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totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
Simple braising basically involves browning the outside of the meat and then slow cooking it. Maybe there's more fancy techniques but that's basically what braising is.

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totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
I have a general question: why would anyone ever want to boil rice? What is boiled rice good for?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
Rice cookers steam rice, which is a little different from boiling. Basically, boiling rice gets you mostly-dry and loose rice which tastes like crap. Steaming gets you the nice soft, moist, sticky rice that we connoisseurs love.

And yea, part of the steaming process involves bringing rice to a boil, but then the heat gets turned down and that's when the real cooking takes place.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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icehewk posted:

How do I remove the hair off these farm fresh pig ears? I don't own a single blade razor or a torch.

Tweezers

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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What can I do with a ton of cilantro?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Thanks for the ideas, I will definitely try them. But...

I'm talking like... several times this amount of cilantro


The grocery store sells cilantro by huge bunches and I keep throwing away tons of it.

totalnewbie fucked around with this message at 05:16 on Feb 12, 2012

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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taqueso posted:

This is normal with a fatty cut of meat. You can get a fat separator, which is basically a measuring cup with the a spout that comes from the bottom. The fat stays on top and you pour the deliciousness out. If you have more time, you can remove the meat/whatever and put the liquid in the fridge until the fat hardens. Then just take the fat out with a big spoon.

I haven't used a slow cooker for things like goulash, so I don't know what you would do in that case. Why even make that in a slow cooker?

Sounds like a job for liquid nitrogen instead.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Sounds like it's time to start making your own tomato and pepper soup :D

Soups are great because they're incredibly easy to make. Chop, mix, wait!

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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I have 1 oz of truffles. What should I do with it this weekend?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Mr. Wiggles posted:

Eat them.

Edit: real truffles? White or black?



Edit: still eat them.

Real truffles. Not sure if they're white or black. I've no idea what I should try to make with them. I should probably at least figure out if it's white or black, eh.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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totalnewbie posted:

Real truffles. Not sure if they're white or black. I've no idea what I should try to make with them. I should probably at least figure out if it's white or black, eh.

Black truffles.

Le0 posted:

A nice risotto with some truffle over is really delicious.

Looks like I actually have almost 2 oz. Any other suggestions? I don't think I'd need it all for the risotto.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Stainless should be pretty effortless to clean. What is it that you're cooking that is sticking badly?


Maybe? Sake (nihonshu) is pretty different from both sherry and Shaoxing. If you can get mirin, can't you get nihonshu? Well, I guess maybe they don't have a liquor license.

I'd try the Shaoxing and maybe cut back a touch on the soy sauce or add a little more sugar.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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BraveUlysses posted:

Thanks, I'm just being a cheapass but i'll pick up a small bottle of sake tomorrow since i'm not going to make it tonight.

As a bonus, you can drink it for extra fun! Now that it's cooler, it's a great time for atsukan (熱燗)

Generally, it's made by putting the nihonshu in a ceramic bottle and heating it up in a pot of hot water. Image search for some examples. Atsukan is the best.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Le0 posted:

A nice risotto with some truffle over is really delicious.

Did this. Confirmed aaaamazing.

Steve Yun posted:

Cook a whole chicken with truffle slices and butter under the skin

Did not see this. A whole chicken! That's a lot :O I've actually got minced truffles in oil (this guy: http://www.trufflehunter.co.uk/product/minced-black-truffles/ ) so maybe I can just mix the butter with the truffles.

paraquat posted:

Bake a white fish and serve it with a canelle of trufflebutter on top

I've never made white fish (I'm used to either Chinese- or Japanese-style fish. Americans do fish funny :D ) but I will give this a try, too. I think these will go a lot further than I first thought.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Bum the Sad posted:

What's then difference between the Pearl River Light and Dark soy sauce?

Light is used for everyday stuff, "normal" cooking, etc.

Dark is often used for color and to give it uhh... a darker taste, I guess. It is basically only used for cooking, ever.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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ibntumart posted:

Along those lines, does anyone have good recipes for curry paste? Not just Indian---I'm thinking about trying this one for Thai green curry---but really any good curry paste that I can put in the freezer and jumpstart dinner would be fantastic. Currently I just cheat and use Kitchen of India pastes, which are fine, but I want to up my game in the curry arena.

I've made this Thai curry with good results. http://imgur.com/a/cWbBb

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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What's the general opinion on air fryers? Are they appropriate to fry up big bulky things like katsu in them?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

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BrianBoitano posted:

Holy poo poo forum search actually did something

it appears there is an air fryer thread

I guess 11 posts constitutes a "thread" :D

But seems general consensus is that it does its job but takes a long time and a lot of kitchen space.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

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Scientastic posted:

I’m going to Germany on Monday: is there anything I absolutely must eat?

Good luck eating it all: https://en.wikipedia.org/wiki/Schweinshaxe

https://photos.google.com/photo/AF1QipOoJion8fTy0RxAxkECBqWierdh1bISmWd3QbRa

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Qubee posted:

My first pressure cooker recipe was beef stew and I was blown away by how much of a difference it made. Was especially surprised that meat ended up so tender whilst veggies still had a bit of bite to them.

How long was it in the pressure cooker? Obviously [in a non-pressurized environment], you can always get some tender meat and time the veggies to keep them firm, but it takes hours.

totalnewbie fucked around with this message at 20:24 on Aug 31, 2018

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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SubG posted:

If your pressure cooker is taking hours to make beef tender then holy poo poo you need a new pressure cooker.

Poorly worded - second sentence refers to normal, non-pressurized cooking.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Throw it into a food processor and make garlic sauce.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
I think rice is a great option for packed lunches. It doesn't care about getting soggy (like bread) and goes well with a lot of different stuff. Stews, sauces, whatever - you can have it with rice, even if it's not meant for it. Taco filling is a good example; there's nothing saying you HAVE to have it with tortillas.

Stir fries and other Asian cooking does well, I think, because you can make enough for several days worth and throw it all in one container.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Beast Pussy posted:

Speaking of rice, how do you store it do it doesn't get hard and weird in the fridge?

Ideally, it should be sealed so it doesn't dry out.

If you heat it up in the microwave, try adding a splash of water and cover so it re-steams a little (but not too much or it will be soggy on the bottom).

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Captainsalami posted:

How do I make chili oil for Asian foods? Apparently every store here stopped carrying it.

Buy crushed chili peppers, put in heat resistant bowl, heat veg oil, pour over chili.

Not too hot or it will burn but hot enough to sizzle.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

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Seconding Phaidon

https://www.phaidon.com/store/food-cook/asian-cookbook-collection-collect100043/

3-for-2

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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I would recommend against keeping Scotch on hand if you're not regularly drinking it. They're expensive and do go bad like wine, though over weeks, not days. On one hand, people who don't drink Scotch won't know the difference. On the other hand, if they don't drink Scotch, what's the point in keeping it on hand anyway?

And I think if anyone does drink Scotch, they should themselves understand the difficulty/futility/expense of keeping a decent single malt on hand.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Okay, "like wine" is not really remotely accurate and probably much longer than weeks. Mornings aren't my best. I am duly admonished.

But I stand by that Scotch will change its flavors over time if you only drink it occasionally.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce?

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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I'm going to feed people shepherd's pie for pi day. Any suggestions for sides?

I thought about mashed potatoes and roasted vegetables, but the mashed potatoes seemed like a bit much given the shepherd's pie. Maybe I'll make some anyway but..

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Casu Marzu posted:

:lol: Starch on starch on starch. Why not a simple green salad or some steamed green veg with a vinaigrette? Shep pie tends to get kinda heavy. I'd pair it with something light and crisp and tangy.

Yeah, exactly, but I'd be 90% of the way to making a mashed potato side when I make the shepherd's pie so it really couldn't be any easier. Maybe I'll throw in some rolls and rice.

But yeah, salad is a good idea. Don't eat a lot of salad (I cook all my vegetables) so the idea that salad is a thing didn't even cross my mind.

For vegetables.. carrots, brussel sprouts, cauliflower?

Zorak of Michigan posted:

Bah. I say steer into the skid and serve poutine as a side.

I like where your head is.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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amenbrotep posted:

Marcella Hazan’s Essentials of Classic Italian Cooking is a lot more explanatory, it touches on technique a lot more.

Seconding this recommendation.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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yakiniku/yakitori, curry or hayashi rice, yakisoba

I might have done a lot of car camping in Japan.

Cast iron will help you more evenly distribute the heat and wind guards to allow you to turn the flame down.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
Yeah. There's a reason they're advertised to people who carry everything on their back and not car campers. You sacrifice a lot for the small packaging /lightweight

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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SubG posted:

Omurice is just an omelette with an accent

Make fried rice, add ketchup.

Put it in an omelette.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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5436 posted:

Does anyone have an oxtail ragu and/or stew recipe they absolutely love? I got a bunch of oxtail and need some inspiration. I tried Jamie Olivers oxtail ragu last time nad it was okay, i think it lacked some depth.

Absolutely! It's not really a ragu and you can add tomato paste or none at all. For a single Dutch oven worth...

1. Brown oxtail with kosher salt + pepper
2. Remove; sautee a large onion with a bit of the fat that may be remaining - add tomato paste if using.
3. Add a cup-ish of chicken stock
4. Bring to a boil; return ox tail to Dutch oven
5. Cover and braise for 2+ hours. Check on it occasionally and add water/stock if it's getting dry.
6. 30 minutes before you want to eat, add some potato chunks (waxy).
7. Stir in a couple (or more) tablespoons good Dijon mustard. I usually use one that's "Stone ground" because it's a bit more coarse and adds some texture that I like.

Nephzinho posted:

\Oxtail isn't cheap and isn't always easy to get

Do you have an Asian grocery store nearby? Might have better luck there.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.

DasNeonLicht posted:

How does one end up with 35 pounds of unrefined avocado oil, anyway?

lmao if you don't just have a few dozen pounds of various oils stashed away in your kitchen

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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Ulio posted:

Alright thanks those are good tips. I got it perfect in my first time but I assume that was because the piece was so tender and thin which I did pound a bit. This one was huge I couldn't pound it, so from now I will just hammer/pound it and buy smaller pieces.

I am trying to cook at least one new thing every week. Is there a good place to find recipes by seeing how much protein it has? The most common I see is chicken breast with rice + few veggies which I already know.

The back of a knife (preferably a heavier one like a cleaver) works alright for pounding.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

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EVG posted:

some Japanese curry roux

Or just mix your own with 2:1 curry:garam masala (and the roux..)

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totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.
There's lots of variations on Japanese curry, yes.

Also lots of variations of curry powder and garam masala mix.

But those two basic ingredients will get you a basic Japanese curry.

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