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Dirtbag Diva posted:A friend of mine recommended agave nectar since I don't bake that much and just like to add a little sweetness to some of my roasts/sauces. Any good brands out there? None of it is cheap, as you are competing with all of the vegans that don't eat honey. I'm kind of so-so on it, as it does have some flavor to it. My advice, buy a box of sugar packets for 2 bucks.
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Jan 16, 2013 19:26
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Or a jar of molasses. That poo poo keeps something on the order of "all eternity" and has that nice twang to it. Shouldn't be more than 2-3 bucks a jar.
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Jan 16, 2013 19:43
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EVG posted:Totally want to make this tonight. It is the former. Once they are soaked I've found split peas to cook in like 30 minutes or so.
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Jan 16, 2013 19:54
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dis astranagant posted:Or a jar of molasses. That poo poo keeps something on the order of "all eternity" and has that nice twang to it. Shouldn't be more than 2-3 bucks a jar. Thanks, I'll pick some up this weekend.
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Jan 16, 2013 20:09
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Honey also keeps indefinitely and is much more suited to use in a range of sauces than molasses imo
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Jan 16, 2013 20:46
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Yeah molasses has a pretty distinct flavor that, for me at least, screams "BBQ" in savory dishes.
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Jan 16, 2013 20:56
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Any recommendations for someone who has never eaten (besides one gyro years ago) or cooked lamb? I'd like to start introducing into my diet and eating it fairly regularly if I like it.
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Jan 16, 2013 21:43
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I am a huge fan of this recipe for orzo with ground lamb and feta.
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Jan 16, 2013 21:49
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If you can get good, fresh lamb steaks or chops, just cook them like you would a good beef steak. Sear in a hot pan until you have a crust, season, flip, get that side done, finish with a little butter, and serve it while it's still rare.
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Jan 16, 2013 21:59
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Sometime soon, I would really like to make use of some of the more exotic meats available at the nearby ethnic markets. I see rabbit regularly (it's not really exotic but whatever, I never had), pigs feet and jowls and faces, cow tongue, cow feet, beef heart, ox tail, etc. Seeing as I have never tried any of that stuff, could someone maybe give me an idea of what to expect taste wise, and give me an idea of what the hell I'd do with any of these? I know ox tail is supposed to be amazing.
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Jan 16, 2013 22:02
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Oxtail is amazing and really good in slow cooker type dishes. I dig tongue because I usually get it really cheap and it tastes good in homemade tacos. Flash Gordon Ramsay posted:Yeah molasses has a pretty distinct flavor that, for me at least, screams "BBQ" in savory dishes. Hmm, I usually stick to honey when I'm making smoothies or frozen yogurt. Would molasses affect thick tomato sauces terribly if it just calls for a teaspoon (of sugar. Don't judge. It's my mom's recipe) or less? Dirtbag Diva fucked around with this message at 22:07 on Jan 16, 2013 |
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Jan 16, 2013 22:05
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Leg of lamb is dead simple. I generally go for some sort of dijon/rosemary thing on the outside then roast it until it hits an internal temp of about 130. Let it rest for 20-30 minutes then carve. Rack of lamb is pretty easy too, just a little more time consuming.
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Jan 16, 2013 22:06
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Dirtbag Diva posted:Oxtail is amazing and really good in slow cooker type dishes. I dig tongue because I usually get it really cheap and it tastes good in homemade tacos. That amount would probably be ok in a tomato sauce. But too much in a tomato sauce will definitely make it start to taste like bbq sauce.
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Jan 16, 2013 22:08
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I just pulled out my Italian Slow Cooker cookbook for their Roman Oxtail Stew: 1/4 cup olive oil 4 pounds oxtails 1 large onion chopped 2 garlic cloves chopped 1 cup dry red wine 1 28 ounce can Italian peeled tomatoes in juice (I replace this with fresh roma tomatoes off my plant in the backyard) 1/4 teaspoon ground cloves Salt and pepper 6 medium celery ribs, slices 1 tablespoon chopped bittersweet chocolate 2 tablespoons pine nuts 2 tablespoon raisins (I omit these because yuck) In the skillet heat up oil, add oxtails and brown without crowding. Transfer to the slow cooker. Drain off all but two tablespoons of fat from the pan and brown the onions, stir in garlic and cook for 30 seconds. Add the wine and scrape up all the good brown stuff. Stir in tomatoes (you might need to mash them before adding), cloves, salt and pepper. Bring to a simmer and then add to oxtails. Cover the slow cooker and put on low for 6 hours. During the last hour bring a large saucepan of water to boil. Add the celery and cook for one minute. Drain. Turn the slow cooker to high. Stir in the chocolate, celery, pine nuts and raisins (if you like them). Cook for thirty minutes. Dirtbag Diva fucked around with this message at 22:16 on Jan 16, 2013 |
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Jan 16, 2013 22:13
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If you like lamb but find that you're not too fond of the gamey taste of a roasted one then try out any average middle eastern recipe which includes tomatoes.
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Jan 16, 2013 22:16
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Dirtbag Diva posted:Hmm, I usually stick to honey when I'm making smoothies or frozen yogurt. Would molasses affect thick tomato sauces terribly if it just calls for a teaspoon (of sugar. Don't judge. It's my mom's recipe) or less? In any case, if you want something that approximates honey that isn't honey you might try corn cob jelly.
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Jan 16, 2013 22:18
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SubG posted:So why were you considering agave nectar instead of honey in the first place? My friends raise their own honey outside of the city and I get weirdly sentimental about food given to me for free so I try to make it last as long as possible. Dumb. I know.
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Jan 16, 2013 22:21
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SubG posted:you might try corn cob jelly. I'm surprised how that google image search went; it sounds really dirty.
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Jan 16, 2013 23:48
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If you were doing a potluck, and you had to make two dishes that compliment each other, what would you make? We're doing one at work in this theme. I'm open to anything, I've made just about the entire spectrum of food for these before, but this one is interesting 
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Jan 17, 2013 00:22
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Pulled pork and cucumber quick pickles or braised beef and a parsley-heavy salad with lemon shallot vinagrette.
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Jan 17, 2013 04:57
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Goodpancakes posted:You may not be using enough horseradish as dumb as that sounds. Aioli tolerates a lot of flavoring before it will start to come through. Continue to add more horseradish until it reaches a level you like. Be prepared to use what seems like a stupid amount. Thanks. Made this again this week, went almost equal parts horseradish pulp to aioli, and it tastes awesome.
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Jan 17, 2013 05:03
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Anyone have a suggestion for a cheap omelette pan? My small non-stick came with a set and isn't so non-stick anymore.
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Jan 17, 2013 10:34
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dalstrs posted:Anyone have a suggestion for a cheap omelette pan? My small non-stick came with a set and isn't so non-stick anymore. We bought an 8 and 10 inch set of Calphalons on sale at Bed Bath and Beyond, and are very happy with them. They weren't CHEAP (although not super pricy) but very good quality and I love them. Everything slides right off, and what more can you ask? Pretty sure it was these: http://www.bedbathandbeyond.com/product.asp?SKU=14506683 Although I'm sure you can find just one if needed. $50 for the set, plus use one of those 20% off coupons they always have floating around and you get two good pans for $40. EVG fucked around with this message at 16:40 on Jan 17, 2013 |
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Jan 17, 2013 16:38
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dalstrs posted:Anyone have a suggestion for a cheap omelette pan? My small non-stick came with a set and isn't so non-stick anymore. Of all the pans I've used for omelettes, this simple cheap aluminium style of pan has consistently worked the best for me.
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Jan 17, 2013 17:25
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EVG posted:We bought an 8 and 10 inch set of Calphalons on sale at Bed Bath and Beyond, and are very happy with them. They weren't CHEAP (although not super pricy) but very good quality and I love them. Everything slides right off, and what more can you ask? I've used these same pans for 2 years now, still work well, still non stick
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Jan 17, 2013 17:49
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I made some hash browns this morning and they turned out a soggy grey mess. I have three guesses as to why. 1. Too much oil. I cooked them right after frying some bacon in the same pan, and there was a lot of bacon fat left so I was just like "enh" and dumped the potatoes in. 2. The oil wasn't hot enough. 3. I didn't get enough moisture out of the potatoes. I squeezed the hell out of them in a towel, but there were a lot so maybe I should have squeezed them in a few smaller batches. Any idea for which problem(s) are most likely to blame?
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Jan 17, 2013 17:55
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GrAviTy84 posted:I've used these same pans for 2 years now, still work well, still non stick Yeah, I've had mine at least as long. Just treat 'em well, don't scratch with metal utensils, they'll be great. Really, washing them means a rinse and then a cursory wipe with a soapy sponge, I love how easy they are to clean.
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Jan 17, 2013 17:55
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EVG posted:Really, washing them means a rinse and then a cursory wipe with a soapy sponge, I love how easy they are to clean. Yeah, everyone who has teflon problems should learn to care for it correctly. No high heat, no metal utensils, no hot/cold shocking, no scouring pads. I use plastic bristle brushes or those two sided biodegradeable sponges (made of plant fibers).
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Jan 17, 2013 17:58
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wargamerROB posted:I made some hash browns this morning and they turned out a soggy grey mess. I have three guesses as to why. Probably 3 and a bit of 2 which was worsened because of 1. You should also be washing your grated potatoes to remove excess starch that will just gummy up the final product. As sad as it is to say, there is a reason why frozen hash browns work so well. It is because the freezer dries them out. Grate your browns the night before, soak/wash them until the water is clear, wring them in a towel, spread them out on a sheet pan and place in freezer uncovered over night, and they should be ready first thing in the morning.
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Jan 17, 2013 18:02
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So somebody gave me one of these for christmas - http://www.chefschoice.com/page2b.html#4633 Are these any good? My chef's knife is relatively nice so I don't want to screw it up if this is a lovely sharpener.
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Jan 17, 2013 18:26
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fatherdog posted:So somebody gave me one of these for christmas - Nooooo. Do not use.
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Jan 17, 2013 18:28
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I like making rosemary rolls. Can I get more rosemary flavor by simmering the oil in the bread with some Rosemary? Or does it need to be infused at room temp for a long time?
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Jan 17, 2013 18:51
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fatherdog posted:So somebody gave me one of these for christmas - It's poo poo. Avoid.
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Jan 17, 2013 19:02
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Will do. Any recommendations?
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Jan 17, 2013 19:26
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fatherdog posted:Will do. Any recommendations? Buy a stone, learn how to use it or pay a professional to do it.
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Jan 17, 2013 19:34
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Ron Jeremy posted:I like making rosemary rolls. Can I get more rosemary flavor by simmering the oil in the bread with some Rosemary? Or does it need to be infused at room temp for a long time? I'd work a little backwards, start with the oil and rosemary on very low heat. You don't want to fry the rosemary. Get the oil warm and then toss in the rosemary and take it off the heat. Let it cool down and then you have some choices. You can move the whole mess to a bottle with a fresh stick or two of rosemary and use it from there as a flavoring oil If you are making a small batch of oil for just one batch of rolls, you could remove the rosemary from the cooled oil and then heat it back up and simmer the rolls in the flavored oil. If you do it this way, use a healthy amount of rosemary in the oil when warm. EDIT:VVV Oh duh, that makes a lot more sense than what I was reading, or the way I jumbled it back up. CzarChasm fucked around with this message at 19:59 on Jan 17, 2013 |
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Jan 17, 2013 19:50
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I think s/he's talking about the oil that goes in the bread dough. But otherwise I would do what czar said. The flavor and aroma in rosemary is volatile, ie when you heat it up it ends up in the air and no longer in the rosemary or the oil. So while a little heat will help to free up more flavor, too much and your kitchen will smell like rosemary but your bread won't.
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Jan 17, 2013 19:53
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Thanks. I've got fuckloads of rosemary. Is there any other way I can get more rosemary flavor into the rolls?
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Jan 17, 2013 20:35
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Probably not without turning them green by making a pesto kind of thing with the rosemary. Edit: Assuming you're serving the rolls warm, I would gently heat some rosemary in salted butter and brush it on top right before serving. That will really deliver good aroma when you eat it.
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Jan 17, 2013 20:40
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FishBulb posted:Buy a stone, learn how to use it or pay a professional to do it. I wish I had learned this before my husband shelled out a hundred bucks on a highly-rated sharpener last year. Thankfully I didn't damage any of my nice knives with it, but it didn't remotely sharpen the knife I tried it on and I could have gotten something much more useful for that money 
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