnamon. It's not my favourite, although it's very good. The official use for it is "every- and anything".
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Sep 16, 2012 05:36
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xarg posted:Ground chili? Or ground cayenne pepper? Ground Kashmiri chili. poo poo be hot.
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Sep 16, 2012 05:37
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So I'm going to be going to Thailand tomorrow: Is there anything that GWS would reccommend trying while i'm out there?
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Sep 16, 2012 14:56
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I tried to make my own flour tortillas the other night with the following recipe: 9 oz. AP flour 1 tsp kosher salt 1/3 cup lard 1/2 cup cool water I combined everything to coarse crumbiness by pulsing in the food processor, then added the water while spinning. Took it out and kneaded, rested on counter (in plastic wrap) for 1 hour, then rolled out and cooked on an ungreased 375 degree electric griddle for 4 minutes / side. The dough cooked up to a naan-like consistency instead of a tortilla, they weren't very pliable at all. What did I do wrong?
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Sep 16, 2012 18:02
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Recipe request: So I'm goddamn near addicted to Thai Curry Wings (and Garlic Parmesan for that matter) from Buffalo Wild Wings. I've searched everywhere my google-fu could take me and can't find anything on this glorious sauce. I know I can buy it from the store but they'll probably stop making it at some point. Any ideas GWS?
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Sep 16, 2012 20:02
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What's the simplest way for me to prepare and cook sweet potatoes? I'm only doing it for nutritional values and not some delicious recipe to impress people.
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Sep 16, 2012 21:26
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TO UNDERAGE GYMNASTS
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smallTalkExpress posted:Alright, I've been using this sauce for years; but I have know idea what it actually is. I just add it to anything that's semi Asian. It is delicious, but I no nothing about it except for that smug looking man staring at me and BLACK BEANS. Does anyone know what type of sauce it is and where I can find some official uses for it? I found it on Amazon: http://www.amazon.com/Laoganma-Black-Beans-Chilli-Sauce/dp/B00773CJ1G It's Laoganma Black Bean Chili sauce.
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Sep 16, 2012 21:39
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Dudebro posted:What's the simplest way for me to prepare and cook sweet potatoes? I'm only doing it for nutritional values and not some delicious recipe to impress people. Steam. You don't have to add anything to them because they're delicious on their own.
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Sep 16, 2012 21:53
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Dudebro posted:What's the simplest way for me to prepare and cook sweet potatoes? I'm only doing it for nutritional values and not some delicious recipe to impress people. Heat them until they're edible.
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Sep 16, 2012 21:55
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Hed posted:I tried to make my own flour tortillas the other night with the following recipe: And the easiest way to make a sweet potato is to microwave it.
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Sep 16, 2012 22:15
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Dudebro posted:What's the simplest way for me to prepare and cook sweet potatoes? I'm only doing it for nutritional values and not some delicious recipe to impress people. Boil them like regular tates, with the skin on. Remove skin when boiled. Eat Edit: Or microwave them. I don't have microwave now, and it's the weirdest thing.
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Sep 16, 2012 22:32
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Black Griffon posted:Boil them like regular tates, with the skin on. Remove skin when boiled. Eat Forgive me for not knowing a basic thing, but how long should I boil them generally? I'll keep tinkering with different times until I get something desirable, but what's the general boiling time I should aim for?
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Sep 16, 2012 23:03
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Dudebro posted:Forgive me for not knowing a basic thing, but how long should I boil them generally? I'll keep tinkering with different times until I get something desirable, but what's the general boiling time I should aim for? A good rule is until you can slide a fork into them easily.
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Sep 16, 2012 23:13
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A jargogle posted:So I'm going to be going to Thailand tomorrow: Is there anything that GWS would reccommend trying while i'm out there? Uh, all of it? The Thai cuisine is one of the tastiest in the world. Eat all you can get your hands on and have an open mind. Particular personal favourites are * Som Tam, a sour-sweet-salty salad of shredded green papaya, peanuts, dried shrimp (don't let this out) and other stuff. Pounded in a mortar to make the flavours blend, seasoned according to your taste. Often served with sticky rice and kai yang for a Northern combo dish. * Green Thai curry (the actual name means "sweet aromatic curry" and boy does it live up to the name) in any shape. * Panaeng curry with beef * Pad thai noodles (eat lots of this) * Mango on coconut sticky rice (every single day)
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Sep 17, 2012 01:17
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Dudebro posted:Forgive me for not knowing a basic thing, but how long should I boil them generally? I'll keep tinkering with different times until I get something desirable, but what's the general boiling time I should aim for? Like Flash said, using a fork to test them works well. And if you want to try something a tiny bit more advanced than plain boiled sweet potatoes (even though they're good plain), boil some carrots with the sweet potatoes and mash them. It's a wonderful combination.
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Sep 17, 2012 01:34
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I've been cooking stirfry for dinner every night (chicken, beef, or turkey, sometimes shrimp + an assortment of vegetables) because I don't know how to cook anything else. Are there any simple recipes or similar cooking techniques that I could pick up pretty easily?
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Sep 17, 2012 03:53
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sporkisfaster posted:Recipe request: So i haven't had these particular Thai Curry Wings, but I could make a few suggestions as to where to start for something like that. What color were they? There's like 3 basic thai curries that I know of: Green, Red, and Yellow. I'm assuming here they're based on those curry sauces. Also what was the consistency of the sauce? was it really thick, or more saucy? Was it creamy like it had coconut milk in it? I'm thinking it might just be wings tossed in a curry sauce, which sounds kind of good. From a brief googling, it looks like the sauce is based on coconut milk (I found this random list of ingredients for the sauce), which has stuff like coconut, lemon juice, ginger, garlic and chiles, which sounds pretty close to a curry sauce. I'd find a recipe that uses red curry paste and coconut milk, but then just toss the wings in the sauce instead of cooking stuff in it. But that might not be close at all. I can't see it not tasting good, but then again I have a thing for thai curries. Edit: Man, cooking videos get weird on youtube sometimes: https://www.youtube.com/watch?v=DLZrj3fKVW0 Eeyo fucked around with this message at 04:38 on Sep 17, 2012 |
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Sep 17, 2012 04:35
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Boiling works but I feel like microwaving them until they are squishy is just better, you save a lot of time and energy. Simple serving ideas is salt and butter, if you want to be fancy it goes well with a simple green salad or tart fruit, something like tart apples or cranberries.
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Sep 17, 2012 11:27
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Eeyo posted:Edit: Genius, I bet this woman rakes in the affiliate dollars.
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Sep 17, 2012 11:57
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Hey guys Guys I am reducing pasta sauce(from scratch) in my cast iron pan. I think someone told me that you're not supposed to cook really acidic foods in cast iron pans(whoops). Did I gently caress it up forever? Will I need to reseason it or can I just wipe it down with oil?
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Sep 17, 2012 17:47
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Eeyo posted:So i haven't had these particular Thai Curry Wings, but I... This is what they look like. I'm guessing red so what you mentioned might work.
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Sep 17, 2012 17:52
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Fisticuffs posted:Hey guys Cooking something acidic quickly in cast iron is fine, but long-term cooking can damage the seasoning and will make your food taste metallic. I'd just move it over to a stainless pan.
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Sep 17, 2012 18:05
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Fisticuffs posted:Hey guys It's solid iron. There is very little you can do to gently caress it up forever short of warping or cracking it. If the seasoning is heavy enough, acidic foods are fine from time to time, and if it looks like it's a bit off or food starts sticking to it, just wipe it down with oil while it's hot (after wiping it clean of course), then turn off the heat and let it cool. Also what ricola said. It's not going to destroy your pan and you can fix any damage done to the seasoning fairly easily.
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Sep 17, 2012 18:06
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Sjurygg posted:It's Lao Gan Ma. Who except Old Godmother herself knows for sure exactly what's in there? It's pretty easy to make, actually. Heat a good quantity of neutral oil until just simmering and add a lot of minced shallots or onions. Cook until the shallots no longer bubble (you're basically making a chile and shallot confit). Add fresh ground dried hot chiles (usually japones) and a bit of ground sichuan peppercorn. Add an rear end load of salt and some MSG. Cool and jar. You can add deep fried soybeans if you want, but they're not really my favorite. Or peanuts, but I'm allergic.
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Sep 17, 2012 18:16
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If I wanted to mix up some spices into some sort of sweet-rear end spice blend, what would be the best way to store them to keep it fresh? Or is that something I don't need to worry about?
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Sep 18, 2012 00:23
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Just store them in a cool dry airtight container out of the sun. I aim to use all mine in 6-9 months but it should last a year no problem.
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Sep 18, 2012 01:10
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My local farm box this week had about 20 Anaheim peppers in it. I have no idea what to do with these. Suggestions please? (Also, I am a beginner so specific recipes would be appreciated.)
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Sep 18, 2012 01:15
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Does anyone know anything about Persimmons? I mean these kind: which are about the size of large grapes, not Japanese Persimmons which are apple-size. There's a tree on our property, and while they're pretty tasty to just eat plain I'd like to make something out of them. I can't find any good recipes online, so I figured maybe someone on here might know a good use for them.
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Sep 18, 2012 01:15
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TychoCelchuuu posted:Did they puff up while you were cooking them? 4 minutes a side sounds like a fairly long time to cook them - you want to flip it after it changes color everywhere and bubbles start to form, then flip it again when the bubbles have gotten large, then take it off almost immediately. Yes they puffed up quite a bit. I'm going to turn down the heat a bit and watch them more next time. Thank you.
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Sep 18, 2012 01:39
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I made this really nice avocado spread on a whim today, and I really want to make more of it, because it rocked. I'm just wondering how long it might last in the fridge, and whether I can freeze it. For the record: Crush half a handful cashew nuts and mix them with half an avocado. Add a dash of olive oil and balsamic vinegar, and a pinch or two of your favorite herb salt and mix well. Put on bread and eat. I'm thinking about squeezing half a lemon over it next time, to see how it turns out, but how quickly will it turn bad?
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Sep 18, 2012 03:36
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Black Griffon posted:I made this really nice avocado spread on a whim today, and I really want to make more of it, because it rocked. I'm just wondering how long it might last in the fridge, and whether I can freeze it. If you vacuum seal it and low temp sousvide it will pasteurize the avos and make them keep their green. It is then freezable but you'll lose the texture of the cashews. Maybe make the spread without the cashews and add them as needed?
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Sep 18, 2012 03:50
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Black Griffon posted:I made this really nice avocado spread on a whim today, and I really want to make more of it, because it rocked. I'm just wondering how long it might last in the fridge, and whether I can freeze it. In a bowl covered with plastic wrap, you should figure that it'll last a day, maybe two. Mashed avocado turns brown quickly. I do think that the lemon juice is a good idea, though I've never tried that. If you want to maximuze the time the spread will keep, push the plastic wrap all the way down into the spread until it makes complete contact with the entire surface of the spread, and try to push out any air bubbles. The less oxygen, the better. Gravity's sous vide idea will be much better if you want to put in the 
Mach420 fucked around with this message at 06:26 on Sep 18, 2012 |
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Sep 18, 2012 06:23
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Hed posted:Yes they puffed up quite a bit. I'm going to turn down the heat a bit and watch them more next time. Thank you. https://www.youtube.com/watch?v=IBgsLmDcL78 The cooking action starts at about 4 minutes.
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Sep 18, 2012 07:46
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I have been growing a pot of basil in my windowsill mostly just to have something green in the house. It's getting out of hand though so I plan to use it to make tomato sauce. Will it make a difference in the flavor that one bunch of it has started blooming?
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Sep 18, 2012 08:18
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I'm going to make this recipe from the chinese cooking thread tomorrow and was wondering if people had suggestions for a fairly easy vegetable side dish I can make with it.
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Sep 18, 2012 09:10
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Scott Bakula posted:I'm going to make this recipe from the chinese cooking thread tomorrow and was wondering if people had suggestions for a fairly easy vegetable side dish I can make with it. Stir fried bok choy with garlic, ginger, a splash of broth, light soy, and thin sliced Chinese bacon or sausage would be awesome. Or Chinese (or regular) broccoli stir fried with some garlic, sesame oil, a pinch of sugar, and oyster sauce loosened with some broth.
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Sep 18, 2012 09:57
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GrAviTy84 posted:It's pretty easy to make, actually. Heat a good quantity of neutral oil until just simmering and add a lot of minced shallots or onions. Cook until the shallots no longer bubble (you're basically making a chile and shallot confit). Add fresh ground dried hot chiles (usually japones) and a bit of ground sichuan peppercorn. Add an rear end load of salt and some MSG. Cool and jar.
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Sep 18, 2012 10:28
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xarg posted:How long would this last in the fridge, roughly? If I were to toss it in an airtight container. Jeez, if it's basically a confit with a bunch of salt added, I'd guess...until the heat death of the universe maybe? (USER WAS PUT ON PROBATION FOR THIS POST)
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Sep 18, 2012 15:30
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wheatpuppy posted:I have been growing a pot of basil in my windowsill mostly just to have something green in the house. It's getting out of hand though so I plan to use it to make tomato sauce. Will it make a difference in the flavor that one bunch of it has started blooming? The stalk of basil with the blooms will start getting woodier, thicker, and have crappier flavor over time as it develops. You can just cut the flowers off to prevent that.
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Sep 18, 2012 16:11
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