The General Questions thread - for quick questions, recipe requests, help.

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Does anyone know of a good website or, preferably, a good program that can I can input and organize recipes with? Something able to organize by type of meat or sandwich/soup/salad/dinner/etc.

# ¿ Feb 22, 2014 14:23

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# ¿ Apr 20, 2024 02:32

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Nicol Bolas posted:

Evernote food!

That would be great if it was for a computer. I have about 300 recipes I need to enter, so I don't want to do it all on my phone.

# ¿ Feb 22, 2014 17:34

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Lucy Heartfilia posted:

You can just use the regular Evernote website version.

You can organize your recipes in different notebooks for rough categories like sandwich, soup, dinner, dessert etc. And then you can add tags to the recipes like vegetarian, poultry, beef.

Edit: You can even have sub-notebooks etc. and you can add pics.

Awesome! Thanks.

# ¿ Feb 22, 2014 18:14

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

SymmetryrtemmyS posted:

For recipe organization, I use MyCookbook (android app and website). It allows you to scale recipes, input things from a computer or a phone, and my favorite feature, it will auto-scrape a lot of recipe websites from your home browser. Just click a bookmarklet, then it adds the recipe to your account and syncs it to your phone. It also has shopping list management.

That would actually be great since all my recipes are bookmarks. It will make them all into the same format?

Eh, not free but it might be worth it.

# ¿ Feb 22, 2014 18:59

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

SymmetryrtemmyS posted:

It's free, but there is a premium option. I don't pay for MCB.

Yeah, it'll convert them to paragraph blocks that are formatted the same, and you can categorize them. The categorization feature isn't as in depth as, say, Calibre's library, but the neat features make up for it IMO, like scaling.

The free one only holds 5 recipes it said.

# ¿ Feb 22, 2014 20:29

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

SymmetryrtemmyS posted:

That's weird, I have 25 on mine right now.

Maybe you signed on before they changed it or something? Either way, I need space for 200 recipes haha.

# ¿ Feb 22, 2014 20:45

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Mr. Squishy posted:

I like how everyone was free and easy when it came to chilli.

As long as there aren't beans in it :smug:

# ¿ Feb 26, 2014 13:55

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Old Style Pilsner posted:

Does anyone have a tasty fried chicken recipe?
I have a pot, a stove, some fresh drumsticks, some buttermilk, and some peanut oil.

Do I have to let these legs sit in the buttermilk overnight? Do I want to blanch/ twice fry like I would with potatoes?

http://www.seriouseats.com/recipes/2012/10/korean-fried-chicken-recipe.html (Korean Fried Chicken)

or

http://www.seriouseats.com/recipes/2011/12/andrew-carmellinis-fried-chicken-recipe.html?ref=search

For the buttermilk marinade:
1 quart (4 cups) buttermilk
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
2 teaspoons salt
1 teaspoon fresh-ground black pepper
2 teaspoons Tabasco sauce
2 tablespoons honey

For the chicken:
2 chickens (2 pounds each�you don�t want huge chickens for this), cut up into pieces
2 quarts corn oil
4 cups all-purpose flour
4 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons Old Bay seasoning
2 teaspoons cayenne pepper
2 teaspoons ground celery seed
4 teaspoons salt
1 teaspoon fresh-ground black pepper

# ¿ Feb 28, 2014 23:12

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Speaking of Fried Chicken. I was in Nashville, TN for new years eve and had the best fried chicken I have ever had.

It seems they have a special kind of fried chicken that is a specialty of Nashville. It was so spicy but so good.

# ¿ Mar 1, 2014 03:42

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

mich posted:

That is hot chicken and it is good stuff. It's basically fried chicken basted in a lard/fat mixture containing tons of cayenne pepper and other spices after the fry. Some places do a spicy marinade/rub on the chicken before the fry too.

I need to find out how to make it well then. It was some little shack we went to at like 10pm and snowing. We were the only ones there and had to knock on the door to order, it was an awesome experience.

# ¿ Mar 1, 2014 04:24

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Bollock Monkey posted:

Just reposting this for the new page, since I'm doing the steak in about an hour and would like any responses that may exist:

In advance, salting them 1+hour before cooking is ideal. I like doing it 12 hours before and letting it rest on a rack in the fridge.

# ¿ Mar 3, 2014 19:48

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

FishBulb posted:

I've been keeping it in an old vodka bottle with a pump on it recently. Before that it was cheap plastic squeeze bottles. Regardless crystals.

It's possible I'm over boiling or stirring it too. I hate that something so basic is giving me trouble.

http://drinks.seriouseats.com/2013/09/cocktail-science-simple-syrup-do-not-cook-it-unheated-cool-sugar-syrup-for-drinks.html

# ¿ Mar 5, 2014 19:28

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Mr. Wiggles posted:

Nobody is hungry enough to eat at Arby's.

The commercial said it was just as good as New York deli! Even backed by deli guys.

# ¿ Mar 5, 2014 23:54

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Psychobabble posted:

What the other poster said, if you boil it heavily and evaporate enough water out there's nowhere left for rhe sugar to go but out of the solution.

Yep. Heating a liquid allows it to break down more molecules than normal and become super saturated. When it cools down, anything even molecularly abrasive in the container will cause the sugar to crystallize out.

# ¿ Mar 6, 2014 16:47

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

FishBulb posted:

So I shouldn't heat it at all? Can I still make it 2/1? I've been lied to all these years

You can still make it 2:1 it just takes longer to absorb without heating it. That way water won't evaporate out like boiling, and the ratio will stay true.

# ¿ Mar 6, 2014 17:22

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

ShadowCatboy posted:

Whenever I make caramelized onions they break down into a mush in the process. I've tried cutting lengthwise instead of along the "equator" of the onion, but that only helps a little bit.

How do I get nicer, more intact onion pieces in the caramelization process?

http://www.seriouseats.com/recipes/2012/08/quick-caramelized-onions-recipe.html

# ¿ Mar 6, 2014 23:14

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

BraveUlysses posted:

Sriracha wings? They're not insanely hot but carry a good amount of heat.

http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html

Just use the search bar on seriouseats. They have about 20+ recipes and different guides how to cook them.

# ¿ Mar 7, 2014 18:23

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Shif posted:

So, a crock pot more or less? Or is it just a steamer for veggies?

It is a cooker of rice.

# ¿ Mar 9, 2014 04:15

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Dr. Video Games 0089 posted:

I would like to watch more culinary/food culture documentaries. I loved Jiro Dream of Sushi and would be really interested in similar documentaries that really dives into food culture/traditions and/or inspirational chefs/restaurants/food industries.

Right now I have Our Daily Bread, Kings of Pastry, and All in this Tea on queue. Any other ones I should look for?

Jiro Dreams of Sushi is probably the best Documentary I have ever seen.

# ¿ Mar 11, 2014 01:43

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

I bought a pack of chicken gizzards and hearts.

How can I best cook these in a pan?

# ¿ Mar 11, 2014 06:39

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Got some Marrow Bones from the butcher today, cooking 1 up now to spread on toast.

edit: 1st try went ok. I guess I need to let the bones warm up before cooking? Only the top was melted, and the rest still solid red.

I cooked it at 450 for 20minutes.

goodness fucked around with this message at 21:21 on Mar 11, 2014

# ¿ Mar 11, 2014 20:43

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

AlistairCookie posted:

RE: What does bone marrow taste like?

Unctuous. Soft, fatty, spreadable delicious. Rich. Mouth coating, but in a good way. Hard to describe in really concrete terms.

The marrow will be melted all the way through the bone when roasting it correct?

# ¿ Mar 12, 2014 01:14

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

So I am making some asian glazed chicken and the recipe is for wings, but I have cut chicken breasts into .25-.5 inch strips about. It says to bake the wings at 400 fahrenheit for 45 minutes.

How long should I cook these strips for?

# ¿ Mar 14, 2014 06:27

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Drifter posted:

Since there's no bone to have to compensate for and it's pretty thin I'd say around 350 F for maybe 12-15 minutes (probably closer to 15). Check it every minute or two after that. You probably won't have to go over 20 minutes.

edit: once the internal temp hits 155-160 you can pull them out.

A Thermapen is the 1st thing on my list to get.

400 for 45 minutes worked good, if a little too crispy. Fresh habanero slices really heated it up at the end.

# ¿ Mar 14, 2014 07:53

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Drifter posted:

Jesus Christ, I was waaaay off. I'm sorry about that. I was going kinda by recipes for chicken tenders.

Yours might have worked, they just would not have been crispy.

# ¿ Mar 14, 2014 10:01

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Bob Morales posted:

What's something that isn't pasta that goes with shrimp? Something low-carb to go with some lemon/garlic shrimp

edit: scallops?

Vegetable noodles.

# ¿ Mar 20, 2014 20:16

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

I recently picked up a bunch of chicken breasts to eat throughout the week as well. I just plan on grilling and marinade.

For a side I was thinking some kind of spinach salad? Is there a healthy dressing besides oil and vinegar?

# ¿ Mar 28, 2014 23:06

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Drifter posted:

Do you like it creamy or liquidy or what? Do you mean healthy like low calorie, or just not like a Kraft dressing? I'm not big on fruity dressings so I wouldn't know the first thing about those.

A bit of xantham gum or greek yogurt/cottage cheese/blended nuts(or some type of seed) makes a good thickener instead of oil, so you could try that. Citrus instead of vinegar is also a good substitute.

-You could go do toasted garlic/ginger, citrus juice, avocado, a scoot of mustard and salt.
-You could try soy sauce, honey, vinegar, olive/sesame oil(or xantham gum etc), garlic/pepper et cetera.
-I've made this with no mayonnaise because I ran out of oil once. It was still great. The anchovies add a nice little meaty zing.
-You could mix Pesto with vinegar and citrus and go to town.

edit: This looks really good and so does this.

Those are some good suggestions. I really like any dressings, so a variety is definitely better as it would break up the monotony.

# ¿ Mar 29, 2014 05:45

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Mr. Wiggles posted:

My very lovely wife picked up the wrong thing for me at the Asian supermarket. Instead of shaoxing wine, she got "dense vinegar", which turns out is white vinegar at a strength of 47% instead of the normal 5%. So, aside from watering it down and being very careful to not spill it in my eyeballs, is there some sort of specific use for this stuff?

We use a fume hood for Acetic acid concentrations higher than 25%. So be careful bro.

# ¿ Apr 2, 2014 04:33

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Scientastic posted:

Where do you work that that's a rule? We use 100% on the benchside all the time.

Labs for chemistry class. Maybe colleges are more strict than jobs.

# ¿ Apr 4, 2014 08:14

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Drink and Fight posted:

I need a cheesecake recipe. A gooey, dense, sour-creamy cheesecake, not a tall, fluffy, airy cheesecake which is all I seem to find. No chocolate or peanut butter or crap like that either. Go!

Any no bake cheesecake will be what you want. Hand mix together for extra dense and a workout.

http://m.allrecipes.com/recipe/17410/best-no-bake-cheesecake

# ¿ Apr 7, 2014 22:38

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Does anyone have some simple marinades they can recommend for chicken breasts? Eating mostly spinach salad and chicken the next couple weeks and trying to prevent it from being too boring.

# ¿ Apr 11, 2014 23:41

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Invisible Ted posted:

Recommended food blogs? I enjoy Chow, but there's a lot of California specific articles that are less interesting to myself.

Closetcooking and foodporndaily

# ¿ Apr 13, 2014 20:36

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

So you guys have been missing out on eating brownie/cookie batter?

# ¿ Apr 17, 2014 03:30

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Drifter posted:

I couldn't imagine ever being too scared to eat raw cookie dough. Jesus Christ I'd rather die than not do it.

Of course, for breakfast sometimes I'll toss a raw egg into the blender with whatever else fruit/vegetable smoothie I'm making.

If I can eat raw meat, I can eat a raw egg.

Raw beef is pretty good as a tartare.

# ¿ Apr 17, 2014 03:41

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Dogwood Fleet posted:

Give me my rare hamburger or give me death.

Blue steak*

# ¿ Apr 17, 2014 03:45

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

katkillad2 posted:

I didn't see a specific thread for cheese, but I live next to a place that has cheese from all over the world...thousands of variations. I really like cheese, but it's so extremely overwhelming to the point where I just usually don't buy anything. I feel like I'm not taking advantage of this cheese situation.

Could anyone suggest some cheese to look for, something to make sandwiches better, put on a cracker or eat as is? They literally have cheese from all over the world, they even have a South African cheese section. My only preference is I'm not really into the funky smelly cheeses.

http://forums.somethingawful.com/showthread.php?threadid=3534301

Cheese Thread

# ¿ Apr 20, 2014 06:10

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Hawkgirl posted:

I use them instead of pickles in tartar sauce. They are also completely required on a lox bagel.

I got a lox bagel at einsteins the other day. No capers

But it did have salmon cream cheese so that was good.

# ¿ Apr 26, 2014 05:56

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Comic posted:

It still sounds like a crime. I had one with capers a few months ago for the first time when I was in Atlanta at some coffee shop and it was the best I'd ever had. (I had never ordered it somewhere before, only had it made by family/friends)

Georgia may be the worst state but it has some great food, especially in the suburbs around Atlanta.

# ¿ Apr 26, 2014 06:32

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# ¿ Apr 20, 2024 02:32

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

I have broccoli that I want to cook right now.

Was thinking something in a pan with butter? Idk, I have soy sauce, sriracha, oil/vinegar, butter, seasoning. (no meats to put in it)

# ¿ Apr 26, 2014 09:37

The Something Awful Forums > Discussion > Goons with Spoons > The General Questions thread - for quick questions, recipe requests, help.

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