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Is it possible to make a whole wheat pie crust that's a real pie crust? As in flaky and light...I think it might be impossible to achieve the same effect. Does anyone know why that is?
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Sep 26, 2011 16:32
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HookShot posted:As a thin person who only drinks diet soda (regular soda makes me thirstier and I can't stand the taste) I have to object to your completely incorrect comment. I drink more diet coke than any living human and besides the fact that I have to get my teeth bleached every so often and it may be calcifying my brain it is basically the greatest beverage on earth. People tend to overlook booze as a reason they're fat. If you drink diet soda but consume a lot of beer it's basically a wash. Question: I have two heritage, 1.5' thick porkchops. One of them I'm doing as a panfry, for the second...I'd like something a bit more interesting. Stuffing is the easy answer but I don't find that very interesting. I have a big hunk of foie and a lobster tail that I kinda want to use though.
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Oct 15, 2011 01:16
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Bluedeanie posted:I am a fresh college graduate and have been trying to get in better shape. Both things mean I am ready to evolve from drive-thrus and pizza rolls. I'm still pretty green in the kitchen but I've gotten to where I can at least make some decent pasta and chicken dishes that my family seems to enjoy, (and not just in that fake 'someone we like made this' sort of way.) Make a pesto pizza. Make your pizza dough (or be a bitch and buy boboli or something) use the pesto instead of tomato sauce, and make the cheese a combo of fresh mozzarella and HARD ricotta. Add one more topping, two if you are intelligent and have any idea of how tastes meld. Realize ordering pizza is forever behind you.
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Oct 16, 2011 07:42
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Kuros posted:Is there a good book that teaches basic/advanced cooking techniques and terms? I like cooking but sometimes I feel overwhelmed when I read a recipe book. How to Cook Everything by Mark Bittman. It's good for basics, but a lot of his flavour profiles are way off.
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Oct 20, 2011 02:47
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Casu Marzu posted:Mash yolk with a delicious bird liver pate.  Holy poo poo I love you. Jay Carney fucked around with this message at 07:35 on Nov 3, 2011 |
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Nov 3, 2011 06:08
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Grand Fromage posted:Don't cover it. Dry the skin off and rub it with salt and pepper. Stick whatever you want in the cavity, I usually use an onion and a few garlic cloves, lemon's good too. Put it on a wire rack over a pan to catch the drippings, and roast it at 450 for about an hour. It's hard to gently caress up and by using high heat and not covering it, you should get nice crispy skin and juicy meat. You could rub a little butter on the skin too to help it crisp, I've done it both ways. Never found the butter to be essential. Listen to this man, but depending on your setup there may be a fair amount of smoke. But yeah, high heat is incredibly important to a good bird. That sonuvabitch is going to look like you can carve mahogany.
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Nov 7, 2011 02:30
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Jose posted:I've started working 9-5 and was wondering what people do for breakfast? I want something that isn't simply cereal or toast but that I can prepare and eat in 10-15 minutes and is healthy and will stop me being hungry until lunch. If I wake up fifteen minutes earlier I can scramble eggs with leftover veg from the night before, and match it with dry rye toast and a slice of cheese to make a great and healthy start to the day. You can start from eggs and move up...I suppose you could prep coddled eggs and slide them in the oven as you shower.
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Nov 22, 2011 10:43
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Hutzpah posted:This evening I was prepping some Cod for fish tacos when I noticed a small worm wiggling around on the cutting board. Needless to say, I won't be eating Cod tonight. However, after digging around on the internet I noticed that this isn't exactly a rare occurance and might not matter all that much. I'm just wondering if any of you have ever had an experience with Cod Worms before and how you feel about them This is fairly common to cod, and it's not a huge deal. If you have ever eaten swordfish you almost definitely ate meat riddled with some scary, scary worms. edit: still kinda gross though.
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Dec 27, 2011 02:53
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SubG posted:
That's what I would say too. Seeing a profile shot would help a great deal.
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Dec 28, 2011 19:14
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Anyone have any suggestions for what to do with a pound of shaved beef? Think cheesesteak meat. And then don't think cheeseteaks because I ate them last night.
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Dec 31, 2011 18:04
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bunnielab posted:Chipped beef on toast? Awesome, don't know why I didn't think of a batch of SOS. Should be the perfect breakfast antidote to whatever I do tonight. Though any more ideas would rock too!
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Dec 31, 2011 19:39
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Holy poo poo. Xandu posted:I tried shucking oysters for the first time tonight for dinner. About half of them opened quickly with no problems, but I couldn't get the rest open without like totally destroying the shells and a couple I couldn't open at all. Is there another way to open them besides the traditional way of sticking a knife in the hinge? Not to my knowledge if you want to eat them raw. Shucking is a bit tough, it takes some practice (and if you're like me, oyster shell embedded in your hand)
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Jan 13, 2012 18:51
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FogHelmut posted:How many times should I oil my wooden cutting board before its first use? What kind of wood?
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Jan 17, 2012 05:29
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They quality of milk varies wildly between states and brands. What cowcatcher has seen may well be the case, and what kenning says may be too. There is almost no consistency despite what the labels say, so experiment and see what happens. It is like 10 bucks you are either reaping or wasting.
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Jan 18, 2012 02:42
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GrAviTy84 posted:Make cassoulet into a pot pie. Pretty sure that if you tried do that and preserved it for any amount of time it would make some phenomenally mushy beans. I like the idea though, if you omit the beans you could make a pretty incredible savoury pie.
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Jan 22, 2012 03:25
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Kenning posted:You could use less water, or you could just simmer it for a bit longer to make it less watery and concentrate the flavors. It depends how your texture's working out though – you might not want to make it softer with a longer cooking time. Yeah, not to put too fine a point on it, but a recipe for Irish food found on an oven mitt can definitely me improved. Most of the fun in cooking is modifying the hell out of things to fit your tastes/be a mad scientist. Use it as a baseline and go wild.
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Jan 23, 2012 05:55
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Emmjay posted:I've only cooked kangaroo a couple of times so this is just guess work but I would leave the lime out of the marinade. My logic is that kangaroo is tough and awful if you cook it even slightly too much and lime might tip it over the edge. You can always add the lime to the marinade right before you grill it. Unless he has chopped the kangaroo up there is little danger of the lime juice really cooking the meat. I would halve the lime juice though, 20 hours means it can penetrate the outer edges of the meat and make it mushy. edit: I am assuming the kangaroo is of a thicker cut.
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Jan 23, 2012 05:57
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GrAviTy84 posted:Hold the oyster such that the flat side is uprght. Stick an oyster knife in the hinge with your right hand with your left, protected by towel, firmly hold the oyster in place. Wedge the tip in the hinge and twist down and away to move the tip up and toward you. Wipe the tip clean of she'll fragments then slide it across the bottom of the shell separating the muscle from the shell. Serve with the lightest dab of horseradish and a squeeze of lemon or mignonette sauce. Technically they die the moment you force the shell open, so rest assured they're dead when you eat them. As mentioned if they smell off or are dry or not normal looking, toss em. Over/under on how many times a guy shucking oysters for the first time stabs the gently caress out of himself/has shell flake like crazy.
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Jan 23, 2012 06:19
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GrAviTy84 posted:Mignonette, some lemon, horseradish, some hot sauce for the heathens, a few oyster knives, a towel, and a slip resistant glove. Bring a nice dry champagne or a nice minerally sauvignon blanc and a few glasses. Perhaps a crusty loaf of bread and a really nice cultured butter. A gazpacho could be nice as an accompaniment. Bone Marrow.
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Feb 8, 2012 19:16
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Any suggestions for what to do with some lamb Merguez sausage?
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Feb 15, 2012 23:58
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Does anyone have any suggestions for a basque seafood stew? Finding a lot of mediocre-looking crap out there.
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Feb 16, 2012 15:57
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Mr. Wiggles posted:Basque food is all about making the most of simplicity. So for a seafood stew, I would do like so: You rock, thanks wiggles.
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Feb 16, 2012 22:46
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KWC posted:I put a dry rub on some chicken last night planning to make fried chicken tonight. But then this morning (and through much the afternoon) we went to a giant brunch party and there is no way I will be able to eat a fried chicken dinner. Any harm in leaving the chicken in the fridge for another night? I assume it will just get a little saltier than I want it. It will be fine, just a bit salty.
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Feb 20, 2012 15:55
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Buy Diver (Dry) scallops. Boom, problem solved.
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Feb 27, 2012 22:24
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Because of general indecisiveness I now have a 2lbs. slb of uncooked corned beef. It looks alot like a big chop, and since it isn't thick like a roast I don't want to boil it. Any ideas for preparation?
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Mar 17, 2012 22:57
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aricoarena posted:Do you have access to a smoker? No, probably just going to braise it
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Mar 18, 2012 18:01
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Just got a couple molecular gastronomy kits with all the fixins and want to try my hand at something tonight. Looking for something more savory, maybe something with the xanthan gum. Also considering a goat cheese ravioli+brisket or something. Ideas, good and plenty!
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Apr 20, 2012 20:14
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Oh wait, can I make that modernist cuisine stuff if I dont have any sodium citrate? I have agar agar, sodium alginate, xanthan gum, soy lecithin...pretty much everything but sodium citrate. Any pointers? edit: I am talking about making any cheese melt like american. Jay Carney fucked around with this message at 22:13 on Apr 20, 2012 |
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Apr 20, 2012 22:09
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Anyone have a really good crabcake recipe?
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May 13, 2012 21:01
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I do both methods, and don't think the seriouseats evap'd milk way matches the citrate way if you choose to go all the way in making the cheese concoction into american cheese-style slices. It just doesn't set as properly as the citrate, but is good for something like mac and cheese where you are trying to avoid the bake/break conundrum.
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May 21, 2012 19:28
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Doh004 posted:I have 8oz of soaked cannellini (white) beans. What should I make for dinner with them? I like to make a shrimp/fish scampi etc, except I take the seafood out and then heat the beans up in the liquid (wine oil garlic etc) for 5-10 minutes, then I put the seafood back in and serve it allnover slices of toasted, crusty bread.
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May 23, 2012 19:31
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So I made fettuccine last night and for the sauce I made a rather fantastic tomato-based one with bay scallops and chorizo. I now have too bloody much of it and because of the scallops need to polish it off in the next couple days. Any suggestions for how to do this? I was going to fry up some polenta tonight to accompany but I do want to do something a little more interesting because I know my gf will start getting annoyed at eating the same sauce every meal because I made too much (again)  Maybe fish the chorizo and scallops out and??? I just don't want to waste delicious sauce
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Jun 25, 2012 17:01
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Anyone have a really good recipe for pork AND duck rilletes? Two separate recipes, hoping to make two big batches.
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Jul 26, 2012 17:10
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PRADA SLUT posted:Since I keep hearing different things, can anyone tell me the best way to store: 1) Paper bag in a dark, dry, cool cupboard, do not seal bag or fold it over 2) Completely exposed in a dark, dry, cool cupboard, preferably resting on a wire rack so airflow is even and moisture can not build 3) For all leafy greens/fresh herbs wrap the bundle in a paper towel loosely. put in a ziploc bag that you close only PARTIALLY and stick it in your crisper. It is resource intensive but the best way to keep things as fresh as possible.
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Jul 26, 2012 22:18
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How many cups of lard to a pound? Scale broke, sadly.
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Jul 26, 2012 22:36
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Evan Williams is the best cheap whiskey you'll find for this...great mixed and better straight than many other bourbons.
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Jul 27, 2012 14:33
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I have about 3 lbs of pork rillette left over and have already preserved an assload. Anything I can do with it? Any interesting sandwiches or things to do? Really don't want it to go to waste...
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Jul 28, 2012 18:13
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Find a god fishmonger (if you are as lucky as I) Most of them carry, or can get diver (dry) scallops for you. Treated scallops are basically seafood flavored gum depending on a 15 second window.
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Jul 29, 2012 23:59
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Any interesting suggestions of what to do with a leftover chuck roast? Would like something to do besides sandwiches for the umpteenth time.
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Nov 9, 2012 17:16
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| # ¿ Apr 26, 2024 03:48 |
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So I have my birthday coming up and am going to celebrate it this saturday with a grill in a public park in new york. That detail is important because I will not be able to monopolize one grill for hours. Short question: any suggestion for cold, prepared ahead of time salads or apps that don't suck? I can't loving stomach another cum.mayo-soaked potato salad and would like something easy that retains some zest. Was thinking of making some sort of cold octopus salad but then realized I don't want to spend 60 bucks on something people don't want.\ Even anything I could quickly grill would work. No brussel sprouts, my friends are sallies.
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Jun 14, 2013 00:03
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