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Zlatan Imhobitch posted:Thanks ill go grab the bits and give it a try. Would it be possible to knock up a big batch of this and keep it in the fridge? I can't tell if it's stable but I doubt it, however I don't see any reason you couldn't freeze that combo of stuff. Do it in an ice cube tray. I mean you could keep that for a week no problem, but I don't think it'd last long term.
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Oct 18, 2013 05:03
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Thanks. I'll freeze some then. I'm literally the stupidest fucker on the earth when it comes to sauces. While I'm here is there any decent and easy sauces to bang in with a batch of rice? I've just been eating chicken on plain rice because I can't think of anything to put with the rice. E: that sounds retarded, what I mean is, are there any sauces simply for rice? I don't want to do a curry or anything as I buy like 3kg of frozen chicken breasts at a time and cook a couple of them with plain rice. Something BBQ or spicy would be rad but I've never really come across rice sauce that I can think of. Bape Culture fucked around with this message at 05:15 on Oct 18, 2013 |
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Oct 18, 2013 05:07
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Arbitrary Coin posted:There's a particular leafy green vegetable that my mom used to get from Chinese Marts that I'd like to find the name of. The pinyin is something among the lines of "you chai" aka ______ vegetable. Kinda looks like spinach but leave are kinda wispier. "Rapeseed leaves and stems are also edible, similar to those of the related bok choy or kale. Some varieties of rapeseed (called 油菜, yóu cài, lit. "oil vegetable" in Chinese; yau choy in Cantonese; cải dầu in Vietnamese; phak kat kan khao [ผักกาดก้านขาว] in Thai; and nanohana [菜の花]/nabana [菜花] in Japanese) are sold as greens, primarily in Asian groceries, including those in California, where it is known as yao choy or tender greens. They are eaten as sag (spinach) in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices." From wiki.
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Oct 18, 2013 05:07
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Zlatan Imhobitch posted:Thanks. I'll freeze some then. I'm literally the stupidest fucker on the earth when it comes to sauces. While I'm here is there any decent and easy sauces to bang in with a batch of rice? I've just been eating chicken on plain rice because I can't think of anything to put with the rice. Yeah, woudn't last too long even in the fridge. E: Rice goes well with turmeric and other curry spices. Or lemon, look up dino.'s lemon rice. Also could do a honey, lemon, garlic and or chilli sauce for your chicken and rice. You could also cook the chicken in a Chinese style, with oyster, dark soy, rice wine sauce, so you'd have some sauce for the rice. Indonesian style (sambel olek, kecap manis, dark soy) Sambal olek is a great chilli/garlic sauce you could put into anything, I even had some with tacos yesterday. Speaking of tacos, you could do Arroz Rojo (Sofrito Rice). Onion, garlic, tomato, green capsicum are fried, then rice added with stock and cooked like a pilaf. But the easiest way is just to precook the rice and freeze it. then fry it with some sort of curry paste (Indian or Thai). I made a post about that in AI a couple of weeks ago. http://forums.somethingawful.com/showthread.php?threadid=3521992&userid=0&perpage=40&pagenumber=301#post420166422 late edit: fixed link. Fo3 fucked around with this message at 05:35 on Oct 18, 2013 |
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Oct 18, 2013 05:08
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Made my pumpkin soup but I think the old lady at the farmers market sold me a small field pumpkin instead of a pie pumpkin because the final result was blandish and stringy. I blame goons though, for arguing fishncheese rather than the merits of different varieties of pumpkins 
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Oct 18, 2013 05:09
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Zlatan Imhobitch posted:Thanks. I'll freeze some then. I'm literally the stupidest fucker on the earth when it comes to sauces. While I'm here is there any decent and easy sauces to bang in with a batch of rice? I've just been eating chicken on plain rice because I can't think of anything to put with the rice. adobo is quick and easy and goes with rice (and with chicken).
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Oct 18, 2013 05:31
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I know you said no, but a basic red lentil curry isn't a huge project and makes a great rice sauce. And nutritionally it'd make rice and chicken a more complete meal. Same with beans, and you can cook up a big batch of red beans like you would for red beans and rice and freeze it, it's just fine thawed. There are also dry things used for flavoring, like furikake or nori/gim. I find even just some shredded nori makes basic rice a lot more interesting. I don't know about Japanese versions, but if you have a Korean market there are a lot of combinations of gim with dried anchovies or other spices for use on rice.
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Oct 18, 2013 05:37
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Humphrey Vasel posted:"Rapeseed leaves and stems are also edible, similar to those of the related bok choy or kale. Some varieties of rapeseed (called 油菜, yóu cài, lit. "oil vegetable" in Chinese; yau choy in Cantonese; cải dầu in Vietnamese; phak kat kan khao [ผักกาดก้านขาว] in Thai; and nanohana [菜の花]/nabana [菜花] in Japanese) are sold as greens, primarily in Asian groceries, including those in California, where it is known as yao choy or tender greens. They are eaten as sag (spinach) in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices." Huh, so that's how they spelled it. Well no wonder it tastes so good then.
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Oct 18, 2013 05:42
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Zlatan Imhobitch posted:E: that sounds retarded, what I mean is, are there any sauces simply for rice? I don't want to do a curry or anything as I buy like 3kg of frozen chicken breasts at a time and cook a couple of them with plain rice. Something BBQ or spicy would be rad but I've never really come across rice sauce that I can think of.
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Oct 18, 2013 05:57
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Kecap manis + sambal/cock sauce. Put this on your chicken and rice. Or add minced garlic and ginger and stir fry your chicken using this sauce.
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Oct 18, 2013 10:21
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Yeah, I do that like I mentioned before. Simple cheats nasi goreng just using sambal olek and kecap manis, with maybe a bit of dark soy, extra chili and scallions/spring onions. e: and garlic of course. Fo3 fucked around with this message at 11:27 on Oct 18, 2013 |
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Oct 18, 2013 11:23
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Zlatan Imhobitch posted:I don't see why it isn't available in jars really. It is, you aren't shopping in the right places. And you don't even need to find obscure brands, Kikkoman makes one that I've seen in regular supermarkets: http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10517&fam=105 That said, it's a pretty easy thing to make if you have real peanut butter.
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Oct 18, 2013 12:48
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Zlatan Imhobitch posted:Thanks. I'll freeze some then. I'm literally the stupidest fucker on the earth when it comes to sauces. While I'm here is there any decent and easy sauces to bang in with a batch of rice? I've just been eating chicken on plain rice because I can't think of anything to put with the rice. Back home it's common to see some type of brown gravy over rice as a side dish with meat and a vegetable. I've used drippings from a pork roast and browned flour in that, added back stock of some kind with salt and pepper etc and just used that.
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Oct 18, 2013 12:58
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So I tried out a meat CSA this week, and I know what to do with most of it (especially the pork belly, aww yeah), but one of the things I got was a goat sirloin roast. I'm kind of stumped, never cooked (or eaten, for that matter) goat before and roasts aren't usually my strong point as it is. Any tips? I'm currently thinking of a red wine / rosemary marinade, but really I'm pretty clueless. (I tried searching through this forum for "goat", but it's nearly all goat cheese references!) Dr. Eldarion fucked around with this message at 01:23 on Oct 19, 2013 |
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Oct 19, 2013 01:20
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I had no idea meat csa's even existed 
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Oct 19, 2013 02:53
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Dr. Eldarion posted:Any tips? I'm currently thinking of a red wine / rosemary marinade, but really I'm pretty clueless.
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Oct 19, 2013 04:15
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I've got a question - I once made chicken in this green tomatillo sauce. It came out amazing. It was just chicken in a crockpot with those cans of tomatillo sauce you get at a grocery store. I want to make it again, but I can't get it to come out the same. I'm going to put the chicken on tortillas or some such with a bunch of side items (tomatoes, onions, etc). The first time it came out almost like shredded chicken, almost strandlike, but very tasty and awesome. I can't get it to do it again. Any suggestions?
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Oct 19, 2013 04:17
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ZoneManagement posted:I've got a question - I once made chicken in this green tomatillo sauce. It came out amazing. It was just chicken in a crockpot with those cans of tomatillo sauce you get at a grocery store. I want to make it again, but I can't get it to come out the same. I'm going to put the chicken on tortillas or some such with a bunch of side items (tomatoes, onions, etc). The first time it came out almost like shredded chicken, almost strandlike, but very tasty and awesome. I can't get it to do it again. Any suggestions? You're either overcooking it or undercooking it - how is it turning out now?
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Oct 19, 2013 04:19
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SubG posted:Yeah, wine, oil, thyme and/or rosemary, and garlic is a pretty classic Galician approach to roasting goat. You can also approach it as a fairly standard roast, bed of onion, celery, carrot, roast, reserve the meat, drain off and reserve the fat, deglaze the pan with your wine and reduce, add some tomato paste, a couple tbsp of your reserved fat, some stock, make a sauce with that and the veg, that kind of thing. I make goat all of the time. Just treat it like you do lamb. The roasts are good. Chops and steaks are great rare. It's fantastic barbequed, etc. Very versatile stuff - probably my favourite meat.
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Oct 19, 2013 04:20
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EAT THE EGGS RICOLA posted:You're either overcooking it or undercooking it - how is it turning out now? Once, it was rather dry. I think I simmered it down too much. But mostly it doesn't just..fall apart, I guess. It's not nice and shredded. It still mostly tastes ok, but not quite perfect.
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Oct 19, 2013 04:21
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Mr. Wiggles posted:I make goat all of the time. Just treat it like you do lamb. The roasts are good. Chops and steaks are great rare. It's fantastic barbequed, etc. Very versatile stuff - probably my favourite meat.
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Oct 19, 2013 04:26
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Tovarisch Rafa posted:So I had a bunch of raw farm honey laying around in a bottle, and it seems to have fermented. I assume this because there are now little bubbles in it and it smell and taste a little like alcohol.  how did everyone just skip over this?
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Oct 19, 2013 05:15
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Drink and Fight posted:
What, you've never sucked off a bird's titties before?
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Oct 19, 2013 05:57
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Drink and Fight posted:
Is it http://en.wikipedia.org/wiki/Crop_milk or http://www.squidoo.com/deliciousdessert ? I think I can guess which one was meant.
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Oct 19, 2013 10:08
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Thanks everyone for the ideas. I'll have to do some googling since I've never actually heard of a lot of the stuff y'all said 
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Oct 19, 2013 11:50
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Why do people self identify as "foodies"? It seems like the word ought to be like "hipster" where no one actually calls themselves that.
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Oct 19, 2013 15:41
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The Moon Monster posted:Why do people self identify as "foodies"? It seems like the word ought to be like "hipster" where no one actually calls themselves that.
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Oct 19, 2013 16:35
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Does anyone have some good oatmeal recipes? I basically never ate oatmeal as a kid except for those instant oatmeal sugar packets. I just bought a bunch of whole Quaker oats. I've tried following the instructions on the back but it never seems to come out well. I'm usually a reasonably good cook but I just can't seem to figure out a way to make oatmeal taste good and it's bemusing and infuriating. I've got a poo poo ton of rolled oats and a bunch of berries and I'm determined to eat some delicious oats and berries for a meal today. How should I make that happen?
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Oct 19, 2013 17:12
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Petey posted:Does anyone have some good oatmeal recipes? I'd cook the berries in some sugar and water and make something like a chunky syrup to top the oats with. Going forward you can dice up some apples and cook them in some butter, cinnamon, and brown sugar over medium-low heat for about 10 minutes. Prepare the oats and top with the apples and a scoop of peanut butter. The apples will store in the fridge for over a week so you can make a bunch at once. I'm planning on making a chili recipe tonight that calls for ancho and California chilies. The recipe doesn't specify re-hydrating either one and I think the anchos don't need it but I'm not sure about the Californias (they are dried). Any thoughts?
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Oct 19, 2013 17:31
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Proposition Castle posted:I'd cook the berries in some sugar and water and make something like a chunky syrup to top the oats with. Going forward you can dice up some apples and cook them in some butter, cinnamon, and brown sugar over medium-low heat for about 10 minutes. Prepare the oats and top with the apples and a scoop of peanut butter. The apples will store in the fridge for over a week so you can make a bunch at once. I've always re-hydrated mine for chili ahead of time in apple cider vinegar. Drained off the excess vinegar and reserved and run the soft chilis through a food processor. Add vinegar back to the pot to taste later on.
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Oct 19, 2013 17:33
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You can either rehydrate and blend dried peppers, or toast and blend/grind them into a chili powder. Either way works, I usually toast/grind.
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Oct 19, 2013 19:50
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Proposition Castle posted:I'd cook the berries in some sugar and water and make something like a chunky syrup to top the oats with. Going forward you can dice up some apples and cook them in some butter, cinnamon, and brown sugar over medium-low heat for about 10 minutes. Prepare the oats and top with the apples and a scoop of peanut butter. The apples will store in the fridge for over a week so you can make a bunch at once. That sounds delicious, and I will do it, but I'm actually asking something even more basic, which is: how do I prepare the oats? Because even when I follow the directions on the box all I ever get is weird, watery, gross goop.
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Oct 19, 2013 20:05
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Petey posted:That sounds delicious, and I will do it, but I'm actually asking something even more basic, which is: how do I prepare the oats? Because even when I follow the directions on the box all I ever get is weird, watery, gross goop. Well it depends on the type of oats. What oats are you using? Steel cut oats tend to cook quicker and need less water if I remember correctly, and rolled oats (old fashion) require a lot of cooking. Scottish Oatmeal is said to make a creamier oatmeal, and instant rolled oats is just that - instant. If you want to make rolled oat oatmeal, I suggest using a crockpot and letting it cook over night.
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Oct 19, 2013 20:18
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Senior Scarybagels posted:Steel cut oats tend to cook quicker and need less water if I remember correctly, and rolled oats (old fashion) require a lot of cooking.
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Oct 19, 2013 20:38
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It's the other way around, actually. Efb
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Oct 19, 2013 20:39
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Semprini posted:Other way round. Steve Yun posted:It's the other way around, actually. Right I get it mixed up, but I knew one of them takes a long time to cook; the only reason why I thought steel cut take shorter is because it allows water to penetrate it easier due to being cut.
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Oct 19, 2013 20:43
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Whats the upper limit on how long I can leave sliced beef in a Marinade? The main ingredients of the one I'm using are milk, soy sauce and lime juice.
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Oct 19, 2013 21:02
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Senior Scarybagels posted:Well it depends on the type of oats. What oats are you using? Steel cut oats tend to cook quicker and need less water if I remember correctly, and rolled oats (old fashion) require a lot of cooking. Scottish Oatmeal is said to make a creamier oatmeal, and instant rolled oats is just that - instant. If you want to make rolled oat oatmeal, I suggest using a crockpot and letting it cook over night. Old fashioned rolled oats: http://www.quakeroats.com/products/hot-cereals/old-fashioned-oats.aspx
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Oct 19, 2013 21:13
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The Moon Monster posted:Whats the upper limit on how long I can leave sliced beef in a Marinade? The main ingredients of the one I'm using are milk, soy sauce and lime juice. You mixed milk and lime juice and then added raw meat? Did it make cheese yet?
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Oct 19, 2013 21:53
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Petey posted:Old fashioned rolled oats: http://www.quakeroats.com/products/hot-cereals/old-fashioned-oats.aspx Rolled oats (at least the ones I have down here in Australia) take 2 min in the microwave to cook for the purposes of porridge. Ideas: Goes well with bananas. Plain oats as in porridge with some sliced bananas on top, served with yogurt. Non porridge but still completely bananas: smoothies and muffins. Non banana ideas: homemade granola. Fo3 fucked around with this message at 22:01 on Oct 19, 2013 |
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Oct 19, 2013 21:57
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