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Author Topic: Voodoolily's Snacktastic Recipe Thread!!  (Read 206868 times)
Sky
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Reply #1750 on: June 21, 2017, 09:18:02 PM

So my food processor. I'm barely tapping into its potential and loving it.

I did some cod cakes with a garlic lemon aeoli (using my homemade olive oil mayo of course). After making the mayo and aeoli, just pulse some cod cubes. Put in a chilled bowl and lightly toss with some aeoli, s&p, an egg yolk and a little panko. Then form into cakes, lightly coat with panko (the internal yolk/aeoli moisture means a 1 step dredge!) and sautee in hot oil, flipping once to preserve the crisp coating.

But tonight's bachelor noms were even simpler. Just pulsed some 1" cubed chuck steak (I had to stop into the hell that is walmart, so I scrapped real dinner plans due to the scarcity of quality ingredients and found a nicely marbled piece of chuck). Into the chilled bowl, tossed with some s&p (mid-coarse p), garlic/onion powder and smoked paprika. Smoking hot pan for a couple minutes a side, then reduce and give it another couple minutes on each side to cook the interior. Crusty and delicious. Onto toasted potato rolls with some provo and A1 thick for the acidity.

I'd probably change the A1 out because it overpowered the smoked pap, though it did balance the fat of the burgers nicely. If I had access to better ingredients, probably would top with some greens tossed in herbed vinegar instead.

Nebu
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Reply #1751 on: June 22, 2017, 07:36:02 AM

So my food processor. I'm barely tapping into its potential and loving it.

This is something I need to work on as well.  I see pros make pasta with a food processor and I just can't get the process right.  I can make fresh pasta by hand, but tend to overwork the dough or not get the consistency right when I use a food processor.  I must look to the wisdom of Youtube!

"Always do what is right. It will gratify half of mankind and astound the other."

-  Mark Twain
MrHat
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Reply #1752 on: June 22, 2017, 09:05:44 AM

My food processor remains my great shame as a half Lebanese.

I've tried and failed, several times, to make restaurant style garlic sauce for chicken.  It takes emulsifying oil with garlic and lemon juice.  I've dredged youtube, recipe books, even talked with a friend that runs a restaurant back home.  I just can't get the sauce to stay the right consistency.

Sky
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Reply #1753 on: June 22, 2017, 03:00:02 PM

So my food processor. I'm barely tapping into its potential and loving it.

This is something I need to work on as well.  I see pros make pasta with a food processor and I just can't get the process right.  I can make fresh pasta by hand, but tend to overwork the dough or not get the consistency right when I use a food processor.  I must look to the wisdom of Youtube!
I've been holding out for a stand mixer to try pasta by machine. I've had success making it by hand, but I don't like rolling it out and cutting it (I'd get a pasta attachment to roll sheets on the mixer).

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Reply #1754 on: June 22, 2017, 03:07:19 PM

My food processor remains my great shame as a half Lebanese.

I've tried and failed, several times, to make restaurant style garlic sauce for chicken.  It takes emulsifying oil with garlic and lemon juice.  I've dredged youtube, recipe books, even talked with a friend that runs a restaurant back home.  I just can't get the sauce to stay the right consistency.

Maybe a blender instead?

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Jimbo
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Reply #1755 on: June 23, 2017, 03:30:25 AM

Stick blender, use that with the garlic, oil, and lemon juice, can you cheat an add any vinegar? Emulsions can be a bear to keep right.

Oh not sure if this goes here or should put in beer thread, but found leinenkugel watermelon shandy was a bit off in taste, almost too sweet. But then I picked up a 6 pack of Mike's Hard Watermelon lemonade, and when you mix the two together, one decent shandy. By themselves they were sweet, but then together it balanced out. That and grilled hot dogs on the coals were awesome summer night (the new oscar meyer all angus beef are pretty decent for a mid week meal). I'm going to make a watermelon "skip and get naked" drink later this week. That or a gin fizz with watermelon, since they are up and available at the stands.
Bunk
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Reply #1756 on: June 23, 2017, 03:58:13 PM

So my food processor. I'm barely tapping into its potential and loving it.

This is something I need to work on as well.  I see pros make pasta with a food processor and I just can't get the process right.  I can make fresh pasta by hand, but tend to overwork the dough or not get the consistency right when I use a food processor.  I must look to the wisdom of Youtube!
I've been holding out for a stand mixer to try pasta by machine. I've had success making it by hand, but I don't like rolling it out and cutting it (I'd get a pasta attachment to roll sheets on the mixer).

I make my own pasta fairly regularly. I don't have a mixer to put the cutting attachment on, so I picked up a "pasta mandolin". Basically just a frame with like 20 guitar strings stretched tight across it. Not perfect, but it does result in uniform linguine pretty quickly. My kick lately though has been herb and ricotta ravioli in olive oil/butter with Parmesan.

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MisterNoisy
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Reply #1757 on: July 26, 2017, 05:41:27 PM

Seeking another silly hobby, I've taken to hand-sharpening my cutlery for the last few months or so.  I have no idea how I managed beforehand - I'd keep them what I thought was sharp, but a freshly honed and stropped blade is damn near magic.

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Bunk
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Reply #1758 on: July 27, 2017, 10:18:06 AM

It is quite an art to do well (I'm terrible at it). I've watched my sister's step-father-in-law, who is the Canadian equivalent of a Hillbilly, work on an old rusty knife that basically looked like a small machete. Five minutes later, he had that thing sharp enough to go through a Christmas Ham like butter. It was frighteningly sharp.

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MisterNoisy
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Reply #1759 on: July 27, 2017, 06:25:47 PM

It is quite an art to do well (I'm terrible at it). I've watched my sister's step-father-in-law, who is the Canadian equivalent of a Hillbilly, work on an old rusty knife that basically looked like a small machete. Five minutes later, he had that thing sharp enough to go through a Christmas Ham like butter. It was frighteningly sharp.

I didn't find it that tough to pick up, though I also leveraged some of the stuff I learned about sharpening woodworking chisels years ago, which was a huge help going in.  I mostly spent an an hour or so watching videos and reading and was able to get solid results from the get go.

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Sky
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Reply #1760 on: July 27, 2017, 10:12:58 PM

Growing up redneck, had to learn to sharpen stuff. Axes, chisels, knives, mower blades, etc. It's also humorous that my fiancee gets scared every time I use my honing steel in the kitchen. Too many movies!

When I was a kid I sometimes used the wheel, but now I just use the hand stone when they need some touching up. Great skill to have.

Hawkbit
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Reply #1761 on: September 11, 2017, 12:19:46 PM

I have no idea where to put this question - we need a new wok. Any recommendations? We use ours twice a week at least.

I was prepared to spend $300+, but a few reviews said the expensive ones are crap. They recommended a carbon steel, though the models they provided look bit too cheaply made for my liking (the rivets looked like they will crack the wok surface over time).

Our current wok is 5 years old and had a non-stick surface that is wearing off. I'd rather go to a more traditional style, if that makes sense.
Nebu
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Reply #1762 on: September 11, 2017, 12:46:36 PM

I have one of these and it has served me very well. 

You do have to season it and be careful of rust since it's carbon steel.  I have to heat dry mine after use and apply a tiny amount of surface oil.

"Always do what is right. It will gratify half of mankind and astound the other."

-  Mark Twain
Trippy
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Reply #1763 on: September 11, 2017, 12:53:59 PM

I have no idea where to put this question - we need a new wok. Any recommendations? We use ours twice a week at least.

I was prepared to spend $300+, but a few reviews said the expensive ones are crap. They recommended a carbon steel, though the models they provided look bit too cheaply made for my liking (the rivets looked like they will crack the wok surface over time).

Our current wok is 5 years old and had a non-stick surface that is wearing off. I'd rather go to a more traditional style, if that makes sense.
What kind of range do you have (gas, electric, induction, etc.)?
Hawkbit
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Reply #1764 on: September 11, 2017, 12:57:55 PM

Thanks - that's one of the models I was looking at. Good to know it holds up.
Hawkbit
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Reply #1765 on: September 11, 2017, 01:01:26 PM

I have no idea where to put this question - we need a new wok. Any recommendations? We use ours twice a week at least.

I was prepared to spend $300+, but a few reviews said the expensive ones are crap. They recommended a carbon steel, though the models they provided look bit too cheaply made for my liking (the rivets looked like they will crack the wok surface over time).

Our current wok is 5 years old and had a non-stick surface that is wearing off. I'd rather go to a more traditional style, if that makes sense.
What kind of range do you have (gas, electric, induction, etc.)?


Electric. As much as I prefer gas, it would be $1500+ to have them run gas lines to that side of the house.
Nebu
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Reply #1766 on: September 11, 2017, 01:02:00 PM

Thanks - that's one of the models I was looking at. Good to know it holds up.

I would only go carbon steel if you have a gas range.  It's tough to properly season a wok on an electric.

"Always do what is right. It will gratify half of mankind and astound the other."

-  Mark Twain
Hawkbit
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Reply #1767 on: September 11, 2017, 01:10:16 PM

Hrmm. Can you properly season it in the oven (if the model has a metal handle)?
Trippy
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Reply #1768 on: September 11, 2017, 01:14:01 PM

What kind of range do you have (gas, electric, induction, etc.)?
Electric. As much as I prefer gas, it would be $1500+ to have them run gas lines to that side of the house.
In that case it doesn't really matter what you get as long as its flat bottomed awesome, for real

While carbon steel that you will have to season and maintain yourself is what's generally recommended, because you have electric you may want to consider either just a cast iron pan or a cast iron wok for stir-frying since those will retain heat much better than a carbon steel wok.

Edit: added context
« Last Edit: September 11, 2017, 01:18:07 PM by Trippy »
Trippy
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Reply #1769 on: September 11, 2017, 01:15:28 PM

Hrmm. Can you properly season it in the oven (if the model has a metal handle)?
The handles are removable on that Joyce Chen model. You can also do the seasoning on the stove.
Nebu
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Reply #1770 on: September 11, 2017, 01:39:27 PM

Hrmm. Can you properly season it in the oven (if the model has a metal handle)?

I don't think an electric oven will get hot enough.  You pretty much have to get the pan hot enough to see the heat transition.  I have an electric stove but seasoned it over a gas camping burner. 

I like this pan far better than my old non-stick wok, but it does come with it's inconveniences. 


"Always do what is right. It will gratify half of mankind and astound the other."

-  Mark Twain
Hawkbit
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Reply #1771 on: September 11, 2017, 01:54:55 PM

Much appreciated, both of you. Thanks!
Sky
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Reply #1772 on: September 11, 2017, 10:03:44 PM

Have I mentioned my current obsession with swordfish steaks? Apparently the local fish counter got a stable supplier, at least a couple times a week I can get really clean cuts. They are heaven on the grill with just a little s&p.

Nebu
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Reply #1773 on: September 11, 2017, 10:41:32 PM

Have I mentioned my current obsession with swordfish steaks? Apparently the local fish counter got a stable supplier, at least a couple times a week I can get really clean cuts. They are heaven on the grill with just a little s&p.

Be careful.  Swordfish is known to have among the highest mercury levels and it is often recommended that you don't eat it more than once a month unless you have a reliable and tested source.

"Always do what is right. It will gratify half of mankind and astound the other."

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Reply #1774 on: September 29, 2017, 07:33:53 PM

Hrmm. Can you properly season it in the oven (if the model has a metal handle)?

I don't think an electric oven will get hot enough.  You pretty much have to get the pan hot enough to see the heat transition.  I have an electric stove but seasoned it over a gas camping burner. 

I like this pan far better than my old non-stick wok, but it does come with it's inconveniences. 



Grapeseed oil and use the cleaning cycle on an electric oven.  The end result.is hard and damn near as slick as a Teflon coating.

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Nebu
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Reply #1775 on: September 29, 2017, 07:52:33 PM

Grapeseed oil and use the cleaning cycle on an electric oven.  The end result.is hard and damn near as slick as a Teflon coating.

Well then... I stand corrected.

"Always do what is right. It will gratify half of mankind and astound the other."

-  Mark Twain
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Reply #1776 on: October 03, 2017, 06:35:11 PM

So Bon Appetit has this show on YouTube called 'It's Alive With Brad', which is pretty great.  He basically does live and/or fermented stuff.

One of his earlier episodes was making half-sour (fermented) pickles.  As a pickle fan, I had to try it.  Holy crap, these are great.  I left out the rosebuds and added some of the Trinidad Scorpions I got from a friend and pickled a couple of weeks ago and they just finished fermenting.  Literally the best pickles I've ever had and now I need more jars.

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Sky
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Reply #1777 on: October 03, 2017, 09:33:48 PM

Nice! I got some of the stuff for pickling this year, but didn't plant enough cukes to dig in. Got some jars and a canner, ready for next year...

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