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Fig Newton posted:There was a slow-cooker thread a while ago but I can't find it, it may have been archived. Right here.
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# ¿ Sep 22, 2011 15:33 |
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# ¿ Mar 29, 2024 12:55 |
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The Macaroni posted:I'm in the super weird club today, it seems. I don't like my mushrooms browned. (I guess I'm always in the weird club, it's just really pronounced today.) I kind of want to fill a pumpkin with vanilla custard, add some pumpkin pie spices and bake it, but I'm not sure how well the cooking times for pumpkin and custard will match.
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# ¿ Oct 21, 2011 18:21 |
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I wouldn't mind eating the pumpkin as well, but mainly I just wanted to cook it enough that some of the flavor would infuse into the custard. The structurally sound issue is likely, I had planned to put it in an oven-safe dish or something while it cooked and while serving.
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# ¿ Oct 21, 2011 18:51 |
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^^Not unless you get your eggs out of the trash If you're making it out of eggs and heavy cream, it will keep for a drat long time. Eggs and milk, somewhat less. I'd say weeks for the former, days (or one week) for the latter.
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# ¿ Nov 4, 2011 06:15 |
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Very Strange Things posted:A little late, but there aren's a lot of things to do with lobster that are better than: steam, serve with butter. In addition to these, I saw a place advertising Lobster Pot Pie the other day.
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# ¿ Nov 9, 2011 20:48 |
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Transmogrifier posted:I'm going to finally contribute to Thanksgiving this year and I want to try Baked Alaska. I've been searching google for recipes but naturally everything seems to vary. I was wondering if any goons here have made it with good results and if they wouldn't mind sharing their recipe and any tips and tricks with me. I have platinum if they would prefer to discuss in private too. I recently made this for a friend's birthday and it was pretty well-received. I made a very dense brownie for the base (used this recipe - http://smittenkitchen.com/2010/01/best-cocoa-brownies/ but probably most any would do) layered chocolate and vanilla ice cream on it, and then made meringue from the following recipe - 6.5 oz of sugar 0.5 cups water 3 egg whites a few drops of lemon juice First separate the egg whites into the bowl, squeeze a few drops of lemon juice in, and start your mixer on low (If you don't have a stand mixer this is going to be a huge pain in the rear end). put the sugar and water over medium heat until it's coloring slightly and forming large bubbles (most of the water should be evaporated so it's fairly thick at this point.) Pop the mixer up to medium/high, and pour in the sugar-syrup in a thin, continuous stream. Mixer up to highest setting, and keep it going till it's shiny, solid, and forming peaks. Then cover the ice cream and cake with meringue using a spatula, and stick it in the freezer till you're ready to serve. The usual thing to do right before serving is to brown it with a culinary torch. I poured flaming alcohol over it instead, which was a lot visually cooler but also resulted in some scorched parts because it was really difficult to actually extinguish it before it had burned out (I think I probably used a little too much alcohol - I used about a cup, a half cup might have worked out better). As long as you get the meringue right you can use just about any dense cake and ice cream combination for the interior you think would go well. When you caramelize the meringue it tastes a lot like roast marshmallow, so I think next time I do this I'm going to make layers of graham cracker crumb and chocolate ganache with ice cream, so it has kind of a smore-y effect. Also stick the whole cake-and-ice-cream assemblage in the freezer while you're making the meringue, so it's solid while you're trying to cover it.
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# ¿ Nov 18, 2011 18:47 |
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Transmogrifier posted:Thank you very much, fatherdog. I live about forty-five minutes from my parents' and with the (very small) kitchen going to be so busy on Thanksgiving, could I do the cake/ice cream bit the day before and the meringue on Thursday or should I do it all at once you think? I know I'm supposed to brown the meringue right before serving, so could that wait until Thanksgiving if I were to make it all the day before? Sorry for the questions and if they don't make sense. I don't want to mess this up too badly. I did the entire thing, meringue and all, and stuck it in the freezer for a day before I brought it out and set it on fire, it didn't seem to produce any problems. So yeah I'd say you can do the whole thing the day before, stick it in the freezer, and then bring it out and brown it right before serving.
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# ¿ Nov 18, 2011 23:00 |
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fatherdog posted:I did the entire thing, meringue and all, and stuck it in the freezer for a day before I brought it out and set it on fire, it didn't seem to produce any problems. So yeah I'd say you can do the whole thing the day before, stick it in the freezer, and then bring it out and brown it right before serving. Oh, also, make sure the meringue covers the whole thing with no holes; if there are holes the ice cream will melt and leak out when you pass the torch over that area.
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# ¿ Nov 19, 2011 06:36 |
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Junior G-man posted:I'm down with all those things, except the risotto; I'm not seeing how it works with the other dishes, or how you can prevent it from congealing on the table. If you don't feel bloated after Thanksgiving, you're not doing it right.
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# ¿ Nov 19, 2011 21:48 |
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Mr. Wookums posted:I'm tasked with making some polish food for Christmas and I am unfamiliar with the cuisine. Especially regarding what would be palatable for a majority of people. Would most people find a beat based vegetarian borscht with uszka good or should I not make authentic polish and just use common Polish ingredients like a sauerkraut and whatever sausage dumpling and sour cabbage and meat stew. Haluski makes a pretty good side, and you can do a lot with kielbasa.
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# ¿ Dec 9, 2011 18:07 |
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HookShot posted:What should I look for in the grocery store for pepperoni to put on pizza? I generally just go to the deli counter and ask for slices.
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# ¿ Feb 11, 2012 09:41 |
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Flash Gordon Ramsay posted:You can go the modernist cuisine route, which use sodium citrate to keep the sauce emulsified. What you end up doing is dissolving the sodium citrate in a small amount of liquid (the Modernist recipe uses water and beer) then adding in your cheese...much more than you would in a bechamel based sauce. This gives you a sauce that is mostly cheese, and you can even boil without it breaking. You are essentially making processed cheese. But since you get to choose the cheese you start with, it's actually good processed cheese. I think their recipe calls for gouda and cheddar, but you can use whatever works for you. You can also get an equivalent effect by grating 4 oz of cheese and whisking it with 5 ounces of evaporated milk and half a tablespoon of cornstarch.
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# ¿ May 21, 2012 18:05 |
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I haven't tried to oven-bake the cheese-evapmilk-cornstarch method, but you can microwave it without it breaking, so it wouldn't surprise me if it held up well to being baked.
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# ¿ May 22, 2012 02:26 |
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nwin posted:I definitely forgot the freshly grated parmesan, which I have. I do just about the same thing as SubG, and I find that works fine with 8oz of pasta.
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# ¿ Jul 11, 2012 02:57 |
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I find you can replace veal with turkey in meatball recipes and get a decent result.
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# ¿ Aug 11, 2012 02:55 |
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Leave the gun. Take the cannoli.
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# ¿ Sep 25, 2012 22:33 |
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forever whatever posted:Hello all! Butter has very little lactose to begin with, and cultured butter and clarified butter have even less. Unless she actually has a milk solids allergy instead of lactose intolerance, a buttery recipe should be fine, especially if you use cultured butter.
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# ¿ Jan 10, 2013 19:56 |
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So somebody gave me one of these for christmas - http://www.chefschoice.com/page2b.html#4633 Are these any good? My chef's knife is relatively nice so I don't want to screw it up if this is a lovely sharpener.
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# ¿ Jan 17, 2013 18:26 |
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Will do. Any recommendations?
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# ¿ Jan 17, 2013 19:26 |
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Anybody got a recipe for deviled ham? My brother loves deviled eggs, and ham, so I figured it would be a natural thing to make a sandwich out of for him.
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# ¿ Feb 9, 2013 03:19 |
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Leal posted:
Is that picture from before you cooked it? Because if not, my tip would be "cook it"
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# ¿ Mar 6, 2013 05:52 |
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Flaggy posted:Whats the best way to caramelize onions? Put three pounds of onions and a stick of butter in a slow cooker, set it on low, and forget about it for about half a day. All the above methods work, but this is the one that lets you not stand around staring at onions for an hour and a half.
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# ¿ Jun 10, 2013 17:39 |
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Zlatan Imhobitch posted:Thanks. I'll freeze some then. I'm literally the stupidest fucker on the earth when it comes to sauces. While I'm here is there any decent and easy sauces to bang in with a batch of rice? I've just been eating chicken on plain rice because I can't think of anything to put with the rice. adobo is quick and easy and goes with rice (and with chicken).
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# ¿ Oct 18, 2013 05:31 |
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Grue Bouncer posted:but men are more easily tempted by ridiculously large pieces of meat, in general, I find. My experience with your mother suggests otherwise.
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# ¿ Nov 8, 2013 05:04 |
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C-Euro posted:For the purposes of a boxed dinner, is alligator closer to chicken or seafood? Taste-wise it's definitely closer to chicken. What do you mean by "for the purposes of a boxed dinner"?
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# ¿ May 2, 2014 01:48 |
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Geburan posted:Dr Maureen Mays (sp?), a leading pediatric cardiologist in Oregon, as well as Micheal Pollen and some other folks. I'm not exactly passionate about this stuff, but I gather it is along the same lines as why juice is now considered as bad for kids as soda. The sugar hits the blood stream all at once instead of a slow release, which the body can't cope with as well. Again, still far better than alternatives, but eating solids is considered by many to be better for you than drinking your nutrition. Squeezing the juice out of something is not the same as putting the whole thing through a blender. The soluble and insoluble fiber is still there in something you blend up.
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# ¿ Nov 5, 2014 04:45 |
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Jacques Pepin advocates microwaving bacon. Try baking it, try cold-frying it, try microwaving it. It will come out different ways; see which way you prefer.
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# ¿ Jan 8, 2015 15:23 |
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Booties posted:Trying to eat more vegetables in my life, and go full vegetarian at least 1x/week. Can anyone recommend a good vegetarian cook book? This isn't for moral reasons, just health. Bittman's "Vegan Before 6" is a very good starting point.
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# ¿ Jan 9, 2015 17:11 |
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GrAviTy84 posted:that is all it needs Fire and salt is all that's necessary to make a good steak, but if someone comes in asking for a good sauce for steak it's more helpful to talk about steak au poivre than it is to just repeat that like a mantra.
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# ¿ Jan 21, 2015 20:55 |
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icehewk posted:Is there a difference between beard oil and bath oils? Looks like the same poo poo in different sizes. In a practical sense, no, in that you shouldn't put either of them on your food
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# ¿ Feb 21, 2015 05:26 |
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Adult Sword Owner posted:Comparable amounts of sugar to soda I suppose "less than half the amount" is technically "comparable"
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# ¿ Feb 25, 2015 18:06 |
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My immersion blender is a piece of poo poo and the casing is cracking, so I have to literally hold it together while I use it. Brand recommendations for a replacement?
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# ¿ Aug 20, 2015 01:41 |
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Just put two teaspoons of cornstarch into the milk before you add the cheese and whisk it smooth before you add the macaroni.
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# ¿ Sep 9, 2015 19:47 |
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two_beer_bishes posted:I'm making homemade pizza tomorrow for a small super bowl party. One of my friends is gluten free and I always try to accommodate, which is why I have a small supply of gluten free rice flour on hand. Is there any way to make good pizza dough with just rice flour? http://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html Do this, but with a corn tortilla.
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# ¿ Feb 6, 2016 17:07 |
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fuzzknot posted:Hints of each, not overwhelming. Add Jacques Pepin, of which the same is true.
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# ¿ Mar 1, 2016 20:00 |
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Johnny Truant posted:Is there a proper name for the Asian kind of breakfast where you basically just crack an egg into freshly cooked rice, maybe add some sesame seeds to it for texture? I found an article about it awhile ago, that I've now lost, but it never had a name for it. Was it this one?
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# ¿ Aug 5, 2016 15:01 |
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MrSlam posted:Sweet/Bread and Butter Mary Lennox.
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# ¿ Aug 30, 2016 16:24 |
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dick head dinosaur posted:Since I can't find a vodka thread or a general spirits thread, can someone recommend me a quality vodka? A boss is getting a big promotion and leaving the office, I'm looking to get them a suitable parting gift. If their drink of choice was anything other than vodka I'd have a pretty good idea of a quality, non-overpriced bottle, but instead I'm pretty in the dark. Once vodka is filtered more than once or twice the difference is pretty much undetectable, so if you want to give a vodka gift you're looking for 1) Reputation (Grey Goose), 2) Obscurity (try Luksosawa) or flavor 3) (Try the Van Gogh flavored vodkas or infuse your own with a flavor you know your boss likes) I would recommend infusing your own since it's a thoughtful gift and will likely make much more of an impression, especially if it's a flavor that's not often sold commercially as vodka.
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# ¿ Oct 15, 2016 04:35 |
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DumbparameciuM posted:I respectfully disagree. I respectfully lol at you
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# ¿ Oct 15, 2016 05:57 |
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# ¿ Mar 29, 2024 12:55 |
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DumbparameciuM posted:I misread your post and thought you were saying that there was no distinguishable differences between vodkas which had been distilled more than twice. You didn't misread me, that is what I said and what I meant. Once you filter a vodka more than twice, differences between them are largely indistinguishable, and blind taste testings back this up.
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# ¿ Oct 15, 2016 11:56 |