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SocksManly's Profile

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Can duck fat be used after making confit, or is it spent?

After rendering the fat, then cooking the legs in the fat and storing in the fridge... When I'm finished with the legs, can I strain and keep the fat in my fridge for later use?

Apr 12, 2014
SocksManly in Home Cooking

What to feed DH when he's working midday-2am for a week?

Which Designated Hitter are you feeding?

Apr 05, 2014
SocksManly in Home Cooking

Why are expensive fresh herbs used in most recipes?

Why do all these recipes use the easiest to grow of all plantssss whyyyyyyy I ask whyyyyyy

Mar 21, 2014
SocksManly in Home Cooking

Is SkylineR33 still around?

Was looking for a chinese place to eat tonight (went to Maple Yip) and it seems SkylineR33 hasn't posted in a number of years? They were pretty regular and very helpful before.. Everything ok?

Feb 14, 2014
SocksManly in Ontario (inc. Toronto)

Reducing Veal Stock... Hard boil or?

Hey everyone, making my favourite thing over here for the last... few... days... Made stock using veal breast and neck bones, then discarded veggies and strained, and did it again using fresh water (remouillage) and strained again. Now I've combined the two and want to reduce it into *magic*.

They always say never let stock boil, but I'm assuming that's just while the meat and veggies are in the pot. Can I go full hard boil to reduce by half?

If I reduce by more than half....

HOW.... LOW.... CAN HE GO?!

Feb 07, 2014
SocksManly in Home Cooking

Help! Oven is well full for Christmas dinner and I've neglected to make dessert...

Thanks!! I've got graham crackers, just checked, so I'll just make the pie crust with that and voila.

Dec 25, 2013
SocksManly in Home Cooking

Help! Oven is well full for Christmas dinner and I've neglected to make dessert...

I was planning on banana cream pie, but I don't have a shell baked and that's likely problematic at this point..

What to do....

Dec 25, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Don't tempt me lol.. I wish Costco had country style ribs here in Toronto but I've never seen them there or anywhere else really.

I have a pot of faux pho on the stove right now simmering away with oxtails, beef bones, some random chicken thighs I had in the freezer, roasted veg, etc.. also threw in some chicken stock concentrate for extra body. Should be good tonight.

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

That sounds good too.. I'll look up a recipe thanks! If you have one feel free

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Good point. I'm not sure if I really know the difference. :) I've always just made it with whatever drippings we were cooking with... Just thought the sweet spiral ham with sugary glaze might not really be conducive to gravy..

Yesterday I decided to add an Italian oxtail stew into the mix, so I think I'll just save the fat from roasting the oxtails and problem solved.

Dec 24, 2013
SocksManly in Home Cooking

Salted pork tails? Salted beef ribs? Lets talk about this picture..

Great thanks. I'll try to find some stock recipes that include these items. I make a lot of stock but probably more standard french type stock. I have a big Chinese book and have made the stock from that a few times, but it just adds ginger and other Asian type items really.

Dec 24, 2013
SocksManly in Home Cooking

Cooking a ham for Christmas, but I want good gravy for the potatoes... What to do?

Got one of those spiral hams from Costco.. But what to do about gravy?

Dec 23, 2013
SocksManly in Home Cooking

Salted pork tails? Salted beef ribs? Lets talk about this picture..

All the asian groceries around here have tubs of this stuff, and although I consider myself fairly knowledgeable around the kitchen, I have *no* idea what the heck is going on here. Links to recipes would be great too.

Let's discuss.

Oh also.. Burnt Cows Feet?

http://i.imgur.com/u5oxFxR.jpg

Dec 23, 2013
SocksManly in Home Cooking

Peeling a half boiled egg... Ready to lose my shit over here...

Okay so I basically did it with 2 eggs where the whites had split but the yolk was intact.. They turned out just fine, even though they were a bit wobbly etc. I used some Jimmy Dean sausage I had in my freezer. I bet it would be better with different sausage, but it was really good as is. Lots of work for an egg, but whatever, it's cooking. :)

Dec 16, 2013
SocksManly in Home Cooking

Peeling a half boiled egg... Ready to lose my shit over here...

I'm trying to make scotch eggs, and I love my yolks runny. So it says to boil the eggs for 3 minutes instead of 6 (as I'll be deep frying and then baking after)... But I can't get the eggs peeled! They always split and fall apart while trying to get the shells off.

I tried 4 minutes, same thing. I tried buying better eggs (organic free range from costco) and while they're better, I'm still like 0 for 6.

Any tricks?

Video I'm trying to follow is: http://www.youtube.com/watch?v=yILsjn...

Dec 15, 2013
SocksManly in Home Cooking

New to the city, ISO cured meats, cheese and sausages

You missed the $11.99 bottle of Sriracha hen! :)

Nov 25, 2013
SocksManly in Ontario (inc. Toronto)

Cookbook Collectors, get in here!

Someone at Reddit posted a new site they made, it's a neat little site that helps you browse new cookbooks and view things without extra fuss. I'm loving it so far, thought I'd post it here and help him get some feedback..

I'm talking to you, Breadcrumbs!!

http://cookbookslist.com/

He's looking for any advice or comments. His original post was here: http://www.reddit.com/r/cookbooks/com...

Nov 12, 2013
SocksManly in Home Cooking

Best French Fries in Europe by City - and their sauces...

What are the most popular shops in Europe that specialize in french fries?

I understand Balthazar in New York City has some of the best in the USA. Looking to make a list of the absolute best places in Europe so I may visit.

Also in countries like Belgium, what kind of sauces are offered other than mayo?

I believe Remia Fritessaus is the standard mayo there?

Nov 08, 2013
SocksManly in Europe

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

As I understand, the hottest part of the chili is the membrane inside where the seeds are, not the seeds themselves. So inside a arbol chile if you removed the yellowish inner walls it should be milder.

Sep 17, 2013
SocksManly in Home Cooking
1

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

lol.. You mean like... one of these? I looked everywhere for these things yesterday but didn't know the name.. Now that you mention it I have like 100 of them in my kitchen.. le sigh.

Sep 10, 2013
SocksManly in Home Cooking

Cotsco pulled lump charcoal from their shelves early August, saying it's a seasonal item!

Here it's not Kirkland branded but a company called "Nature's Own" if I remember right. I can understand pulling mid to late September... Sort of... But early August is just ridiculous!

Sep 10, 2013
SocksManly in Chains

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Slug, when you call for a packet of achiote, I'm not sure how much that is? I bought some powder, I have the seeds, and I also have some "achiote paste" from El Yuacateco - http://shop.caramelo-candy.com/images...

Is that what you mean? Or how much powder should I use roughly?

Also GOYA Mojo comes in 2 bottle sizes.. Half a big bottle, or half a little bottle?

Sep 10, 2013
SocksManly in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Redmeat, I made the salsa last night, however I couldn't find "Japones" chili's, even after asking around at most of the Mexican stores in Toronto. One guy said he could order me some.. As many 25lb cases as I wanted!! lol.

Anyway I substituted dried red Thai chilis, which I believe are similar in heat, maybe a bit more spicy. I still used 20 each.

Loved the sauce, Mexican wife loved it too.. Pretty chipotle dominant, very spicy, I'll be making it again! Thanks.

Sep 10, 2013
SocksManly in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hey PIMM, what crawled up your ass? I wasn't rude *at all*. I just asked a question - and politely at that.

I'm here because I clicked! I like salsa! ....Is that okay with you?

And let's talk about IQ! As an adult, you should now know the difference between "know" and "no" by.... "now"...

Also "thereof" is one word, "hot sauces" should be possessive or singular, and I believe you were reaching for "prime for discussion".

I seriously have no idea what set you off.

Sep 07, 2013
SocksManly in Home Cooking
1

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

What's "Chili Japones?" Looks like how my Mexican wife would say "Japanese"... Or is that a typo for Jalapeno?

I have no idea what a King Taco is, but I loves me some salsa.. I'll try both of these out when I can get the ingredients, thanks!

Sep 06, 2013
SocksManly in Home Cooking

Cotsco pulled lump charcoal from their shelves early August, saying it's a seasonal item!

It's $12 at my local Costco (Toronto, Canada) and $21 at the barbecue store.. same product from the same company.. grumblegrumble.. I stocked up and avoided "winter prices" last year, but apparently you need to stock up in JULY now?!

Ridiculous.

Sep 05, 2013
SocksManly in Chains

Your flaws as a cook. Here are mine.

Search amazon for "fibrox" and get yourself a good chef's knife for ~$40. You just can't beat those knives.

Sep 03, 2013
SocksManly in Home Cooking

Cotsco pulled lump charcoal from their shelves early August, saying it's a seasonal item!

I don't know what season they think people barbecue in... jeeze...

Never got to stock up, can't find any at any of the costco's in the GTA, and now I'll have to pay nearly double... Hrmph.

Sep 03, 2013
SocksManly in Chains

Your flaws as a cook. Here are mine.

Mine? I'll make dinner.. But we won't eat until it's dark outside.

Sep 03, 2013
SocksManly in Home Cooking

I bought a box of peaches from Costco, 11 for $11. First time buyer, tips?

Like when can I expect them to be ready? They're not "soft" but not rock hard either.. I imagine they'll all be ready at the same time and I'll have way too many eat. Maybe I should plan to make pie when they're ready or something... Should I be putting some into paper bags now?

Aug 30, 2013
SocksManly in Ontario (inc. Toronto)