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Anne Whateley posted:My only concern would be if there's a lot of lemon and the acidity messes with the texture of the chicken a little. Still edible, cover it in white sauce and I'm sure you wouldn't notice it. It hasn't been marinading in it for 48 hours. I've just made the marinade 48 hours ago.
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Oct 16, 2014 16:55
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nwin posted:It hasn't been marinading in it for 48 hours. I've just made the marinade 48 hours ago. Your marinade will be fine.
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Oct 16, 2014 20:01
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I have a cheap glass 13x9 pan (Anchor brand) that I burnt some ribs on and there's like some spots of just burnt mess that really don't want to come off the pan. I've tried soaking it in water with dish soap, hot water, scraping...anything else I should try before I just chuck the dish?
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Oct 16, 2014 20:58
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Bob Morales posted:I have a cheap glass 13x9 pan (Anchor brand) that I burnt some ribs on and there's like some spots of just burnt mess that really don't want to come off the pan. Then maybe wash your dish super well so you're not eat ammonia...
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Oct 16, 2014 21:02
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Do we have any resources besides the "Help! I'm poor and want to make good food!" thread for planning out a food budget for a small amount of money?
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Oct 16, 2014 22:29
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I'm slow cooking pork shoulder and I need a good side/vegetable dish I can use/make the rest of week for the pork as we eat it.
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Oct 17, 2014 00:42
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ratatouille
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Oct 17, 2014 00:44
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I want to ship some decorated sugar cookies, any recommendations for cookie recipes and coatings that might work better than others? It'll get shipped across ~1/2 the country. They were just going to be a basic shape with some lettering on them. I've successfully shipped biscotti before, but these may be a bit more difficult. Pork side: maybe some kind of slaw? But that may not last too long. You may be able to shred a large amount of cabbage and fix it up each night. The bonus is cabbage is super cheap.
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Oct 17, 2014 01:07
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goodness posted:I'm slow cooking pork shoulder and I need a good side/vegetable dish I can use/make the rest of week for the pork as we eat it. Pull some, throw it in the oven with salt and lime at a high temp. That is better than traditional carnitas.
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Oct 17, 2014 07:26
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Bob Morales posted:I have a cheap glass 13x9 pan (Anchor brand) that I burnt some ribs on and there's like some spots of just burnt mess that really don't want to come off the pan. There's this stuff I bought so that my husband can have nice coffee. It's called Cafiza, and it takes the gunk off of anything. It does work for casserole dishes too.
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Oct 17, 2014 12:10
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goodness posted:Do we have any resources besides the "Help! I'm poor and want to make good food!" thread for planning out a food budget for a small amount of money? That would be the appropriate thread but it might be cool to start a specific weekly meal planning thread too. I have been getting into meal planning a lot recently and am always looking for tips and tricks to be more efficient and reuse the same foods throughout the week in new ways. What I've been doing lately is just roasting a pan of whatever root veggies I get from the CSA. A couple potatoes, some carrots, a beet or two, some turnips or kohlrabi, a sweet potato. Then I just refrigerate them and can eat hot or cold, as a salad or a side dish, with different sauces, etc. It usually lasts most of the week.
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Oct 17, 2014 13:26
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Chicken salad with a chopped apple in it is awesome. Would chicken salad with a chopped apple and a couple chopped hard boiled eggs also be awesome? It seems like a weird combo to me and I don't know if it would work out.
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Oct 17, 2014 14:24
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I have 1 oz of truffles. What should I do with it this weekend?
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Oct 17, 2014 14:32
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Eat them. Edit: real truffles? White or black? Edit: still eat them.
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Oct 17, 2014 14:39
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reflex posted:Chicken salad with a chopped apple in it is awesome. Would chicken salad with a chopped apple and a couple chopped hard boiled eggs also be awesome? It seems like a weird combo to me and I don't know if it would work out. I don't know about eggs, and normally I don't care for sweet additions to chicken salad, but dicing up some raw white onion and adding it to your chicken salad with the diced apple is awesome. Texturally they're very similar, but the contrast between the sweetness of the apple bits versus the pungency of the onion bits is amazing.
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Oct 17, 2014 15:09
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EAT THE EGGS RICOLA posted:They'll be edible but not nearly as good as if you had more time, I would for sure wait. Threw them in a crock pot, seasoned with comino, garlic powder, onion powder, pepper, red pepper flakes, and combined with two cans of tomatos+chiles and like 1/3rd a can of water (just in case). Came home 9 hours later and it was a little soupy. Pulled the bones out, sauteed a green bell pepper, added the contents of the crock pot to that and let it cook for 15 minutes or so to get rid of the liquid. Ate on flour tortillas and have lots of leftovers for lunch. Good poo poo. Bob Morales fucked around with this message at 16:37 on Oct 17, 2014 |
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Oct 17, 2014 15:46
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Bob Morales posted:Threw them in a pressure cooker, seasoned with comino, garlic powder, onion powder, pepper, red pepper flakes, and combined with two cans of tomatos+chiles and like 1/3rd a can of water (just in case). Hahaha what the heck. You could have braised them in a pressure cooker in just a couple hours.
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Oct 17, 2014 15:48
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Plus_Infinity posted:That would be the appropriate thread but it might be cool to start a specific weekly meal planning thread too. I have been getting into meal planning a lot recently and am always looking for tips and tricks to be more efficient and reuse the same foods throughout the week in new ways. This sounds perfect for me. Any more detail on the actual cooking? I can follow a recipe but sure can't put something together without yet.
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Oct 17, 2014 16:15
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EAT THE EGGS RICOLA posted:Hahaha what the heck. I could have but I didn't want to eat dinner at like 8:30. Not sure where my pressure cooker is anyway.
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Oct 17, 2014 16:23
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goodness posted:This sounds perfect for me. Any more detail on the actual cooking? I can follow a recipe but sure can't put something together without yet. Cut the vegetables up (different sizes depending on how long each takes to cook, carrots and sweet potatoes take the longest), toss in oil and seasoning (start with salt, pepper, garlic, rosemary) and bake on a cookie sheet or something @ 400 for 45-60 minutes depending on how long things take. Stir them up every 15-20 minutes so they don't stick.
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Oct 17, 2014 16:26
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Bob Morales posted:I could have but I didn't want to eat dinner at like 8:30. Bob Morales posted:Threw them in a pressure cooker, seasoned with comino, garlic powder, onion powder, pepper, red pepper flakes, and combined with two cans of tomatos+chiles and like 1/3rd a can of water (just in case). wat
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Oct 17, 2014 16:36
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Crock pot. I had other peoples posts stuck in my head.
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Oct 17, 2014 16:38
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Bob Morales posted:Crock pot. I had other peoples posts stuck in my head. Forgiven because you are swole. I hope you ate all that protein so you can get your bench numbers up. 
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Oct 17, 2014 16:52
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goodness posted:I'm slow cooking pork shoulder and I need a good side/vegetable dish I can use/make the rest of week for the pork as we eat it. black beans, collard greens, sweet potato mash, carrot and cauliflour puree, roasted carrots, roasted broccoli, green beans etc. That Works fucked around with this message at 17:01 on Oct 17, 2014 |
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Oct 17, 2014 16:58
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Bob Morales posted:Cut the vegetables up (different sizes depending on how long each takes to cook, carrots and sweet potatoes take the longest), toss in oil and seasoning (start with salt, pepper, garlic, rosemary) and bake on a cookie sheet or something @ 400 for 45-60 minutes depending on how long things take. Stir them up every 15-20 minutes so they don't stick. Yep, this is pretty much spot on. I just season with oil, garlic (I throw whole cloves in with the other vegetables) salt, and pepper, and then leave any additional seasonings until later. Rosemary is awesome roasted in there, but then everything I eat them with all week will taste like rosemary, so if I'm making a big batch to last for several meals, I don't add anything extra. You can also throw in some other veggies towards the end: red peppers, zucchini, mushrooms, cherry tomatoes, onions...
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Oct 17, 2014 17:09
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I would like to make a goat curry this weekend (not Caribbean, but Indian/SE Asian, preferably). Any good recipe suggestions?
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Oct 17, 2014 17:15
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Mr. Wiggles posted:Eat them. Real truffles. Not sure if they're white or black. I've no idea what I should try to make with them. I should probably at least figure out if it's white or black, eh.
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Oct 17, 2014 18:01
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I'm really lazy with food except one day a month or so when I get motivated and make a bunch of freezer meals so I won't have to do a restaurant every night. I've been kicking the idea around about doing homemade hot pockets for breakfast-y stuff, but I'm not really that experienced on what'll freeze well, or if I need to do anything special to get them to freeze. Right now the menu looks something like: Scrambled eggs, cheese, bacon or sausage, maybe spinach or diced tomatoes Walnuts, granny smith apples, brie, truffle oil Caramelized bananas and peanut butter Blueberries (this looks amazing) Will I have issues with any of that? Any suggestions for more variations? I'd like to do 20 or so, then I'm set for workdays for a month.
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Oct 17, 2014 22:36
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I bought some glutinous rice flour for making Maangchi's kimchi and was wondering what other uses there are for it
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Oct 17, 2014 23:12
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Pudgygiant posted:I'm really lazy with food except one day a month or so when I get motivated and make a bunch of freezer meals so I won't have to do a restaurant every night. I've been kicking the idea around about doing homemade hot pockets for breakfast-y stuff, but I'm not really that experienced on what'll freeze well, or if I need to do anything special to get them to freeze. Right now the menu looks something like: Those all sound amazing and like they'd freeze well. My main concern with scrambled eggs is that they will over cook while you bake them, so I'd make them super runny while scrambling.
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Oct 17, 2014 23:12
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Jose posted:I bought some glutinous rice flour for making Maangchi's kimchi and was wondering what other uses there are for it Mochi, or rice noodles. If you go with mochi, I'd consider a pumpkin filling, considering the season.
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Oct 17, 2014 23:25
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Pudgygiant posted:I'm really lazy with food except one day a month or so when I get motivated and make a bunch of freezer meals so I won't have to do a restaurant every night. I've been kicking the idea around about doing homemade hot pockets for breakfast-y stuff, but I'm not really that experienced on what'll freeze well, or if I need to do anything special to get them to freeze. Right now the menu looks something like: Breakfast burritos freeze pretty well but I usually do a big batch of regular burritos and use them for lunches during the week.
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Oct 17, 2014 23:31
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I have about a peck of apples (half golden delicious, half honey crisp) brought home from the orchard today. What should I do with them? I ate like 10 apples fresh from the trees today so won't be eating them raw for a bit. 
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Oct 18, 2014 02:27
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What are some good bean dishes? I pretty much only make red beans and rice (even if I don't use a red bean).
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Oct 18, 2014 03:23
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Fozzy The Bear posted:What are some good bean dishes? I pretty much only make red beans and rice (even if I don't use a red bean).
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Oct 18, 2014 03:30
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Good bean recipes: http://forums.somethingawful.com/showthread.php?threadid=3592735
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Oct 18, 2014 05:00
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Would using pork stock instead of beef stock in a red wine sauce significantly affect the flavour?
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Oct 18, 2014 14:51
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Jose posted:I bought some glutinous rice flour for making Maangchi's kimchi and was wondering what other uses there are for it Tteokbokki, turip cake or cheung fun! Turnip cake is probably the easiest to throw together though, unless you feel like hitting things a lot? You can make lots of dim sum type dishes with rice flour generally though.
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Oct 18, 2014 15:04
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totalnewbie posted:Real truffles. Not sure if they're white or black. I've no idea what I should try to make with them. I should probably at least figure out if it's white or black, eh. I'm really not trying to sound like a dick, but are they white or black in colour?
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Oct 18, 2014 16:05
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Hi guys, I was hoping to make this recipe tonight: http://blogs.wsj.com/scene/2014/06/11/simple-thai-food-my-sweet-potato-fritters-recipe/ But I live in Morocco, and the only sweet potato variety available is the starchier white kind. If I'm to make these guys, should I blanch them, or should the texture be good just by frying them?
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Oct 18, 2014 16:38
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