I use half and half cinnamon and nutmeg in place of cardamom in recipes. My palate isn't developed enough to tell the difference.
Gravy's Cooking Thread
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BrutulTM
Good, bad, I'm the guy with the gun.
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Gravy
Bronze Squire
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Yeah, I'll have to double check prices next time I get to the big city. That website seems expensive to me, too. I've been to it before though, it's fun to window shop.
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Anyone have much experience with smelt? I cooked it tonight in a tempura batter, and it was decent smelt (got if from a fish guy I deal with regularly, always straight up, said it was "good shit"), but it just seemed fishy. Is that common?
Edit: my five year old called them "fish fries," and found it hilarious that he could periodically see bits of the spine if he ate it just right. This is the kid who said "gross" to broccoli. Interesting.
Edit: my five year old called them "fish fries," and found it hilarious that he could periodically see bits of the spine if he ate it just right. This is the kid who said "gross" to broccoli. Interesting.
BrutulTM
Good, bad, I'm the guy with the gun.
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Even if it's a couple bucks more, when you compare it to driving 45 minutes and making a special stop at an ethnic grocery store that may or may not have what you want, it's a bargain.
They are also more likely to have fresh stuff since they turn things over regularly. Who knows how long stuff has been on the shelf at the grocery store, especially if it's not a popular spice.
Joeboo
Molten Core Raider
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I like spaghetti squash, and it's actually really easy to cook. Basically just cut the thing in half from top to bottom(like north pole to south pole, not through the equator) Then just put each half face-down on a cookie sheet and bake it at like 350 for half an hour.
Once you pull it out of the oven and let it cool so you can handle it, you can use a fork to rake it across the squash and big tender strands come off, that not coincidentally look like spaghetti
Then you can do whatever with it, toss is in some olive oil and italian herbs, add some veggies or even something like chicken, sprinkle on some fresh parmesan. I tend to treat it like it's angel hair pasta, you don't really want to put some huge heavy sauce on it (like meat sauce or alfredo) but anything that's kind of light(olive oil or butter based) works real well.
Once you pull it out of the oven and let it cool so you can handle it, you can use a fork to rake it across the squash and big tender strands come off, that not coincidentally look like spaghetti
Then you can do whatever with it, toss is in some olive oil and italian herbs, add some veggies or even something like chicken, sprinkle on some fresh parmesan. I tend to treat it like it's angel hair pasta, you don't really want to put some huge heavy sauce on it (like meat sauce or alfredo) but anything that's kind of light(olive oil or butter based) works real well.
BrutulTM
Good, bad, I'm the guy with the gun.
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I don't have experience with spaghetti squash, but my Mom cooks acorn squash in the microwave and they come out great. Just scoop out the guts, put in your butter and brown sugar if you're into that, cover with saran wrap, and microwave for 15 minutes.
Erronius
<WoW Guild Officer>
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Waht I do for my shredded chicken is I get the bone on chicken breast. Its cheaper and adds flavor. I put 4-5 of them suckers in a pot and just cover them with water. Then I add some chicken bulion, 3 TBS of chili powder, 1TBS of garlic powder, onion, 1tbs cumin, red and green bell pepper and let that shit simmer for like 2 hours. Then when done I set aside to let cool. Also I keep like 2 cups of the broth.
Then I slice up the chicken into chunks, obviously de-boning it as well. But that shit kind of start falling apart anyway. Then I take large skillet and start frying it up with some oil, finely diced onion, garlic, fresh cilantro if you like, and bell pepper along with some salt, and more seasonings like cumin and chili powder. Sautee this until onions become translucent and chicken should be shredded at this time from just stirring it all together. Then I slowly ladle in some of that broth to give the mixture some moisture. This is great for making chicken tacos/burittos or anything Mexican, really. It freezes well too.
Then I slice up the chicken into chunks, obviously de-boning it as well. But that shit kind of start falling apart anyway. Then I take large skillet and start frying it up with some oil, finely diced onion, garlic, fresh cilantro if you like, and bell pepper along with some salt, and more seasonings like cumin and chili powder. Sautee this until onions become translucent and chicken should be shredded at this time from just stirring it all together. Then I slowly ladle in some of that broth to give the mixture some moisture. This is great for making chicken tacos/burittos or anything Mexican, really. It freezes well too.
