USCHO Cooks: Are you our Top Chef?

[FadeToBlack&Gold]

We usually just roughly chop it and saut?e it with lemon, butter, and minced garlic. It's kinda like broccoli. *shrug*

My mom makes a version of potatoes au gratin that incorporates kale, but it's no longer really health food at that point.

[dxmnkd316]

I prefer kale to spinach when cooking a pasta (think like lemon shrimp pasta with tomatoes). It holds up well and does not get over cooked. Raw kale on the other hand.

You (and fade) might be right. I just remember eating it at a restaurant once (a very good restaurant) and I basically had to force it down. Not my cup of tea.

Side note: We usually use spinach as a way to increase yield on basil pesto when we don't have enough to harvest or don't want to spend an arm and a leg on store bought basil.

[FadeToBlack&Gold]

I could understand not liking the texture, the stems are very fibrous unless fully cooked.

[MissThundercat]

Short ribs: not sure whether to go traditional or Korean.

[dxmnkd316]

Short ribs: not sure whether to go traditional or Korean.

Our two most loved short ribs recipes.

https://www.bonappetit.com/recipe/br...acon-pineapple

https://www.foodnetwork.com/recipes/...recipe-1945604

[Slap Shot]

If you had to pick a final meal of 4 courses + 1 beverage? These came to mind first but I suspect if I chose a list next week some of these would change:

-A dozen oysters from Oceanaire, pass on the Groth sauvignon blanc for something later
-Kuay Teow Reua from Dusit in Bangkok
-The filet oscar from Capital Grille
-Dry Aged burger from Red Hook in Brooklyn
-Aberfeldy 20-year-old exceptional cask single malt

Hard to pass on a half-dozen double jalapenos from White Castle.

[Kepler]

I know mine would include heroin.

Also a WGC from the Hot Truck behind UHall 4 at 2 am in December 1981.

Then. I dunno, probably more heroin.

[The Sicatoka]

So I declare a course, they prepare it, I eat, I then declare next course, like that?

If so ...

Kimchi please.

(At 21 days to prepare a course, I bet you can guess then next three courses.)

[dxmnkd316]

1. Sausage, pepperoni, black olive pizza from Tasty Pizza (Beating Campus Pizza's Paulson by about an angstrom)
2. "Taco" "salad" from when we were younger.
3. A bowl of my dad's beans recipe
4. A fresh batch of my ribs
+
1. Angel's Envy Rye - leave the bottle


(though, a pizza from Luce may also be warranted. We had that on my first date that wasn't a date that turned into a date with my now wife. One of those meals in life worth reliving.)

[The Sicatoka]

2. "Taco" "salad" from when we were younger.

Is that what you kids called it? ;-)

[FadeToBlack&Gold]

I'm gonna guess that "salad" is the 80s Midwest summer picnic version with taco meat, beans, shredded taco cheese, crushed Doritos, thousand island dressing, and maybe a bit of diced tomato and a few shreds of iceberg lettuce over the top?

[dxmnkd316]

I'm gonna guess that "salad" is the 80s Midwest summer picnic version with taco meat, beans, shredded taco cheese, crushed Doritos, thousand island dressing, and maybe a bit of diced tomato and a few shreds of iceberg lettuce over the top?

Essentially, yes. Sans lettuce. Lol. This was from when I was like 8-10. I hated lettuce back then. Also Ortega sauce instead of thousand island.

[RaceBoarder]

Took the plunge today and picked up a 10.25" LeCreuset deep skillet and an 11.75" skillet in Navy Blue. These were found at the LeCreuset outlet so I was about 30% under retail, but still... Woof! :-X

These damn things better last till the 2100's and be given to my Great Grandkids/nieces/nephews.

[Deutsche Gopher Fan]

Took the plunge today and picked up a 10.25" LeCreuset deep skillet and an 11.75" skillet in Navy Blue. These were found at the LeCreuset outlet so I was about 30% under retail, but still... Woof! :-X

These damn things better last till the 2100's and be given to my Great Grandkids/nieces/nephews.

Congrats!! Most of my pieces are from outlet too.

the everyday braiser/deep skillet is my fave

[RaceBoarder]

Congrats!! Most of my pieces are from outlet too.

the everyday braiser/deep skillet is my fave

Yea, I'm thinking the 10" will be the common use one. The sides are quite a bit higher so should be much less spatter to clean up afterwards. It just seems that I always need to have something bigger available because inevitably I seem to try and make something at some point that is just too compacted on a small surface (bacon for example). So that why I got the 11 3/4" as well.

Was tempted to pick up one of the ribbed, rectangular "grill skillets" (what is the technical term for these?) but that makes for some spendy cheeseburgers.