RL Questions Thread

Armali

You can try soaking it in water, but since the meat is already salty (and it's chicken and not like, fish or red meat) I'm assuming it's pre-cooked, in which case soaking in water would probably ruin it.

Krypton

Boiling/poaching will remove the most salt.

Kalithea

Lemon juice or a drizzle of vinegar will help cut through the saltiness as well.

Exelethril

It's Costco's roast chicken, which always makes me feel like I inhaled a can of slug juice after eating it

Kalithea

Solution: buy better chicken.

Get a box of chicken breasts for your freezer. Bake 2-4 at a time at 400 for an hour with a bit of salt and pepper on them. Or shake and bake. Or cut them up and shake and bake them (chicken fingers!)

Make chicken salad out of them.

Make a hot chicken sandwich.

make a stir fry.

make chicken fettuccine Alfredo.


endless options!

Krypton

Buy the uncooked so you can control the salt. Rotisserie chicken from anywhere is bound to be on the salty side since it's meant to be ready-to-serve

Skye

Exelethril said:

It's Costco's roast chicken, which always makes me feel like I inhaled a can of slug juice after eating it

Here's a trick for taking advantage of overly seasoned meat:

Make rice porridge with it. Shred up the chicken and toss the bones in a pot of water to boil up some stock, add in rice and cook till preferred degree of tenderness (ranking is chazuke to pasty congee) When it's almost done, throw in the shredded meat and boil it a bit more till the meat is heated through. You can also optionally crack an egg in to give it some extra creaminess. Garnish with chicken skin and spring onions.

Without adding any seasoning, the rice and stuff will leach out all the saltiness to a more tolerable flavour. 

Anedhel

You can also use it in stuff like stir fries and hash and whatnot, just cut it up and brown it in a pan (for the love of everything don't add any more salt), and then toss it in with veggies and other stuff. If you avoid salting everything else, in the last phase where you put a lid on your sautee pan to make sure everything's cooked through, the saltiness'll kinda spread so the bites of chicken aren't too bad, and you probably won't suffer when you take a bite that contains other stuff!

ETA: Works in soups, too, just avoid salting the stock too much if you're using chicken that's salty to begin with!

Sarathai

Kalithea said:

endless options!

I like to slice the chicken breast and score it. Then marinade in chilli, lime juice, ground allspices, a bit of various other herbs and spices, and some garlic. Cook it up on a grill, and it's quite delicious.

Elsam

Anyone have any idea what kind of tree this is?

Blujixapug

Looks like figs based on the teardrop fruit shape, internal structure, and shape of the tree. You'd expect ripe figs to be a darker colour, commonly purple exterior with reddish flesh and greenish white pith. Maybe it's some less common type of fig with a different appearance, or maybe it's unripe - too early in the season, or not enough sunlight or nutrients.

Krypton

Those are definitely fig leaves

Halos

Google agrees those are unripe figs

Averi

My roommate has a mini version of that tree. Fig trees are awesome.

Archaon

I love cooking,  if anyone's interested I can start posting my trusted recipies here.  They're usually relatively cheap and can feed my family of four for three meals on about 30 bucks.  Or make another thread about it.

Trilliana

Honestly, I'd love to have tofu recipes that aren't going to make me gag. I grew up loving ribs and such and now I literally cannot eat them without feeling or getting sick and I want to do more than just fried tofu since that seems to be the only thing that can work with the "diet" I'm on (I use diet loosely since... I can't do spicy foods, I don't like onions or mushrooms, and I don't want tofu to just replace meat like some tofu recipes do. Gotta enhance the dish, not just mush into it.)

Archaon

Impossibru

Trey

Trilliana said:

Honestly, I'd love to have tofu recipes that aren't going to make me gag. I grew up loving ribs and such and now I literally cannot eat them without feeling or getting sick and I want to do more than just fried tofu since that seems to be the only thing that can work with the "diet" I'm on (I use diet loosely since... I can't do spicy foods, I don't like onions or mushrooms, and I don't want tofu to just replace meat like some tofu recipes do. Gotta enhance the dish, not just mush into it.)

http://www.matchboxkitchen.com/blog/light-macaroni-and-cheese-2/

Rispok

I've never made it myself, but my favourite tofu dish is soondubu jjigae. It is often spicy but doesn't have to be.

Szanthax

Blujixapug said:

Looks like figs based on the teardrop fruit shape, internal structure, and shape of the tree. You'd expect ripe figs to be a darker colour, commonly purple exterior with reddish flesh and greenish white pith. Maybe it's some less common type of fig with a different appearance, or maybe it's unripe - too early in the season, or not enough sunlight or nutrients.

Probably dont want to have the smoker next to the figs... unless you want smoke flavored figs

Elsam

Szanthax said:

Blujixapug said:

Looks like figs based on the teardrop fruit shape, internal structure, and shape of the tree. You'd expect ripe figs to be a darker colour, commonly purple exterior with reddish flesh and greenish white pith. Maybe it's some less common type of fig with a different appearance, or maybe it's unripe - too early in the season, or not enough sunlight or nutrients.

Probably dont want to have the smoker next to the figs... unless you want smoke flavored figs

It was at a McMenamins (popular restaurant franchise in Oregon), just didnt know what it was.

Tahquil

Going out on a limb... anyone here familiar with Dollfies? Could use some help.

Ahmet

Tahquil said:

Going out on a limb... anyone here familiar with Dollfies? Could use some help.

Those things are nightmare-inducing.