Psst... We're working on the next generation of Chowhound! View >

BadRabbitAU's Profile

Title Last Reply

Galangal- Fresh vs powder

Does anybody know the substitution ratio for dried vs fresh galangal? My fresh source no longer carries it and so now I'm stuck using jarred powder.

May 02, 2012
BadRabbitAU in Home Cooking

Fall off the bone ribs [split from MSP]

If the bones pull out, your ribs are way overcooked.

May 02, 2012
BadRabbitAU in Home Cooking

Food Project: Chicken & Rice Around The World

Carmelized Black Pepper Chicken with Jasmine Rice (Vietnamese)

Charles Phan's recipe is quite honestly the most delicious chicken and rice dish I can think of. It's every single person in my house's favorite dish.

Note: I leave out the water. It makes the sauce too soupy. I also double the shallot and cilantro.

Apr 13, 2012
BadRabbitAU in Home Cooking

White Sauce in Vietnamese cooking

I recently was given several Viet recipes and on a couple "white sauce" is listed as an ingredient.

Is this calling for bechamel or do the Vietnamese refer to something different as white sauce? I'm guessing the former given the French influence.

Apr 06, 2012
BadRabbitAU in Home Cooking

Arugula -- please share your favorite uses.

I use it as a bed for any seafood entree with a sweet sauce. The peppery bitterness provides the perfect foil for citrus glazes and the like.

Mar 02, 2012
BadRabbitAU in Home Cooking

Best advice for a novice smoker?

I don't have any suggestions on who to read but I do have a specific hint on smoking.

Most novices use too much smoke. They think that if there is not a plume of white smoke barreling out of the smoker that they are not doing things right. This technique will give you oversmoked and often bitter meat (especially if you are using mesquite or hickory).

You just want a steady stream of blue-gray smoke.

Feb 24, 2012
BadRabbitAU in Home Cooking

Bland but good chicken recipe, that's not fried, not roasted, doesn't involve pastry and doesn't call for tonnes of cream? Thinking about attempting at Chicken & Dumplings....

My Chicken and Dumplings is the same:
Make and roll out dumplings
Simmer a whole chicken (in salted water)
Remove chicken when done and skim the fat from the broth
Bring back to a boil and drop in dumplings
Pull meat from chicken and add back into broth 5 minutes before the dumplings are finished

Absolutely delicious and easy. Also, if you can find them, the frozen Open Kettle dumplings are as good as I can make homemade and don't have anything weird in the ingredients.

Oct 12, 2011
BadRabbitAU in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

If you can get it in your area, you should try White Lily AP. It has very low protein levels for AP and is what most of us Southerners use for biscuits. It works great for Chicago deep dish.

Sep 29, 2011
BadRabbitAU in Home Cooking

White wine vinegar vs red wine vinegar?

Red tastes considerably different but in that recipe I bet it would work fine. IMO, it's the best substitute that you have available.

Jul 28, 2011
BadRabbitAU in Home Cooking


You must have gotten a bad batch of liquid smoke. Liquid smoke is quite literally liquified smoke and should taste exactly like the real thing. They make it by burning wood and sending the smoke into a hyper-humidified room and condensing that into a liquid.

I don't use it often because I have a smoker but I certainly am not opposed to using it in a situation where a smoker is not available.

Jul 15, 2011
BadRabbitAU in Home Cooking

Where to buy leaf lard/fatback in Birmingham, AL??

Thanks for the help. They didn't have any today but I was assured that they usually have it. Their belly looked good enough for braising but it wasn't striated well enough for bacon. Any luck with bellies anywhere else?

Jun 17, 2011
BadRabbitAU in Central South

Udon sans Dashi

I wanted to make some Udon noodles this weekend but realized that I haven't got the stuff I need to make dashi. I'm also out of miso.

Any ideas on substitutes for the broth that would still taste similar?

Jun 17, 2011
BadRabbitAU in Home Cooking

Where to buy leaf lard/fatback in Birmingham, AL??

Have you bought any lately at the Bruno's? I need some but that is a long way from my house and I wanted to make sure it was still available there.

Jun 16, 2011
BadRabbitAU in Central South

How to get a tender, medium-well steak?

Using a Jaccard will help with tenderness and will also prevent some of the moisture loss caused by muscle fibers contracting. All of this will make your med well steak more enjoyable.

Jun 14, 2011
BadRabbitAU in Home Cooking

City Chicken?

It's a really simple dish. Usually, you just fry breaded cubes of pork in butter and then braise them in broth or milk or a combination of both. I've also seen it served on skewers breaded and fried with the gravy on the side.

Jun 13, 2011
BadRabbitAU in Home Cooking

Best recipe for home-made pizza? With a grill?

Reinhart's Napoletana is very good. It is difficult to get the char without a wood fired over though. I have had some luck by putting my stone on the floor of my gas oven but you get char on the bottom though usually none on the crown. He also has a grilled recipe in his book American Pie but I haven't tried it. That book is fantastic if you are going to make pizza at home and has about 12 pizza dough recipes so you can find what you like.

Jun 13, 2011
BadRabbitAU in Home Cooking

Help with my soon-to-be-world-famous Oatmeal Cookies

Perhaps you could add the granola in chunks after you remove the cookies from the oven. They are generally pretty soft for a couple of minutes. You'd have to move fast but I bet it could be done.

Jun 09, 2011
BadRabbitAU in Home Cooking

Smoking Brisket

Actually, that's mostly true. Especially in a small smoker, adding cold meat brings the temperature inside down significantly so adding more meat can hold the temp down longer. Therefore, your cook time can be extended significantly by adding 14 lbs as opposed to 7 lbs even if they are both identical thicknesses. In a larger smoker this effect is much less pronounced.

May 26, 2011
BadRabbitAU in Home Cooking

Best Brioche Recipe for French Bread

I was going to make a couple of loafs to carry to the beach so that I can make French toast for the fam. I've used one of the recipes from Cookwise (though I now can't remember which one) and I think I've used one of Reinhart's recipes.

What's your favorite recipe?

When is the optimum time after baking to use for French toast?

May 26, 2011
BadRabbitAU in Home Cooking

Creme Fraiche Substitute

I agree that Crema is the closest sub. Much closer than sour cream.

May 19, 2011
BadRabbitAU in Home Cooking

Bobby Flay's Green Pork Burrito

To help with this, Flay almost always uses a multiple chile seasoning blend on pork like the one I've listed below. They are almost always Ancho based and the other chiles he mixes and matches. Allspice is almost always there but you might want to leave it and the cinnamon out on this one because they might not go with the tomatillos as well as they do with red sauces.

3 tablespoons ancho chile powder

1 teaspoon chile de arbol

1 tablespoon pasilla chile powder

1 tablespoon guajillo powder

1 teaspoon allspice

2 tablespoons brown sugar

1/2 teaspoon cinnamon

Salt and freshly ground pepper

Also, the vinegar he likely used is Apple Cider.

May 18, 2011
BadRabbitAU in Home Cooking

Easy Spare Rib Recipe??

I can understand not wanting to brine because it can be a pain (large pot, room in fridge, boiling then cool down) but a dry rub takes 10 minutes tops (less than 5 minutes if you use a bought rub). Why the aversion to seasoning the meat?

May 16, 2011
BadRabbitAU in Home Cooking

Do you have an amazing SAUCE for fish tacos? Please share!


50% Plain Yogurt (I've also used sour cream in place of the yogurt)

50% Mayo

I then add one or two of the following ingredients to taste and blend:

Chipotle in Adobo






My favorite combination is Chipotle with Dill. I never measure the non-base ingredients. I just add them a little at a time into the processor (a mini choppper works best) and taste.

May 16, 2011
BadRabbitAU in Home Cooking

What were your last three cookbook purchases...Part 2 [old]

Artisan Bread Every Day - Peter Reinhart
Mexican Kitchen- Rick Bayless
Charcuterie- Ruhlman & Powlcin

May 13, 2011
BadRabbitAU in Home Cooking

Is this bacon safe to eat?

I'd say it's almost definitely fine IF it is cured bacon. A properly cured bacon can sit out at room temperature for days. Even if it has turned, it will just taste bad. A cured bacon is almost certainly not going to have any toxins or dangerous bacteria after only a day or two.

May 05, 2011
BadRabbitAU in Home Cooking

How to use ramps?

Olive oil, salt & pepper and then throw them on the grill. Easy and oh so delicious.

Apr 29, 2011
BadRabbitAU in Home Cooking

Why do non-chicken, even beef, recipes call for chicken broth?

A) It's a more neutral tasting broth than beef, ham, or seafood.

b) Everyone has it on hand nearly all the time.

Apr 29, 2011
BadRabbitAU in Home Cooking

Seafood Stew (or other hearty dish) that doesn't contain tomatoes and isn't dairy-heavy

This one is really delicious (and no tomatoes or dairy):

Rick Bayless's Hearty Seven Seas soup

Rick Bayless's Mexican Kitchen, Scribner 1996



Guajillo Sauce Base:

3 cloves garlic, unpeeled

8 medium-large (about 2 oz (56 grm). total) dried gualillo chiles, stemmed and seeded

1/2 tsp (2 ml) dried oregano, preferably Mexican

1/8 tsp (1 ml) black pepper, preferably fresh ground

a pinch cumin, preferably freshly ground

1 tbsp (15 ml) vegetable or olive oil


3 quarts (2850 ml) fish or chicken stock

2 large sprigs epazote (or use a handful of cilantro if no epazote is available

salt, about 2-1/4 tsp (10 ml) depending on the saltiness of the broth

a little sugar, if necessary

12 medium-large (about 8 oz (224 grm).) shrimp

6 small boiling potatoes (like the red-skin ones), cut into 3/4 inch dice

2 cups (475 ml) diced (3/4 inch) vegetables, such as zucchini and peeled and pitted chayote

2 ears of corn, shucked, silk removed and cut crosswise 3/4 inch thick (optional)

1 lb (.5 kg). (about 2 dozen) tightly closed fresh mussels or clams, well scrubbed(and for mussels, any stringy "beards" trailing from between the shells removed)

12 oz (336 grm). boneless skinless fish fillets (such as snapper, cod, halibut, mahimahi and the like--in Mexico, robalo [snook] is popular), cut into 3/4 inch pieces

2/3 cup (150 ml) finely chopped white onion

1/2 cup (125 ml) loosely packed, chopped cilantro

1 large lime, cut into wedges

Directions at :

Apr 26, 2011
BadRabbitAU in Home Cooking

Challah...Browns to fast... almost burnt before cooked inside?

Is it just the top that's burning or all around?

If it's the sides and the bottom, are you using a dark colored or glass pan? If so, change to a shiny pan.

If it's just the top, are you removing the foil at some point during the cooking? If so, leave the foil on longer.

If it is all around, try starting at 400, then bringing down to 350. You may have to play with the timing a bit to get it right.

Which recipe are you using? Are you painting on an egg wash?

Apr 15, 2011
BadRabbitAU in Home Cooking

Ginormous Jar of salsa

Take a pork loin, butt or shoulder (depending on how lean you want it) cut it up and then lightly brown it and salt and pepper it heavily. Put it in a crock pot and cover it with salsa and let cook all day on low. At the end of the day, use the meat for quesadillas or soft tacos with lettuce, tomatos, cheese, and sour cream.

Delicious and easy.

You can also do this slow and low on the cooktop.

Apr 14, 2011
BadRabbitAU in Home Cooking