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For some unknown reason my father has asked for a bottle of nice balsamic vinegar. He has never expressed an interest in anything more technical than French toast and I don’t know what he thinks he’s going to do with a high quality bottle of vinegar. Anyone have any recommendations? I’m thinking like $50-$75 would be reasonable.
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Apr 1, 2019 23:06
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it's easy to find smaller quantities of red boat, but why would you? Personally, I've had a real challenge buying larger quantities.  edit: pretend that says 55 gallons
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Apr 2, 2019 02:46
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Think I'm going to try a vegetable spiralizer, not in any attempt to be more healthy, but because I love veggies and just remembered that's a potentially fun gadget that exists. Does anyone here noodle their veggies, and if so what are some things you like to do with them? I don't think I've even had them that way before 
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Apr 2, 2019 03:54
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Weltlich posted:He're my pickle beet recipe: I'm about 2 hours from doing this, how thick do you like to cut the beets? 1/2" or so I'm assuming and pack em in?
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Apr 3, 2019 00:58
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Hello friends. I am trying my hand at making gumbo tonight. Unfortunately this recipe seems to have been written by a White Lady(tm). I am used to this and am accustomed to fucktupling the seasoning in almost any recipe I find online, but this time she wants my soup base to be regular old water in which I have boiled boneless, skinless chicken breast. https://www.jessicagavin.com/chicken-andouille-sausage-gumbo/ Obviously that choice of chicken will not put off enough flavor to remotely turn two quarts of water into a broth, however I have chicken breast on hand and do not wish to buy and cut a whole chicken or simmer it for that long for what is already a long recipe. Would simply swapping water for chicken stock be a good idea here?
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Apr 3, 2019 19:08
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Bluedeanie posted:Hello friends. I am trying my hand at making gumbo tonight. Yes. What the recipe is having you do is essentially making a quick aromatic-less chicken stock anyway, so upgrading to regular stock will end in happiness.
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Apr 3, 2019 19:15
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Why start with a recipe you don't like or trust?
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Apr 3, 2019 19:23
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i like nice words
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I've never seen okra cooked, drained, then cooked again. I assume it's to get rid of the "slime" of it but seriously wtf.
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Apr 3, 2019 19:26
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So long as its got the same ingredients in it more or less I am happy to accept superior gumbo recipes 
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Apr 3, 2019 19:29
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Submarine Sandpaper posted:I've never seen okra cooked, drained, then cooked again. I assume it's to get rid of the "slime" of it but seriously wtf. But the slime is part of why you're using it, to make up for a brick roux losing most of it's thickening abilities.  Try this instead: https://www.seriouseats.com/recipes/2010/03/chicken-and-smoked-sausage-gumbo-recipe.html
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Apr 3, 2019 20:58
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Liquid Communism posted:But the slime is part of why you're using it, to make up for a brick roux losing most of it's thickening abilities. Already looks better, thank you. I have eaten okrs plenty of times but never actually cooked it myself so I didnt know that was weird!
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Apr 3, 2019 21:02
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Okra's delicious, and yes, a thickener. It's an alternative to using filé powder at the table, which is ground sassafras leaves and does a similar thing.
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Apr 3, 2019 21:04
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Is that the only real use for filé powder or is the flavouring significant too? Always struggled to get my hands on it in Australia so I’ve never cooked gumbo with it.
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Apr 4, 2019 00:34
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Oddly enough it kinda tastes like root beer, since sassafras is one of the roots often used to make it, but it's not terribly strong.
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Apr 4, 2019 01:59
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Bluedeanie posted:Hello friends. I am trying my hand at making gumbo tonight. Reminder that we have a cajun and creole thread. https://forums.somethingawful.com/showthread.php?threadid=3570811 Do you have a pressure cooker? If so you can whip up a quick stock from some chicken discards like necks or even just a few wings along with some onion, celery, etc. Just more for next time vs tonight. You can also toss in a can of beer (not too hoppy or citrus) to give some more flavors to the stock esp if a thin one.
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Apr 4, 2019 02:11
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amenbrotep posted:Is that the only real use for filé powder or is the flavouring significant too? Always struggled to get my hands on it in Australia so I’ve never cooked gumbo with it. It tastes vaguely like thyme and is fairly grassy otherwise. You’re probably fine.
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Apr 4, 2019 02:26
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Alton Brown is the reason most people think 2 quarts of WATER goes into chicken stock. I love him, but his gumbo recipe is so bad. Absolutely upgrade it with Chicken Stock, or even Beef stock which I put in all of my gumbo.
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Apr 4, 2019 05:11
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I'm thinking about doing some tent camping this year. Not backpacking or hiking, just regular State Park tent camping. The usual food will apply; chili, burgers (both grilled and hobo style) and hot dogs, etc. I'll probably do some simple things like slaws and steamed vegetables. What else do goons like to make in the great wild? My other question is about equipment. My primary cooking station, besides the fire pit, is a propane camping stove. Propane stoves get real hot even when the flame is as low as possible. I've burned a lot of stuff before because it cooked way faster than I expected. I have a nice cast iron pan, as well as some other cast iron that I need to reseason. Is cast iron still the way to go here or should I look out for some cheap but thick aluminum or similar? I would be worried about aluminum just burning through.
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Apr 4, 2019 16:53
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Any time I camp with a buddy of mine he makes kind of a boy scout's take on ham and beans. He gets a big cast iron dutch oven over the campfire and loads it up with baked beana, onions, peppers and sliced brats. Simple, cheap, easy, tasty, ingredients all travel well and are easy to prep outdoors, and makes you do hot nasty farts all night in your tent. Huge win all around.
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Apr 4, 2019 17:52
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yakiniku/yakitori, curry or hayashi rice, yakisoba I might have done a lot of car camping in Japan. Cast iron will help you more evenly distribute the heat and wind guards to allow you to turn the flame down.
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Apr 4, 2019 18:31
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Harry Potter on Ice posted:I'm about 2 hours from doing this, how thick do you like to cut the beets? 1/2" or so I'm assuming and pack em in? I didn't get here in time, but you got it right on the money. Sometimes I'll use my mandolin and make them into 1/2" "sticks" as well. Either way works, rounds or sticks.
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Apr 4, 2019 19:42
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Admiral Joeslop posted:I'm thinking about doing some tent camping this year. Not backpacking or hiking, just regular State Park tent camping. Yep, Cast Iron. More readily available and cheaper might be cast aluminum, less weight and heat retention, but still good. For ultimate utility, a nice little dutch oven with a lid is all you need. Then you can fry, boil, bake, whatever! Don't neglect breakfast! I like to pack some home-made museli with milk powder. Just add hot water, stir, sweeten to your liking. Oatmeal is also good. Soup and stews are also nice. I'll be trying to make a Joe Grey next time I go out: https://www.youtube.com/watch?v=Nt_sB4qUvzk Suspect Bucket fucked around with this message at 20:41 on Apr 4, 2019 |
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Apr 4, 2019 20:25
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Is there a flavor difference between garlic and black garlic?
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Apr 4, 2019 22:57
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Chef Bourgeoisie posted:Is there a flavor difference between garlic and black garlic?
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Apr 4, 2019 23:22
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Weltlich posted:I didn't get here in time, but you got it right on the money. No worries. Sticks sound like a great idea too. Do you put all the spices in the jars as well or just the liquid
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Apr 4, 2019 23:26
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Admiral Joeslop posted:My other question is about equipment. My primary cooking station, besides the fire pit, is a propane camping stove. My new best friend / goofball youtuber Brad at BA did a camping cooking series of videos! https://www.youtube.com/watch?v=QrCB6y9mYqc
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Apr 5, 2019 00:24
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Harry Potter on Ice posted:No worries. Sticks sound like a great idea too. Do you put all the spices in the jars as well or just the liquid I normally pour them into the jar, but I'm not totally obsessive about getting them all in the jar. I've found that too many spices in the jar will get "muddy." Still, getting some in there will only make it better over time.
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Apr 5, 2019 00:34
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Admiral Joeslop posted:My other question is about equipment. My primary cooking station, besides the fire pit, is a propane camping stove. One heads up in case you try to evolve your cooking kit: don't use one of those backpacker quick boil stoves. The heat it too high and focus for even cast iron to distribute well.
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Apr 5, 2019 15:54
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This weekend I was thinking about trying out coq au vin for dinner but I'm seeing so much variation in the recipes. Can anyone point me to a solid one? Also, thoughts on bacon for lardons?
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Apr 5, 2019 15:55
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captkirk posted:This weekend I was thinking about trying out coq au vin for dinner but I'm seeing so much variation in the recipes. Can anyone point me to a solid one? Bacon subbed out for lardons is completely acceptable. As for a recipe, I've settled into a variation of Alton Brown's recipe https://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe-1952021 I tend to start with a whole chicken instead of 4 leg quarters, but go with what you like. captkirk posted:One heads up in case you try to evolve your cooking kit: don't use one of those backpacker quick boil stoves. The heat it too high and focus for even cast iron to distribute well. This. It is difficult to get a metal pan to totally burn through unless you aren't paying any attention at all, but at the same time the little jet boil stoves are designed for boiling water fast in a small pot, not for pan work.
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Apr 5, 2019 16:12
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Yeah. There's a reason they're advertised to people who carry everything on their back and not car campers. You sacrifice a lot for the small packaging /lightweight
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Apr 5, 2019 19:04
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Chef Bourgeoisie posted:Is there a flavor difference between garlic and black garlic? Specifically black garlic is a preparation of regular garlic, fairly analogous to the difference between grape juice and wine, or wine and vinegar
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Apr 5, 2019 20:00
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Weltlich posted:Bacon subbed out for lardons is completely acceptable. As for a recipe, I've settled into a variation of Alton Brown's recipe It's best to think of those as water boilers for rehydrating freeze dried trail meals rather than cooking tools.
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Apr 5, 2019 21:53
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Anyone have any recipes for marinating tofu for bbq? I'm pressing some extra firm tofu now, think some sort of bbq sauce/vinegar/garlic/chilis/whatever spices seem good
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Apr 5, 2019 22:39
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Liquid Communism posted:Oddly enough it kinda tastes like root beer, since sassafras is one of the roots often used to make it, but it's not terribly strong. I guess it is 'used to be used' because it was found to be carcinogenic and banned. A quick google shows there is controversy over how bad it actually is.
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Apr 6, 2019 01:47
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Harry Potter on Ice posted:Anyone have any recipes for marinating tofu for bbq? I'm pressing some extra firm tofu now, think some sort of bbq sauce/vinegar/garlic/chilis/whatever spices seem good Go hog wild except steer clear of bbq sauce with sugar in it. Way to easy to get burnt sugar.
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Apr 6, 2019 13:54
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How much liquid should I use to reconstitute 1 to 1.5 cups of dried cranberries? Also how do I reconstitute dried cranberries in liquid? Do I heat them on the stove? Do I put them in the microwave?
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Apr 6, 2019 18:54
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I personally put them in a pot with enough liquid to cover them and heat them at a bare simmer until they are as soft as they need to be.
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Apr 6, 2019 23:58
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They're never going to come all the way back, but toss 'em in a bowl, cover with boiling water, and let sit 10-15 minutes. If you want better flavor out of it, dump them in a jar, add brandy, rum, or bourbon to cover, apply lid, shake, and let sit overnight.
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Apr 7, 2019 01:25
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Liquid Communism posted:If you want better flavor out of it, dump them in a jar, add brandy, rum, or bourbon to cover, apply lid, shake, and let sit overnight. I ended up doing something like this, but with amaretto.
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Apr 7, 2019 01:40
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