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Dang yeah nibs. I didn't search for nibs. My favorite pizza place in Alaska uses pans like this (I thought theirs were cast iron but I might be mistaken) so I wanted to try one. Meantime, the underside of my cast iron pan lids all have stippled dots like that for self-basting and I'm tempted to flip a lid over and do a pizza on it.
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Jan 14, 2020 06:26
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try a cast iron pizza and don't bother with the lid https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html or even better, pizza knots! https://www.seriouseats.com/recipes/2014/09/easy-pull-apart-pepperoni-garlic-bread-recipe.html just make sure you have antacids on hand for the knots cause you'll need em
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Jan 14, 2020 06:33
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stinkypete posted:Instant pot 30 minutes high pressure then natural release. Would you just look at this empty boring ham and swiss I have just sitting here in desperate need of CUBANIZATION
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Jan 14, 2020 17:24
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I liked General Questions a lot more before he got commissioned. Now he's just like any other brass.
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Jan 14, 2020 17:38
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Bollock Monkey posted:As someone from the UK where kitchen scales are not a rare or specialist thing, this is a fascinating question to see asked! We also use measuring jugs for liquids, not cup measurements. Americans don't just grab a random mug out of the cupboard. They have measuring jugs too which are marked in cups instead of litres. 
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Jan 14, 2020 23:11
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feedmegin posted:Americans don't just grab a random mug out of the cupboard. They have measuring jugs too which are marked in cups instead of litres. Edit: Or I guess I should say all three instead of both: measuring cups that aren't marked for ml still have both cups and fluid ounces. SubG fucked around with this message at 23:28 on Jan 14, 2020 |
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Jan 14, 2020 23:23
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Australia uses both cups and metric, so our measuring jugs have both cups and ml. An Australian cup is officially 240ml as that makes it easier to divide into half and quarter cups, but everyone will just say that 4 cups is a litre anyway.
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Jan 14, 2020 23:35
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SubG posted:It's been decades since I've seen an American measuring cup that doesn't have both. I think the only volume measuring apparatus that's still routinely non-metric is measuring spoons. I've got like three sets and only one of them is also marked with ml. Mine all have ml and are super old. I can't think of anything kitchen related that isn't labeled in both systems. Measuring instruments, food, drinks, anything.
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Jan 15, 2020 00:25
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Suspect Bucket posted:Would you just look at this empty boring ham and swiss I have just sitting here in desperate need of CUBANIZATION Post your recipe! Let us know what worked! or not. Looking forward to what every one made. Lets make some tasty food this year. After thinking about someone living in an apartment you might be able to crisp up the pork in the broiler. Be carefull stove broilers can crisp and smoke fast. I highly suggest not getting the fire department called. I look forward to everyone's time saver or neat recipes. stinkypete fucked around with this message at 03:56 on Jan 15, 2020 |
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Jan 15, 2020 03:45
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Anyone got some easy/quick Swedish Meatballs recipe? Pressure cooker would be nice, but i can deal if not. none of my usual blogs/sites have anything. IP has one but it's user submitted so who knows..... https://recipes.instantpot.com/recipe/one-pot-swedish-meatballs/
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Jan 15, 2020 17:23
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stinkypete posted:Post your recipe! Let us know what worked! or not. Looking forward to what every one made. Lets make some tasty food this year. Next week then, I have a deboned pork shoulder roll in the freezer I need to use up.
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Jan 16, 2020 17:16
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Hello thread, I am a busy lazy man with a busy wife. What is the easiest way to get tasty, healthy food? Restaurants aren’t healthy, meal kits aren’t great, searching for recipes often gives us ingredients not available in the Midwest in winter. I spent this week eating sandwiches and cup noodles, please save us. Can anyone recommend a site or app that focuses on really quick recipes, ideally that helps put together a grocery list? Suitable for batch cooking and freezing would be great. We have an instant pot if that is relevant. Thank you!
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Jan 16, 2020 18:24
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Not an app, but I can recommend the BudgetBytes meal prep section. Lots of cheap easy stuff that I know you can get the ingredients for in the middle of flyover country because I can. :P https://www.budgetbytes.com/category/extra-bytes/budget-friendly-meal-prep/
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Jan 16, 2020 18:40
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teardrop posted:Hello thread, I am a busy lazy man with a busy wife. What is the easiest way to get tasty, healthy food? Restaurants aren’t healthy, meal kits aren’t great, searching for recipes often gives us ingredients not available in the Midwest in winter. I spent this week eating sandwiches and cup noodles, please save us. I am sort of in a similar situation and I like salad kits and boneless skinless chicken thighs. I may be unusual in my tolerance for eating the same thing many days in a row though. My wife and I actually both love to cook but she travels for work 3 or 4 nights a week and cooking elaborate meals for one isn't really my style. So when she's home we cook elaborate meals for two but when she's out of town I largely eat salad kits and chicken pieces. The kits come in a lot of flavors and mostly taste good IMO and are generally two servings (e.g. ~500 calories each) so depending on what else I'm eating I might eat half a one or a whole one. And I'll grill a valu-pak of chicken thighs but you could also oven or instant pot them and they're good for the week. And sometimes I'll do beef instead of chicken. Having a decent gas grill helps for this because you can cook as much chicken or beef as you want very rapidly without dirtying pans and your stove. The other thing I like is fried rice or pad thai or singapore curry noodle type dishes. But I massively ramp up the vegetable content so I'm not eating a million carbs just to get one or two servings of vegetables. It can be a bit time consuming to make these but I make big batches and they fridge and freeze well imo. https://www.seriouseats.com/recipes/2015/05/singapore-curry-noodles-stir-fry-recipe.html https://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html
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Jan 16, 2020 19:43
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teardrop posted:Hello thread, I am a busy lazy man with a busy wife. What is the easiest way to get tasty, healthy food? Restaurants aren’t healthy, meal kits aren’t great, searching for recipes often gives us ingredients not available in the Midwest in winter. I spent this week eating sandwiches and cup noodles, please save us. It's not gonna satisfy your answer 100% but I mealprep 10 lunches per week for my wife and I to split and also make at least 2 dinner dishes that can be used for leftovers and also keep enough salad fixings on hand to make salad 1-2x per week. For lunches I usually sousvide either a pork tenderloin, chicken breasts or cheap top round steak, enough to have 30oz of meat at the end (3oz per lunchbox). Then I roast 2 veggies in the oven on sheets and parcel those out into the lunchboxes. For the veggies I just go with whatever is on sale or cheapest. When I'm not roasting veggies I will sometimes make a wilted red cabbage with onions, garlic, vinegar and mustard etc. For the roast veggies its some combinations of: Cauliflower, green beans, broccolli, carrots, asparagus, brussels sprouts, red cabbage (roasted slices), mix of roast zucchini, yellowsquash, red peppers and garlic (super cheap in late summer), eggplant slices, parsnips etc. Theres a couple of different ways to season all of these but generally some combination of salt, paprika, black pepper etc are going to work and you can use turmeric, curry powder, cumin etc as well with most and it'll be great. For the sousvide I just go with seriouseats recipes usually, the chicken breast (bone in) ones are especially good imo and buy whatever is on sale or looks best that week. Ground turkey meatballs also work and there's a million recipes for those. For Midwest winter you can usually find carrots, cabbage and parsnips for cheap enough and can work in some pureed squashes etc too but I don't like to do too much starches for my lunches personally or I get sleepy. For big onepot dinners I like to make a pot of jambalaya, or Redbeans and rice (cajun/creole style), coconut curry lentils and rice, thai coconut vegetable curry (can use meat as well). Chicken Tiki Masala is also something you should be able to make out of a winter midwest grocery store though you might want to buy nicer quality spices online (Penzeys or Amazon will have everything). There's a few instant pot recipes for this out there or making it in a dutch oven isn't much slower or harder tbh. A super fast and cheap meal I like is to buy a head of napa cabbage and a rotisserie chicken. Debone the chicken entirely, reserve the bones and skin for stock later one. Fork up the meat into pieces and add in about 1/4 of a finely chopped red onion, 1/4 of a bunch of cilantro chopped, 1/4 cup chopped pecans (or walnuts, peanuts etc), 1 tbls honey, 1.5 tbls rice vinegar (or other) 1.5 tbls sesame oil and 1 tbls soy sauce (or less). Mix all that together and adjust spices / salt / oil to taste and spoon just a little of that onto a big leaf of napa cabbage and eat a couple. You can use Bok Choy also or another type of lettuce but I like Napa because the texture works right, it's generally cheap and it keeps well in the fridge and if it sits there for too long it gives me an excuse to make kimchi.
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Jan 16, 2020 20:09
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Is the Kitchen Aid pasta roller accessory worth it? I'm a big fan of Joshua Weissman's You Tube channel. He's great at explaining complex recipes and just being fun to watch. He posted a video on homemade pasta, which makes me want to try it. 1) Is making homemade pasta as easy as Weismann makes it look? 2) Any preference between a hand-cranked pasta roller and a stand mixer attachment?
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Jan 17, 2020 02:37
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Gonna say this from some pretty limited experience in the matter: I've seen a lotta "Pro" cook folks use the kitchen aid pasta roller. It's probably better that having to buy a whole 'nother device. I went on a huge binge of Josh Weissman's stuff a few weeks ago. I love it all, but I feel like a lot of it may be things that take a few tries to perfect. Though I guess that's like any cooking. He makes things look a lot easier/faster than it is. Kinda like Babish. Edit: That doesn't answer your pasta question. I ain't tried that yet, but I'll let others answer that. Fartington Butts fucked around with this message at 02:49 on Jan 17, 2020 |
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Jan 17, 2020 02:47
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My FIL makes homemade pasta with the Kitchen Aid roller for holiday stuff 2-3x per year and every time wishes he had his old hand crank roller instead. We're getting him one for his birthday.
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Jan 17, 2020 03:16
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stinkypete posted:Instant pot 30 minutes high pressure then natural release. Thank you for the reply! I had mixed results with this one. The flavors were good but I would definitely scale back on the amount of rind that goes in because the whole roast at a fairly strong bitter aftertaste. Everything else was a winner though!
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Jan 17, 2020 03:20
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I have a Marcato Atlas 150 hand crank guy and it's nice. Sometimes I wish I had a third hand to sprout cuz cranking and feeding the pasta can be a pain in the rear end sometimes. I'll prob get the KA attachment sooner or later now that I have a larger kitchen.
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Jan 17, 2020 04:06
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I have no idea how making pasta is anything but a two person job, one to crank and the other to feed and collect on the other side, with the extra hand used for additional pasta support when it gets super long and stretched I wouldn't even bother trying by myself, it'd be miserable getting the dough caught on poo poo and pulling itself apart
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Jan 17, 2020 04:25
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e: ^^^ I almost exclusively make it alone because wife is usually making sauce or drinks. Best tip for making it un-fiddly is to form it into a continuous loop so you don't have to keep feeding free ends in and worry about getting the angle off. For 200g flour I usually cut it into 4 portions, which end up about 4-5 ft long but since it's in a loop you don't need to stretch out that long to control it  e2: found an image  Homemade pasta is delicious and REALLY high on the "quality vs storebought" and "quality vs effort" ratios. I recommend it to everyone who has or can borrow a pasta maker at least once. Even simple food processor dough which takes 30 seconds active + 30 minutes of rest turns out phenomenal Casu Marzu posted:I have a Marcato Atlas 150 hand crank guy and it's nice. Sometimes I wish I had a third hand to sprout cuz cranking and feeding the pasta can be a pain in the rear end sometimes. I'll prob get the KA attachment sooner or later now that I have a larger kitchen. I have the same Atlas, and I am waffling between 3 ways of hacking the Atlas to the KA to save money and storage: 1. 3d print, probably at a library or school https://www.youmagine.com/designs/kitchenaid-pasta-roller-coupling 2. grind some metal similar to what this dude did https://www.instructables.com/id/Coffee-Burr-Grinder-Attachment-for-KitchenAid-Mixe/ but without the 90 degree part 3. just try and fake it with some moldable plastic I have around https://www.amazon.com/Polly-Plastics-Cosplayers-Hobbyists-Accessories/dp/B00WRWKM6G/ Benefits to #1 and 3 is that plastic being relatively weak would be safer in case I cartoonishly get my tie stuck in the rollers (I don't wear ties) BrianBoitano fucked around with this message at 04:35 on Jan 17, 2020 |
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Jan 17, 2020 04:26
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Casu Marzu posted:I have a Marcato Atlas 150 hand crank guy and it's nice. Sometimes I wish I had a third hand to sprout cuz cranking and feeding the pasta can be a pain in the rear end sometimes. I'll prob get the KA attachment sooner or later now that I have a larger kitchen.
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Jan 17, 2020 05:22
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i like nice words
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BrianBoitano posted:e: ^^^ I almost exclusively make it alone because wife is usually making sauce or drinks. Best tip for making it un-fiddly is to form it into a continuous loop so you don't have to keep feeding free ends in and worry about getting the angle off. For 200g flour I usually cut it into 4 portions, which end up about 4-5 ft long but since it's in a loop you don't need to stretch out that long to control it That's a neat trick, but when do you need to be feeding the dough through continuously for making a loop to be worthwhile? I thought the idea is repeatedly folding the dough in on itself in the first stages and then gradually moving down the roller thicknesses until you get to the thinnest, and then cutting into whatever shape you want, where the loop would also not be useful. Edit: unless you tighten the rollers while the dough is still in the loop? In which case I can see the utility Anyway I made tagliatelle last weekend with my girlfriend and she's a good helper so at least it's a process we can enjoy together, next time I wanna make tortellini from scratch
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Jan 17, 2020 12:36
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Yes make pasta, it’s really easy and delicious. The cost/deliciousness ratio is off the charts- 2 eggs and a little flour and you’ve got some good poo poo. It may take a few tries to get the dough the right consistency (knead it a good bit and let it rest until it feels like playdough) but the ingredients are super cheap. I have the kitchen aid attachment and it’s all I’ve ever used and it does great. I can’t see how you could do it with a hand cranked roller by yourself-even with the kitchen aid I still wish I had a third hand sometimes.
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Jan 17, 2020 14:48
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toplitzin posted:Anyone got some easy/quick Swedish Meatballs recipe? https://www.youtube.com/watch?v=C8Wu3Bps9ic
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Jan 17, 2020 17:12
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Casu Marzu posted:Sometimes I wish I had a third hand to sprout cuz cranking and feeding the pasta can be a pain in the rear end sometimes. I'll prob get the KA attachment sooner or later now that I have a larger kitchen. I think I see a reason to get the mixer attachment. The mixer does the cranking and leave both hands free to manage the dough Will the dough stay pliable and fresh for a while? Could I make it today, put it in the fridge, and cook it tomorrow and the next day?
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Jan 17, 2020 17:22
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Bagheera posted:I think I see a reason to get the mixer attachment. The mixer does the cranking and leave both hands free to manage the dough I use an electric pasta roller that looks like this one but I don't think it's branded the same. also the reviews make it seem like it's not built as well as what I have (which has given me zero issues). It makes it easy to do do it with one person. And the fact that it's low to the counter makes it easier than I suspect the KA attachment would be. https://smile.amazon.com/Weston-01-0601-W-Electric-Pasta-Machine/dp/B001V5JAA4/
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Jan 17, 2020 17:25
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Bagheera posted:Is the Kitchen Aid pasta roller accessory worth it? I got the stand mixer attachment for free and I still kind of wish I was using my hand crank most of the time. Ideally I'd want to get my hand crank one with a motor? If i have a second set of hands, I use the crank. if I'm prepping alone, I use the kitchenaid. I would say that unless you happen to get them at a good will or other 90% off to free, the stand attachment isn't worth it. Does anyone know how to make good hawaiian shoyu? Friend was just there for vacation and lived on it in various forms and was blown away by how good it was compared to anything calling itself shoyu here in NYC. Before they start down the path of trying to recreate it thought I'd see if anyone had a good starting point.
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Jan 17, 2020 18:26
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We have the KA 3pc set with the sheet, spaghetti, and fettuccine rollers. We absolutely love it. My mother bought it for us and constantly says she wishes she had one because she hates using her hand crank because of the lack of three hands issue mentioned by others.
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Jan 17, 2020 19:13
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My Chef recommended this to me when my mom asked for a pasta maker for a holiday and it's been great. I would say to buy the pasta drying rack (basically a mounted upright dowel with other smaller dowels stemming from it in order to hang pasta) and the ravioli mould tray if you want to make either string pasta or any sort of dumpling thing. https://www.amazon.com/gp/product/B00062R6WC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I have to say, I am the resident family cook for holidays and it's been nice because one time we all made raviolis together and the next when I needed a low key xmas I did flat sheets and everyone got to assemble their own little mini-lasagnes in a bread loaf pan from a bunch of fillings I prepped and we baked them off... Everyone got exactly what they wanted without all the work on my part.
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Jan 18, 2020 02:32
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I went out an Italian place for dinner tonight and had their bucatini carbonara. They made the bucatini, dressed it with olive oil, black pepper, and guanciale, grated cheese over it all, and then topped it with a poached egg. So all the components were there but is this a normal variation of carbonara where the egg isn't incorporated into the sauce?
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Jan 19, 2020 09:25
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captkirk posted:I went out an Italian place for dinner tonight and had their bucatini carbonara. They made the bucatini, dressed it with olive oil, black pepper, and guanciale, grated cheese over it all, and then topped it with a poached egg. So all the components were there but is this a normal variation of carbonara where the egg isn't incorporated into the sauce? I’ve only seen it once, at Salt and Time in Austin.
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Jan 19, 2020 09:44
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I’ve been cleaning out my frozen “in case of starvation” stores. Finished off: - turkey soup - etouffee - shakshouka - curries - duckbucky Tell me something new I can batch cook that can freeze well in quart containers
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Jan 19, 2020 14:26
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Steve Yun posted:I’ve been cleaning out my frozen “in case of starvation” stores. Finished off: I always have the following in my freezer at all times. -Gumbo -Misir Wot -Doro Wot -Kenji's green chil pork (sometimes chicken) -Saag gravy -Marinara -Lasagna
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Jan 19, 2020 14:37
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red beans and rice (except i make the rice fresh)
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Jan 19, 2020 16:05
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Is someone here knowledgeable on dough and yeast? I've been making pizza dough a lot lately and I'm curious about the proper point in the rising process to seal and refrigerate it. Do I do it immediately after punching it down before the second rise? That's how I've been doing it but I'm not seeing a lot of action on the second rise that way.
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Jan 19, 2020 16:20
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I only do a single rise on my pizza dough. If you want to retard it, ball it up and put it in the fridge right after you mix it. When you're ready to use it, take it out an hour or two early so it can come to temp and be workable. Also, there's a pizza thread. And a bread thread. Either of those are good targets for this question.
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Jan 19, 2020 16:46
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poo poo POST MALONE posted:Is someone here knowledgeable on dough and yeast? I'll be honest, I'm lazy about it and just huck high-hydration dough in a cambro and fridge it before rising. When ready to use I pull it out, let it rise, then punch down stretch and shape.
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Jan 19, 2020 21:42
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Steve Yun posted:I’ve been cleaning out my frozen “in case of starvation” stores. Finished off: chili bolognese sauce beef stew any kind of soup/sauce/stew really
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Jan 19, 2020 22:54
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