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Post by Pastafarian on Nov 17, 2016 18:04:03 GMT -5
I don't like Greek yogurt because of the texture but cottage cheese works, and I even have some! I think if I go ahead and pack my lunch and snacks each night for the next day, I will be set during the day. The Sensational She-Hulk , does 50 grams of carbs seem a reasonable number to start? Thanks for your help! Late, but I'd say anything under 100 grams is great and puts you over 80% of the average north american. How's the low carb thing going? One thing that might help is having a day a week or every couple of weeks where you eat any of the carby stuff you miss. One to make sure you have enough energy, fiber, etc. But also to help keep the cravings in check that come from time to time when you decide to cut back on any one food group.
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Post by ๐ช silly buns on Nov 27, 2016 20:00:48 GMT -5
Any recommendations for saving a bland butternut squash soup?
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Post by Il sole sotto la terra on Nov 27, 2016 22:33:05 GMT -5
Any recommendations for saving a bland butternut squash soup? Curry powder and cayenne.
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Post by Pedantic Editor Type on Nov 27, 2016 22:51:45 GMT -5
Any recommendations for saving a bland butternut squash soup? Curry powder and cayenne. Also butter and or cream. And perhaps a dash of salt.
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Post by The Sensational She-Hulk on Nov 30, 2016 10:48:26 GMT -5
Any recommendations for saving a bland butternut squash soup? Curry powder and cayenne. And ginger.
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Smacks
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Post by Smacks on Dec 2, 2016 13:21:33 GMT -5
So I made a batch of Very Important Eggnog last night. I'm taking it over to the apartment of this guy I've been seeing and I've been telling him how good my eggnog is for weeks. (We're also going to play Stratego while we get drunk on said nog, so best date ever). But anyway, I didn't put enough sugar in cause I ran out and it is a little too rummy and just not quite sweet enough.
I'm worried about how to add more sugar. If I stir in granulated, I'm afraid it will not incorporate, and I'm not sure I should try to heat the whole batch again? Do I make a simple syrup or would that be gross? Di I try a little confectioners since it is so sweet? Any eggnog experts out there?
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Post by Pedantic Editor Type on Dec 2, 2016 13:25:11 GMT -5
So I made a batch of Very Important Eggnog last night. I'm taking it over to the apartment of this guy I've been seeing and I've been telling him how good my eggnog is for weeks. (We're also going to play Stratego while we get drunk on said nog, so best date ever). But anyway, I didn't put enough sugar in cause I ran out and it is a little too rummy and just not quite sweet enough. I'm worried about how to add more sugar. If I stir in granulated, I'm afraid it will not incorporate, and I'm not sure I should try to heat the whole batch again? Do I make a simple syrup or would that be gross? Di I try a little confectioners since it is so sweet? Any eggnog experts out there? I've never made eggnog, so take this with a grain of salt, but maybe a mixture of milk or cream + sugar, heated gently to incorporate the sugar? Or perhaps sweetened condensed milk to balance the rum and add some sugar?
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Post by Powerthirteen on Dec 2, 2016 13:39:40 GMT -5
So I made a batch of Very Important Eggnog last night. I'm taking it over to the apartment of this guy I've been seeing and I've been telling him how good my eggnog is for weeks. (We're also going to play Stratego while we get drunk on said nog, so best date ever). But anyway, I didn't put enough sugar in cause I ran out and it is a little too rummy and just not quite sweet enough. I'm worried about how to add more sugar. If I stir in granulated, I'm afraid it will not incorporate, and I'm not sure I should try to heat the whole batch again? Do I make a simple syrup or would that be gross? Di I try a little confectioners since it is so sweet? Any eggnog experts out there? Do you have enough egg nog that you can experiment on small amounts to see what you like? I like PET's condensed milk idea, or simple syrup. Pour out a coulple of cups, experiment, see which one you like the results of.
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Smacks
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Post by Smacks on Dec 2, 2016 13:43:37 GMT -5
So I made a batch of Very Important Eggnog last night. I'm taking it over to the apartment of this guy I've been seeing and I've been telling him how good my eggnog is for weeks. (We're also going to play Stratego while we get drunk on said nog, so best date ever). But anyway, I didn't put enough sugar in cause I ran out and it is a little too rummy and just not quite sweet enough. I'm worried about how to add more sugar. If I stir in granulated, I'm afraid it will not incorporate, and I'm not sure I should try to heat the whole batch again? Do I make a simple syrup or would that be gross? Di I try a little confectioners since it is so sweet? Any eggnog experts out there? I've never made eggnog, so take this with a grain of salt, but maybe a mixture of milk or cream + sugar, heated gently to incorporate the sugar? Or perhaps sweetened condensed milk to balance the rum and add some sugar? Yes, I was thinking maybe take some out of what's already made and heat it very gently to melt the sugar. It probably is my best bet. Condensed milk is a brilliant idea as well! Thank you! I don't see how that could ruin it if I add it in little bits and continue to taste as I go.
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Post by pairesta on Dec 2, 2016 14:06:18 GMT -5
I've never made eggnog, so take this with a grain of salt, but maybe a mixture of milk or cream + sugar, heated gently to incorporate the sugar? Or perhaps sweetened condensed milk to balance the rum and add some sugar? Yes, I was thinking maybe take some out of what's already made and heat it very gently to melt the sugar. It probably is my best bet. Condensed milk is a brilliant idea as well! Thank you! I don't see how that could ruin it if I add it in little bits and continue to taste as I go. I'd be careful about heating what's already made since there's eggs in there. I like PET's idea of either condensed milk or heating cream with sugar in it, then adding that to the existing nog.
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Smacks
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Post by Smacks on Dec 2, 2016 15:40:19 GMT -5
Yes, I was thinking maybe take some out of what's already made and heat it very gently to melt the sugar. It probably is my best bet. Condensed milk is a brilliant idea as well! Thank you! I don't see how that could ruin it if I add it in little bits and continue to taste as I go. I'd be careful about heating what's already made since there's eggs in there. I like PET's idea of either condensed milk or heating cream with sugar in it, then adding that to the existing nog. Thanks. I know the perils. I always have that nervousness when I make the initial batch of ruining it by cooking the eggs. I'm lucky I have enough to experiment with. I'm going to try a few things. I'll let you all now what works.
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Smacks
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Post by Smacks on Dec 2, 2016 15:51:28 GMT -5
Success!! I slightly heated about a cup of the original mixture (didn't want to dilute with too much extra milk or cream) just enough to melt the condensed milk. Stirred it into the original mixture and it turned out just sweet enough and just boozy enough. Perfect! Thanks everybody!
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Post by DangOlJimmyITellYouWhat on Dec 2, 2016 17:41:44 GMT -5
Any recommendations for saving a bland butternut squash soup? Curry powder and cayenne. This is the correct answer for everything. Also yes ginger.
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Post by pairesta on Jan 19, 2017 7:43:26 GMT -5
So a few months ago I mentioned here that we had been given some "backyard lemons", more or less meyer lemons, and asked what to do with them. Well, since then, we've been given more of them. (Backyard lemons are such a commonality here in Houston that our local magazine just did a story on what to do with them).
I decided to salt-cure them, since I know I'll be doing Moroccan cooking in a couple months for my cookbook project. I followed a recipe from Paula Wolfert, near-quartering two, slathering with salt, and putting them in a pickle jar, then adding more lemon juice. I used less lemons than the recipe called for, but the same amount of juice. It only came halfway up the lemons, but I figured the salting was cause more liquid to come out and top it off.
That hasn't happened. Now I'm seeing some telltale signs of fermentation: when I turn the jar over, liquid comes out of the lid, and it hisses when I unscrew it. Is that normal? Is that bad? Do I need to start over with other lemons?
The recipe pointedly says to leave unrefrigerated, but was that the error? Do I just need to completely top the lemons with lemon juice?
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Gumbercules
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Post by Gumbercules on Jan 19, 2017 8:38:44 GMT -5
That hasn't happened. Now I'm seeing some telltale signs of fermentation: when I turn the jar over, liquid comes out of the lid, and it hisses when I unscrew it. Is that normal? Is that bad? Do I need to start over with other lemons? The recipe pointedly says to leave unrefrigerated, but was that the error? Do I just need to completely top the lemons with lemon juice? Any time I've preserved lemons, I never add any liquid. The copious amounts of salt bring out plenty of liquid. As to if the batch is ruined... honestly, go by smell. If that seems fine, taste a small piece. If there's any mold on top, or discoloration of the lemon peels, I'd probably toss it. Or at the very least, remove the top layer. They shouldn't ferment, but unless that ruins the taste, I wouldn't worry about it. I would put it in the fridge, though. I've always refrigerated them right away. You also said that when you turn over the jar, liquid comes out. Is the lid not making a proper seal?
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Post by pairesta on Jan 19, 2017 9:12:16 GMT -5
I'm not canning/jarring them. I screwed the lid tight enough to where the first few days I could turn it upside down and no liquid would escape, but on the third day some sprayed out. Not leaked. Sprayed. So I unscrewed the lid and there was this hiss and pop.
They don't smell off, but then again, there's so much acid in there it's hard to tell. That's part of why I was willing to leave them out as directed; it's salt and acid, the two things most likely to inhibit unwanted critters in there.
I'm leaving the lemons kinda whole, so it's hard to fit them in a jar and not have lots of airspace. Slicing them into wedges seems to be a no no.
Do you have a recipe you use you can share or PM?
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Gumbercules
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Post by Gumbercules on Jan 19, 2017 9:29:58 GMT -5
I'm not canning/jarring them. I screwed the lid tight enough to where the first few days I could turn it upside down and no liquid would escape, but on the third day some sprayed out. Not leaked. Sprayed. So I unscrewed the lid and there was this hiss and pop. They don't smell off, but then again, there's so much acid in there it's hard to tell. That's part of why I was willing to leave them out as directed; it's salt and acid, the two things most likely to inhibit unwanted critters in there. I'm leaving the lemons kinda whole, so it's hard to fit them in a jar and not have lots of airspace. Slicing them into wedges seems to be a no no. Do you have a recipe you use you can share or PM? I've just done the one from NY Times. You end up using a lot of salt. Like, 1/2 cup. cooking.nytimes.com/recipes/1016212-preserved-lemonsThis one says to leave them out in room temperature for 3-4 weeks, but I don't recall doing that. I'm pretty sure I put them in the fridge right away.
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Post by Liz n Dick on Jan 19, 2017 10:06:32 GMT -5
I'm not canning/jarring them. I screwed the lid tight enough to where the first few days I could turn it upside down and no liquid would escape, but on the third day some sprayed out. Not leaked. Sprayed. So I unscrewed the lid and there was this hiss and pop. They don't smell off, but then again, there's so much acid in there it's hard to tell. That's part of why I was willing to leave them out as directed; it's salt and acid, the two things most likely to inhibit unwanted critters in there. I'm leaving the lemons kinda whole, so it's hard to fit them in a jar and not have lots of airspace. Slicing them into wedges seems to be a no no. Do you have a recipe you use you can share or PM? Technically speaking, you are trying to ferment the lemons when you preserve them. So you're probably doing nothing wrong here! Have you tasted them? You might just need to uncap your jar and let them sit out loosely covered while they do their thing. Anyway, give them a taste and see how they're doing... if they're really funky, start again. I haven't seen anything suggesting you shouldn't slice the lemons into wedges, by the way; in fact, quite the opposite. Most every recipe I've seen has you wedge the lemons and pack them fairly tightly into the jar. So that might be where things are veering off for you? As an aside, if you wanted to try a more spiced/flavored lemon, I've really loved having this recipe on hand in the fridge.
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LazBro
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Post by LazBro on Jan 19, 2017 10:13:32 GMT -5
My Alton Brown book has a recipe for preserved lemons: room temperature, sliced into wedges.
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Post by pairesta on Jan 19, 2017 10:36:16 GMT -5
Ok, so slicing into wedges seems to make them more perishable, from what Wolfert implies in her recipe, saying that they should be used within a week. Any other resources say this? Realistically knowing me I want to keep them for a year or longer in the fridge.
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Post by Liz n Dick on Jan 19, 2017 10:39:40 GMT -5
Ok, so slicing into wedges seems to make them more perishable, from what Wolfert implies in her recipe, saying that they should be used within a week. Any other resources say this? Realistically knowing me I want to keep them for a year or longer in the fridge. Keeping them in the fridge, sliced into wedges, they will last FOREVER. Easily a year or longer. I had to empty out my fridge a couple of months ago for repairs, and came across a three-year-old jar with about six preserved lemon wedges at the bottom. I didn't taste them, but they still smelled fine. After three years! Wolfert is being way too panicky! Your lemon wedges will be fine.
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Post by songstarliner on Jul 28, 2017 20:04:54 GMT -5
What should I call those new cookies I was going on about a while ago? I've settled on a recipe (which is bonkers good), but I'm stuck on a name. Key elements: brown sugar, golden raisins, cornflakes, toasted pecans, and potato chips. Flavor profile: crunchy, salty, sweet, rich, mysterious. Any ideas? Gah - I can't sell them if I don't know what to call them. Help, please!
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Post by The Sensational She-Hulk on Jul 28, 2017 20:14:22 GMT -5
What should I call those new cookies I was going on about a while ago? I've settled on a recipe (which is bonkers good), but I'm stuck on a name. Key elements: brown sugar, golden raisins, cornflakes, toasted pecans, and potato chips. Flavor profile: crunchy, salty, sweet, rich, mysterious. Any ideas? Gah - I can't sell them if I don't know what to call them. Help, please! Golden Decadence? They do sound amazing.
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Trurl
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Post by Trurl on Jul 29, 2017 10:57:50 GMT -5
What should I call those new cookies I was going on about a while ago? I've settled on a recipe (which is bonkers good), but I'm stuck on a name. Key elements: brown sugar, golden raisins, cornflakes, toasted pecans, and potato chips. Flavor profile: crunchy, salty, sweet, rich, mysterious. Any ideas? Gah - I can't sell them if I don't know what to call them. Help, please! There are multiple takes on naming if you're looking for something to go to market with, depending on the market you want to target or the narrative you want to give. The elements make it sound homey and kind of old-fashioned so you could call it something homey, like "Grandma's ---" (you could even fill the blank in with something with a different tone - the first thing I thought of to fill in the blank was "Grandma's Orgasms", which might be too risque). Alternatively, maybe you see these as a substantial snack instead of a just a light cookie, something filling and stand-alone - you could use words that suggest substance, like "mound" or "slab" or "drumlin". Or you can focus on the experience - it's crunchy? Something generic like "Pecan Crunch", or explicitly add some mystery "Mysterious Pecan Crunch".
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Post by Liz n Dick on Jul 31, 2017 10:03:06 GMT -5
What should I call those new cookies I was going on about a while ago? I've settled on a recipe (which is bonkers good), but I'm stuck on a name. Key elements: brown sugar, golden raisins, cornflakes, toasted pecans, and potato chips. Flavor profile: crunchy, salty, sweet, rich, mysterious. Any ideas? Gah - I can't sell them if I don't know what to call them. Help, please! Call them The Cat's Pajamas! Or The Bee's Knees! Kids these days can't resist that kind of slang!
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Trurl
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Post by Trurl on Jul 31, 2017 11:58:05 GMT -5
What should I call those new cookies I was going on about a while ago? I've settled on a recipe (which is bonkers good), but I'm stuck on a name. Key elements: brown sugar, golden raisins, cornflakes, toasted pecans, and potato chips. Flavor profile: crunchy, salty, sweet, rich, mysterious. Any ideas? Gah - I can't sell them if I don't know what to call them. Help, please! Call them The Cat's Pajamas! Or The Bee's Knees! Kids these days can't resist that kind of slang! My daughter was using "boy, howdy!" as an exclamation for a while.
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Post by Liz n Dick on Jul 31, 2017 12:00:50 GMT -5
My daughter was using "boy, howdy!" as an exclamation for a while. Done! Let's call 'em Boy Howdys!
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LazBro
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Post by LazBro on Jul 31, 2017 12:06:55 GMT -5
My daughter was using "boy, howdy!" as an exclamation for a while. Done! Let's call 'em Boy Howdys! Boy Howdy is too good a name for anything with raisins in it.
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Post by Liz n Dick on Jul 31, 2017 12:18:36 GMT -5
Done! Let's call 'em Boy Howdys! Boy Howdy is too good a name for anything with raisins in it. (I didn't want to say anything. She seemed so happy about them...)
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Post by pairesta on Jul 24, 2018 10:59:37 GMT -5
I'm going to do a run of Korean meals next week to shake things up. I'm doing a Korean barbecue meal, Korean fried chicken, bibimbap, and that chilled noodle dish I forget the name of. I could probably use one more dish. Anyone know much about Korean food? ( Nudeviking ?) Is there another "classic" Korean dish I'm missing or should try making?
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