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I'm lucky enough to have three butchers in a town of 100k, plus a Whole Foods. Two of them bring in whole animals, and I'm on great terms with the owner of one, which is the one that does their own dry aging and is working on charcuterie. They'll even get in weird ingredients like pig's blood and brains for me.
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Jan 7, 2019 02:25
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Thanks for the sausage condiment suggestions. Was planning on doing ranch, but was bitching to my wife that the closest store that would have fresh tarragon is 30+ minutes away, when she had a brilliant idea. I said I wanted creamy dairy and she remembered that we still have some runny French style raw milk cheese. Perfect! Ended up doing the red wine garlic sausages with said cheese, nutmeg sweet potato puree and red cabbage braised in apple cider vinegar and brown sugar with toasted caraway seeds.    It's as ridiculously decadent as it looks. sausage is tart, garlicky, porky, with the velvety, funky, salty cheese. God drat was that good.
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Jan 7, 2019 02:35
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Doom Rooster posted:
plz do not post porn inline in the future tia
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Jan 7, 2019 02:38
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Whats the word/phrase for the insanely good chopper Lǐ zǐ qī is using in this video? https://www.youtube.com/watch?v=6xfp06qbO6s&t=95s (It shows up near 1:35 if the start-time thing doesn't work on the embed)
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Jan 7, 2019 19:10
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Corla Plankun posted:Whats the word/phrase for the insanely good chopper Lǐ zǐ qī is using in this video? Is butcher's cleaver or meat cleaver what you're looking for? After doing some research it appears that there are things called Chinese chef knifes which are slightly different. https://en.wikipedia.org/wiki/Kitchen_knife#Chinese_chef.27s_knife But these are not more of vegetables, fish and softer items. Where as a traditional meat cleaver is for more tougher meats, soft bones and sinew sterster fucked around with this message at 19:31 on Jan 7, 2019 |
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Jan 7, 2019 19:21
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Publix you're also going to have a lot of luck calling in advance and asking about them doing a special order for you.
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Jan 7, 2019 19:42
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Sorry, I should have been more specific! I'm really interested in the design of the of the knife. I think it is extremely cool that it can be used like a cleaver, spatula, tenderizing mallet (with the back side), and even pestle (with the big ol' pommel). I was hoping that it was a wide-spread cultural way to design knives that maybe had a specific name that I could google about for more information but maybe it is just a really cool design for the much less interesting cleaver concept. I already have a really great cleaver but it doesn't have a good pommel and I have been specifically instructed not to use it to chop bones. (Actually maybe it doesn't count as a cleaver if it can't chop bones? It's a huge rectangular knife so it counts as a cleaver by my probably-ignorant definition.)
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Jan 7, 2019 20:35
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Corla Plankun posted:Whats the word/phrase for the insanely good chopper Lǐ zǐ qī is using in this video? The price has skyrocketed in the past year, so I guess you're not the only one interested. SubG fucked around with this message at 00:23 on Jan 8, 2019 |
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Jan 7, 2019 23:48
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For anyone who brews their own kombucha, what kind of flavor combos do you like adding in the second fermentation? I just obtained a scoby a few days ago and have the first fermentation underway. A coworker says pomegranate has been his absolute favorite and I'm definitely going to make a knockoff GT Dave's Trilogy because that stuff inspired me to make my own, but I'm open to all suggestions~
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Jan 8, 2019 02:05
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Corla Plankun posted:Whats the word/phrase for the insanely good chopper Lǐ zǐ qī is using in this video? Is it similar to something like this?
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Jan 8, 2019 05:10
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I've been playing with making my own Paneer for the last year or so, and I'm happy with the results. BUT, not 100% happy with the recipes I've used for Saag Paneer. Anyone have one that they like?
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Jan 8, 2019 18:50
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Squashy Nipples posted:I've been playing with making my own Paneer for the last year or so, and I'm happy with the results. No specific recipe but using a 1:4 ratio of mustard greens to spinach really elevated mine in quality.
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Jan 8, 2019 19:01
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There doesn't seem to be a cookbook recommendation thread anymore, so I'll ask here: anyone have a good Indian cookbook? Maybe a series cut up into regions? I have a very good Weekday vegetarian one, and I have a Comprehensive spend-all-day-in-the-kitchen one that covers all of the subcontinent. I guess I'm looking for a omnivorous weekday one. But I'm open to any Indian cookbook you recommend. P.s. Not a novice. have made paneer, will be making curd when my clay pot gets here, and am growing a curry leaf plant..
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Jan 8, 2019 20:57
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Also interested in an Indian cookbook. Most if my resources are YouTube and the bf. I do want this when it comes out. Probably not what you're looking for though, but I'm glad to know I'm not the only one who thinks roti pizza would be great. Indian-ish: Recipes and Antics from a Modern American Family https://www.amazon.com/dp/1328482472/ref=cm_sw_r_cp_apa_i_zhqnCbH52J7GP
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Jan 8, 2019 21:05
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Kiss Kiss Bang Bang posted:There doesn't seem to be a cookbook recommendation thread anymore, so I'll ask here: anyone have a good Indian cookbook? Maybe a series cut up into regions? I've got this one: https://www.phaidon.com/store/food-cook/india-9780714859026/ It breaks down the differences between each region and provides recipes both traditional and then some from chefs. Full disclosure: I also have their books covering Greece, Thailand, and Lebanon. I'm also a huge fan of Madhur Jaffrey in general, even though i don't own any of her books. (mostly from her appearances on Julia Child's show) https://www.amazon.com/Madhur-Jaffrey/e/B000APHK8K Also, our own forums Dino has a Vegan Indian Cookbook. https://www.amazon.com/gp/product/B0066A9YQO
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Jan 8, 2019 21:22
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toplitzin posted:I've got this one: https://www.phaidon.com/store/food-cook/india-9780714859026/ The top one looks very interesting, going to hunt it down and take a look inside. There were a few of Madhur Jaffrey's on sale for Kindle for pretty cheap, so I'll check her out. I'll also check out Dino. But I do like my panner and ghee so....
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Jan 8, 2019 23:07
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Seconding Phaidon https://www.phaidon.com/store/food-cook/asian-cookbook-collection-collect100043/ 3-for-2
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Jan 8, 2019 23:14
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For better or for worse, Dino's book is more or less focused on South Indian food. It's also really amazing and totally worth the money, but expect lighter fare with less fat and not so rich overall. Anyway, buy it, you won't regret it.
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Jan 9, 2019 00:16
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Thanks for the advice re: middle eastern seasonings/authors. I just did a chicken breast with soujouk mix as a rub and sautéed and made a little pan sauce with lemon juice and parsley and it was delicious, if not quite traditional. The seasoning has a really great umami sort of flavor that I’ve tasted in a lot of middle eastern food but have never really nailed down the source-what particular spice is that? Or is it just a result of the synthesis of a bunch of different flavors? I was thinking allspice or fenugreek, but only because I don’t really have any idea what those taste like individually.
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Jan 9, 2019 04:39
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Depending on the style of sujuk spice mix it could contain sumac. That might be it.
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Jan 9, 2019 08:02
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Doom Rooster posted:I need some condiment advice. An onion marmalade or a fruit chutney, perhaps?
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Jan 9, 2019 12:40
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SubG posted:This is a mystery discussed nearly a year ago in the kitchen knife thread, starting on the first page (Steve Yun links to a different video from the same person). A little later I posted a link to a random seller on aliexpress selling similar knives I happened to come across. It's come up again in the past couple of days and someone posted a link to a different knifeseller.
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Jan 9, 2019 14:22
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I need some chuck tip ideas. I've done chili/stroganoff/basic stew all recently and kind of hit a wall for next week's lunch ideas. Toss them in the smoker for an hour and then...? I dunno, I just need inspiration/ideas y'all.
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Jan 9, 2019 16:48
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Does anyone have recommendations for moist rice-based dishes? I have Sjogren's Syndrome, which means I do not salivate at a normal level. Eating is often a chore for me. I'm also currently underweight and trying to gain. I've started drinking protein shakes, but I also want to make some positive changes to my diet to help. I've found that it's easiest for me to eat a large amount of calories when I have a curry or some other moist rice-based dish. The moisture helps me swallow the food without filling up on water. I also enjoy these types of dishes a lot. Simple is good. I'm not a very experienced cook, but I am willing to learn. I will not protest if you recommend something with more than four ingredients. I enjoy eating dairy and spicy food, but they do cause some indigestion. I'm happy to include some dairy-based or spicy dishes in my rotation, but I should include some mild and lactose-free meals as well. Thank you!
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Jan 9, 2019 21:54
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This is my go to one-pot dinner when I'm not in the mood to look at any recipes, it's pretty easy and tastes really good. It comes out moist but not saucy like a curry would be, so hopefully it works for you. Levi Roots Puerto Rican Chicken and Rice https://www.waitrose.com/home/recipes/recipe_directory/l/levi-roots-puertoricanchickenandrice.html
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Jan 9, 2019 23:08
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How do you feel about congee? That's certainly moist and rice-based.
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Jan 9, 2019 23:08
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Zorak of Michigan posted:How do you feel about congee? That's certainly moist and rice-based.
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Jan 9, 2019 23:43
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thai curry or any thai coconut soup should be easy options too. if you buy the premade paste you can dial in the spice and just add as many or as few ingredients as you want to bother with
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Jan 9, 2019 23:52
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Etouffee and Jambalaya are some of my favorite curry-like dishes that either pair well or directly incorporate rice.
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Jan 9, 2019 23:53
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Kiss Kiss Bang Bang posted:There doesn't seem to be a cookbook recommendation thread anymore, so I'll ask here: anyone have a good Indian cookbook? Maybe a series cut up into regions? Dunno if it’s exactly what you’re looking for, but I enjoy My Parsi Kitchen. I’ve done events with Niloufer at my restaurant and she’s lovely.
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Jan 9, 2019 23:53
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Yoshi Wins posted:Does anyone have recommendations for moist rice-based dishes? Insufficient saliva will cause two very distinct difficulties with regards to food (though I'm sure there are more I'm not familiar with): The first is the obvious lack of moisture, which may be as simple to address as adding additional water/stock/etc. to a dish to modify it. The second is that saliva contains amylase, which is an enzyme responsible for breaking complex carbohydrates into simple carbohydrates. This is actually the first (tied with chewing) stage of digestion and may make subsequent processes more difficult. (If you've ever seen partially eaten starchy foods completely lose their structure in the refrigerator overnight, that's because of amylase. It's also why you shouldn't hang onto partially eaten jars of baby food if the spoon's gone back in.  )The best options for offsetting the lack of amylase are probably increased cooking time and/or increased mechanical processing of your carbohydrates. You may find that pre-cooking rice and then adding it to a recipe at the stage where you'd normally add uncooked rice helpful, as this would both increase the moisture content and allow the rice to swell, split, and to some degree start to break down. I have personally found that curries made with live-culture yogurt (which breaks down some of the lactose in advance) do not upset my stomach nearly as much as other dairy-heavy dishes. Another potential option for a carbohydrate source, if you want to change things up from rice, is barley. The cook time is longer but it's got a pleasant savory flavor.
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Jan 10, 2019 00:42
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Human Tornada posted:Levi Roots Puerto Rican Chicken and Rice This looks delicious, and I think it'll work great! I do not care for congee. I've never had curd rice. Not sure about that one. Weltlich, etouffee is a great idea. I've had some etouffee dishes before and quite liked them. Any favorite recipes? poeticoddity, that's an interesting post. Maybe you're a good person to ask about this: Do you know anything about probiotics and digestion? There's a lot of woo out there. I don't know how well-established the science, nor the best way to go about reaping any benefits for myself. I appreciate all the replies!
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Jan 10, 2019 05:30
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Rice and country gravy erry day. Like, there's reasons I have a hard time keeping to my weight class, so those reasons would probably work out well for you is what I'm saying.
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Jan 10, 2019 09:23
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I've actually got a killer lentils, chicken, and tomatos recipe that you can make as soupy as you like, and it's a one-pot instant pot meal, so easy cleanup. Great weeknight meal, I make it twice a month. Suspect's Totally Culturally Misappropriated "Morroccan" Lentil Chicken Stew (4 Servings) - 2lb of dark meat chicken, skin on. Can be off the bone and chopped into bite size for easy eating, or on for presentation. DO NOT USE WHITE MEAT FOR THIS. - Frying Oil (we like to use coconut because the house is full of it, but olive, canola, veg, whatever is fine) - Salt - 1 onion, yellow/white who cares - 2-4ish garlic cloves, smashed and minced - 1 tbsp of cumin - 1 .5 Tbsp smoked paprika (unsmoked is also ok, but that means you definitely want to have Liquid Smoke) - Liquid Smoke aka "Cheating" (Ok if you don't have this, but you will definitely want to have Smoked Paprika) -1 cup lentils. I use brown, but red or yellow work too. - 14oz crushed tomato (half a big can) (or you know what, you can put the whole thing in if you like tomato, it's your stew and who wants half a can of tomatos sitting around, just be sure to add less liquid later on). A nice canned variety with tomato chunks, try not to use puree. - 2 Cups water or Chicken Stock (less if using mucho canned tomato) -If using water, 2 chicken stock cubes (We use Maggi, because we are cheap, and it tastes good) - 1-3 Bay Leaves -Instant Pot (You can do it stovetop if you want, just takes longer) Pat chicken pieces dry and lightly salt. Set IP to saute (medium if you can set it, keep an eye on it if it's the old style that only has one saute mode), add a drizzle of oil (just enough to coat the pot bottom and pool a touch on the sides) and get your oil warmed up for sizzling. Sizzle (bloom) your cumin, should start smelling good in 30 seconds. If you somehow burn the cumin, START OVER. Add paprika and towel dried chicken to pot, sizzle to brown the chicken off. Once you've got at least a bit of good browning on, add chopped onions and crushed minced garlic to pot. Just trying to sweat the onions and garlic down here, get them soft and mingle the flavors, not looking for too much browning, so turn the IP down to low. Once you're sick of staring at onions, throw in the canned tomato and water/stock, and STIR. Scrape the good stuff off the bottom of the pot, get it all going in there. Then add the lentils. Lentils are forgiving, don't worry about adding too much liquid, worst case scenario you have a thin stew and you just have to simmer off some liquid at the end. ADD THE BAY LEAVES DONT FORGET THEM. Add the stock cubes and two jots of Liquid Smoke and stir to incorporate. Seal IP, set Manual 10 Minutes High. Natural Release. If stovetop, Low Simmer covered for 45 minutes/till the lentils are cooked. When you can get the lid off, stir and taste. Remove Bay Leaves. If too thin, simmer uncovered to reduce. Add salt and pepper to taste, maybe some chili flakes if you want heat. Refrigerates like a champ to take to work/eat the next day. It's a basic, easy IP meal that's goes down a treat with guests. Nice and wholesome for a winter's day. You can reduce the paprika and cumin if you need it to be mild. Suspect Bucket fucked around with this message at 15:52 on Jan 10, 2019 |
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Jan 10, 2019 15:46
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Suspect Bucket posted:cumin if you need it to be mild. loving white people. Nice recipe, though, thanks. One of my main sources of protein is Costco chicken thighs, this will work.
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Jan 10, 2019 16:40
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Squashy Nipples posted:loving white people. Well, I added that bit for Yoshi Wins. The did say they needed mild food, and you can cut pretty much all the spice in this to just have a bland but satisfying bowl of protein, fat, carbs, and even a bit of fiber. And unless i'm mistaken, this should be lactose free as well (unless some snuck in there). The cumin and paprika do bring a lot to the party, and the Liquid Smoke and stock cubes are insurance / cheating to make sure you win dinner with msg and lies. But yeah, go hog wild with the spices. I bloom mustard seeds with it and finish with chili oil. Give it a little Suspect Bucket fucked around with this message at 17:05 on Jan 10, 2019 |
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Jan 10, 2019 17:00
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Yoshi Wins posted:This looks delicious, and I think it'll work great! So if spice is an issue, I'd go with a creole etouffee. Creole tends toward more classical french style spices (rosemary, thyme, parsley, etc.) This is my recipe, and I go lower sodium, because my blood pressure has been creeping up over the past 10 years or so. You don't have to, but I've noticed that even for a person not on a "low salt" diet, most cajun/creole recipes tend to salt the everliving gently caress out of the dish. I'm talking like 150% of your daily sodium intake in a single serving - and a lot of that is because most of these recipes use heaps of canned cajun/creole spice mixes, like Tony Chachere's or whatever. You can find one of those, but here's mine. This is a mise-en-place recipe, that is to say have everything prepped ahead of time and ready to be dumped in the pot at just the right moment. -1/2 cup lard* -1/2 cup flour -1 large onion, chopped -1 large bell pepper, chopped fine -3 stalks of celery, chopped fine -1 Tbs minced garlic -1 tsp thyme -1 tsp rosemary -1 tsp basil -1/2 tsp black pepper -3 bay leaves -1/2 tsp salt -1 1/2 tsp dried parsley -1 cup chicken or fish stock (I use the "no salt added" sort, you can use whatever you want) -1 14oz can of crushed tomatoes (once again I use the "low sodium", you can use whatever you want) -2lbs of meat, prepped (your pick! Could be shrimp (shelled and de-veined,) crawfish (if you can find it and don't mind the work,) chicken (skinless, boneless, and cubed,) smoked sausage, whatever you want.) 2 Tbs Butter Fresh chopped parsley (If you want to be fancy) A dutch oven or some sort of large (4-6qt) , stainless-steel pot. 1) Make the roux by melting the lard over medium heat, then whisking in the flour. If this is the first time you've ever made roux, the key is to keep whisking and never stop. For a creole etouffee you want a dark red roux. This will probably take ~20 minutes, don't get impatient. Put on some music, zen out stirring the pot. 2) Once the roux is a lovely dark red color, dump in the onions, celery, and bell pepper. Keep stirring until the onions are nice and translucent and everything starts to soften up. 3-5 minutes. 2a) If you are using chicken, pork, or sausage, now is the time to add it. Let it brown up. ~3-5 min 3) Dump the garlic in, and stir to incorporate. It'll get nice and fragrant, but don't let it burn. ~30 seconds. 4)Add the rest of the spices and incorporate them well. Once again, let them get fragrant, but not burn. ~30 sec. 5) Carefully add in the stock. Roux has a well deserved reputation for wanting to splatter as soon as liquid hits it. Having the vegetables and spices will help mitigate this, but it can still happen. Pour the stock in slowly and carefully, stirring and de-glazing the bottom of the pot. Bring it just below simmering, then mix in the crushed tomatoes as well, and bring to a simmer and cover. Let that go on for ~15 to 20 minutes. (If I'm doing chicken or pork, I let it run out longer - 1/2 hour for chicken thigh meat, an hour for pork loin or chicken breast. This will help tenderize the meat.) 5a) If you opted to go with shrimp, crawfish tail, lobster tail chunks, crab meat, or chunks of fish (perch, cod, bass, whatever) now is the time to add that. Don't overcook seafood - let it simmer for ~5 minutes max. 6) Kill the heat and stir in the butter. 7) Serve over rice, and sprinkle the chopped parsley on top. *If you can't find/don't like lard, then you can use vegetable oil or peanut oil. NEVER use Extra Virgin Olive oil for roux. It can't handle the sustained temperature and will denature. Weltlich fucked around with this message at 02:33 on Jan 11, 2019 |
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Jan 11, 2019 02:26
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I tried to make falafel and used cooked chickpeas instead of dry and soaked ones. This made my falafels dissolve completely in the oil. So now I have like, a pound of canola oil and falafel mix. It’s disgusting. What can I do with it?
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Jan 11, 2019 02:50
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tuyop posted:I tried to make falafel and used cooked chickpeas instead of dry and soaked ones. This made my falafels dissolve completely in the oil. So now I have like, a pound of canola oil and falafel mix. It’s disgusting. What can I do with it? Throw it in the trash. If you can strain out as much of the oil as humanly possible, you might be able to make something like hummus by tossing it into a blender/food processor with some tahini, lemon juice, a little salt and garlic. But my guess is that because of the oil, it's bound for the compost heap.
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Jan 11, 2019 02:57
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tuyop posted:I tried to make falafel and used cooked chickpeas instead of dry and soaked ones. This made my falafels dissolve completely in the oil. So now I have like, a pound of canola oil and falafel mix. It’s disgusting. What can I do with it? Learn from my mistakes: 1. Always do a test *one* before you commit like that 2. Don't crowd the oil 3. Even if you treated the chickpeas right it can disintegrate. Depends on a lot of factors. In my case it was too much water, squeezing them together too hard, and not enough egg. I fixed it with a little chickpea flour (blend dry chickpeas), an egg, and careful shaping.
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Jan 11, 2019 12:56
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