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Senior Scarybagels posted:I did not but I am not intrigued tell me of these crispy brown cheesy croutons. You can top a thick slice of crusty bread with some cheese and broil it. Or what I oft do is put some cheese in a Teflon pan then put the slice of bread on top. Eventually the cheese will crisp and the fat will render out but will stick to the bread so I'll flip it and fry the other side in the rendered cheese fat.
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Nov 6, 2013 03:16
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Question time: Rice pudding. I personally hate rice pudding; it's a texture thing. Same reason I cannot stand tapioca. I know, I know, Mr. Cookie thinks I'm a loon too. My family loves rice pudding--the mister, mom, aunt, uncle, etc. I'm having the family over for dinner this weekend, and thought a rice pudding would go over well. (My mom is in from out of town and I know it will make her happy. I have no issues making something I will not eat myself; I want them all to be happy.) So, since I cannot stand it, I've never made it. A good recipe? What kind of rice? Tips? Do you serve it stand alone, or with something? The rest of the dinner, just in case it helps, is smoked spare ribs, sauteed spinach, fried green tomatoes (pulled the garden out finally), and cornbread.
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Nov 6, 2013 03:52
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Senior Scarybagels posted:I made broccoli soup according to the recipe Gordon Ramsay did in like that DVD special, it turned out with broccoli bits in it when it was supposed to be velvety smooth. I made it out of one whole head instead of the three - four he used. I think though that I used too much water, but thats not the question I have. (I didn't use the walnuts or goat cheese either) My first instinct is to say that if your soup ends up with bits in it and it's supposed to be velvety smooth, you need to blend it longer. If you think you used too much water and still didn't come out with a smooth soup, you definitely didn't blend long enough--water helps smooth things out super fast. Blend for minutes. Editing makes it look like it takes WAY less time than it takes. Also, cheddar cheese is fairly firm and is not going to melt in the same way that goat cheese is going to. Goat cheese is a super-soft cheese and will do the dissolve / thicken / enrich thing in a hot soup that he's talking about. Cheddar is too firm for that. Even if you added it into the blender, it'd come out a grainy mess. It's just too firm without making a roux or some other emulsification to encourage it to marry with the water. Nicol Bolas fucked around with this message at 05:46 on Nov 6, 2013 |
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Nov 6, 2013 05:42
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Nicol Bolas posted:My first instinct is to say that if your soup ends up with bits in it and it's supposed to be velvety smooth, you need to blend it longer. If you think you used too much water and still didn't come out with a smooth soup, you definitely didn't blend long enough--water helps smooth things out super fast. Blend for minutes. Editing makes it look like it takes WAY less time than it takes. Well thanks, goat cheese around here is exorbitantly expensive and this area and I can't raise goats myself, is there a good cow alternative (besides the obvious cream cheese)
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Nov 6, 2013 05:59
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Senior Scarybagels posted:Well thanks, goat cheese around here is exorbitantly expensive and this area and I can't raise goats myself, is there a good cow alternative (besides the obvious cream cheese) I know it's been kind of my ongoing thing today it seems but: Make it! Chevre is actually one of the easiest cheeses to make and is super awesome. You can make it with cow milk if you want, too (bovre). Find unhomogenized if you can, raw if at all possible, but there are ways to doctor pasteurized and homogenized milk to curd better. You can make ricotta/salata with the whey, too. yay cheesemaking!
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Nov 6, 2013 06:54
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GrAviTy84 posted:I know it's been kind of my ongoing thing today it seems but: Make it! Chevre is actually one of the easiest cheeses to make and is super awesome. You can make it with cow milk if you want, too (bovre). Find unhomogenized if you can, raw if at all possible, but there are ways to doctor pasteurized and homogenized milk to curd better. You can make ricotta/salata with the whey, too. yay cheesemaking! I want to get into cheese making so I might do that.
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Nov 6, 2013 07:05
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How does the flavor/texture/essence of a bovre (hooray learning new things!) compare to your garden-variety chevre?
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Nov 6, 2013 07:06
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Senior Scarybagels posted:Well thanks, goat cheese around here is exorbitantly expensive and this area and I can't raise goats myself, is there a good cow alternative (besides the obvious cream cheese) Everyone else has said making it is a good option, and I agree, but if you want the lower-effort version that doesn't require goat milk, you could always just make a cheese sauce? It won't contribute any texture to the soup, which is a downside and might mean you want to add more of those walnuts, but it's super easy and you can probably make it with what you've got on hand right now. Just make a tiny bit of your standard butter-and-flour roux, let it toast slightly, add scalded milk and allow to thicken, then add your cheese and heat until thickened and the cheese is melted. Put a dollop of that on your soup before serving and swirl it throughout as you eat. Another potentially cheaper option could be just throwing a slice or some crumbled blue cheese on there, or a nice runny brie, or any other soft and flavorful cheese. But if goat cheese is expensive where you live, I fear those others might be super expensive as well.
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Nov 6, 2013 14:07
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Nicol Bolas posted:Everyone else has said making it is a good option, and I agree, but if you want the lower-effort version that doesn't require goat milk, you could always just make a cheese sauce? It won't contribute any texture to the soup, which is a downside and might mean you want to add more of those walnuts, but it's super easy and you can probably make it with what you've got on hand right now. Just make a tiny bit of your standard butter-and-flour roux, let it toast slightly, add scalded milk and allow to thicken, then add your cheese and heat until thickened and the cheese is melted. Put a dollop of that on your soup before serving and swirl it throughout as you eat. Surprisingly I just found some brie that was cheaper than the goat cheese, still a bit more expensive than my normal cheese purchases but it definitely wasn't that bad. (Mostly because where I live, most people aren't really foodies and think of cheese only as cows milk, or if they are vegan, soy.) Edit: I will add that even though it didn't totally combine in it, I love broccoli and cheddar and this tasted just as good. Senior Scarybagels fucked around with this message at 19:21 on Nov 6, 2013 |
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Nov 6, 2013 18:12
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I got some cod and I've a hankering to cook it in some coconut milk. Anyone with a good recipe? Edit: or any particularly great cod recipes while you're at it.
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Nov 7, 2013 03:18
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Make a light coconut based curry with turmeric, garlic, curry powder, tamarind water, spring onion, ginger and maybe some shrimp paste and poach the cod in that. Just take it from there, really, and season it as you like.
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Nov 7, 2013 10:13
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I've got a recipe for ribs that asks for tamarind paste and pomegranate molasses, both of which I'm entirely unfamiliar with. Does anybody have any tips for what to buy and where to buy it. e: and also I've got some sumac what should I do with it?
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Nov 7, 2013 14:16
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Mr. Squishy posted:I've got a recipe for ribs that asks for tamarind paste and pomegranate molasses, both of which I'm entirely unfamiliar with. Does anybody have any tips for what to buy and where to buy it.
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Nov 7, 2013 16:34
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What's a good and pleasant looking website/iPhone app that tells me which veggies are in season?
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Nov 7, 2013 17:39
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Boris Galerkin posted:What's a good and pleasant looking website/iPhone app that tells me which veggies are in season? In general hard squash, root vegetables, lettuces, and leafy greens will be grown in the winter (depending on area of course, winter in Los Angeles is very different from winter in Milwaukee), citrus will be at peak maturity. Peas, radishes, lettuces, asparagus, leafy greens, young onions will last into the spring. New potatoes, beets, collards, mustard greens, tender herbs, tomatoes, peppers, summer squashes, anything fruiting really, artichokes, corn, and eggplants in the summer. Apples, brussels sprouts, middling squash like delicata, sunchokes, garlic, onions in the fall Here's a good list for my region, it will probably be different for yours: http://www.inlandempirecsa.com/what-we-grow/ GrAviTy84 fucked around with this message at 19:16 on Nov 7, 2013 |
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Nov 7, 2013 17:47
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Sjurygg posted:Make a light coconut based curry with turmeric, garlic, curry powder, tamarind water, spring onion, ginger and maybe some shrimp paste and poach the cod in that. Just take it from there, really, and season it as you like. Ooh yeah that sounds real good.
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Nov 7, 2013 18:37
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Boris Galerkin posted:What's a good and pleasant looking website/iPhone app that tells me which veggies are in season? Google image search
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Nov 7, 2013 19:00
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Boris Galerkin posted:What's a good and pleasant looking website/iPhone app that tells me which veggies are in season? I run a produce department, and an app called 'specialty produce' has saved my rear end more than a few times. It has just about every fruit and vegetable and includes when they're in season, what they taste like and has a few basic recipes and preparations. I don't think you can sort by what is in season at any given time, but it is super helpful when the warehouse pushes out something esoteric like kohlrabi or cherimoya. Maybe it'll help you?
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Nov 7, 2013 20:43
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I'm about to roll out some pie crust and make hand pies, and I just realized that, since I'm making this up as I go along, I'm not sure how long I should bake these for. Based on size and various other recipes on the Internet, I'm thinking poke a few holes in the top, no egg wash necessary (?), like 20 minutes at 375F? I'm making discs about 7in in diameter, and the filling has enough potato in it that it shouldn't be super watery. Nothing but the crust actually needs to be cooked. I really want them to stick together enough that you can pick them up with your hands to eat them, especially since I'm driving them for 45 minutes to get to where they'll be served. Ingredients are: diced pork tenderloin slightly-dried diced onion mashed potatoes with jalapeno and buttermilk shredded bacon (previously fried/drained) grated cheese Edit to add: I'm doing this on parchment, since that stuff is some kind of oven miracle. I don't understand how stuff that sticks to aluminum can fail to stick to paper, but there it is. Edit part II: the editing: I ended up doing 400F for 28 minutes and getting pretty good results. They're definitely strong enough to pick up, although in my zeal to make them strong I may have overworked the dough a bit and made them TOO strong. Ah, well. Experience and all that. ejstheman fucked around with this message at 00:39 on Nov 8, 2013 |
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Nov 7, 2013 22:45
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I have a question regarding sanitation (I only cook for myself, by the way). When you use tongs to place raw meat on a cooking surface and then use it to flip the meat, are you contaminating the seared side with the tongs? Even if you used something else to put the raw meat on the cooking surface and then flipped with tongs, wouldn't you be getting one tong contaminated by the uncooked side of the meat?
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Nov 8, 2013 01:30
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Technically yes, but unless it's chicken it's unlikely your meat has any contamination anyway. And even chicken is probably fine. Also if it's still cooking for a while any reintroduced bacteria will get killed off again. If you're concerned just wash your tongs after you've put on the raw meat or use two sets. Here at Korean barbecue joints people stack raw meat on top of cooked and use the same tongs for everything all the time and nobody seems to die from it. Ideas like cross-contamination don't exist. Not to encourage you to stop using good sanitation practices but I wouldn't waste a lot of energy worrying about little things. I personally don't wash my tongs during cooking and have never gotten sick from anything I cooked.
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Nov 8, 2013 01:36
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Grand Fromage posted:Technically yes, but unless it's chicken it's unlikely your meat has any contamination anyway. And even chicken is probably fine. Also if it's still cooking for a while any reintroduced bacteria will get killed off again. If you're concerned just wash your tongs after you've put on the raw meat or use two sets. I always just stuck the tongs into the fire or the hottest part of the grill for a few seconds.
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Nov 8, 2013 02:22
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dalstrs posted:I always just stuck the tongs into the fire or the hottest part of the grill for a few seconds. Sounds like a good plan if you're grilling.
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Nov 8, 2013 02:24
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Grand Fromage posted:Sounds like a good plan if you're grilling. If they're metal you could do it on the stove as well (unless you have induction I guess)
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Nov 8, 2013 03:29
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So I go to the store for a pound of ground beef and I come out with 3 lbs of beef; pierogies, sour cream, and a 12 lb center cut pork loin. The me at home now holding this 12lb phallic monster meat now is saying: what the hell do I make with this now? (No smoker)
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Nov 8, 2013 03:38
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Duxwig posted:So I go to the store for a pound of ground beef and I come out with 3 lbs of beef; pierogies, sour cream, and a 12 lb center cut pork loin. Make a cheap smoker, you could probably make fine porkchops from those, slice the meat up and make stir fry?
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Nov 8, 2013 04:05
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Duxwig posted:So I go to the store for a pound of ground beef and I come out with 3 lbs of beef; pierogies, sour cream, and a 12 lb center cut pork loin. Ah yes... tempted by the glorious monstrous primal cut, but then not knowing what to do with it. A common quandary for many a man (and, I'm sure, a number of women, but men are more easily tempted by ridiculously large pieces of meat, in general, I find.) Center cut pork loin is a good quick-cooking cut. You can cut it up into disks for chops, cut it into larger pieces for roasts, pound out chops into thin pieces to bread or pan fry as something like saltimboca. You could use pieces of this pork to replace any non-slow cooked dish with beef or chicken, for something a little different. I'd love to do a pork, ziti, broccoli alfredo, or maybe pork tips and mashed. For something simple, cut a big hunk of it, rub it down with salt and pepper, and throw it, along with some root veg, potatoes, or whatever other kind of hearty veg you like, tossed in oil, salt and pepper, and roast it at 450 for about half an hour, then reduce to 350 and cook until you reach an internal temperature of 145. If the veg finish first, take them out. For a classic italian dish, saltimboca, cut a chop off, pound it out, and with a toothpick, stick a piece of prosciutto and a leave of sage on it (look it up online to see how it should go together) and give it a quick pan-fry. Whatever you do, do not try to slow cook this cut. There's not enough collagen in the muscle fiber, and it will turn into a dried out piece of poo poo.
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Nov 8, 2013 04:23
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Grue Bouncer posted:but men are more easily tempted by ridiculously large pieces of meat, in general, I find. My experience with your mother suggests otherwise.
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Nov 8, 2013 05:04
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fatherdog posted:My experience with your mother suggests otherwise. Sick burn.
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Nov 8, 2013 05:50
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fatherdog posted:My experience with your mother suggests otherwise. 
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Nov 8, 2013 13:32
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Sub for file powder in gumbo?
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Nov 9, 2013 00:04
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PRADA SLUT posted:Sub for file powder in gumbo? more roux or okra
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Nov 9, 2013 00:06
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I just bought a new cast-iron dutch oven and am planning on making a beef stew in it this weekend. It's non-enamelized so are there any ingredients I should be avoiding. I'm fairly certain I've read to avoid high acid foods like tomatoes with cast iron, is this true? Does it apply to all tomatoes or is it just fresh, canned, etc. What about adding a dollop of tomato paste to my stew, will that damage it?
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Nov 9, 2013 03:35
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spregalia posted:I just bought a new cast-iron dutch oven and am planning on making a beef stew in it this weekend. It's non-enamelized so are there any ingredients I should be avoiding. I'm fairly certain I've read to avoid high acid foods like tomatoes with cast iron, is this true? Does it apply to all tomatoes or is it just fresh, canned, etc. What about adding a dollop of tomato paste to my stew, will that damage it?
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Nov 9, 2013 04:00
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I have a tiny coq. Well really it's a game hen, which were super cheap at the shop so I bought one. I don't eat a whole lot of meat in general so I'm looking for ideas on preparation. I have lots of tools. Right now I'm thinking about trying to braise it because I've never done that to a meat, white wine and thyme and garlic. I don't drink a lot of wine so a tip here would also be much appreciated! Cheers. Chard fucked around with this message at 04:28 on Nov 9, 2013 |
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Nov 9, 2013 04:26
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I want to decorate some cookies with icing - I want it to set, but I also want it to hold the texture of the piping tips I'm using. If I make a thicker than usual royal icing will that work?
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Nov 9, 2013 06:07
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Chard posted:I have a tiny coq. I would spatchcock it then brine/marinate it in something (maybe a cuban mojo, maybe just a basic brine and then finish with chimichurri), then grill it or broil it.
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Nov 9, 2013 06:15
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I just made an extra batch of eggnog and have a dozen egg whites laying around. I already made an egg white frittata with the last batch, anyone have any other suggestions?
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Nov 9, 2013 12:06
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Drink cocktails? Make a white lady or a white spider http://www.saveur.com/article/Wine-and-Drink/White-Spider
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Nov 9, 2013 12:20
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Stringent posted:I just made an extra batch of eggnog and have a dozen egg whites laying around. I already made an egg white frittata with the last batch, anyone have any other suggestions? Macarons with buttercream filling
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Nov 9, 2013 15:40
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