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sterster posted:Perhaps you could do something like Broccoli mash potatoes to sneak in some veggies. I feel like colcannon is king of the "vegetables at any cost" vein of cooking. Maybe I'll try to make it next St. Patrick's Day.
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Jun 20, 2018 18:12
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Hey y'all, quick question: How do you guys tend to season a cheesesteak? I started out using a spice combo that's kind of a go-to for me (cajun seasoning, lemon pepper, salt and cracked pepper) but a lot of recipes I've seen call for just using salt and pepper. I've done it a couple times and it's been good, but I was curious to see what other people think.
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Jun 21, 2018 20:59
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I use oregano, lemon pepper, and garlic salt. Your blend sounds pretty good, though.
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Jun 21, 2018 21:15
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Cumin, paprika, pepper and garlic salt, but I am prepared to admit that’s inauthentic
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Jun 21, 2018 23:04
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Didn't we have an instant pot thread? VV Thank you Leal fucked around with this message at 23:14 on Jun 21, 2018 |
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Jun 21, 2018 23:08
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Leal posted:Didn't we have an instant pot thread? There’s a pressure cooker thread that is basically an instant pot thread now because instant pots made pressure cookers cool again by putting a bunch of extra buttons on that no actually uses.
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Jun 21, 2018 23:13
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Unrelated to the last question but I just returned some pork as it was getting grey all over. Not just the top but the underside and all sides. My replacement pork... also had some gray, where the 2 chunks touched. Is this going to kill me?
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Jun 22, 2018 00:27
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It’s fine. The gray i believe is because the myoglobin in those areas was without oxygen (someone sciency can correct me). The other piece was likely fine too.
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Jun 22, 2018 00:30
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If it doesn't smell bad and it's not overly slimy you're pretty likely safe.
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Jun 22, 2018 00:58
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It would naturally be gray or brown, but they deliberately make it pinker because people thought that looked fresher. By now the unnatural color has been the norm for so long that that's what you expect. http://www.nytimes.com/2007/04/04/dining/04curi.html
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Jun 22, 2018 01:00
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i like nice words
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Scientastic posted:Cumin, paprika, pepper and garlic salt, but I am prepared to admit that’s inauthentic I made some wicked "steak and cheese" sandwiches the other day. Flat iron steak cooked rare, thinly sliced, then I cooked those slices in a little oil with salt and pepper, put them on bolillo rolls from the Kroger bakery with mayonnaise and havarti cheese. Now that is inauthentic.
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Jun 22, 2018 15:57
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Bob Morales posted:I made some wicked "steak and cheese" sandwiches the other day. Flat iron steak cooked rare, thinly sliced, then I cooked those slices in a little oil with salt and pepper, put them on bolillo rolls from the Kroger bakery with mayonnaise and havarti cheese. Now that is inauthentic. Not kidding.
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Jun 22, 2018 20:40
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Can I get some ideas for what to make with 4 lbs of fresh plums?
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Jun 23, 2018 03:06
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Olive! posted:Can I get some ideas for what to make with 4 lbs of fresh plums? Jam. Tarte tatin, but with plums. Clafouti. Compote. Pie. Cake. Soup with beets and cabbage.
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Jun 23, 2018 03:10
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Can someone recommend some decent tupperware containers? I'm tired of getting the one-use ones (I recycle them, but I still feel bad). I've got a hodgepodge of too big or too small containers, and I feel like binning all the small ones and just buying a tonne of medium ones. Something that's perfectly sized for me to portion out a big lunch / leftovers.
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Jun 23, 2018 04:52
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Qubee posted:Can someone recommend some decent tupperware containers? I'm tired of getting the one-use ones (I recycle them, but I still feel bad). I've got a hodgepodge of too big or too small containers, and I feel like binning all the small ones and just buying a tonne of medium ones. Something that's perfectly sized for me to portion out a big lunch / leftovers. Lock & Lock are pretty good but on sale they only come in kits of one-of-each-type. https://www.amazon.com/Lock-Water-Tight-Containers-22-Piece/dp/B06XHZFY33 If you're looking for cheap and durable portion containers I'm having pretty good luck with these glass containers: https://www.amazon.com/gp/product/B06Y31WGWR/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 Downside is they don't stack nicely and the plastic tops are brittle when frozen. Don't drop 'em. Labels say don't machine wash the lids but I top-rack mine with heated dry and they're warped but perfectly functional. e: don't buy these! https://www.amazon.com/gp/product/B01M0FE59Y/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 The lids aren't vented, they break easily, and the stupid plasticware compartment is a huge pain in the rear end. theres a will theres moe fucked around with this message at 06:46 on Jun 23, 2018 |
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Jun 23, 2018 06:37
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Qubee posted:decent tupperware containers? Rubbermaid. Ziplock used to sell nice containers with screw caps but I haven't seen them in awhile. Their snap on lids suck.
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Jun 23, 2018 08:23
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Delitainers aka Chinese soup containers. Stockpile them.
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Jun 23, 2018 11:47
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moller posted:Delitainers aka Chinese soup containers. Stockpile them. Get the freezer kind
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Jun 23, 2018 12:05
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moller posted:Delitainers aka Chinese soup containers. Stockpile them. Are those easy to wash? Lock and Lock are what I'm used to, but god are the lids a pain in the rear end to wash. The rubbermaid glass ones seem the easiest to wash, but I don't know if they're sold in the UK. The one-time use plastic containers I've been buying, they're hard to reuse because they're so flimsy, so trying to wash them is a pain in the rear end, and whatever food I stored it in (especially if it was saucy heavy) gets wedged between the lid indentation bit which is hard to clean properly.
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Jun 23, 2018 12:22
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Rubbermaid with Easy-find lids. They make a cheaper “take along” style that’s not much better than any glassware crap. Rubbermaid Easy Find Lids 42-Piece Food Storage Container Set, Red https://www.amazon.com/dp/B00COK3FD8/ref=cm_sw_r_cp_api_LmLlBb5KS12T8
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Jun 23, 2018 15:08
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I used to have a GF who would horde slightly different types of those rubbermaid style containers and few things are more infuriating to me now than digging through a pile of slightly-different red lids to find - not only a lid of the approximate size and shape of the container I've got - but also the particular sub-shade of red that I'm supposed to know is paired with one of three or four slightly-different lip-types on a container. Some lid types fit on other container types but would leak all over your lunchbox/car/pants/whatever. She kept all the lids in a straw hat-turned-bowl on a pantry shelf that would tip the gently caress over and spill everything onto the floor very frequently. She was cool otherwise but that was one thing that drove me goddamn nuts. I'm sensitive about containers now and I only keep two distinct box sizes with easy to ID lids.
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Jun 23, 2018 16:14
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I’ve got a huge collection of Pyrex ones because a) they don’t taste like dish soap for all eternity once they’ve been run through the dishwasher and b) all the lids are color coded to whatever style they fit.
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Jun 23, 2018 17:28
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A local place sells a cookie mix and I'm wondering if anyone knows about what the recipe is. I want to re-make it but cut back on some of the sugar. The mix ingredients are sugar, cocoa powder, salt, and vanilla. To it, you add egg whites, mix for a few minutes, and then bake slightly flattened golf-ball-sized scoops at 350 for 13 minutes, lowering the oven to 325 as soon as you put them in. When they come out, the centers come out looking almost raw, but after sitting for about half an hour they seem to set up fine. Any ideas?
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Jun 23, 2018 18:30
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PRADA SLUT posted:A local place sells a cookie mix and I'm wondering if anyone knows about what the recipe is. I want to re-make it but cut back on some of the sugar. No flour? Odd. I can't help you with the recipe, I don't really do cookies very often and that list of ingredients is pretty unusual.
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Jun 23, 2018 18:33
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PRADA SLUT posted:A local place sells a cookie mix and I'm wondering if anyone knows about what the recipe is. I want to re-make it but cut back on some of the sugar. Sounds like meringues. Plenty of variations on those. My basic meringue is 1/3c sugar per egg white, beaten almost to stiff peaks before incorporation, keep going until it turns glossy, then scoop and put into a 350 degree oven, turn off the oven, and wait until room temperature.
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Jun 23, 2018 18:39
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It’s not a meringue, it’s a chewy chocolate cookie. There’s no beating the egg whites, it all gets mixed together in a batter.
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Jun 23, 2018 19:34
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Oh, weird. I dunno! I've had luck asking local places for their recipes, I guess that's worth a try.
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Jun 23, 2018 19:39
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Oh, I do actually know that one. https://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe Love these things, I bake them all the time.
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Jun 23, 2018 21:02
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Can I freeze fresh basil if I plan to use it to flavor marinara and discard it when the sauce is finished?
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Jun 23, 2018 22:56
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Human Tornada posted:Can I freeze fresh basil if I plan to use it to flavor marinara and discard it when the sauce is finished? Freeze it in cubes of olive oil and just chuck in as many cubes as you need.
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Jun 24, 2018 08:54
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what should one look out for when choosing to buy a pressure cooker?
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Jun 24, 2018 13:44
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gradenko_2000 posted:what should one look out for when choosing to buy a pressure cooker? Get an instant pot imo. Pressure cooker, rice cooker, slow cooker and more.
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Jun 24, 2018 14:41
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We recently hosted some friends from out of town, and as a thank you they gave us a bottle of wine. I do not drink and my girlfriend does not drink wine, so I plan to use it to cook. However, every recipe I know calls for a red or a dry white, and this is a semisweet white. Does anyone have some good ideally pescatarian recipes for such?
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Jun 24, 2018 16:31
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What's a good side dish to go with grilled fish? I want to do something better than potato/grilled vegetables.
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Jun 24, 2018 17:40
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Wild rice or pilaf is great. And depending on the type of fish so is mac and cheese.
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Jun 24, 2018 18:39
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Bob Morales posted:What's a good side dish to go with grilled fish? I want to do something better than potato/grilled vegetables. Lettuce for wraps with pickled daikon and sambal and nuoc cham and cilantro Edit: I also really like some sticky coconut rice on the side.
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Jun 24, 2018 19:16
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Bluedeanie posted:We recently hosted some friends from out of town, and as a thank you they gave us a bottle of wine. I do not drink and my girlfriend does not drink wine, so I plan to use it to cook. However, every recipe I know calls for a red or a dry white, and this is a semisweet white. Does anyone have some good ideally pescatarian recipes for such? This is probably sacrilege but I will use literally any wine to make risotto. If it's sweeter maybe go with butternut squash cubes tossed in or something so the sweetness doesn't seem too out of place. (Red wine risotto turns everything purple and it's really fun to eat!)
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Jun 24, 2018 19:27
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Scallops go well with a sweeter white wine, and with risotto. Maybe some leeks and asparagus too. Otherwise, I always use a sweeter white wine for gumbo. Can't go too dry, it won't be as good.
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Jun 24, 2018 19:33
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Poach some pears in it
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Jun 24, 2018 19:44
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