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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Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Skinny King Pimp posted:

Hey dudes, I have a citrus tree out back that's hardy enough to grow in northeast GA (near Athens). It has long spines on the branches and produces golf ball sized fruit that starts out green and ripens to bright yellow with a little fuzz on the fruit. The fruits are full of seeds (like 15-20 seeds per fruit) and have an opaque bright yellow-orange juice that is quite tart but not as tart as, say, a common lime. Is it a bitter lemon tree? I have no idea, but I wanna do stuff with it cause it's right outside the kitchen door behind the house.

Am I gonna die if I use the juice for things? I wanna play with the flavor and color of it, but I'm not totally sure what plant it is, exactly. Any ideas? I can take pictures later if anybody needs me to, I was just thinking about it and figured I'd go ahead and ask.

Can you post a picture please?

# ¿ Sep 18, 2011 18:56

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# ¿ Apr 20, 2024 05:25

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Skinny King Pimp posted:

Okay, here are the pictures of the tree out back.
Tree with fruit on it:

Fruit in my hand:

Size of the thorns (they're sharp enough to really hurt if you're not paying attention and run into the tree at all):

Like I said, there are probably 15-20 seeds in each of those fruits and hardly any actual flesh. You get probably a tsp or two of juice out of one, and it's an opaque orangish yellow. The rind is pretty thick and has a little fuzz on it. I just want to be sure it's safe to eat before I go pick all the ripe fruits off to make fancy colored gin cocktails and mojo sauce with the juice.

Bitter orange.

# ¿ Sep 19, 2011 16:39

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Pretty much. Salsa chicken is terrible and should forever be a haram suggestion.

On the other hand, everyone make the rabbit recipe above - that is pretty good looking.

# ¿ Sep 22, 2011 17:06

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Always a good choice.

# ¿ Sep 23, 2011 21:00

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

You're in the UK though? Your peppers just won't be as hot. But that's ok they will still taste good.

# ¿ Sep 26, 2011 04:26

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Generalisimo Halal posted:

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?

You can do it - you just need really finely milled whole wheat. I think Bob's Red Mill has some. Also, you'll need to up the lard content a bit.

# ¿ Sep 26, 2011 17:34

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Dane posted:

More chili questions: I have a ton of habaneros on my plants now, way more than I can eat, and I don't have much time to do stuff with them. Will they freeze well if I just cut them and bag them?

Yes, but their texture suffers a bit.

# ¿ Sep 27, 2011 16:43

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Dane posted:

Thanks guys, I'm running around like a headless chicken these days, so with my luck I'd burn all the chiles if I tried my hand at drying them out. So freezer it is. Just pop em in whole, or de-stem and -seed first?

Whole.

# ¿ Sep 27, 2011 20:43

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

"'potato' and 'jam' as parameters"??? What does that even mean? You're cooking for someone who is either extremely silly about food or for someone who is screwing with you.

# ¿ Sep 29, 2011 07:41

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Squashy Nipples posted:

I'm having a hard time finding Field Corn for making Hominy. The Spanish markets have dried and fresh masa, but no plain dried corn.

Is there any reason why I can't just go to the farm supply store and buy a bag of horse feed?

All you'll find at a feed store is cracked corn, which you don't want.

At the Mexican market, they should have plain dehydrated hominy, if it's the end result you're looking for. If you just want to try your hand at nixtamalization, then you can probably see if you can find some from a natural foods store.

# ¿ Sep 30, 2011 18:34

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Squashy Nipples posted:

I didn't buy Pickling Lime for nothing!

A "Natural Foods Store"?

Didn't Wholefoods put them all out of business? I haven't seen one in years.

They're around if you look - they'll usually be co-ops, etc. Otherwise, you can probably just get field corn seed, but you'll be buying 100 pounds at a time.

# ¿ Sep 30, 2011 20:36

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Flash Gordon Ramsay posted:

This would be a good post for a chat thread, but, here we are:

https://www.youtube.com/watch?v=GbPF_rLpd9o

I wonder if that would work in a traditional blender?

# ¿ Oct 3, 2011 20:33

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I never use fat in my tamale dough. 2-1 might be fine, nut it's going to vary based on how hydrated your masa is already, etc. It should be a bit sticky, but workable if you have wet hands.

# ¿ Oct 4, 2011 15:12

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Squashy Nipples posted:

Do you whip the dough until it passes "the float test"?

Seems impossible to make it float without some fat.

I just mix it until combined? I've never done a float test or anything like that.

# ¿ Oct 4, 2011 16:32

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Mix masa with salt, baking powder, and boiling water. Work dough until well combined, and smooth, let it sit for a while, then fill husks with it and add whatever filling I plan on using. Tie them off and steam them for like 45 minutes or an hour or something, or until everything is done. Sorry my instructions aren't more exact - it's a thing done totally by feel.

Now, if I'm making tamales sans filling, then I add lard and sugar and raisins and what have you, so I suppose I shouldn't have said I NEVER add fat, but I don't when I'm making savoury filled tamales.

# ¿ Oct 4, 2011 17:12

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Squashy Nipples posted:

I totally get that... the lady who taught me how to make salsa and cerviche was the same way.

I didn't realize that you are buying dried, milled masa. I'm trying to make it from scratch, so there is a lot more to gently caress up.

Well, good luck with it. I see buying masa harina is like buying flour - yes, I COULD grind it myself, but this is a convenience I will allow myself.

# ¿ Oct 4, 2011 18:22

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Saeku posted:

Is there any legitimate use for nutritional yeast? By "legitimate" I mean nothing that includes the word "healthy," "superfood," or "cheeze."

It is SPECTACULAR on popcorn.

# ¿ Oct 4, 2011 20:48

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Sometimes green peppers turn purple then red, sometimes they turn purple when they're fully ripe, sometimes they turn red without turning purple.

# ¿ Oct 5, 2011 20:40

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Coriander should be going in a lot of your Mexican cooking. Bake with the cardamom and use it in chai.

# ¿ Oct 6, 2011 02:00

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

RazorBunny posted:

Whole? Because I have a fair amount of ground stuff already, and I was hoping to make use of the whole seeds.

I don't do any authentic Mexican cooking, really. Taco night probably doesn't count. But I suppose I could learn

My husband will like that, he's a big chai fan. Thanks!

Ground. I can't think of a lot of whole uses for it actually.

# ¿ Oct 6, 2011 03:52

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

EVG posted:

I'm confused about how the curry part starts:

The ingredients seem to indicate that you use 1 whole small pie pumpkin for the curry, but the instructions look like you used some pumpkin here, and some there. Clarification?

Depends on the size of your pumpkin.

# ¿ Oct 7, 2011 18:52

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

homerlaw posted:

I have a pumpkin out in my back garden that's half green and half orange, is it okay to eat, and if so, will it being green change its taste?

Why do you want to eat it now? Is there a frost coming which will kill your plant?

# ¿ Oct 11, 2011 23:10

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

It is leavened. That's one of the things that makes it taste good.

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# ¿ Oct 20, 2011 05:17

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Chard posted:

1 Tbsp Coconut Milk = Saturated Fat 3.2g (16% Daily Value)

I'm not saying that it isn't delicious, or that you shouldn't use it, but be aware that it tastes good because it's bad for you.

It's not bad for you. I wish people wouldn't perpetuate the whole "only things that are bad for you taste good." In reality, there isn't really any "bad for you" food outside of modern industrialized nonsense.

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# ¿ Oct 20, 2011 06:57

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

wafflesnsegways posted:

That's true, but we were talking about saturated fat, not dietary cholesterol.

I'm sure there's a shoddy contrarian study out there saying saturated fat doesn't affect cholesterol, but I'm going to trust the overwhelming consensus in the medical community, and my own personal experience, and say that it does.

Edit: ^^^thanks mediaphage.

It's still not a problem. Otherwise everyone in south India would be dying of heart attacks every day but last I checked they have a growing population. Which brings us back to the Doritos.

DON'T BE AFRAID OF COCONUT MILK COCONUT MILK IS TASTY.

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# ¿ Oct 20, 2011 16:26

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

And add a little beef or lamb stock at the end and cook down to glaze.

# ¿ Oct 21, 2011 02:02

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Rockzilla posted:

I bought some dried hibiscus the other day without knowing what to do with it. I made a hibiscus-lime soda that turned out pretty good. I might try another batch, adding ginger and sichuan pepper to the mix but I've still got a bunch of hibiscus sitting around. Any suggestions on what else to do with it?

Make tea with it. The best thing, though, is to candy it and then mix it into icecream.

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# ¿ Oct 24, 2011 04:00

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I just keep my butter in the butter dish. It's usually 4-6 days to go through a stick, and it keeps perfectly fine in the cabinet. And it's so easy to spread on toast!

# ¿ Oct 25, 2011 06:12

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

What should I put on my pizza tonight? I already have mozzerella and tomatoes.

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# ¿ Oct 27, 2011 19:23

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

pnumoman posted:

What do you have as leftovers in your fridge? Or, what would you like to use up? Or is this a pre-shopping trip question?

It could be pre-shopping or pre thawing or pre whatever. I don't usually have leftovers hanging around in the fridge, and I'm just not feeling very inspired for tonight. I have some collard greens in the garden still, but that's about all I can think of.

# ¿ Oct 27, 2011 20:16

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Genius.

# ¿ Oct 27, 2011 20:19

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Iron Chef Ricola posted:

Make little tiny one meatball sandwiches.

You get no bread with one meatball.

# ¿ Oct 29, 2011 07:02

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Trout is an awesome fish.

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# ¿ Oct 31, 2011 04:43

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

What It Dooski posted:

Anyone got a good breakfast idea for a large group? There will be about 20 people, mostly hungover college kids, and price is not that limiting of a factor, but cheaper is better. I have done a breakfast casserole, french toast and home made bacon before to good reviews, but I'd like to try something different. I considered eggs Benedict, but I wasn't sure if I could produce it on a large scale. Any ideas?

Cinnamon waffles with pecans and sorghum syrup.

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# ¿ Nov 1, 2011 19:00

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Shnooks posted:

You're the second person to mention that.

It's quite bitter and lends itself to very dense baked goods. It should only be used with other flours.

quote:

Honestly, I'm looking for a low carb option.

...oh.

quote:

Is it like kinako? I honestly haven't opened it up yet. I think Kinako tastes like peanut butter

No, because soy flour in the US isn't generally roasted.

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# ¿ Nov 2, 2011 05:08

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Grand Fromage posted:

How long can you refrigerate homemade egg nog before the eggs go weird? A week? I'm not putting any booze in it when I make it.

Depending on where you get your eggs, 1 day.

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# ¿ Nov 4, 2011 06:09

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Don't take chances with dodgy eggs. And dodgy eggs come from most supermarkets.

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# ¿ Nov 4, 2011 06:26

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

TheCIASentMe posted:

I've been using some cheap plastic kitchen tools for years now and I've lately been looking to replace them. Anyone have any suggestions for a good set of kitchen tools? I thought it would be simple but amazon has so many different sets: nylon, silicone, wood, stainless steel, etc.

Which type do you guys tend to prefer?

I use almost entirely bamboo, since it's cheap and tough and does the job well. Some ladels and such are in stainless, and I have a bunch of monkeywood utensils that are indestructable.

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# ¿ Nov 4, 2011 23:13

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I've got a bunch of pork spareribs I need to use up. I'm a little bbq'd out, and I'd like something that I can throw in the crockpot all day on Sunday while I wrench on cars. Any ideas?

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# ¿ Nov 5, 2011 03:41

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# ¿ Apr 20, 2024 05:25

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

That's a pretty good idea. I hadn't thought of a German route. Hmm, with fried potatoes on the side? Yes, this could certainly work!

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# ¿ Nov 5, 2011 03:51

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

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