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Flash Gordon Ramsay posted:Penzey's effika posted:Penzeys Weltlich posted:Penzy's Well that settles it -- thank you all!
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Apr 24, 2019 03:36
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It would be nice if there was a whole Potato Salad thread, but Im unsure it will get many/any replies. I'm looking for excellent Potato Salad recipes, award winning potato salads and even your Dream Potato Salad Recipes. Thank you.
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Apr 24, 2019 04:51
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Kaiser Schnitzel posted:I need to cut back my rosemary bushes here soon as they've gotten out of control. Is there anything delicious I can do with like a wheelbarrow full of rosemary? I don't have a charcoal grill but I do use my gas grill alot. Could I like smoke stuff with rosemary sticks in there or something? You can use a rosemary...branch?...as a basting brush to impart additional flavor and not have to clean a brush. The quantity you're describing sounds like something you'd take to a producer of essential oils, but I think you're going to be hard pressed to find anything culinary to do with that much rosemary unless you want to freeze or dehydrate it and stretch it out over time.
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Apr 24, 2019 05:01
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immortalyawn posted:It would be nice if there was a whole Potato Salad thread, but Im unsure it will get many/any replies. it's not the "ultimate" potato salad but i liked this one when i made it a couple years ago
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Apr 24, 2019 05:27
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BraveUlysses posted:it's not the "ultimate" potato salad but i liked this one when i made it a couple years ago Sounds delicious. One time I heard the funniest joke! I laughed.
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Apr 24, 2019 12:14
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I'm a pretty big fan of Korean potato salad. Haven't used this recipe specifically, but it looks pclose to what I do.
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Apr 24, 2019 13:47
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BrianBoitano posted:Sounds delicious. One time I heard the funniest joke! I laughed. im so fuckin stupid i forgot to paste the link https://www.seriouseats.com/recipes/2012/08/grilled-jalapeno-potato-salad-recipe.html
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Apr 24, 2019 15:54
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I'm trying to plan out dinner for tonight and the only idea I have right now is roasted curry carrots. What would be a good vegetarian main dish to add to this delicious side?
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Apr 24, 2019 22:11
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SoR Blaze posted:I'm trying to plan out dinner for tonight and the only idea I have right now is roasted curry carrots. What would be a good vegetarian main dish to add to this delicious side? Kinda want to just eat a big plate of roasted carrots now... Maybe some kind of chickpea-based dish? Something like couscous (or cauliflower rice) and chickpeas and roasted asparagus/fennel/etc for a salad-y main dish. Squeeze of lemon and some herbs in a vinaigrette. Add some blue or goat cheese crumbles. BBQ tofu slices (put in some pita) also seem like it might work for this.
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Apr 24, 2019 22:35
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For a main with the carrot situation, go the road of the daal and rice. Red lentils cooked in water, tomato, garlic, onion, ginger, crushed coriander seed, and crushed cumin seed. If you’re feeling fancy, fry the aromatics in the oil of your choice along with the crushed spices. If you’re feeling extra fancy, throw in some chopped tomato when the onions are softened, and then add the red lentils and water. Finish off the daal with either basil or chopped cilantro.
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Apr 25, 2019 16:29
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Daal is almost always the answer... What shall I have with my carrot curry? Daal What’s a good way to calm down after a long day at work? DAAL How can I spice things up in the bedroom? DAAAAAAAAL
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Apr 25, 2019 17:39
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Scientastic posted:
Daal usually just causes laughter, complaints, and blaming the dog in my bedroom
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Apr 25, 2019 17:56
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daal flavored luuuuube
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Apr 25, 2019 18:08
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I ended up going with some regular-degular jasmine rice (cooked with ginger, garlic, and green onions) and some pre-made oven-bake vegetables samosas from Trader Joe's, but I have a bunch of leftover carrots and rice so I think I'll make some daal tonight. Thanks thread!
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Apr 25, 2019 18:26
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BraveUlysses posted:daal flavored luuuuube That is literally just daal, what the gently caress are you talking about?
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Apr 25, 2019 18:59
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Anyone have any favorite interesting dips/spreads to have on crackers etc. while playing cards? If people claiming to be on a diet could pretend they were on their diet that would be even better, but delicious mayonnaise/cream cheese based concoctions are also welcome. Hummus and salsa are sort of obvious, but I'm just not really feeling that.
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Apr 27, 2019 02:01
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Kaiser Schnitzel posted:Anyone have any favorite interesting dips/spreads to have on crackers etc. while playing cards? If people claiming to be on a diet could pretend they were on their diet that would be even better, but delicious mayonnaise/cream cheese based concoctions are also welcome. Hummus and salsa are sort of obvious, but I'm just not really feeling that. I did a mango and cream cheese spread on plantain chips with a garnish of mint that was a hit. You could easily do that on sweet potato chips or something as well. A habanero jelly on savory crackers. Port wine / cheese spreads with pecans or walnuts on crackers...
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Apr 27, 2019 02:09
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That Works posted:I did a mango and cream cheese spread on plantain chips with a garnish of mint that was a hit. You could easily do that on sweet potato chips or something as well. Do tell me more about these port wine and cheese spreads. Could I just like smush some port into some Stilton or something?
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Apr 27, 2019 02:28
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Cajun crab dip is the bomb and a lot of grocery stores sell it pre-made.
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Apr 27, 2019 02:33
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Muhammara -roasted red pepper and walnut dip
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Apr 27, 2019 03:01
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Caponata is delish and easy
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Apr 27, 2019 03:17
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Does anyone have a go-to omurice recipe? I know it's very trashy and weeby, but I have a lot of eggs and rice to get through.
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Apr 27, 2019 03:34
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Totally Reasonable posted:Does anyone have a go-to omurice recipe? I know it's very trashy and weeby, but I have a lot of eggs and rice to get through. Anyway, the only real gimmick with omurice, at least as far as I know, is that you use day-old rice and toast it in some oil before throwing in whatever else you want to add. Which should be just whatever the hell you have on hand, although traditional fried rice combos work well. And once you've cooked your fried rice you dump it into a bowl and kinda compress it into a bowl-shaped lump, which you then invert on a plate, leaving the bowl there while you do the eggs. Which is more or less just straight making an omelette. Only without a bunch of poo poo in it (because all your poo poo it already in the rice). When the eggs are ready, you pull the bowl off the rice like a snooty French waiter revealing a culinary pièce de résistance in a Looney Toon. Then put the eggs on the lump of rice. Done. If you get tired of omelettes and still have eggs and rice, oyakodon is another good way to go through 'em.
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Apr 27, 2019 04:02
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Do you have a good recipe that uses strawberry puree? I pureed some strawberries this morning but then I remembered I washed some eggs in that bowl last week, so I want to heat it up before I eat it just to be safe. My first thought was mixing it into pancake dough, but the internet says that's a bad idea.
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Apr 27, 2019 07:57
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Kaiser Schnitzel posted:I think really I came here hoping someone would confirm that red pepper jelly on top of a block of cream cheese is actually the best thing to put on crackers and you have in a roundabout way confirmed that. I've only bought them at the store but basically yeah just soft cheese with some port blended in and rolled in a coating of nuts. Lotta room for variations.
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Apr 27, 2019 09:31
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pidan posted:Do you have a good recipe that uses strawberry puree? I pureed some strawberries this morning but then I remembered I washed some eggs in that bowl last week, so I want to heat it up before I eat it just to be safe. Make danishes? Hit that puree with some sugar and starch to thicken it up and it'll survive as a baked filling.
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Apr 27, 2019 11:05
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Yea, danishes would be good. Could also do a (baked) cheesecake?Kaiser Schnitzel posted:Anyone have any favorite interesting dips/spreads to have on crackers etc. while playing cards? If people claiming to be on a diet could pretend they were on their diet that would be even better, but delicious mayonnaise/cream cheese based concoctions are also welcome. Hummus and salsa are sort of obvious, but I'm just not really feeling that. Stir smoked salmon into a paste with a bit of sour cream and some finely minced onion, dill, and parsley Smash up some soft boiled eggs with a small amount of butter to hold hold it together and some chives and black pepper Mix some poached shrimp (or crayfish tails but gently caress peeling a hundred crayfish just for a sandwich spread) with like one fifth their weight in sour cream or mayonnaise, mix with lemon juice and peel, dill, salt and pepper, minced red onion, and some roe if you have any.
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Apr 27, 2019 11:23
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Liquid Communism posted:Make danishes? Hit that puree with some sugar and starch to thicken it up and it'll survive as a baked filling. Waci posted:Yea, danishes would be good. Could also do a (baked) cheesecake? Baking was definitely the right idea. I ended up making simple brownies, and replaced one of three eggs and all of the 50ml of water from the recipe with my 200ml of strawberry puree. In retrospect I should have reduced the sugar, too. Tasted good and fruity, if you like a modified brownie.
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Apr 27, 2019 14:37
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pidan posted:Do you have a good recipe that uses strawberry puree? I pureed some strawberries this morning but then I remembered I washed some eggs in that bowl last week, so I want to heat it up before I eat it just to be safe. I took the children strawberry picking last summer, and we had so much that I puréed a load of them and made ice cream. It was amazing. Do that.
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Apr 27, 2019 15:04
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SubG posted:Omurice is just an omelette with an accent and you shouldn't approach omelettes as something you have a recipe for, it's something you have techniques for. They're also not trashy or anything like that. Don't feel like you have to apologise for what you want to cook. And if you really feel like you need more guidance just search for cooking with dog omurice.
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Apr 27, 2019 15:37
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SubG posted:Omurice is just an omelette with an accent Make fried rice, add ketchup. Put it in an omelette.
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Apr 27, 2019 17:07
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Update on that wrong cherry tree I got a week and a half ago:taqueso posted:Amazon will cover you, if they don't respond in some amount of time (72hrs i think) you can get paid back from amazon. I messaged the company awhile back and they never responded. It’s been way more than 72 hours at this point. What I do now?
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Apr 28, 2019 01:07
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Go to the Amazon Returns Center here: https://www.amazon.com/gp/orc/returns/homepage.html/ref=orc_surl_ret_hp?ref_=orc_spr_home_page_rdr&fg=1 Follow its flow. It should take you to the returns policy page for the vendor you ordered from, and provide further instruction. Edit: Does the nursery you ordered it from have their own website with a contact section. Easier to get traction if you're on the phone talking to a human live. Doom Rooster fucked around with this message at 01:15 on Apr 28, 2019 |
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Apr 28, 2019 01:12
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- Shoving it in an oven at 180c for ~30-45 mins with foil over the top kinda works, but badly. I still have cold bits in the centre (and I can get burning around the edges, and the top if there's no foil there) - Putting it in the instantpot gets it heated super fast, with the caveat that the added water kinda makes whatever I've reheated runny, so I need to then boil away the water - I'm trying a new method where I put the foil container into a pan with water at the bottom, and then leave it with the lid on for ~30 minutes but I'm not sure how well this will work... Turns out if you wanna reheat a massive block of frozen food really quick, just put it in a large pan that has enough water at the bottom, then stick the foil tray (or whatever) inside, close the lid, then leave it for 20 minutes. Whole thing reheats really fast, but it's a bit iffy cause condensation on the lid drops right back into the tray so it can cause some stuff to flow out. Qubee fucked around with this message at 01:40 on Apr 28, 2019 |
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Apr 28, 2019 01:17
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When we didn't have a microwave for a few years I had great success with just putting leftovers in the cast iron on low and forgetting about them for a while. Can you do a water bath to loosen it up from the aluminum thing and then transfer it to a pan?
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Apr 28, 2019 01:49
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I will try that next time but I am an impatient man and if I can't see instant results (steam satisfies this, as does burning my arm on the oven rack when I put the tray in), I feel like it's not working. So I end up putting it a tiny bit too high and then coming back 12 minutes later and seeing it all burnt to the bottom. Or I come back 12 minutes later and it's still an iceblock because drat my apprehension, I set it too low. Electric cookers suck. And my induction plate burns stuff even on power level 1 (I can't cook rice or gently simmer stuff on it).
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Apr 28, 2019 02:06
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If you're willing to switch from the aluminum containers to plastic bags, a sous vide circulator is unequivocally the best at what you are trying to do. Set it to 150 (or whatever you want for that specific food), come back in an hour and it's perfect. Come back in two hours, still perfect. At least 2 meals per week I do like this now. When I get home, toss a bag into a pot and go take a shower, chill out, watch TV. Whenever I feel like eating, food is hot and ready waiting for me. Edit: Even non-well done meat is good this way. Set the tempt to 135 and it'll still be medium. Nothing is as good as freshly cooked, but this is the best way to reheat.
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Apr 28, 2019 02:48
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This won't help your current situation, but if you are willing to change containers look for ones that are shallow instead of tall for ease of reheat in the oven. More surface area means less inner ice brick volume. Ziplocks/sous vide bags should be fine for that. Or for instant pot reheating, just cover the container with foil and that way water won't get into it. effika fucked around with this message at 04:52 on Apr 28, 2019 |
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Apr 28, 2019 04:49
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I need a good book or article on food pairings. I make really good food, but I never get the right combinations of food. Last week, I made a spread of food for a GoT viewing party: Moroccan spicy meatballs; a facoccia (sp?) topped with roasted tomatoes and mushrooms; baked lemon-ricotta souffles (for spreading on the fococcia); and a bread pudding with bananas and pecans. Individually, each item was delicious, but they didn't go together at all. It was like listening to Metallica, Vicente Fernandez, and Mozart all at the same time. Is there a good Internet post or book about pairing food? Something with tips like, "If the meat is spicy, the carbs should be creamy" or "Pork can be served with sweet fruits. Beef is good with root vegetables." Something like that?
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Apr 28, 2019 15:51
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Bagheera posted:I need a good book or article on food pairings. The Flavor Bible is pretty close to what you're describing.
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Apr 28, 2019 16:16
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