It is a truth universally acknowledged, that a chicken in possession of good vegetables, must be in want of slow roasting.
However little known the seasonings or herbs of such a bird may be on it's first entering a kitchen, this truth is so well fixed in the minds of the surrounding chefs, that it is considered the rightful property of some one or other of their sous.
I got your quote Fyndir, and loved it. I chuckled at it enough I made Yukira curious enough to look over my shoulder and see what I was laughing about. I love Pride and Prejudice. The BBC miniseries one with Colin Firth though, not the movie.
I made a chicken stir fry tonight. Turned out quite yummy. Stir-fried the veggies, and cooked the chicken in a separate pan in a little bit of oil, with ground ginger, tarragon, garlic, red chili garlic paste, and about a cup of soy sauce. It's a bit spicy but turned out very good. (Would have been a little better with rice, but didn't have any)
First new recipe is a breakfast favorite from my grandmas kitchen. She used to make these for me as a kid, but the recipe never got written down, so I'm totally guessing here. My chemistry may be off, so this is a crucial one that you follow it exactly and report back. DO NOT SUBSTITUTE and adjust. I need this to fuck up if it's going to fuck up.
Banana-Coconut pancakes/waffles/fritters
2 medium, over-ripe bananas, chopped and packed (Should be around a cup and a half or so, give or take)
2 eggs
1/4 cup milk (might need more/less)
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup AP flour
1/3 cup cornstarch
1/4 cup sweetened shredded coconut (make sure to use the sweetened)
1 teaspoon baking powder
1/4 teaspoon salt
combine via muffin method, all the wet in one bowl (use a heavy spoon or masher for the wet), all the dry in another, combine and don't over stir. This will be lumpy. Deal with it. It will cook out.
Now from here, you can turn these into pancakes, into waffles, or into fritters.
honestly, fritters and pancakes are my preference, waffles will work, but I'm not sure how well. If someone could give it a try, I would appreciate it.
as for how to make a fritter, get a couple inches of oil to about 350, and drop big spoonfuls, or better a number 20 disher into the oil and let cook until golden brown.
also, yes, I know, thats a lot of cornstarch. I really need this batter to hold together with that much banana. If this is loose, tell me, if it's too stiff, tell me. But before you make any changes, please at least make one complete item before you do so. I need to know where I go wrong.
I only see one point to clarify before doing this. I know some recipes call for the sugar to be mixed in with either the wet or dry. I can't imagine it would make that much difference, since it won't be in the flour long enough to soak up moisture to clump everything, but does it matter according to the recipe?
I have bananas and have been itching for pancakes for a few weeks now, so this will be done Saturday or Sunday for breakfast. I'll have a three-year-old and a thirty-three-year-old opinion for you after the fact.
Also apparently Paula Deen is an awful racist. Surprise!
She's getting sued by a former employee for a variety of reasons, but partially because of her:
'Among the stunning allegations in the lawsuit: "In the presence of Ms. Jackson and Uncle Bubba's restaurant manager and a vendor, Bubba Hiers stated they should send President Obama to the oil spill in the Gulf of Mexico so he could n***er-rig it." The lawsuit also claims that Deen herself used the N word in front of employees. According to the court documents, Jackson states that she was appointed by Deen to handle the catering and staff for Bubba's wedding in 2007, and she asked Deen what the servers should wear: "Well what I would really like is a bunch of little n***ers to wear long-sleeve white shirts, black shorts and black bow ties, you know in the Shirley Temple days, they used to tap dance around,” Jackson alleges Deen told her. "Now, that would be a true Southern wedding wouldn't it? But we can't do that because the media would be on me about that."'
And partially because of her idiot brother:
'The documents state that Jackson became the General Manager of Bubba’s Oyster and Seafood House in Savannah, Georgia, which is co-owned by Deen and Bubba, after the previous GM, who was male, was fired for having sexual relations with the servers. Deen allegedly said in a meeting in which Jackson was present, "If you think I have worked this hard to lose everything because of a piece of p**y, you better think again, and now I'm going to do something I have never done I am going to put a woman in a man's job." Jackson was given six months to turn the restaurant from a failure into a success and she did so, by doubling the profits of the restaurant, but she alleges she was sexually harassed by Deen's brother, who, amongst other accusations, routinely viewed pornography on a computer in a small office he shared with Jackson. "Bubba Hiers is a frequent customer of pornography web sites and would download and view such sites at work. In the small office he shared with Jackson, it was impossible for her to avoid the pornography," the lawsuit states. Hiers also asked Jackson to "bring pictures of herself when she was young for him to view," and that he would like to replace the staff with "Hooters girls," the lawsuit alleges.'
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
I only see one point to clarify before doing this. I know some recipes call for the sugar to be mixed in with either the wet or dry. I can't imagine it would make that much difference, since it won't be in the flour long enough to soak up moisture to clump everything, but does it matter according to the recipe?
I have bananas and have been itching for pancakes for a few weeks now, so this will be done Saturday or Sunday for breakfast. I'll have a three-year-old and a thirty-three-year-old opinion for you after the fact.
good point, I always consider sugar a wet so I include it with the wet ingredients in order.
I love pancakes and bananas so shall be testing these out
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Stale, I'll try the waffles out this weekend if you can wait that long.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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KetarCome on upstairswe're having a partyRegistered Userregular
I've been enjoying this chocolate class enough that I decided to sign up for a macaron class next month. It will cover some varying cookies as well, but the focus will be on macarons, which I would love to be able to make well. Considering a second chocolate class over the summer that would focus on more complex fillings and things like airbrushing.
I'll try to give that recipe a whirl, Stale. Not a fan of shredded coconut though, so I might have to mentally work myself up to it in a manner of speaking.
So, got a decent deal on a rack of lamb, already frenched and everything.
first thought: make a little marinade with mustard powder and olive oil, let the lamb soak that up overnight, then leave it out so that it's room temperature rather than chilled when I put it in the oven, to encourage even cooking.
Wrap the exposed bone in foil so it doesn't burn, grind a bit of pepper over the lamb and put it on a tray straight into the oven at a pretty high heat for maybe 8-10 minutes to aim for rare - medium rare.
Caramelise onions, fry off some thinly sliced mushrooms and red peppers, roast some potatoes.
The thing is, I've never actually cooked a rack of lamb before, so this is all kind of guesswork, if anyone has any tips or guidance I would appreciate it.
I'm deliberately avoiding the normal lamb herb of rosemary, because frankly I find it tends to overpower things far too easily, and I don't enjoy it that much.
You have a rack of lamb and not a leg or shoulder, Fyndir, but if you do ever have a joint to roast my preference is to stuff whole garlic cloves under the skin, mmm!
And I actually never grew up with lamb and rosemary paired together! It was always lamb and mint.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
So, got a decent deal on a rack of lamb, already frenched and everything.
first thought: make a little marinade with mustard powder and olive oil, let the lamb soak that up overnight, then leave it out so that it's room temperature rather than chilled when I put it in the oven, to encourage even cooking.
Wrap the exposed bone in foil so it doesn't burn, grind a bit of pepper over the lamb and put it on a tray straight into the oven at a pretty high heat for maybe 8-10 minutes to aim for rare - medium rare.
Caramelise onions, fry off some thinly sliced mushrooms and red peppers, roast some potatoes.
The thing is, I've never actually cooked a rack of lamb before, so this is all kind of guesswork, if anyone has any tips or guidance I would appreciate it.
I'm deliberately avoiding the normal lamb herb of rosemary, because frankly I find it tends to overpower things far too easily, and I don't enjoy it that much.
Stick it in a pan first and sear it first.
And I swear to god fyndir, if you follow up with, I don't like seared meat.
Went looking for ground lamb yesterday and no luck. Didn't hit all of the stores, but hit one and then our farmer's market.
Was then told by a friend, in all honesty, that I should have just let him know because he would have had his uncle kill and then grind one up fresh. You know, if I needed more than a pound.
Went looking for ground lamb yesterday and no luck. Didn't hit all of the stores, but hit one and then our farmer's market.
Was then told by a friend, in all honesty, that I should have just let him know because he would have had his uncle kill and then grind one up fresh. You know, if I needed more than a pound.
any butcher or meat counter worth a shit will grind it for you. just have to ask.
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cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
And I'm only doing one batch with coconut. Detest the shredded stuff. If I were to pervert this into a crepe batter, I imagine it'd be better to increase on milk rather than reducing the baking powder. Is there enough liquid:egg:flours for 1 tsp of powder? We shall see.
Are bananas very acidic? Would you be able to use buttermilk?
So, got a decent deal on a rack of lamb, already frenched and everything.
first thought: make a little marinade with mustard powder and olive oil, let the lamb soak that up overnight, then leave it out so that it's room temperature rather than chilled when I put it in the oven, to encourage even cooking.
Wrap the exposed bone in foil so it doesn't burn, grind a bit of pepper over the lamb and put it on a tray straight into the oven at a pretty high heat for maybe 8-10 minutes to aim for rare - medium rare.
Caramelise onions, fry off some thinly sliced mushrooms and red peppers, roast some potatoes.
The thing is, I've never actually cooked a rack of lamb before, so this is all kind of guesswork, if anyone has any tips or guidance I would appreciate it.
I'm deliberately avoiding the normal lamb herb of rosemary, because frankly I find it tends to overpower things far too easily, and I don't enjoy it that much.
Stick it in a pan first and sear it first.
And I swear to god fyndir, if you follow up with, I don't like seared meat.
Stick some rosemary in you marinade also.
Negatory on the rosemary, just gonna leave it out entirely. Maybe next time.
I'll consider searing it, I had thought of doing so at first, and then decided it probably wouldn't add that much to the flavour, and would just mean extra dishes for me to deal with later.
You have a rack of lamb and not a leg or shoulder, Fyndir, but if you do ever have a joint to roast my preference is to stuff whole garlic cloves under the skin, mmm!
And I actually never grew up with lamb and rosemary paired together! It was always lamb and mint.
I've never been the biggest fan of lamb, precisely because it was always paired with rosemary when I had it.
Basically having to remind myself that I don't have to use rosemary when I cook it, so that I don't just pass it by when I'm shopping.
It's amazingly straight-forward, I don't think he's being ironic or anything. It seems as though he genuinely has a lot of bad opinions, I mean practically all of them.
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cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
I'll consider searing it, I had thought of doing so at first, and then decided it probably wouldn't add that much to the flavour, and would just mean extra dishes for me to deal with later.
That is an objectively terrible opinion. Searing meat for better flavor is such a fundamental cooking concept that one can only call you ignorant or just outright terrible for claiming this.
Posts
I got your quote Fyndir, and loved it. I chuckled at it enough I made Yukira curious enough to look over my shoulder and see what I was laughing about. I love Pride and Prejudice. The BBC miniseries one with Colin Firth though, not the movie.
I made a chicken stir fry tonight. Turned out quite yummy. Stir-fried the veggies, and cooked the chicken in a separate pan in a little bit of oil, with ground ginger, tarragon, garlic, red chili garlic paste, and about a cup of soy sauce. It's a bit spicy but turned out very good. (Would have been a little better with rice, but didn't have any)
First new recipe is a breakfast favorite from my grandmas kitchen. She used to make these for me as a kid, but the recipe never got written down, so I'm totally guessing here. My chemistry may be off, so this is a crucial one that you follow it exactly and report back. DO NOT SUBSTITUTE and adjust. I need this to fuck up if it's going to fuck up.
Banana-Coconut pancakes/waffles/fritters
2 medium, over-ripe bananas, chopped and packed (Should be around a cup and a half or so, give or take)
2 eggs
1/4 cup milk (might need more/less)
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup AP flour
1/3 cup cornstarch
1/4 cup sweetened shredded coconut (make sure to use the sweetened)
1 teaspoon baking powder
1/4 teaspoon salt
combine via muffin method, all the wet in one bowl (use a heavy spoon or masher for the wet), all the dry in another, combine and don't over stir. This will be lumpy. Deal with it. It will cook out.
Now from here, you can turn these into pancakes, into waffles, or into fritters.
honestly, fritters and pancakes are my preference, waffles will work, but I'm not sure how well. If someone could give it a try, I would appreciate it.
as for how to make a fritter, get a couple inches of oil to about 350, and drop big spoonfuls, or better a number 20 disher into the oil and let cook until golden brown.
also, yes, I know, thats a lot of cornstarch. I really need this batter to hold together with that much banana. If this is loose, tell me, if it's too stiff, tell me. But before you make any changes, please at least make one complete item before you do so. I need to know where I go wrong.
Thanks everyone.
not the same oil you cooked fish and hushpuppies in last week.
I have bananas and have been itching for pancakes for a few weeks now, so this will be done Saturday or Sunday for breakfast. I'll have a three-year-old and a thirty-three-year-old opinion for you after the fact.
She's getting sued by a former employee for a variety of reasons, but partially because of her:
And partially because of her idiot brother:
good point, I always consider sugar a wet so I include it with the wet ingredients in order.
I love pancakes and bananas so shall be testing these out
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I'll try to give that recipe a whirl, Stale. Not a fan of shredded coconut though, so I might have to mentally work myself up to it in a manner of speaking.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
first thought: make a little marinade with mustard powder and olive oil, let the lamb soak that up overnight, then leave it out so that it's room temperature rather than chilled when I put it in the oven, to encourage even cooking.
Wrap the exposed bone in foil so it doesn't burn, grind a bit of pepper over the lamb and put it on a tray straight into the oven at a pretty high heat for maybe 8-10 minutes to aim for rare - medium rare.
Caramelise onions, fry off some thinly sliced mushrooms and red peppers, roast some potatoes.
The thing is, I've never actually cooked a rack of lamb before, so this is all kind of guesswork, if anyone has any tips or guidance I would appreciate it.
personal preference
I leave 'em on, but it's up to you
I don't mind tails, depends on that I'm eating tho.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Get some kimchi and make some Kimchi Chigae. That stuff is so awesome.
And I actually never grew up with lamb and rosemary paired together! It was always lamb and mint.
Stick it in a pan first and sear it first.
And I swear to god fyndir, if you follow up with, I don't like seared meat.
Stick some rosemary in you marinade also.
Satans..... hints.....
But it is never quite as good when I make it at home.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I always find it entertaining how they serve it with scissors.
It hits the spot on a 38 degree day though.
Satans..... hints.....
I am dying to get my traditional fermented raw crab on, and my favorite restaurant for that also has nengmyeon.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I never could stomach nengmyeon. That and makali.
Those things are basically horrible.
Also I loooove makkeoli. I'm thinking of taking a makkeoli making class, actually.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Was then told by a friend, in all honesty, that I should have just let him know because he would have had his uncle kill and then grind one up fresh. You know, if I needed more than a pound.
Ah, Lancaster.
In hushpuppy oil too.
So.....
.,!,.
"Think of it as Evolution in Action"
You didn't find any at Root's?
Are bananas very acidic? Would you be able to use buttermilk?
"Think of it as Evolution in Action"
Negatory on the rosemary, just gonna leave it out entirely. Maybe next time.
I'll consider searing it, I had thought of doing so at first, and then decided it probably wouldn't add that much to the flavour, and would just mean extra dishes for me to deal with later.
I've never been the biggest fan of lamb, precisely because it was always paired with rosemary when I had it.
Basically having to remind myself that I don't have to use rosemary when I cook it, so that I don't just pass it by when I'm shopping.
Burn the witch!
"Think of it as Evolution in Action"
What a fucking worthless cunt that guy is.
Everyone must like the exact same things, cooked in the exact same ways, every time.
Deviation, experimentation, or preference are not allowed.
That is an objectively terrible opinion. Searing meat for better flavor is such a fundamental cooking concept that one can only call you ignorant or just outright terrible for claiming this.