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Ron Jeremy posted:I've been seeing a lot of "uncured" meat products around, but I don't really get at what they mean. Isn't curing the process that takes the raw meat and turns it into the stuff we eat? Like isn't uncured ham just a pig's leg? Isn't uncured pastrami just a brisket? It's a bullshit marketing tag for people who are scared of nitrites. Pretty much any meat that would get an "uncured" label is, in fact, cured.
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Oct 22, 2014 16:27
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They cure it with natural celery juice instead of harmful nitrates. Celery juice is obviously full of nitrates.
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Oct 22, 2014 16:29
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I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions?
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Oct 22, 2014 17:03
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The Midniter posted:I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions? Maybe you could do something like a scotch egg. Take hard boiled eggs, coat them in mashed potatoes then bread and fry them. You may have to play with the consistency to get it to work well.
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Oct 22, 2014 17:23
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Mechafunkzilla posted:It's a bullshit marketing tag for people who are scared of nitrites. Pretty much any meat that would get an "uncured" label is, in fact, cured. The answer to every question about health a buzzword is "because people are stupid."
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Oct 22, 2014 18:20
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The Midniter posted:I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions? Make a rad sandwich with some roasted turkey and cranberry sauce.
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Oct 22, 2014 19:03
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It seems every thread multiple people start raving about the "sous vide" cooking technique. I've done a little research about it, although, I have been struggling to find any entry level equipment. What would you guys recommend for starting out? Are there more ways to do this technique without using a full on immersion circulator? What are the differences between the ones that cost a grand and the cheaper ones? Sorry for the barrage of questions, it just seems like a really cool way to do some cooking 
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Oct 22, 2014 19:14
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The Midniter posted:I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions? make pierogies this is a nice recipe http://hostthetoast.com/bacon-cheddar-caramelized-onion-and-potato-pierogi/
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Oct 22, 2014 19:18
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Phaxtor posted:It seems every thread multiple people start raving about the "sous vide" cooking technique. I've done a little research about it, although, I have been struggling to find any entry level equipment. What would you guys recommend for starting out? Are there more ways to do this technique without using a full on immersion circulator? What are the differences between the ones that cost a grand and the cheaper ones? Sorry for the barrage of questions, it just seems like a really cool way to do some cooking http://forums.somethingawful.com/showthread.php?threadid=3573640 Cheapest one is the $100 Dorkfood temperature controller which requires either a crockpot or cheap one-button rice cooker. A step above that is the $170 Anova circulator which requires a plastic tub or a pot. These should do for any home chef who are cooking half a dozen steaks at a time for a BBQ or something, the expensive ones are meant to be used in a restaurant cooking entire fleets of steaks simultaneously. Steve Yun fucked around with this message at 19:29 on Oct 22, 2014 |
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Oct 22, 2014 19:27
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The Midniter posted:I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions? https://www.youtube.com/watch?v=KRU0hHLqP_w
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Oct 22, 2014 19:41
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paraquat posted:make pierogies This is the correct answer. Pierogi are wonderful.
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Oct 22, 2014 20:10
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God drat it dino. I saw your response and thought "Oh cool! Dino always has good suggestions!" *clicks link* *the words "Simply Sara" come up* I thought that she got scared off the internet after that whole pasta salad recipe debacle, but it really does look like she enjoys cooking (bad) food. Good for her. It's too bad she'll be dead soon. Also paraquat thanks for the pierogi idea, I'm gonna throw a quick dough together and pierogi.
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Oct 22, 2014 20:19
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I'm planning to bake a pecan pie and mail it to my grandparents-in-law for their Thanksgiving. Do I need to spring for overnight shipping, a cool pack, and a styrofoam container? Any pie shipping advice would be greatly appreciated.
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Oct 22, 2014 21:17
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The Midniter posted:God drat it dino. I saw your response and thought "Oh cool! Dino always has good suggestions!" She's in the hospital, on a ventilator, from her pneumonia. It went into sepsis.  But seriously, make stamppot or bubble and squeak, damnit. They're both excellent uses for leftover mashed potatoes.
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Oct 22, 2014 21:19
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dino. posted:She's in the hospital, on a ventilator, from her pneumonia. It went into sepsis. Woah, Sara is in the hospital? That latest vid made me feel sorry for her. She just seems so unhealthy. I can't imagine she's happy being that large. Her breathing sounded so labored.
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Oct 22, 2014 21:30
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dino. posted:She's in the hospital, on a ventilator, from her pneumonia. It went into sepsis. Jesus, I was just being flippant about her morbid obesity. I didn't know she was actually sick. Get better, you hotdish-loving motherfucker.
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Oct 22, 2014 21:38
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Can we get a link on this Sarah business? I thought she was dead years ago?
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Oct 23, 2014 01:56
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What is the difference (if any) between Chinese light soy sauce and Japanese soy sauce?
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Oct 23, 2014 03:08
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The Midniter posted:I've got some leftover mashed potatoes that I don't want to reheat and eat as mashed potatoes. What are some things I could do with them to eat them in a different format? I've tried pan-fried potato pancake type things before with leftover mashed but they didn't come out all that well. Suggestions? Mister Macys posted:What is the difference (if any) between Chinese light soy sauce and Japanese soy sauce? What's the application and what soy sauces are you worried about?
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Oct 23, 2014 04:51
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The Midniter posted:God drat it dino. I saw your response and thought "Oh cool! Dino always has good suggestions!" What trolling on the pasta salad? I'm looking at the video and theres only 500 views and not many comments.
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Oct 23, 2014 05:09
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Mister Macys posted:What is the difference (if any) between Chinese light soy sauce and Japanese soy sauce? It kind of depends where you got them. It was explained to me that basically any soy sauce you buy in a non-Asian market is going to "Japanese" style which is basically a blend of light and dark Chinese soy sauce.
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Oct 23, 2014 15:13
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goodness posted:What trolling on the pasta salad? I'm looking at the video and theres only 500 views and not many comments. https://www.youtube.com/watch?v=u4zw99VsoMA This video breaks down the calorie content of the horrendously unhealthy pasta salad she makes. There's a reason the comments have been disabled.
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Oct 23, 2014 15:24
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Phaxtor posted:It seems every thread multiple people start raving about the "sous vide" cooking technique. I've done a little research about it, although, I have been struggling to find any entry level equipment. What would you guys recommend for starting out? Are there more ways to do this technique without using a full on immersion circulator? What are the differences between the ones that cost a grand and the cheaper ones? Sorry for the barrage of questions, it just seems like a really cool way to do some cooking I won a $99 dorkfood controller from an ICSA (thanks again goons!) and use it with my crockpot. I just use regular 1 gallon ziplocks as well, no vacuum sealer or anything and it makes for amazing steaks and also in-shell poached eggs (which are great to have a dozen on hand ready to go at any time). Speaking of sous-vide, anyone got tips / recipes for pork loin? It's such a 'meh' cut of meat for me usually and I haven't found a good use for it but it was super super cheap at the grocery this week. If not sous-vide than any other decent recipes for a pork loin?
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Oct 23, 2014 16:55
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SubG posted:Croquettes. Pearl River Bridge Superior Light Soy sauce, and Kikkoman (my usual); both brewed, with no hydrolized soy bullshit. Main uses: sushi/sashimi, rice of all types, splashed in with various meat/pasta dishes.
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Oct 23, 2014 16:57
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Now that we're talking soy sauce, I think I made a terrible mistake. I bought this stuff, because it was the only brand that didn't have wheat flour as the second freaking ingredient. Unfortunately, it smells FOUL. Tastes great, but that funk is ridiculous. Anyone used this stuff before? Should I just throw it out and get other stuff? It only cost a couple of bucks, so I'm not that fussed.  Now that I think about it, it's likely fermented black bean that's the "bean" in the listing. Hmm.
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Oct 23, 2014 17:46
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It could be soy fermented with fish stuff.
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Oct 23, 2014 17:55
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dino. posted:Now that we're talking soy sauce, I think I made a terrible mistake. I bought this stuff, because it was the only brand that didn't have wheat flour as the second freaking ingredient. Unfortunately, it smells FOUL. Tastes great, but that funk is ridiculous. Anyone used this stuff before? Should I just throw it out and get other stuff? It only cost a couple of bucks, so I'm not that fussed. Congratulations, you found some black soybean sauce. I can't seem to find the drat thing around here.
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Oct 23, 2014 18:38
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I think im gonna finally be defrosting some Tuna steaks I have tonight. Any good recommendations for how to prepare it, for someone who like the raw flavor of tuna and tuna tataki and all that stuff?
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Oct 23, 2014 19:26
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Gozinbulx posted:I think im gonna finally be defrosting some Tuna steaks I have tonight. Any good recommendations for how to prepare it, for someone who like the raw flavor of tuna and tuna tataki and all that stuff? Seared. I usually do that recipe and then toss the marinade into the pan to thicken to a glaze.
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Oct 23, 2014 19:36
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Gozinbulx posted:I think im gonna finally be defrosting some Tuna steaks I have tonight. Any good recommendations for how to prepare it, for someone who like the raw flavor of tuna and tuna tataki and all that stuff? Well I'm pretty partial to tuna noodle hotdish. You just want to make sure you cook your fish all the way first because otherwise you could get pretty sick, doncha know!
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Oct 23, 2014 19:39
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Jan posted:Seared. I usually do that recipe and then toss the marinade into the pan to thicken to a glaze. This is basically what I wanted, thanks! Though it insists on fresh tuna. Am I boned?
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Oct 23, 2014 19:40
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Gozinbulx posted:This is basically what I wanted, thanks! All tuna has been frozen unless you somehow caught it yourself and even then you probably tossed it in a freezer.
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Oct 23, 2014 19:41
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dis astranagant posted:All tuna has been frozen unless you somehow caught it yourself and even then you probably tossed it in a freezer. Good point. I have caught tuna though. Miami represent.
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Oct 23, 2014 19:44
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Jan posted:Congratulations, you found some black soybean sauce. I can't seem to find the drat thing around here. I'd be glad to send it over. That stuff smells foul.
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Oct 23, 2014 20:17
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What's then difference between the Pearl River Light and Dark soy sauce?
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Oct 23, 2014 20:27
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Bum the Sad posted:What's then difference between the Pearl River Light and Dark soy sauce? the translucency?
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Oct 23, 2014 20:28
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dino. posted:I'd be glad to send it over. That stuff smells foul. Says the guy who tells us to just let the hing sit on the counter and stink up our houses 
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Oct 23, 2014 20:31
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Bum the Sad posted:What's then difference between the Pearl River Light and Dark soy sauce? Light is used for everyday stuff, "normal" cooking, etc. Dark is often used for color and to give it uhh... a darker taste, I guess. It is basically only used for cooking, ever.
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Oct 23, 2014 22:03
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Mrs. Gunderson posted:Well I'm pretty partial to tuna noodle hotdish. You just want to make sure you cook your fish all the way first because otherwise you could get pretty sick, doncha know! Oh, Mrs. Gunderson. <3
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Oct 23, 2014 22:20
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Mister Macys posted:Pearl River Bridge Superior Light Soy sauce, and Kikkoman (my usual); both brewed, with no hydrolized soy bullshit. It's probably worth noting that a soy purist will tell you that Kikkoman AP is a kind of soy called koikuchi, which is about half and half soy and wheat. If you're pairing a Japanese soy with fish the traditional choice would be a variety called shiro, which is more wheat than soy and is milder and sweeter. Our theoretical soy purist will also tell you that me saying that PRB light and Kikkoman AP can be used interchangeably isn't quite right either, as the kind of Japanese soy most like the typical Chinese soy, like PRB light, is a variety called tamari (which is almost all soy with just a little wheat). But whatever. If you're really concerned about getting things traditional or whatever read up on all this poo poo and fret over it and whatever. But if you're just cooking and don't want poo poo to taste weird this is all firmly in the `don't loving worry too much about it' category. Bum the Sad posted:What's then difference between the Pearl River Light and Dark soy sauce? Chinese dark soys are fermented longer than light soys. They are almost always flavoured with sugar, HFCS, molasses, or something similar. They're thicker but the flavour is milder than light soys. They're not really a general-use soy, and are used primarily to adjust the flavour and consistency of sauces.
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Oct 23, 2014 22:49
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