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A few years back my brother made two huge jars of pickled baby octopus, and I have thought about those pretty much constantly since, so I'm thinking of making them on my own. Unfortunately I also read that octopus heads are so high in selenium that it's easy to get poisoned from eating too many. How much of a risk is there with lil babies in particular? I ate so many of those little fuckers last time, and nothing happened, so idk.
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Dec 17, 2018 08:42
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goodness posted:https://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html This sounds like a nice twist and has some good details, I'll give it a try!
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Dec 18, 2018 00:28
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KOTEX GOD OF BLOOD posted:A few years back my brother made two huge jars of pickled baby octopus, and I have thought about those pretty much constantly since, so I'm thinking of making them on my own. Unfortunately I also read that octopus heads are so high in selenium that it's easy to get poisoned from eating too many. How much of a risk is there with lil babies in particular? I ate so many of those little fuckers last time, and nothing happened, so idk. It's doubtful that baby octopuses are any higher in selenium than adults - and adult octopus has about 75mcg per 3oz serving. The "you probably don't want to eat more than this" limit is ~400mcg/day for several days in a row. So unless you plan on eating a pound of octopus every day for like a week straight, you'll be fine.
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Dec 18, 2018 01:43
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If you do plan to eat a pound of octopus a day for a week and you please post a trip report? Similar looking, pickled mushrooms are dead easy to make and now my friends won't shut up about them.
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Dec 18, 2018 01:50
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Anybody have a good caramel corn recipe? I'm considering making some as a Christmas gift, in lieu of more stuff.
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Dec 18, 2018 02:12
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I'm looking for a little feedback on flavor profiles. I'm making a modern baked mac and cheese that uses sodium citrate (but not too much) and some potato starch, because I love the texture of both combined. Generally I use (and am planning to use) equal parts medium cheddar, gruyere, and a third cheese to add something new to the party. Will I regret using Beemster Royal Grand Cru, which is basically an aged gouda? Should I use some fontina or something else creamy and mild instead? I'm going to add bacon and broccoli, and I'm thinking of also putting in some diced tomatoes.
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Dec 18, 2018 07:57
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Anybody have some savory recipes that use sweet potatoes? I have FIFTY FOUR (54. Half a loving bushel) sweet potatoes that need to be used up quickly and I hate sweet things.
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Dec 18, 2018 11:11
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Don’t have recipes on me but soups, latkes come immediately to mind. If you can make pasta Casunziei with sweet potatoes instead of beetroot is nice but won’t be super efficient. Fifty-four is a huge amount—a lot of food banks will take fresh produce if the alternative for you is throwing them away I guess, but I’m guessing you know that.
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Dec 18, 2018 12:23
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Risotto, fries, gratin (careful not to overcook), soup with greens and beans, coconut curry, https://www.bonappetit.com/recipe/roasted-sweet-potatoes-with-chile-yogurt-and-mint
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Dec 18, 2018 13:03
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fizzymercy posted:Anybody have some savory recipes that use sweet potatoes? I have FIFTY FOUR (54. Half a loving bushel) sweet potatoes that need to be used up quickly and I hate sweet things. Vodka
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Dec 18, 2018 14:17
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fizzymercy posted:Anybody have some savory recipes that use sweet potatoes? I have FIFTY FOUR (54. Half a loving bushel) sweet potatoes that need to be used up quickly and I hate sweet things. Not a recipe per se, but I've been peeling sweet potatoes and tossing them into a vacuum bag with a pat of butter, salt, and pepper, sealing them and freezing them as single-serving sous vide sides, and I've been quite happy with that. Sometimes it's eaten with a fork as is and sometimes it's mashed with cinnamon and the reserved liquid from the bag. Far more savory than sweet either way, IMO.
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Dec 18, 2018 14:50
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poeticoddity posted:Not a recipe per se, but I've been peeling sweet potatoes and tossing them into a vacuum bag with a pat of butter, salt, and pepper, sealing them and freezing them as single-serving sous vide sides, and I've been quite happy with that. Sometimes it's eaten with a fork as is and sometimes it's mashed with cinnamon and the reserved liquid from the bag. Far more savory than sweet either way, IMO. A quick pressure cook with them sitting on a steamer basket above the liquid layer will allow you to cook them tender quickly and they are incredibly easy to peel afterwards.
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Dec 18, 2018 14:57
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fizzymercy posted:Anybody have some savory recipes that use sweet potatoes? I have FIFTY FOUR (54. Half a loving bushel) sweet potatoes that need to be used up quickly and I hate sweet things. https://www.maangchi.com/recipe/gogumabap
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Dec 18, 2018 16:14
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Chipotle sweet potato gratin https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789 Sweet potato and corned beef hash https://www.cuisineathome.com/recipes/breakfast-brunch/corned-beef-hash-with-eggs-and-spicy-ketchup/ I've made both of these and they definitely rule. You could also make a big batch of enchilada filling and freeze it. Boil them up and mash with chipotle puree and cream/honey/cheese/whatever.
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Dec 18, 2018 23:52
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Green curry is good with sweet potato.
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Dec 19, 2018 00:46
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Sweet potato is good as nimono or tempura. Also makes pretty tasty jeon.
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Dec 19, 2018 01:49
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KOTEX GOD OF BLOOD posted:A few years back my brother made two huge jars of pickled baby octopus, and I have thought about those pretty much constantly since, so I'm thinking of making them on my own. Unfortunately I also read that octopus heads are so high in selenium that it's easy to get poisoned from eating too many. How much of a risk is there with lil babies in particular? I ate so many of those little fuckers last time, and nothing happened, so idk. There are whole restaurants dedicated solely to eating piles of baby octopus in Korea and I've never heard of anyone getting sick. I have gone to town on those in Korea many times without ill effect. I hope you enjoyed my very scientific data.
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Dec 19, 2018 03:46
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3 oz of octopus has approximately 75ug of selenium. Daily intake should be about 50-60ug of selenium per day, with recommended intake limits being about 400 ug/day. So...keep your octopus consumption under a pound per day, I guess.
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Dec 19, 2018 04:28
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Feenix posted:Also you should just make your own pesto because it’s easy and loving delicious. Super easy, but the ingredients are super expensive. Here in Key West, at least, a bag of pine nuts is more expensive than a jar of good pesto. I've subbed almonds for pine nuts in the past, but now even almonds are expensive.
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Dec 19, 2018 12:47
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A quick tip for folks making Christmas sweets: use almond extract in place of vanilla extract. It's awesome. Almond whipped cream (1 cup heavy cream, 2 tbsp powdered sugar, 1/2 tsp almond extract) tastes amazing, much better than the same made with vanilla extract. Pecan pie with almond extract in place of vanilla has a richer flavor. Although I always use vanilla beans in creme anglaise, a dash of almond extract gives it more flavor. I've used lemon and orange extract as well, but those turn out good or bad depending on the recipe. Almond extract works every time. I've yet to find a recipe where swapping almond for vanilla didn't improve the flavor.
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Dec 19, 2018 12:51
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Bagheera posted:Super easy, but the ingredients are super expensive. Here in Key West, at least, a bag of pine nuts is more expensive than a jar of good pesto. I've subbed almonds for pine nuts in the past, but now even almonds are expensive. I've made my pesto with pecan, walnut, cashew, etc just whatever was cheap or I had a shitload of on the shelf and it came out pretty great. Just mentioning in case you wanted to try a non standard recipe.
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Dec 19, 2018 13:09
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Bagheera posted:
You need better vanilla.
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Dec 19, 2018 15:32
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taste is subjective and I applaud their tinkering with recipes it probably should've been phrased more as "... improved the flavor to my tastes" but 
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Dec 19, 2018 16:40
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Bagheera posted:A quick tip for folks making Christmas sweets: use almond extract in place of vanilla extract. It's awesome.
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Dec 19, 2018 19:27
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I've taken to adding like, a drop or two of almond extract in addition to whatever vanilla is called for. This works great for general sweets/baked goods, but I omit it for anything that I am trying to make specifically vanilla flavored. Almond extract is STRONG though, so even if you are subbing, please god sub at like 25%.
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Dec 19, 2018 20:04
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Could you do this recipe without draining the pineapple, and also adding more salt so it's like a brine? https://www.tasteofhome.com/recipes/pineapple-pork-chops/
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Dec 19, 2018 20:39
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I suspect if you have a load of pineapple juice in there, the pork will just become mush...
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Dec 19, 2018 22:11
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The tenderizing enzyme, bromelain, is deactivated with heat. The canning process itself used to be hot enough to deactivate it, but I'm not sure it still is. Either way, you can heat the juice yourself and then it shouldn't turn meat into mush.
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Dec 19, 2018 22:53
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i like nice words
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Casu Marzu posted:You need better vanilla. I stick with Penzeys extracts, which taste pretty drat good. Maybe I'm just hooked on almonds, but I haven't found a 1 to 1 substitute to be overpowering.
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Dec 19, 2018 23:28
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Bagheera posted:I stick with Penzeys extracts, which taste pretty drat good. Maybe I'm just hooked on almonds, but I haven't found a 1 to 1 substitute to be overpowering. I've dabbled in almond extract and it's just too almond-y for me at the same volume as vanilla. It's very good, but as others have said, if you decide to try it, try it at reduced amounts first and grow into it.
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Dec 19, 2018 23:50
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Bagheera posted:I stick with Penzeys extracts, which taste pretty drat good. Maybe I'm just hooked on almonds, but I haven't found a 1 to 1 substitute to be overpowering. The pro move is to make your own and use something that isn't straight grain alcohol. I like tossing beans into a bottle of bourbon or rye.
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Dec 20, 2018 01:19
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Casu Marzu posted:The pro move is to make your own and use something that isn't straight grain alcohol. I like tossing beans into a bottle of bourbon or rye. I’ve done this with everclear, vodka, and bourbon. The bourbon was really neat, but for a standard vanilla flavor, I’ve not been able to beat my usual store bought brand. Adams Best is so drat good. I’ve tried the fancy Nielsen and Massey, but was super unimpressed. It tastes really plasticy.
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Dec 20, 2018 02:38
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Question: if I want to confit some goose legs, and I don’t get enough rendered goose fat out of the goose, can I use a mix of goose and duck fat? I’m a little worried that with only one bird I won’t get enough fat to completely submerge the two legs. TIA.
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Dec 20, 2018 05:07
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Of course you can.
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Dec 20, 2018 06:08
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I tend to add duck fat to my confited goose because it makes it taste a bit better. Kinda knocks down the gameyness a bit and rounds it out.
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Dec 20, 2018 12:13
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Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales?
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Dec 20, 2018 16:11
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The Bananana posted:Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales? ChefSteps just put out a pretty slick tamales video on their YouTube channel.
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Dec 20, 2018 16:37
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Casu Marzu posted:The pro move is to make your own and use something that isn't straight grain alcohol. I like tossing beans into a bottle of bourbon or rye. I like using an unspiced rum. We do bourbon and vodka too, as gifts sometimes. Haven't tried rye yet... I'm gonna go buy some vanilla beans!
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Dec 20, 2018 17:47
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The Bananana posted:Could I get some tips and tricks or a walkthrough, even, for a beginner for making Tamales? Random tips learned recently:
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Dec 20, 2018 17:58
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fizzymercy posted:Anybody have some savory recipes that use sweet potatoes? I have FIFTY FOUR (54. Half a loving bushel) sweet potatoes that need to be used up quickly and I hate sweet things. I assume you haven't gotten rid of these in two days. I am a huge fan of baked sweet potatoes topped with cottage cheese and spring onion. Super simple but super delicious! Also sweet potato fries over normal potato fries every day. Toss them with sea salt and rosemary. Chunks of sweet potato are great in veggie chilli. Put them with tahini and yoghurt. Make mash and have them with red onion gravy and spicy bangers. Bake, cut into chunks, salt and paprika then have that with some chorizo and padron peppers for tapas tea.
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Dec 20, 2018 21:25
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