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Fartington Butts posted:Yo goons. Does anybody know of a good sorta-easy pozole recipe? Everything I've searched for has either required two dozen ingredients or not nearly enough (Rick Bayless' is asking for shredded chicken wtf.) These two recipes are very easy to make. They're technically not pozole recipes*, but they become pozole if you add a bunch of hominy at the end of cooking. They're quick, easy, and delicious. Note that they're both green pozole, and you might be more accustomed to the red variety. https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html *As with pizza, martinis, and almost everything else, people will argue over what "authentic" pozole is. As far as I can tell, the only requirement for "real" pozole is "hominy in a soup." It has to have hominy, and has to be a relatively thin, soup-like broth, not a thick, stew-like cream. Beyond that, there are infinite varieties. The last time I was in DF, we went to a dedicated pozole restaurant that had almost 20 different types of pozole. The green pork and green chicken pozole were nearly identical to the two recipes above. EDIT: I stand corrected about the "thin, soup-like broth." Apparently New Mexicans make a thicker, stew-like pozole, which sounds awesome. Bagheera fucked around with this message at 15:57 on Jan 5, 2020 |
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Jan 5, 2020 15:51
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I like that there are different kinds of pozole! I was just enamored with the one I was served in Reseda. Really, though, most Mexican cooking is like that, the country has a lot of different regions. And then you have a dish like cerviche, where pretty much every coastal town in the Americas has their own version of.
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Jan 5, 2020 16:04
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Best You Tube videos on knife skills? I'm going to buy a dozen tomatoes today and practice dicing them. I'd like to watch some videos to improve my skills.
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Jan 5, 2020 16:04
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well for dicing tomatoes your biggest challenge is having a sharp enough knife imo if you want to practice knife skills start with onions
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Jan 5, 2020 16:33
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Suggestions for Instant Pot pho? Also, I know this is a weird question: are there any reasonable substitution for the noodles that is mostly or completely carb-free? A vegetable-based solution is probably ok.
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Jan 5, 2020 17:17
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Is there a ramen thread? I looked around a bit but I didn't see one. Edit: there's a general Japanese food thread, nvm Heath fucked around with this message at 17:52 on Jan 5, 2020 |
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Jan 5, 2020 17:44
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Funktor posted:Suggestions for Instant Pot pho? I've never done it, but you can make meat noodles using transglutaminase or other fun chemicals, if you're looking beyond spaghetti squash and spuralized zucchini. https://www.foodnetwork.com/recipes/shrimp-noodles-smoked-yogurt-nori-powder-recipe-2203764 https://www.chefsteps.com/activities/these-chicken-noodles-are-made-out-of-chicken-it-s-a-little-crazy-also-delicious
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Jan 5, 2020 18:50
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Bagheera posted:*As with pizza, martinis, and almost everything else, people will argue over what "authentic" pozole is. I know I will probably regret asking, but how does one make an inauthentic martini? Surely a martini is a martini, and things that aren’t martinis are called something else?
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Jan 5, 2020 20:14
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Scientastic posted:I know I will probably regret asking, but how does one make an inauthentic martini? Surely a martini is a martini, and things that aren’t martinis are called something else? I imagine the question is whether or not you can make a martini with anything other than gin as your base
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Jan 5, 2020 20:21
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Are there any changes I should make if I'm using homemade buttermilk from cultured butter in something like pancakes instead of modern buttermilk? I know that what we get now is basically soured skim milk, but I don't know what true buttermilk is like to work with.
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Jan 5, 2020 20:36
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I feel like such a dingus but what's the easiest way to fill a peppermill with pepper from a bag? it seems so fiddly and time consuming. I basically just want to be able to pour it in somehow. A funnel won't really work unless the holes are the same diameter on top of having to maneuver the bag and funnel with one hand each. Am I overthinking this/being a big baby about taking the time to slowly fill it?
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Jan 5, 2020 22:23
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I bought this funnel for making infused booze, and it is coincidentally perfect for filling my pepper mill.
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Jan 5, 2020 22:43
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Scientastic posted:I know I will probably regret asking, but how does one make an inauthentic martini? Surely a martini is a martini, and things that aren’t martinis are called something else? A martini is gin and vermouth in either a 2-1, 3-1 or 4-1 ratio. It came from a variation on the Martinez cocktail originating from the Occidental Hotel here in SF in the 1860s. If vodka is the base, it’s a variation on a Kangaroo cocktail. A lot of people think they are interchangeable or that anything in a martini glass is a “martini” but those are colloquialisms and inaccurate.
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Jan 5, 2020 23:05
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Roll up a sheet of printer paper into a cone. Half the sheet if needed. Jiggle and wiggle and you can adjust on the fly. I made a drill bit type thingy for my peppermill that I attach to my battery operated drill. I stole the idea from Alton Brown and have never regretted it. Fresh pepper is nice. stinkypete fucked around with this message at 00:25 on Jan 6, 2020 |
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Jan 6, 2020 00:21
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I find that a pastry bag works well for my pepper mill, but I also have a spice funnel and it is amazing how many uses there are for it.
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Jan 6, 2020 00:28
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Scientastic posted:I bought this funnel for making infused booze, and it is coincidentally perfect for filling my pepper mill. I think I have the same one and yes it works okay but I think at the end of the day there's almost no truly error proof way to do it even with that funnel it backs up unless you trickle the peppercorns into the funnel very slowly
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Jan 6, 2020 00:44
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I buy pepper from Penzey’s in their ziploc bags. I open them and roll the top over so I can pour without hitting the zipper. Make a little point and it works great.
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Jan 6, 2020 02:02
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So, I'm going on a date this Friday, the woman is hosting and I really like her. She wants to cook lamb shanks and necks, but has no idea what to do with them. I've never worked with lamb, either. Help?
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Jan 6, 2020 05:53
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BraveUlysses posted:I think I have the same one and yes it works okay but I think at the end of the day there's almost no truly error proof way to do it Yes, it does back up. I generally trickle them in quite slowly and use the time to think about witty responses to people who don’t like beans in chilli
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Jan 6, 2020 08:28
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you ate my cat posted:Are there any changes I should make if I'm using homemade buttermilk from cultured butter in something like pancakes instead of modern buttermilk? I know that what we get now is basically soured skim milk, but I don't know what true buttermilk is like to work with. The purpose of buttermilk in most recipes that use it is to provide fat and acid, so a long as it's got milkfats and is acidic from the bacterial culture, you should be fine.
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Jan 6, 2020 09:14
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Is it worth it to make lasagna noodles from scratch? Is it still worth it if you don't have a pasta roller?
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Jan 6, 2020 12:26
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Timby posted:So, I'm going on a date this Friday, the woman is hosting and I really like her. She wants to cook lamb shanks and necks, but has no idea what to do with them. I've never worked with lamb, either. Help? Advise her to never cook something for the first time when hosting.
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Jan 6, 2020 12:29
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Timby posted:So, I'm going on a date this Friday, the woman is hosting and I really like her. She wants to cook lamb shanks and necks, but has no idea what to do with them. I've never worked with lamb, either. Help? Both of those cuts of lamb need long cooking. Lamb neck is best in stews and lamb shanks are wonderful in a long braise. Look to British cooks for recipe ideas like Gordon Ramsey etc.
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Jan 6, 2020 12:36
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Olive! posted:Is it worth it to make lasagna noodles from scratch? Is it still worth it if you don't have a pasta roller? Yes from scratch, probably no without a roller if you've never made before. Rolling thin pasta sheets by hand is moderately time consuming. Whenever I do from scratch lasagna it is an all day affair and I make 4-6.
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Jan 6, 2020 13:11
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Human Tornada posted:Advise her to never cook something for the first time when hosting. What a horrifically boring and obnoxious statement.
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Jan 6, 2020 13:59
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MAKE NO BABBYS posted:What a horrifically boring and obnoxious statement. It's not bad advice though, even if its not something you could actually, directly say to someone? I generally like to know that a recipe actually works and is good before I bring it out to feed other people.
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Jan 6, 2020 17:25
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Olive! posted:Is it worth it to make lasagna noodles from scratch? Is it still worth it if you don't have a pasta roller? Yes it definitely is, and personally I wouln't worry about not having a pasta roller. I have one, but I don't do my lasagna noodles in it. It's kind of satisfying to roll them by hand.
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Jan 6, 2020 17:39
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Pookah posted:It's not bad advice though, even if its not something you could actually, directly say to someone? I generally like to know that a recipe actually works and is good before I bring it out to feed other people. OTOH, cooking a new dish together as a date is a p good time, even if you gently caress up and have to order pizza. Edit: IMO it's way different if you're having a dinner and inviting people over versus hanging out with someone and cooking a new dish together. Casu Marzu fucked around with this message at 18:02 on Jan 6, 2020 |
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Jan 6, 2020 18:00
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Nephzinho posted:Yes from scratch, probably no without a roller if you've never made before. Rolling thin pasta sheets by hand is moderately time consuming. Whenever I do from scratch lasagna it is an all day affair and I make 4-6. Pretty much this. A lasagna from scratch means Bolognese so it's going to take a minute. My old roller disappeared but I got a Salt brand pasta roller from bed bath and beyond for like $35. It's 95% as good as the Italian brand.
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Jan 6, 2020 21:04
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Casu Marzu posted:OTOH, cooking a new dish together as a date is a p good time, even if you gently caress up and have to order pizza. Yeah it's this. I inferred there'd be other guests at the date because of the word "hosting" so I guess that's on me. I didn't mean to sound so harsh.
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Jan 6, 2020 22:41
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My wife and I have trusted recipe sources we'll do for the first time for guests. Ina Garten or Bon Appetit could tell me to jump off a bridge and I would tbh
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Jan 6, 2020 23:22
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Casu Marzu posted:OTOH, cooking a new dish together as a date is a p good time, even if you gently caress up and have to order pizza. Oh yeah, that's true - I forget that I am a v. grumpy cook who does not share cooking space easily. I made a m'hanncha for the first time a few weeks ago and if that thing had had ears they would have been scorched the hell off with the amount of cursing I was doing.
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Jan 7, 2020 09:45
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If I bake fresh bread rolls today, are they still going to be nice tomorrow, or do they turn stale very quickly? I did a batch a couple of weeks ago and they got a little less enjoyable to eat the following day, is there a preferred way of storing them? We have loads of sandwich filler so I want to churn out 12 rolls to eat over the next 3 days, but I'd rather not go through the headache if they're just gonna end up stale as cardboard after a few hours.
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Jan 7, 2020 11:27
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They're best on the day, but if you throw them in a plastic or waxed paper bag once they have cooled completely they'll keep for a couple days. If you bag them hot they'll still be putting out a little steam and will get mushy in the bag.
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Jan 7, 2020 12:03
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Qubee posted:If I bake fresh bread rolls today, are they still going to be nice tomorrow, or do they turn stale very quickly? I did a batch a couple of weeks ago and they got a little less enjoyable to eat the following day, is there a preferred way of storing them? We have loads of sandwich filler so I want to churn out 12 rolls to eat over the next 3 days, but I'd rather not go through the headache if they're just gonna end up stale as cardboard after a few hours. If it fits your schedule, you could parbake them and then finish them day-of either in your oven or (assuming they'll fit with adequate clearance) in a toaster oven. Definitely heed Liquid Communism's advice on completely cooling them before storage.
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Jan 7, 2020 14:08
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Favorite cheeses and cheese combinations for grilled cheese? Also what kind of non-tomato soup do you like to go with them?* *Tomato soup is the best choice obviously.
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Jan 7, 2020 14:16
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Cooked a Ribeye in a cast iron a couple days back and lordy - it rendered out a lot of fat. Now I have a thick layer of beef fat in my skillet and I'm wondering if I should cook something in it. Maybe asparagus/onions/mushrooms to go along with the next steak I cook. Never sauteed in suet before though. Is this a good idea?
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Jan 7, 2020 14:48
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^^^^ not sure if you should use fat that's been sitting out for days, could have started to spoil Admiral Joeslop posted:Favorite cheeses and cheese combinations for grilled cheese? Also what kind of non-tomato soup do you like to go with them?* what about noncheese additions? I like chopped kimchi in my grilled cheeses
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Jan 7, 2020 15:25
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BraveUlysses posted:what about noncheese additions? I like chopped kimchi in my grilled cheeses This. Really any fermented or pickled vegetable is great.
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Jan 7, 2020 16:08
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Hey, I'm sorry if I've overlooked something obvious, but is there some recommended cook book or website? I ask because I'm frustrated with just about every recipe I find online, not with the recipe itself but with the bloat and advertising of the sites; I'd gladly make a one time purchase to get a list of basic recipes without all that trash.
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Jan 7, 2020 16:40
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