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Sextro posted:St. Louis pizza I can't even tell you what it is, but I will get agitated and insist that Chicago style is a casserole, not pizza. It is the complete and total conceptual opposite of chicago style pizza
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Jul 17, 2019 02:41
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MAKE NO BABBYS posted:Thanks! This works for my question too. Gonna try it tomorrow. Gave this a shot - turns out I bought 'baby' kale and not something more robust so it ended up a little juicy (also delicious. I added a dash of fish sauce. The chili flex made it a touch on the spicy side - fine for me, but definitely made each bite intensely flavored.) I folded in a bag of spinach after cooking to soak up the juices and also make it a touch less intense and that was quite good. I think I hosed it up by having the more delicate green and maybe a little too little greens. I bet with beet greens or collards or turnip greens it would be perfect as is. Either way, thanks! This is a great base to build off of.
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Jul 17, 2019 04:18
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ineptmule posted:Anything lentils is my jam, I’d love to hear your recipe.
Edit: Weltlich posted:Appalachian Saag DasNeonLicht fucked around with this message at 06:01 on Jul 17, 2019 |
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Jul 17, 2019 05:58
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I posted this yesterday asking questions about it: https://thesaltymarshmallow.com/instant-pot-pulled-pork/ as a heads up, there is an insane amount of liquid added here. Here's what I recommend instead and what I will do next time, although it's pretty much what I did this time - I am getting used to the difference in Instant Pot vs old fashioned slow cooking... we only ever used a pressure cooker for canning. Make a nice lil spice rub from smoked paprika, sugar, black pepper, granulated onion, granulated garlic, creole or cajun seasoning mix, a bit of salt, bit of cumin. Chop your roast into 3in or so chunks, roll in the spice mix thoroughly. Let sit for 25-35 min or overnight if you can. Then toss in a bit of apple cider or pineapple vinegar, like a 1/4 cup, and some BBQ sauce. Or I had some apple butter, pickle juice, smoky pepper sauce and I just threw those odds and ends together. Do a quick sear in a pan or in your instant pot (divide into 2 batches for a 3lb roast) and a touch of liquid to deglaze, like less than a 1/4 cup. Beyond that, less than 2/3 of a cup additional liquid - I'd say some more of whichever vinegar, a touch of stock or bouillion, a touch of BBQ sauce and a dash or two fish sauce. Manual cook for 40min, then natural release.
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Jul 17, 2019 06:45
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Kaiser Schnitzel posted:Why isn’t there a southern food thread? Be the change you want to see in the world!
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Jul 17, 2019 10:57
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Anyone got any good summertime slow cooker recipes? I am going out of town for an evening next week so some friends are coming to let my dogs out, and I would like to thank them by having a meal waiting, but it's going to be balls hot so I doubt they'll want stew or chili. Everything I am finding either is an appetizer or is some variant of pulled pork or brisket, which is fine but I would feel like kind of an rear end in a top hat for presenting them with a big hunk of meat they have to shred themselves as a thank-you for doing me a favor.
Bluedeanie fucked around with this message at 17:58 on Jul 18, 2019 |
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Jul 18, 2019 17:55
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If I wanted to freeze meatballs when would be the right time? Before they are fried? After fried but before stewing in sauce? What's the best method? Stick them on a sheet pan after they're fridge temp and then into a wrap up or bag or something once frozen?
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Jul 18, 2019 23:39
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Kaiser Schnitzel posted:If I wanted to freeze meatballs when would be the right time? Before they are fried? After fried but before stewing in sauce? What's the best method? Stick them on a sheet pan after they're fridge temp and then into a wrap up or bag or something once frozen? I think if you freeze them while raw they'll get mushy/watery when you thaw them out. I'd say fry/bake them until they're cooked all the way. Space them out on a nonstick or cling-film lined sheet pan in your freezer after they're down to like room temp. You want them to freeze fast. Once theyve sorta got a frozen shells it's fairly safe to dump them into a freezer bag so they don't get freezer burn, but still try to keep them sorta flat packed so they continue to freeze quickly. To reheat, thaw them in your fridge, make your sauce, and add the meatballs to the sauce on like medium low until they heat through.
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Jul 19, 2019 01:11
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Bluedeanie posted:Anyone got any good summertime slow cooker recipes? I am going out of town for an evening next week so some friends are coming to let my dogs out, and I would like to thank them by having a meal waiting, but it's going to be balls hot so I doubt they'll want stew or chili. Everything I am finding either is an appetizer or is some variant of pulled pork or brisket, which is fine but I would feel like kind of an rear end in a top hat for presenting them with a big hunk of meat they have to shred themselves as a thank-you for doing me a favor. Maybe make a big-rear end bowl of salad and some grilled & sliced chicken breasts? Nice and cool and light but still a pretty considerate thing to do. Sorry I don't have any slow cooker ideas.
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Jul 19, 2019 01:20
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Chilli is always appreciated. Leave some cornbread too.
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Jul 19, 2019 03:58
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Bluedeanie posted:Anyone got any good summertime slow cooker recipes? I am going out of town for an evening next week so some friends are coming to let my dogs out, and I would like to thank them by having a meal waiting, but it's going to be balls hot so I doubt they'll want stew or chili. Everything I am finding either is an appetizer or is some variant of pulled pork or brisket, which is fine but I would feel like kind of an rear end in a top hat for presenting them with a big hunk of meat they have to shred themselves as a thank-you for doing me a favor. Good Texas chili is a summer dish. It’s also a fall, winter and spring dish. If you’re worried about it though, a green chicken chili, or the Serious Eats green chili pork are great in the summer. Just leave some limes and beer in the fridge to go with it.
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Jul 19, 2019 06:32
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Fresh egg pasta question: when cutting by hand, is there a way to get long straight flowing strands? I gently fold it over twice widthwise like I've seen in some vids and cut as softly as I can but even then my pasta ends up very... crinkly, for lack of a better word. That is, the bends where it was folded and then pinched by the knife stay even after being shaken out and cooked. The taste and texture are fine, but the look of the noodle resembles thick ramen noodles more than anything and I was wondering if I was doing something very obviously wrong or not.
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Jul 19, 2019 08:29
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Sharper knife if it's crushing the pasta down
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Jul 19, 2019 09:23
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AnonSpore posted:Fresh egg pasta question: when cutting by hand, is there a way to get long straight flowing strands? I gently fold it over twice widthwise like I've seen in some vids and cut as softly as I can but even then my pasta ends up very... crinkly, for lack of a better word. That is, the bends where it was folded and then pinched by the knife stay even after being shaken out and cooked. The taste and texture are fine, but the look of the noodle resembles thick ramen noodles more than anything and I was wondering if I was doing something very obviously wrong or not. I’ve only managed totally straight noodles in a pasta machine. I think the “crinkle” is part of the charm of homemade pasta, but if you really want straight noodles I’d suggest not folding it at all and using a straight edge and a sharp knife. It is going to take a long time to cut them one at a time.
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Jul 19, 2019 16:12
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Yeah, if you want a perfectly straight edge, you need to use a sliding slicing motion, moving the blade horizontally along the cutting board. Pressing the blade down from above will give you a crinkled/pinched edge no matter how sharp a blade you use. Basically you either get a pasta machine, or get a pack of exacto blades and some patience and slice em all by hand.
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Jul 19, 2019 16:28
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Welcome to my adderall cooking show *makes a plate of ramen using a razor blade in complete, uncut silence*
Bluedeanie fucked around with this message at 16:47 on Jul 19, 2019 |
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Jul 19, 2019 16:37
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I can't find it, aren't there replacement coils for lovely electric stovetops to help with heating quickly/evenly? I bought some at my old apartment like 6 years ago but can't find it, at a friends who just got a new place and is bitching about the stove scorching everything.
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Jul 19, 2019 16:53
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Nephzinho posted:I can't find it, aren't there replacement coils for lovely electric stovetops to help with heating quickly/evenly? I bought some at my old apartment like 6 years ago but can't find it, at a friends who just got a new place and is bitching about the stove scorching everything. You can get diffusers that sit atop the coil to help with that. But if everything is scorching maybe the heat is just too high. It's possible that the coil itself isn't a consistent thickness/resistance or whatever and is getting extra hot in spots, in which case just buy a new coil as they're cheap.
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Jul 19, 2019 16:57
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I just got a vacuum sealer for a gift. Other than sous vide, what are some neat things to do with it? Any tips for freezing things? My main goal is to buy big packs of meat at CostCo for the month, break down what I'll use of it by week and freeze it. I'd also like to maybe try freezing actual meals - liquidy stuff like stews and beans, or cooked meats like BBQ pork.
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Jul 20, 2019 21:14
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QuarkMartial posted:I just got a vacuum sealer for a gift. Other than sous vide, what are some neat things to do with it? Any tips for freezing things? I make pre-made breakfast sandwiches with mine, then freeze them. All I have to do in the morning is grab one, tear it open, and microwave it until it's hot. I'll typically use waffle segments for the "bread" on it, and then do a fried egg, a piece of ham or cooked sausage, and then put a little cheese on it after I've nuked it. Basically, the vacuum sealer is the king of keeping frozen stuff nice.
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Jul 20, 2019 22:59
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The Noma Guide to Fermentation suggests using vacuum sealing for some of its fermentation recipes.
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Jul 20, 2019 23:32
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Annath posted:Yeah, if you want a perfectly straight edge, you need to use a sliding slicing motion, moving the blade horizontally along the cutting board. Pressing the blade down from above will give you a crinkled/pinched edge no matter how sharp a blade you use. Hanging on a pasta rack can make a pretty significant difference: https://www.williams-sonoma.com/m/p...20Pasta%20Tools
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Jul 21, 2019 03:15
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Ah poo poo, wrong thread - vac sealers concentrate flavors so marinating is also great. Or you can vac melons (watermelon especially) to double down on flavor and texture for a cubed salad.
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Jul 21, 2019 03:19
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TychoCelchuuu posted:The Noma Guide to Fermentation suggests using vacuum sealing for some of its fermentation recipes. It’s great because when it puffs up a little you know the bugs are at work And then sometimes it blows up like a balloon
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Jul 21, 2019 03:22
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MAKE NO BABBYS posted:melons (watermelon especially) ... salad. I’ve never had melon in a salad and thought “this is better because of the melon”. I’d much rather have a salad and eat some melon afterwards. Is there a recipe anyone can recommend that will change my mind, or are they all equally horrible?
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Jul 21, 2019 07:33
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Pretty much anywhere you use tomatoes... a compressed water melon (vac sealed, then seasoned) with feta and fresh herbs is delicious. Basil is the go to but I've done well with sage and tarragon as well.
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Jul 21, 2019 08:14
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But is it better than using delicious tomatoes to use excessively sweet melon?
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Jul 21, 2019 14:31
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try a velveeta, compressed watermelon, oak leaf caprese with a heineken reduction if that doesnt change your mind, you just prefer tomato to watermelon and that is okay.
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Jul 21, 2019 22:09
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fart store posted:try a velveeta, compressed watermelon, oak leaf caprese with a heineken reduction What in the actual gently caress.
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Jul 21, 2019 22:56
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Annath posted:What in the actual gently caress. sorry u cant handle haute cuisine
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Jul 22, 2019 00:33
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Bluedeanie posted:Welcome to my adderall cooking show *makes a plate of ramen using a razor blade in complete, uncut silence* *chalkboard looming ominously in background*
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Jul 22, 2019 06:30
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Thank you for the vacuum sealer help!
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Jul 22, 2019 16:18
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my roommate who is allergic to bananas is out of the house for a week, so it’s time for banana bread. Anyone got any recipes or tips on how to make it pretty moist?
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Jul 22, 2019 21:57
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Talk to it, make eye contact and change up the speed
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Jul 22, 2019 23:03
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submerge it in water for about half an hour. you can use a plate to weigh it down if it floats
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Jul 23, 2019 00:03
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inject it with a brine
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Jul 23, 2019 03:34
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Head Bee Guy posted:my roommate who is allergic to bananas is out of the house for a week, so it’s time for banana bread. soak it in brandy for six months
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Jul 23, 2019 06:39
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Head Bee Guy posted:my roommate who is allergic to bananas is out of the house for a week, so it’s time for banana bread. This recipe has always served me well. Use 4 ripe bananas like it says for extra moist.
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Jul 23, 2019 09:36
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Steve Yun posted:Talk to it, make eye contact and change up the speed 
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Jul 23, 2019 12:23
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be sure the bananas avg at least 4.7 in
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Jul 23, 2019 12:28
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