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PlatinumJukebox posted:No, sorry. It was definitely cod. After doing a bit more searching, I think the sauce was nam prik dong or a variation. So I guess I just make the sauce, cook the fish and serve them together? The catfish does sound good though, might give that a try too! In any event, when cooking a dish you typically wouldn't start with a completed condiment sauce. Instead you'd pound the peppers, garlic, onion, and so on into a paste, fry the paste until fragrant, add some sugar, thin the mixture with fish sauce, tamarind, whatever, reduce a little, remove from heat, coat the fish with the mixture then shake it off so it's not dripping, fry the fish, then add the remaining sauce at the end. Or at least that's how I know to do it. There seem to be a shitload of regional variations in Thai cooking that don't seem to be very well documented in the West. As far as the fish goes, I really don't associate cod with Thai cooking. Not that it's wrong or anything and gently caress culinary authenticity arguments, but yeah catfish is like the canonical fish you can find in Thai places pretty much everywhere. That's not to say it's better or `correct' or whatever, but yeah if you like spicy Thai fish dishes check that poo poo out.
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Apr 30, 2014 00:31
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My butcher gave me a huge pack of rib tips the other day. I don't really wanna smoke em. Y'all think they would work in adobo?
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Apr 30, 2014 00:51
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Casu Marzu posted:My butcher gave me a huge pack of rib tips the other day. I don't really wanna smoke em. Y'all think they would work in adobo?
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Apr 30, 2014 01:14
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Pork adobo is my personal favourite, I make it with pork shoulder or butt.
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Apr 30, 2014 08:51
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GreyPowerVan posted:Any recommendations on turkey burgers? What fat% and what kind of differences will i notice while cooking them instead of normal burgers? There's the episode of Cook's Country where they make turkey burgers out of turkey thighs, the trick is to adding lots of things that aren't turkey (like mushrooms) and getting extra fat in there. Bonus potato bun recipe on this episode https://www.americastestkitchen.com/episode/388-ultimate-grilled-turkey-burgers
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Apr 30, 2014 16:12
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I think I want to make a batch of Tabbouleh to have with Turkish red lentil soup this weekend, as more of a side salad rather than an extra grain. Does anyone have a good recipe/ratio/whatever that is more herb/veg than grain? Also, how long should I expect it to keep in the fridge?
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Apr 30, 2014 19:55
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Is Kenji's carnitas recipe the go to for carnitas or is there another recipe I can use that doesn't involve a tub of lard. I'm doing this for a work thing so I'll have access to an oven/stovetop but would prefer to have most of it done the night before.
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Apr 30, 2014 20:09
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For a long time I have wanted to eat a wide variety of meat beyond pork, lamb and beef. Is there anywhere I can buy small amounts of a large variety of meat? Things like swan, snake, giraffe, polar bear, monkey, peacock, moose and so on. Are there any websites that sell a kind of selection box of animals? edit: thanks VVV justcola fucked around with this message at 20:31 on Apr 30, 2014 |
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Apr 30, 2014 20:15
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Whitman's used to offer a bushmeat sampler, but I think they stopped after the endangered species act was signed.
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Apr 30, 2014 20:17
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Where do you live? Find a butcher or specialty shop that carries stuff like that, and try some?
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Apr 30, 2014 20:22
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justcola posted:For a long time I have wanted to eat a wide variety of meat beyond pork, lamb and beef. Is there anywhere I can buy small amounts of a large variety of meat? Things like swan, snake, giraffe, polar bear, monkey, peacock, moose and so on. Are there any websites that sell a kind of selection box of animals? http://www.exoticmeatmarkets.com/ Not cheap, but this is where my friend buys her stuff
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Apr 30, 2014 20:27
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Steve Yun posted:http://www.exoticmeatmarkets.com/ I'm pretty sure that Pr0k's mom is signed up for the "Exotic Sausage of the Month" club.
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Apr 30, 2014 20:33
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Steve Yun posted:http://www.exoticmeatmarkets.com/ $2k for a Lion shoulder roast. $1k for a Lion dick. I want to be an insane rich person so loving bad.
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Apr 30, 2014 21:13
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a worthy uhh posted:$2k for a Lion shoulder roast. $1k for a Lion dick. I want to be an insane rich person so loving bad. If being super rich makes me want to put a lion dick in my mouth, I'll settle for where I'm at.
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Apr 30, 2014 21:16
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Isn't carnivorous mammal meat not tasty? Like really stringy and oily?
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Apr 30, 2014 22:08
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What's your preferred way of pickling cucumbers?
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May 1, 2014 02:48
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Top Hats Monthly posted:What's your preferred way of pickling cucumbers?
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May 1, 2014 03:05
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Top Hats Monthly posted:What's your preferred way of pickling cucumbers? I love cucumbers and onions in vinegar, water, sugar, spice.
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May 1, 2014 03:13
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Top Hats Monthly posted:What's your preferred way of pickling cucumbers?
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May 1, 2014 03:33
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LTBS posted:Is Kenji's carnitas recipe the go to for carnitas or is there another recipe I can use that doesn't involve a tub of lard. I'm doing this for a work thing so I'll have access to an oven/stovetop but would prefer to have most of it done the night before. Never made Kenji's recipe but would probably just do a pork carnitas brine and sous vide like this then just chill and bring back to life the next day, then crisp up ok the stove and chop. No lard necessary.
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May 1, 2014 04:00
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I read an article a year or so ago about the easy way to cook pork for tacos, making it really crispy. I think it involved putting the chopped pork butt/shoulder into a pot with it barely covered by water. And continually cooking, whenever water runs out putting a little more in.
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May 1, 2014 04:03
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Real carnitas need the lard but you can still make very good carnitas-like stuff without it. I like the crock pot one on the GWS wiki, it isn't crispy at all when done but you toss it under the broiler and crisp it up before serving.
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May 1, 2014 04:08
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Does anyone have a good list of essential non-perishables? Oil, seasoning, sauces, pasta etc.
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May 1, 2014 13:50
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PlatinumJukebox posted:Does anyone have a good list of essential non-perishables? Oil, seasoning, sauces, pasta etc.
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May 1, 2014 15:46
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Kosher salt Black peppercorns Red pepper flakes Neutral oil (canola) Extra virgin olive oil Balsamic vinegar White vinegar All the vinegars Sugar Flour Cornstarch Low-sodium chicken stock Dried beans and other legumes (chickpeas) Spices (too many to list, buy based on the types of cuisine you like) Bread crumbs That was a quick mental inventory of my admittedly not-comprehensive pantry.
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May 1, 2014 16:20
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A few things I'd add to that list Soy Sauce Liquid Smoke Brown Sugar Butter stored in the freezer Starches of choice, some combination of rices and pastas Dried Fruits
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May 1, 2014 17:22
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For the purposes of a boxed dinner, is alligator closer to chicken or seafood?
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May 2, 2014 01:13
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Somewhere between chicken and pork
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May 2, 2014 01:18
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C-Euro posted:For the purposes of a boxed dinner, is alligator closer to chicken or seafood?
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May 2, 2014 01:21
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C-Euro posted:For the purposes of a boxed dinner, is alligator closer to chicken or seafood? Taste-wise it's definitely closer to chicken. What do you mean by "for the purposes of a boxed dinner"?
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May 2, 2014 01:48
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I bought a $3 'ranch'(? I don't remember if that's what it's called for sure) steak at the grocery store today. It's been sitting in a spice rub in the fridge for the last few hours. Normally I just grill my steaks but this seems a little thin for that and I want to try something new anyway. How should I prepare it?
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May 2, 2014 01:57
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Has anyone got a good recipe for cheesecake? I'm not fussed by the stuff myself, but my wife and son both love it, and I'd like a good recipe to make at home. Someone sent us an abomination involving cream cheese and condensed milk, and it was predictably foul.
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May 2, 2014 02:21
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Scientastic posted:Has anyone got a good recipe for cheesecake? I'm not fussed by the stuff myself, but my wife and son both love it, and I'd like a good recipe to make at home. Someone sent us an abomination involving cream cheese and condensed milk, and it was predictably foul. This is an Americas Test Kitchen recipe, my friend uses it and it's been consistently good. http://mybakerlady.com/2012/09/18/new-york-cheesecake/#more-4949
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May 2, 2014 02:25
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fatherdog posted:Taste-wise it's definitely closer to chicken. What do you mean by "for the purposes of a boxed dinner"? Different cook times for one vs the other.
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May 2, 2014 03:17
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Sharzak posted:I bought a $3 'ranch'(? I don't remember if that's what it's called for sure) steak at the grocery store today. It's been sitting in a spice rub in the fridge for the last few hours. Normally I just grill my steaks but this seems a little thin for that and I want to try something new anyway. How should I prepare it? Can you take a picture of it? Edit: I just looked it up, and that cut doesn't have a name here, but you're going to be sad if you don't either cook it to no more than medium rare and slice it thinly against the grain or braise it.
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May 2, 2014 03:22
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Pretty much. Ranch steaks are typically cut from eye or bottom round, and thus have very little fat. Normally only good for quick grilling or carne asada.
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May 2, 2014 06:42
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I'm looking for a new potato masher. I'm looking for something that will also mash up bananas and strawberries. I like my potatoes a little lumpy, so smoothness is not a concern. The one I have now has too much flat surface area so it doesn't do a very good job with strawberries and potato skins. This is the one I have now:  Any suggestions?
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May 3, 2014 20:53
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I'm making pasta sauce with 28 oz of canned san marzanos. How much anchovy fillets should go in that? I've never made sauce with them before.
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May 3, 2014 21:22
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SassafrasGumipants posted:I'm looking for a new potato masher. I'm looking for something that will also mash up bananas and strawberries. I like my potatoes a little lumpy, so smoothness is not a concern. The one I have now has too much flat surface area so it doesn't do a very good job with strawberries and potato skins. This is the one I have now: Have you considered a food mill for the strawberries? Bananas I just mash with a wooden spoon
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May 3, 2014 21:24
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M42 posted:I'm making pasta sauce with 28 oz of canned san marzanos. How much anchovy fillets should go in that? I've never made sauce with them before. Seriously. It's going to be a personal preference thing. Some folks are going to have enough after a couple, some will throw a whole tin in there. SassafrasGumipants posted:I'm looking for a new potato masher. I'm looking for something that will also mash up bananas and strawberries. I like my potatoes a little lumpy, so smoothness is not a concern. The one I have now has too much flat surface area so it doesn't do a very good job with strawberries and potato skins. This is the one I have now:
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May 3, 2014 21:32
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