I used 2 generous cups when making polenta the other day. They only poured 3/4 of the cornmeal into the mixing bowl and assured me that was all it needed and to give the other 1/4s to less fortunate bowls
Overcook as in cook the chickpeas from a bag? or are you using the canned? **pulled a good recipe from the NYT, will try again this week.
i use dried - soak them overnight with a tsp of baking soda per cup soaked then drain/rinse, and boil them (leaving at least 4 inches of water above the beans) with an equivalent amount of baking soda as before and reduce to simmer for at least an hour, skimming the muck that floats to the top as its working
From my deep dive research the last few days I think you would want one for a long cook (4-36 hours). I also think the vacuum sealer will let me buy steaks on sale and freeze them to cook at a later date more easily.
so i bought 5lbs of beef short rib the other day and cooked half of it last night. did the braised beef short rib recipe from pioneer woman (fucking delicious) what should i do with the other 2.5 lbs?
Use some of it for a ground burger mixture. Edit: this is probably dumb because most people, including myself, dont grind their own meat. I'd make something like this: http://www.foodandwine.com/recipes/short-rib-stroganoff
If you're getting a text from the afterlife he must have Verizon I doubt AT&T or Sprint have coverage like that.
Unsure. There are posters that are irl friends with him that would know why. It sucks though. I enjoyed his posts
Nope. Been going a solid two years without one. That said, I'm getting a vacuum sealer for Christmas.
Tandin no longer lives with me. He decided to leave the board for personal reasons, mainly just felt he was spending too much time on here. He's happy with his decision and working on his other hobbies like reading and getting more serious with his lady friend. He's doing well!
Anyone with a cuisinart food processor, make sure and check it yours is getting recalled http://www.epicurious.com/expert-ad...-processor-blades-article?mbid=social_twitter
This but i don't use the nest, just throw them in the pot http://momofukufor2.com/2010/03/ad-hoc-braised-beef-short-ribs-recipe/
http://www.bonappetit.com/recipe/red-wine-braised-short-ribs This one for brown gravy. But I also love to red sauce them.
Had about 9" of snow dumped in my neighborhood overnight. Currently debating what delicious dish I can make this afternoon. I always hate deciding.
Bought a Whole Prime Beef Tenderloin from costco, trimmed into steaks, big ones for the guys, small for the girls. 130 degrees in the Sous Vide, then 30 second sear on the 900 degree grill, topped with homemade cowboy butter. Served with homemade Twice Baked Potatoes, and a 12 year Balvenie
Had people coming over so made both the ad hoc and bon appetite recipes concurrently. Surprisingly liked bon appetite better although both were great.
I was just gonna comment on how much scotch that is. I would be fucking blackout if I drank all that with dinner.
just had a life-changing experience with leftover mashed potatoes. have always hated them in any fashion until now. mix a couple cups of potatoes with a beaten egg, crumbled bacon, green onions, cheddar cheese (and whatever else you want) add flour until you can form a patty that holds its shape (most important step or you will be frying mush) fry in about 1/4 inch of olive oil, flipping after about 4 minutes. add in some butter for unhealthy reasons as it is frying. top with sour cream, chives, or whatever. enjoy. I am probably way behind the curve on this one but I am mad at every single person that I have ever met that has had these for not bringing them to my attention so I vowed to spread the fried mashed potato gospel.
leftover mashed potatoes is what I said I hated although the way I said it might have left some confusion. Can not stand potatoes reheated in any form until now.
Tonight's menu: -Caesar salad with homemade dressing -French Onion Soup -Mussels marinated in tomato-based broth
Just bought a 4lb prime dry aged rib roast from Lobel's of New York online. Going to cook it sous vide on christmas day with the chef steps guide. First thing I'll be cooking sous vide, so lets hope I don't fuck it up. So excited Any sous vide tips would be appreciated
I haven't done anything that large or a long cook yet. I've followed the recipes for everything I've done and it has all turned out great. I'm sure you will be fine but if you need someone to try it before serving, I got dibs
Hosting a Christmas dinner for the first time at our house on Friday, and have decided to do a ham. Never done one before. The normal instructions on the hams you buy at the store seems pretty simple, but is there a clear better way to do one that I should consider?