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  • Originally posted by dxmnkd316 View Post

    I might be getting wooshed here, but didn’t quite pick up on what you were getting at as it relates to Good Eats.
    I somehow read your post as about food delivery.

    I wish I had an excuse like I was high but, nope, just getting senile.
    Cornell University
    National Champion 1967, 1970
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    Ivy League Champion 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1977, 1978, 1983, 1984, 1985, 1996, 1997, 2002, 2003, 2004, 2005, 2012, 2014, 2018, 2019, 2020

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    • Stoofvlees and from scratch Black Forest cake for dinner tonight.

      Stoofvlees is a fairly hearty Flemish beef stew. I know, not the most light and skillful Valentine’s Day dinner, but whatever. When I had this in Antwerp I thought, “holy god, this is the most comforting food I’ve ever eaten.”
      Code:
      As of 9/21/10:         As of 9/13/10:
      College Hockey 6       College Football 0
      BTHC 4                 WCHA FC:  1
      Originally posted by SanTropez
      May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
      Originally posted by bigblue_dl
      I don't even know how to classify magic vagina smoke babies..
      Originally posted by Kepler
      When the giraffes start building radio telescopes they can join too.
      He's probably going to be a superstar but that man has more baggage than North West

      Comment


      • Originally posted by MissThundercat View Post

        Right now, I would take a nice stuffed French toast for breakfast.

        Lucy's Cafe in Grand Rapids has a blueberry and cream cheese filled croissant.

        Could go back to Marquette and get the waffle fries from Vango's and a more decadent dish from Casa Calabria.

        New Holland Dragon's Milk.

        Mac fudge ice cream.

        If nothing else, explore the dessert section of Fannie Farmer and see what I can do.
        It must be incredibly delicious! This is also my favorite breakfast set, only I try not to allow myself a lot of carbohydrates often.

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        • I wanted to make brownies for Valentine's day, but with a toddler, I didn't have time for from scratch. Then the box I bought had a recipe to do a base layer of short bread, then the brownie mix, and top it with a ganache. I didn't see this until I was ready to make the brownies, and thus didn't have heavy cream for the ganache. So, I search and search for a chocolate ganache recipe that only has ingredients I have on hand. Found one, but the ganache never set. Even in the refrigerator it's still only partially solidified. The dessert is still delicious, but needs to be eaten with a fork.
          Originally posted by West Texas Wolverine
          wT, your wisdom is as boundless as the volume of your cheering.



          Arenas visited:
          7 B1G
          9 WCHA (all except Huntsville)
          6 NCH (UNO, NoDak, DU, Miami, SCSU, WMU)
          5 Hockey East (BU, BC, UNH, Lowell, Vermont)
          5 ECAC (RPI, Union, Dartmouth, St. Lawrence, Clarkson)
          2 AHA (Mercyhurst, RIT)

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          • Yesterday I attempted to make galatobouriko. It's a Greek dessert, made with phyllo and a custard filling, custard made with Farina, eggs, butter and milk. Eight layers of phyllo, buttered each sheet, add the filling, eight more layers on top, each buttered, roll in the edges and bake. When it comes out of the oven, pierce with a skewer and pour a simple syrup (made the day before with water, sugar, squeeze of lemon, honey and a cinnamon stick). My mom gave me her recipe - she's really good at making this. It was the first time I've done this by myself and, while it wasn't awesome and amazing, I think it came out pretty good for my first time! Kinda proud of myself.

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            • Originally posted by Scarlet View Post
              Yesterday I attempted to make galatobouriko. It's a Greek dessert, made with phyllo and a custard filling, custard made with Farina, eggs, butter and milk. Eight layers of phyllo, buttered each sheet, add the filling, eight more layers on top, each buttered, roll in the edges and bake. When it comes out of the oven, pierce with a skewer and pour a simple syrup (made the day before with water, sugar, squeeze of lemon, honey and a cinnamon stick). My mom gave me her recipe - she's really good at making this. It was the first time I've done this by myself and, while it wasn't awesome and amazing, I think it came out pretty good for my first time! Kinda proud of myself.
              It looked delicious

              Comment


              • Originally posted by Scarlet View Post
                Yesterday I attempted to make galatobouriko. It's a Greek dessert, made with phyllo and a custard filling, custard made with Farina, eggs, butter and milk. Eight layers of phyllo, buttered each sheet, add the filling, eight more layers on top, each buttered, roll in the edges and bake. When it comes out of the oven, pierce with a skewer and pour a simple syrup (made the day before with water, sugar, squeeze of lemon, honey and a cinnamon stick). My mom gave me her recipe - she's really good at making this. It was the first time I've done this by myself and, while it wasn't awesome and amazing, I think it came out pretty good for my first time! Kinda proud of myself.
                Send me, now. NOW!
                Cornell University
                National Champion 1967, 1970
                ECAC Champion 1967, 1968, 1969, 1970, 1973, 1980, 1986, 1996, 1997, 2003, 2005, 2010
                Ivy League Champion 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1977, 1978, 1983, 1984, 1985, 1996, 1997, 2002, 2003, 2004, 2005, 2012, 2014, 2018, 2019, 2020

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                • https://www.theperfectloaf.com/simpl...urdough-bread/

                  excellent recipe. Made our starter a couple weeks ago and have been letting it mature. Used the King Arthur “recipe” for the starter. Spent the last week in the fridge with a slower feeding cycle.

                  I decided on Sunday to use the discard for this recipe. It’s the best bread we’ve (or I) ever baked. Without sugar or fat. I was a little worried the tang wasn’t going to come through. It’s been a little weak in the other discard trials we’ve done. Nice and pleasant this time. Almost a little yogurty in flavor. Really happy with the way it turned out.

                  The recipe couldn’t have been easier. Flour, water, salt. I would recommend a bowl with a tea towel (or if you have one, a proofing basket). I also liked the way the cook came out in the Dutch oven. I was pleasantly surprised. I’ve always used the pizza stone but this was so much better.

                  making sourdough chicken melts tomorrow with the leftover chicken from dinner tonight. Sooooo excited.
                  Code:
                  As of 9/21/10:         As of 9/13/10:
                  College Hockey 6       College Football 0
                  BTHC 4                 WCHA FC:  1
                  Originally posted by SanTropez
                  May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
                  Originally posted by bigblue_dl
                  I don't even know how to classify magic vagina smoke babies..
                  Originally posted by Kepler
                  When the giraffes start building radio telescopes they can join too.
                  He's probably going to be a superstar but that man has more baggage than North West

                  Comment


                  • https://www.theperfectloaf.com/sourd...purpose-flour/

                    made this with our discard this week. Added some rosemary and thyme (~1 g each). Put it in a loaf pan instead of a Dutch oven and baked for 40-50 mins at 425 with a steam pan on the bottom of the oven.

                    I was making my wife's lunch for tomorrow and stole a thin slice with some Dijon and turkey. I mean this when I say it: this is the best damn sandwich bread I have ever had anywhere in the world. This is honest to god life-changing. I don't know if I'll ever buy a loaf of bread again.

                    I thought for sure I permanently farked up the loaf four separate times. I thought I overhydrated. I thought I under-proofed. I forgot we were making sandwich bread so I proofed it in the shape of a boule. It stuck to the towel in the jury-rigged proofing basket/bowl. When I took that bite it was a monkey touching monolith moment for me.
                    Code:
                    As of 9/21/10:         As of 9/13/10:
                    College Hockey 6       College Football 0
                    BTHC 4                 WCHA FC:  1
                    Originally posted by SanTropez
                    May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
                    Originally posted by bigblue_dl
                    I don't even know how to classify magic vagina smoke babies..
                    Originally posted by Kepler
                    When the giraffes start building radio telescopes they can join too.
                    He's probably going to be a superstar but that man has more baggage than North West

                    Comment


                    • I made a breakfast pizza tonight with egg, tater tots, shredded cheddar cheese, and diced pancetta.

                      I need to distribute the toppings better, but I like what I made.
                      Facebook: bcowles920 Instagram: missthundercat01
                      "One word frees us from the weight and pain of this life. That word is love."- Socrates
                      Patreon for exclusive writing content
                      Adventures With Amber Marie

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                      • Originally posted by MissThundercat View Post
                        I made a breakfast pizza tonight with egg, tater tots, shredded cheddar cheese, and diced pancetta.

                        I need to distribute the toppings better, but I like what I made.
                        That sounds amazing.
                        Cornell University
                        National Champion 1967, 1970
                        ECAC Champion 1967, 1968, 1969, 1970, 1973, 1980, 1986, 1996, 1997, 2003, 2005, 2010
                        Ivy League Champion 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1977, 1978, 1983, 1984, 1985, 1996, 1997, 2002, 2003, 2004, 2005, 2012, 2014, 2018, 2019, 2020

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                        • Originally posted by Kepler View Post

                          That sounds amazing.
                          Fairly easy too. Premade dough, unrolled onto a sheet tray, rub the crust with oil, and then lay toppings down. Bake at 425 for 15.
                          Facebook: bcowles920 Instagram: missthundercat01
                          "One word frees us from the weight and pain of this life. That word is love."- Socrates
                          Patreon for exclusive writing content
                          Adventures With Amber Marie

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                          • Originally posted by MissThundercat View Post

                            Fairly easy too. Premade dough, unrolled onto a sheet tray, rub the crust with oil, and then lay toppings down. Bake at 425 for 15.
                            Do you have a pizza stone? I have one, never used it.

                            Comment


                            • No I don't. And I just moved, so it's not high on my priorities of things to buy.
                              Facebook: bcowles920 Instagram: missthundercat01
                              "One word frees us from the weight and pain of this life. That word is love."- Socrates
                              Patreon for exclusive writing content
                              Adventures With Amber Marie

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                              • Did a few new things (for me at least) recently. Shrimp Etoufee was the first. A pretty basic recipe that is not all that different in method to a lot of cajun or creole dishes. Make a roux, add the holy trinity (bell pepper, onion, celery) and cook those through, add stock and allow to thicken and warm through, add shrimp and allow to cook. Serve with rice. It came out tasting great. I did add a bit to much stock though and it didn't quite thicken as much as I would have liked. It will certainly enter my standard rotation of dishes from that area (jambalaya, dirty rice, and shrimp creole being the others....gumbo is on my list next).

                                I then made homemade sweet potato gnocchi using just sweet potato, flour, and salt. Because I used fairly large sweet potatoes, I had to use a lot more flour. The dough was still a bit on the sticky side. I did finally get to use my gnocchi board I got for xmas a few years ago though to roll them on. The first night, I tossed them with sliced Italian sausage, asparagus and red bell pepper in a white wine/butter blend with fresh garlic, fresh sage, and fresh rosemary. It was excellent.

                                I also have switched over to using parboiled rice pretty much exclusively. I had been struggling to find it for a long time before I had learned that Uncle Ben's is parboiled (also called converted) but it is pricey at like almost $2/lb. around here (give or take). I did finally find it at a small International market at <$1/lb...but it was a 25 lb. bag. I will have rice for a while. I like the parboiled because the grains remain "individual" and don't stick together after cooking like it seems other rice will. It also retains more nutritional value due to the way it is processed.

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