Random Food Questions Thread

[avery]

I believe a long brine for corned beef is typical. Recipe is from In The Charcuterie.

 

[foodguy]

1) i'm not sure that corning the brisket is the ideal prep before smoking, but you'll find that out one way or another. i prefer just a dry rub.
2) in the charcuterie is a pretty great book. so if they recommend that before smoking, i'd go with their opinion over mine.

 

[mgm9128]

What;s the best way to open a coconut?

 

[gomestar]

i've always done a good whack with the back of a hammer (don't have a blunt enough of a knife) to the coconut's equator. of course over a bowl to catch the liquid.

 

[mgm9128]

Yeah. Hammer and flat head screwdriver did the trick. Liked the white coconut better than the brown. Maybe it was under ripe.

 

[b1os]

Fresh coconuts are green, lots of juice, very tender flesh. The older they get, the more juice gets lost and the harder the flesh gets. Plus the "exterior green/white stuff" turns bad or something and gets removed, so you're left with a brown coconut.
The white coconuts you mean are green ones that get "trimmed down". That is, they're young coconuts.

I always use a screwdriver and hammer to bash a whole into it, then turn it upside down on top of a mug or something until it's completely drained, then I commence on breaking it apart without the risk of spilling all that godly juice. Of course, the draining goes faster if the hole is a bit bigger and even faster if you bash in a second hole on top/on the side.

 

[ehkay]

What can I do with 12 L of coconut oil?

 

[foodguy]

send them to b1os. he buys in bulk.

 

[b1os]

Elegant swoosh. Or oil pulling.

 

[HORNS]

Coconut oil wrestling.

 

[gomestar]

put it all over your face. take selfie. post to Facebook.

 

[mgm9128]



Fresh coconuts are green, lots of juice, very tender flesh. The older they get, the more juice gets lost and the harder the flesh gets. Plus the "exterior green/white stuff" turns bad or something and gets removed, so you're left with a brown coconut.
The white coconuts you mean are green ones that get "trimmed down". That is, they're young coconuts.

I always use a screwdriver and hammer to bash a whole into it, then turn it upside down on top of a mug or something until it's completely drained, then I commence on breaking it apart without the risk of spilling all that godly juice. Of course, the draining goes faster if the hole is a bit bigger and even faster if you bash in a second hole on top/on the side.

good to know, but the white coconut I had was not trimmed down. It was whole like the brown one, only the color of the husk was white.

 

[b1os]

This is what a young one looks like:

This is what it looks like from the inside:

This is what I meant by trimmed down:

This is what you mean, I suppose ? (even further trimmed down)

The older it gets, the browner it gets.

 

[mgm9128]

Yeah. Image 4. Thanks for the pictorial.

 

[Pennglock]

Where can I get sichuan peppercorns over the interwebs? I know a few shops in chinatown, but I cant be assed to walk down there just for that.