|
Grand Fromage posted:From my local observations it's likely any Asian grocery will have Japanese stuff, and Korean ones especially. regular-rear end groceries around me have burdock or at least sprouts & whole foods & such
|
#
?
Jun 9, 2019 04:58
|
|
|
|
| # ? Apr 26, 2024 18:57 |
|
|
Hauki posted:regular-rear end groceries around me have burdock You must live in one hell of an Asian area for that to be the case. Gobo also keeps forever so when you find it you can stock up a bit. Don't wash it until you're going to use it.
|
|
#
?
Jun 10, 2019 06:41
|
|
|
I like the Egyptian food I've had. I'd like to buy a book on Egyptian food/recipes. Can anyone recommend me a book?
|
|
#
?
Jun 12, 2019 03:37
|
|
|
My butcher was selling big-rear end turkey legs for cheap so I picked up a few on a whim. Planning to do the skin sear + oven finish method I was posting about for whole chicken breasts the other day, but how should I season these bad boys?
|
|
#
?
Jun 12, 2019 04:00
|
|
C-Euro posted:My butcher was selling big-rear end turkey legs for cheap so I picked up a few on a whim. Planning to do the skin sear + oven finish method I was posting about for whole chicken breasts the other day, but how should I season these bad boys? If I'm not smoking turkey I like to use a rub of a lot of paprika and salt, middling amount of black pepper and a tiny bit of ground cumin. e: that's kinda my go to season for roasts or braises of all kinds when I can't think of something special I guess.
|
|
|
#
?
Jun 12, 2019 12:07
|
|
|
I bought a molcajete to make salsa and whatnot with. A couple questions: 1. Am I really not supposed to wash this thing with soap? The Internet says I shouldn't because it will absorb the flavors, and should just wash with hot water and dry. Is this bad/unsafe advice? I don't really believe in the "don't use soap on cast iron" advice, but at least with cast iron it's getting heated up to a few hundred degrees every time you use it. 2. The Internet also says to grind up a little dry rice and a splash of water to get rid of the grit. I did it for several minutes and didn't see any grit or grey-ness. Am I good to go? If I didn't do a good enough job, are there any consequences beyond maybe I'll bite down on some grit once in a while?
|
|
#
?
Jun 12, 2019 13:23
|
|
|
guppy posted:I bought a molcajete to make salsa and whatnot with. A couple questions: There's no real need to wash it with soap as long as you're diligent with hot water and scrubbing, and you can boil it or stick in a cold oven and heat it up if you want to be extra sure after grinding something particularly suspicious. If you're really uncomfortable not using soap, at least rinse it incredibly thoroughly immediately after. If you don't see any grayness or grit after grinding some dry rice in it you're good to go, and correct if you didn't do a good enough job the worst that can happen is some grit ending up in your food. Waci fucked around with this message at 13:44 on Jun 12, 2019 |
|
#
?
Jun 12, 2019 13:41
|
|
|
I like turtles posted:I like the Egyptian food I've had. I'd like to buy a book on Egyptian food/recipes. Can anyone recommend me a book? Claudia Roden’s new book of middle eastern food. She’s from Egypt.
|
|
#
?
Jun 12, 2019 16:03
|
|
|
coolanimedad posted:Claudia Roden’s new book of middle eastern food. She’s from Egypt.
|
|
#
?
Jun 12, 2019 21:55
|
|
|
anyone have a recipe or two that use spanish chorizo? i bought some nice stuff at costco and dont know what to do with it
|
|
#
?
Jun 12, 2019 22:15
|
|
|
BraveUlysses posted:anyone have a recipe or two that use spanish chorizo? i bought some nice stuff at costco and dont know what to do with it Goes fantastic in chili
|
|
#
?
Jun 12, 2019 22:38
|
|
|
Caldo Verde, aka Portuguese kale, potato, and chorizo soup.
|
|
#
?
Jun 12, 2019 23:15
|
|
|
BraveUlysses posted:anyone have a recipe or two that use spanish chorizo? i bought some nice stuff at costco and dont know what to do with it A potato hash with chorizo and an egg on top is about one of the best breakfasts that exists. I just bought a whole rabbit. I have no idea what I'm doing. Any suggestions on what I should be making?
|
|
#
?
Jun 12, 2019 23:25
|
|
|
For Spanish chorizo, I tend to use BBC food recipes. I only get it by accident like once every 3 years, but got tired of not knowing what to do with it.
|
|
#
?
Jun 12, 2019 23:36
|
|
|
BraveUlysses posted:anyone have a recipe or two that use spanish chorizo? i bought some nice stuff at costco and dont know what to do with it Gordon Ramsay makes a really good-looking Spanish smoked paprika roasted chicken stuffed with white beans, chorizo, and onion. https://youtube.com/watch?v=SrpR1qH3NN4
|
|
#
?
Jun 13, 2019 01:11
|
|
|
TheCog posted:A potato hash with chorizo and an egg on top is about one of the best breakfasts that exists. What do you want to make? It's essentially a slightly different chicken. Fried is excellent, if you like dark meat. Stew is fantastic.
|
|
#
?
Jun 13, 2019 01:54
|
|
|
TheCog posted:A potato hash with chorizo and an egg on top is about one of the best breakfasts that exists. Ragout of rabbit: https://www.youtube.com/watch?v=zXjwEyXIgno&t=200s I've made this with a wild rabbit and it was pretty good but a bit tough, farmed rabbit might be more tender. Rabbit Isobel: https://www.youtube.com/watch?v=6p7l-Ca7e1E&t=140s Never made it but it looks delicious and makes me want to grow sorrel. "One of the advantages of being as heavy as I am is if you put your weight into it it doesn't take very long."
|
|
#
?
Jun 13, 2019 03:18
|
|
|
Waci posted:There's no real need to wash it with soap as long as you're diligent with hot water and scrubbing, and you can boil it or stick in a cold oven and heat it up if you want to be extra sure after grinding something particularly suspicious. If you're really uncomfortable not using soap, at least rinse it incredibly thoroughly immediately after. Thanks. I won't be doing anything weirder than salsa or guacamole, just wanted to make sure I wasn't going to give myself food poisoning after a few uses.
|
|
#
?
Jun 13, 2019 03:20
|
|
|
BraveUlysses posted:anyone have a recipe or two that use spanish chorizo? i bought some nice stuff at costco and dont know what to do with it One of my kid's favorite recipes: https://www.myrecipes.com/recipe/chicken-chorizo-stew
|
|
#
?
Jun 13, 2019 05:05
|
|
|
Does anyone have a recipe that heavily features dill? And no I'm not trying to make pickles with it we've already done that. Our dill plant in the garden has gone insane and we have tons of it both dry and fresh. I don't know that I've ever really made anything that uses a substantial amount of a dill or where it really shines I'm curious to see something like that.
|
|
|
#
?
Jun 13, 2019 12:53
|
|
|
I’ve been making Kaku Sabzi a lot recently, might be worth a try. Not the recipe I use, but don’t have mine on hand I’m afraid.
|
|
#
?
Jun 13, 2019 13:21
|
|
|
TheCog posted:A potato hash with chorizo and an egg on top is about one of the best breakfasts that exists. You can also fry up the chorizo, salt and blister some padrón peppers, sautée some onion and red peppers, and eat the lot with crusty bread.
|
|
#
?
Jun 13, 2019 14:58
|
|
|
That Works posted:Does anyone have a recipe that heavily features dill? And no I'm not trying to make pickles with it we've already done that. Our dill plant in the garden has gone insane and we have tons of it both dry and fresh. Make tzatziki, get some greek yogurt, cucumber, lemon juice and garlic in a bowl with dill and salt to taste. Step up your schwarma game, my dude.
|
|
#
?
Jun 13, 2019 15:37
|
|
|
That Works posted:Does anyone have a recipe that heavily features dill? And no I'm not trying to make pickles with it we've already done that. Our dill plant in the garden has gone insane and we have tons of it both dry and fresh. Pick up some good salmon and make gravlax or cold-smoked salmon if you have the equipment. You use a ton of dill in the brine/cure, and it's one of the best things on the planet.
|
|
#
?
Jun 13, 2019 16:00
|
|
|
That Works posted:Does anyone have a recipe that heavily features dill? And no I'm not trying to make pickles with it we've already done that. Our dill plant in the garden has gone insane and we have tons of it both dry and fresh. Look into russian cookery maybe? I remember a pretty funny article from a few years back in which the author was wailing that you couldn't get any savoury food in Russia that didn't have huge fistfuls of dill in it. fake edit, found it: https://www.theguardian.com/world/2015/aug/10/dill-russia-herb-pizza-sushi-soup-hummus-food-ruin
|
|
#
?
Jun 13, 2019 16:44
|
|
|
I have never made them but I remember when I was a kid my dad would make Dill Oyster Crackers and I would kill them by the handful. Looking online there are a couple of recipes ranging from teaspoon - 1/3 cup dill. https://www.allrecipes.com/recipe/15956/ranch-oyster-crackers/ https://www.savoryexperiments.com/garlic-dill-oyster-crackers/ sterster fucked around with this message at 17:32 on Jun 13, 2019 |
|
#
?
Jun 13, 2019 16:58
|
|
|
That Works posted:Does anyone have a recipe that heavily features dill? And no I'm not trying to make pickles with it we've already done that. Our dill plant in the garden has gone insane and we have tons of it both dry and fresh. I don't know about "heavily features," but I love roasted carrots just clobbered with dill
|
|
#
?
Jun 13, 2019 17:50
|
|
|
Does anyone else have problems thawing meat in the fridge? I put 1.5 lbs of chicken drumsticks in the fridge for the following night’s dinner and they were rock solid 24 hours later.
|
|
#
?
Jun 13, 2019 19:05
|
|
|
A GIANT PARSNIP posted:Does anyone else have problems thawing meat in the fridge? I put 1.5 lbs of chicken drumsticks in the fridge for the following night’s dinner and they were rock solid 24 hours later. Could be your fridge is too cold, but size of fridge and placement of chicken have a lot to do with it too. Try and keep them as far away from the cooling elements as you can. Sometimes if my milk gets pushed far enough back into the fridge it freezes, so you will probably want your chicken toward the front and not in a drawer.
|
|
#
?
Jun 13, 2019 19:13
|
|
|
sterster posted:I have never made them but I remember when I was a kid my dad would make Dill Oyster Crackers and I would kill them by the handful. Looking online there are a couple of recipes ranging from teaspoon - 1/3 cup dill. This is also a great suggestion. Our family limits these to Christmas time because they are so good and so snackable that we’d go through an unhealthy amount if we didn’t. I’ve tried both dried and fresh dill, and significantly prefer dried, but double what the recipe calls for.
|
|
#
?
Jun 13, 2019 19:13
|
|
|
Bluedeanie posted:Could be your fridge is too cold, but size of fridge and placement of chicken have a lot to do with it too. Try and keep them as far away from the cooling elements as you can. Sometimes if my milk gets pushed far enough back into the fridge it freezes, so you will probably want your chicken toward the front and not in a drawer. I’ve been putting it in a bottom drawer so that might be it. Should I expect a 1.5 lb block of frozen meat to be thawed in 24 hours?
|
|
#
?
Jun 13, 2019 22:15
|
|
|
A GIANT PARSNIP posted:I’ve been putting it in a bottom drawer so that might be it. Should I expect a 1.5 lb block of frozen meat to be thawed in 24 hours? Also depends on thickness, but I would say probably not completely but it shouldn't be totally frozen solid either. A full 24 hours usually gets me close enough to finish up quick with a (warm, not hot) water bath.
|
|
#
?
Jun 13, 2019 23:11
|
|
|
A GIANT PARSNIP posted:I’ve been putting it in a bottom drawer so that might be it. Should I expect a 1.5 lb block of frozen meat to be thawed in 24 hours? If it has a flat surface, you can speed up the thawing process by placing it in a thin, metal pan to act as a heat sink. (Out of any common pan materials, aluminum probably works best.) It's not going to work miracles, but it does actually speed up the thawing process.
|
|
#
?
Jun 13, 2019 23:59
|
|
|
I have 2 basil plants that are going for the world record apparently which would be fine, but they're starting to steal sun from my serranos which are also very ambitious this year. what's there to do with a gratuitous amount of fresh basil? pickled basil? basil preserves?
|
|
#
?
Jun 14, 2019 00:09
|
|
|
Pesto uses up tons of basil.
|
|
#
?
Jun 14, 2019 00:17
|
|
|
Just put it on everything.
|
|
#
?
Jun 14, 2019 03:16
|
|
|
A GIANT PARSNIP posted:I’ve been putting it in a bottom drawer so that might be it. Should I expect a 1.5 lb block of frozen meat to be thawed in 24 hours? Maybe it's where I put it but I generally move stuff from the freezer to the fridge at least a day and a half ahead, preferably two days.
|
|
#
?
Jun 14, 2019 03:36
|
|
|
I just throw frozen meat in a cambro full of cold water and it’s thawed less than an hour later normally. Don’t do this if someone in your house is immunocomprimised I guess.
|
|
#
?
Jun 14, 2019 03:56
|
|
|
Doing some batch food prep and I'm curious how well the following freeze raw: Bean sprouts Cilantro Onion I vaguely remember reading something about plant cell walls rupturing when frozen due to expanding water but I wasn't sure if that applied to just some plants or all of them.
|
|
#
?
Jun 14, 2019 06:42
|
|
|
|
| # ? Apr 26, 2024 18:57 |
|
|
Bean sprouts are basically unpreservable. Onions keep for basically forever even without freezing, but if you really want to freeze some the texture would go to poo poo but the taste should stay fine? Same with cilantro, it won't be pretty if you want to have visible pieces but would probably taste fine?
|
|
#
?
Jun 14, 2019 09:41
|
|