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USCHO Cooks: Are you our Top Chef?

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  • MissThundercat
    replied
    I made a GF coffee and chocolate bread that turned out well. Used 2.25 cups of GF flour, then used 2 cans of Chameleon cold brew, and a bag of espresso chips (you measure these with your heart). Basically, I'm not using the GF flour for a French toast bread, but for small pizzas and treats.

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  • Proud2baLaker
    replied
    Made some killer tacos recently. Smoked pork belly, quick pickled red cabbage, julienned carrots and apple, a Bleu cheese aioli, topped with finely chopped cilantro and a squeeze of lime. Just all around great flavor. Bold and savory but balanced nice by the pickled cabbage and sweetness of apple. Quite a pungent breath afterwards though.

    Also made a lemon basil cake with lemon glaze recently that turned out fabulous. Vibrant and refreshing. Had a slice at breakfast this morning because I'm an adult and can do what I want (plus how is it any different than having coffee cake or a muffin). Great with coffee.

    If I can figure out photos I'll post some.

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  • dxmnkd316
    replied
    Oh god, I completely forgot about Pizza Luce. Their GF crust is almost as good as wheat. So good and don’t even miss normal crust when we scratch our pizza itch.

    They buy it locally but can’t remember where

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  • dxmnkd316
    replied
    As someone who has spent the last 1.9 years converting all of his recipes from wheat flour to gluten-free for his wife, we’ve gotten a lot better.

    That said, it’s almost impossible to make good yeasty bread GF AND have it come out even similar to wheat flour bread in terms of structure, texture, or even size.

    One of the biggest problems is that GF flours don’t hold moisture or release it the same way wheat does. They just don’t cook anywhere near the same, which is why most GF breads are much, much smaller than their traditional counterparts. Google Ohmic bread. We’re getting closer.

    We've mostly learned to just do recipes that are well-suited to GF cooking. Things where gluten formation is bad. Cake, brownies, muffins, scones*, pancakes, cornbread, etc. For savory type foods, we’ve mostly avoided it except for things like gnocchi, and a few others. My goal is to find a way to do a good puff pastry recipe or brand and do a Wellington at some point.

    We did do pizza successfully once and it stood up really well to the wheat flour original recipe I made that night. It’s a different texture altogether and you will never (not without extreme experimentation with custom blends, which we’ve been working on; so let us know if you find something that works) get that same crust. The beauty of Detroit/St Louis/Minnesota/Midwest-style pizza is it tends to be less gluten-heavy to start with and requires by definition less rise. Find a good recipe from that style (many have cornmeal or milk in them) and start there.

    I can recommend two books from a friend who gave up wheat. Marie Porter. You’d like her. Beyond Flour and Beyond Flour II. Great recipes, though be forewarned, almost all recipes have custom flour blends and it’s a PITA to keep all in stock at home.

    That said, we have found some good in-store products. We've absolutely loved Domata 1:1 (blue and white bag, Hy-Vee). It works for all non-gluten-necessary recipes (better in some cases) than wheat flour. Most 1:1s will be good. DOmata is the best we’ve found. King Arthur has INCREDIBLE GF mixes that are in many cases better than the original wheat blends. Their brownies mix is killer if you sub in some Kahlua for the liquids. Their pancakes are a staple of our relationship. One of the first times I ever cooked for Mrs. dx was KAF pancakes because I panicked and didn’t have anything I could make. We have spiked them with apple cider whiskey for a treat.

    *first time today. They turned out ok. I knew the recipe had issues from the start because of the flour:butter ratio and the choice of brown sugar instead of white. We wanted to use bananas and this was the first half decent recipe I could find in five minutes. Easy to build on though.

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  • MissThundercat
    replied
    Part of why I hate cooking for my stepfather: puts ketchup on EVERYTHING. Doesn't matter if I've cooked it in a garlic and sage butter, doesn't matter if I've given it a good maple and Dijon mustard rub down, doesn't matter if I've marinated it in red wine and herbs. The moment it hits his plate, the Heinz comes out. And I'm over it.

    Luckily in 2-3 weeks, he'll be putting Heinz on an empty plate, because I'm finally leaving him behind.

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  • Slap Shot
    replied
    Excuse the poor lighting, but we made fresh hummus this morning including tahini from scratch.

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  • leswp1
    replied
    I went and picked at least a quart of black raspberries this morning. They are all fairly small and on the seedy side. Any ideas for what to do that is not jam? When I made pie with them last yr the seeds were abundant enough that it made eating it a bit unpleasant.

    Leave a comment:


  • leswp1
    replied
    Originally posted by vizoroo View Post

    Why not a "sweet" sweet potato lasagna? Ricotta or mascarpone with cinnamon, pumpkin pie type spices, pecans, candied pineapple. brown sugar. Would a caramel sauce be too much?
    Oh boy! That looks yummy. It is 90 with a heat index of over 100 so it might need to wait.

    Leave a comment:


  • Slap Shot
    replied
    Originally posted by vizoroo View Post

    Why not a "sweet" sweet potato lasagna? Ricotta or mascarpone with cinnamon, pumpkin pie type spices, pecans, candied pineapple. brown sugar. Would a caramel sauce be too much?
    If replacing the noodles with sweet potatoes I'd consider some type of bean to replace the bolognese. Another option might be eggplant. We've made lasagna replacing the meat with eggplant and zucchini, also separately using kidney beans but we made it always with regular lasagna noodles.

    Leave a comment:


  • cF[Authentic]
    replied
    Originally posted by FadeToBlack&Gold View Post
    Re: USCHO Cooks: Are you our Top Chef?

    Been wanting new knives for awhile, and couldn't decide between German or Japanese steel. I compromised and ordered both.
    I've had the 16 and 20cm Wüsthof knives for about four years now. Still in great condition. Always hand wash and dry immediately after use and then back into the sheath, hone after every five uses, and have professionally sharpened once a year. Definitely the best kitchen-purchase I've ever made and I've picked up two other Wüsthof knives since. The tang on those is so comfortable.
    Last edited by cF[Authentic]; 07-08-2020, 05:28 AM.

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  • vizoroo
    replied
    Originally posted by MissThundercat View Post
    I feel the need to be creative, so help me out.

    I want to do a sweet potato lasagna, using thinly sliced sweet potatoes as the noodles. But I'm not sure how to fill it. A traditional bolognese and sweet potatoes don't mix.

    I also thought of a white potato lasagna and definitely use a sharp cheddar, since I know cheddar and white potato go well together, and definitely use 80/20 ground beef. Just trying to think of the sauce.

    And I have a container of cookie butter I need to use. Probably going to turn that into some muffins with unicorn chips tonight.
    Why not a "sweet" sweet potato lasagna? Ricotta or mascarpone with cinnamon, pumpkin pie type spices, pecans, candied pineapple. brown sugar. Would a caramel sauce be too much?

    Leave a comment:


  • MissThundercat
    replied
    I picked up a bag of gluten free flour and used it to make a pizza dough.

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  • MissThundercat
    replied
    In emergencies, I've been doing meat "pizzas." Press a pound of ground turkey, sausage, or beef out into something that resembles a crust, top with sauce and cheese.

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  • Slap Shot
    replied
    I made a pot of jambalaya for dinner last night. Andouille sausage, shrimp, red and green bell peppers, with sliced sourdough bread on the side! I somehow managed not to eat a second bowl.

    Leave a comment:


  • leswp1
    replied
    Originally posted by MissThundercat View Post
    I feel the need to be creative, so help me out.

    I want to do a sweet potato lasagna, using thinly sliced sweet potatoes as the noodles. But I'm not sure how to fill it. A traditional bolognese and sweet potatoes don't mix.

    I also thought of a white potato lasagna and definitely use a sharp cheddar, since I know cheddar and white potato go well together, and definitely use 80/20 ground beef. Just trying to think of the sauce.

    And I have a container of cookie butter I need to use. Probably going to turn that into some muffins with unicorn chips tonight.
    Sweet potato 'noodles'~ filling ricotta mixed with an egg, tons of wilted chopped spinach and a clove or two of minced garlic.
    Or- layered alternating with chopped wilted spinach, caramelized onions and some bechemel sauce Slurp

    Leave a comment:

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