MissThundercat
Are the cis okay?
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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
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- Status
ExileOnDaytonStreet
Drunkard
Re: USCHO Cooks: Allez Cuisine!
Fantastic title.
But I have no idea what the secret ingredient is.
Fantastic title.
But I have no idea what the secret ingredient is.
Rimbaud
New member
Timothy A
Let's go RED!
Re: USCHO Cooks: Allez Cuisine!
Gopher!
I second that. I sure miss watching the old Japanese Classic.
The Food Network is doing yet another "Next Iron Chef"; they sure is degrading the title and the show.
For the record, the name of my fantasy football team is "The Gridiron Chefs"
Our cat's name is Chen.
Did I mention I miss that show? But I do have a ton of episodes on VHS.
Gopher!
I second that. I sure miss watching the old Japanese Classic.
The Food Network is doing yet another "Next Iron Chef"; they sure is degrading the title and the show.For the record, the name of my fantasy football team is "The Gridiron Chefs"
Our cat's name is Chen.
Did I mention I miss that show? But I do have a ton of episodes on VHS.
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
Iron Chef America is cheesy, dramatized, and unwatchable. I miss the overdubs and oddball eastern ingredients of the original.
Iron Chef America is cheesy, dramatized, and unwatchable. I miss the overdubs and oddball eastern ingredients of the original.
Timothy A
Let's go RED!
Re: USCHO Cooks: Allez Cuisine!
I watch it simply because there's nothing else on worth watching Sunday nights. I should get the old VCR out and run those tapes instead.
I watch it simply because there's nothing else on worth watching Sunday nights. I should get the old VCR out and run those tapes instead.
moe24
Original Lawson Lunatic
Re: USCHO Cooks: Allez Cuisine!
That guy is as snobby as they come. I love seeing the chefs roll their eyes at him when he says some of the crap that comes out of his mouth. And Jeffery Steingarten is awesome as the foodie version of Simon Cowell.
That guy is as snobby as they come. I love seeing the chefs roll their eyes at him when he says some of the crap that comes out of his mouth. And Jeffery Steingarten is awesome as the foodie version of Simon Cowell.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Also, my salsa turned out great. Next time, will remember to use quick pulses in the food processor, rather than running it continuously for a minute or two.
Gopher!
I second that. I sure miss watching the old Japanese Classic.
For the record, the name of my fantasy football team is "The Gridiron Chefs"
Our cat's name is Chen.
Did I mention I miss that show? But I do have a ton of episodes on VHS.
If you get the Cooking Channel, they run the old Iron Chefs every week night at 11 PM. Even better, they've been airing old Julia Child and Graham Kerr episodes in the afternoon...
Also, my salsa turned out great. Next time, will remember to use quick pulses in the food processor, rather than running it continuously for a minute or two.
thecomicbookguy
Nobody.
Re: USCHO Cooks: Allez Cuisine!
I liked the original Iron Chef, but I enjoy ICA as well. I just enjoy watching them go nuts and cook (and, I like Alton Brown).
Yup, I found that worked much better.
I liked the original Iron Chef, but I enjoy ICA as well. I just enjoy watching them go nuts and cook (and, I like Alton Brown).
Yup, I found that worked much better.
Re: USCHO Cooks: Allez Cuisine!
I always check out Alton Brown when I go to the Food Network to look for a recipe.
I always check out Alton Brown when I go to the Food Network to look for a recipe.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Yep. I really like his recipe for Fromage Fort; works every time.
Puck Swami
New member
Re: USCHO Cooks: Allez Cuisine!
One of my greatest surprises was in Tokyo when I stumbled across Hattori Nutrition College, with a giant photo mural of Doc himself on the front.
"Always a pleasure."
One of my greatest surprises was in Tokyo when I stumbled across Hattori Nutrition College, with a giant photo mural of Doc himself on the front.
"Always a pleasure."
MountieBoyOz
Eater of Worlds
dxmnkd316
Lucia Apologist
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
My second attempt at beet chips was a failure; tried 225 for 1 hour but they still turned out soggy and limp. Going to try putting them on a cooling rack, putting the rack on a baking sheet, then roasting them the next time. If that doesn't work, I'll try frying them...
My second attempt at beet chips was a failure; tried 225 for 1 hour but they still turned out soggy and limp. Going to try putting them on a cooling rack, putting the rack on a baking sheet, then roasting them the next time. If that doesn't work, I'll try frying them...
everyman
Top Chef
Re: USCHO Cooks: Allez Cuisine!
beets have a natural sugar content that's going to burn very quickly at the temp of 350...
I would look not at the temp or time, but the thickness of the chip as a possible solution... a japanese mandoline is going to get you to the thinnest, cleanest slice to get a chip. you may want to quickly dunk them in some acidulated water before laying them out on a silpat. I would suggest a temp of 150 for 4 hours. Before placing the chips on the silpat, spray some canola oil on it and gently wipe it off.
mandoline: http://www.amazon.com/Kyocera-CSN-2...4?ie=UTF8&s=home-garden&qid=1283320263&sr=8-4
Silpat: http://www.amazon.com/DeMarle-2409-...1?ie=UTF8&s=home-garden&qid=1283320403&sr=1-1
beets have a natural sugar content that's going to burn very quickly at the temp of 350...
I would look not at the temp or time, but the thickness of the chip as a possible solution... a japanese mandoline is going to get you to the thinnest, cleanest slice to get a chip. you may want to quickly dunk them in some acidulated water before laying them out on a silpat. I would suggest a temp of 150 for 4 hours. Before placing the chips on the silpat, spray some canola oil on it and gently wipe it off.
mandoline: http://www.amazon.com/Kyocera-CSN-2...4?ie=UTF8&s=home-garden&qid=1283320263&sr=8-4
Silpat: http://www.amazon.com/DeMarle-2409-...1?ie=UTF8&s=home-garden&qid=1283320403&sr=1-1
Last edited:
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
As for today's culinary adventures, I'm bummed that my kale chips didn't turn out, but my almond butter with maple syrup and tortilla chips turned out just fine.
I sliced them on a mandolin, then laid them on parchment. Will try a silpat for next time. Also, I may have used too much oil; 4 tbsp of peanut oil for one pound of beets seemed excessive.
As for today's culinary adventures, I'm bummed that my kale chips didn't turn out, but my almond butter with maple syrup and tortilla chips turned out just fine.
everyman
Top Chef
Re: USCHO Cooks: Allez Cuisine!
I've been thinking about this all day, seriously. I think you should do the chips in the same way as an apple chip....
1. Slice beets
2. Boil 2 part water/1 part sugar and juice from one lemon, immediately simmer for 5 minutes
3. Pour water over beets in a bowl and let steep for 10-15 minutes
4. Place beets on a prepared silpat
5. place in over at 150 for 4 hours or 225 for 1.5 hours
I do still have some reservations that the steeping process will take out the beet's color...
Let me know if this helps.
As for the kale chips, There's a way to do it, but it's really time consuming, and involves equipment you probably don't have...
1. blanche kale, shock
2. dunk kale into a 30% glucose/water solution and lay flat in a vaccuum seal bag.
3. Seal bag and leave in refrigerator for an hour
4. take them out, place on a silpat and place in oven at 150 for 4 hours
I've been thinking about this all day, seriously. I think you should do the chips in the same way as an apple chip....
1. Slice beets
2. Boil 2 part water/1 part sugar and juice from one lemon, immediately simmer for 5 minutes
3. Pour water over beets in a bowl and let steep for 10-15 minutes
4. Place beets on a prepared silpat
5. place in over at 150 for 4 hours or 225 for 1.5 hours
I do still have some reservations that the steeping process will take out the beet's color...
Let me know if this helps.
As for the kale chips, There's a way to do it, but it's really time consuming, and involves equipment you probably don't have...
1. blanche kale, shock
2. dunk kale into a 30% glucose/water solution and lay flat in a vaccuum seal bag.
3. Seal bag and leave in refrigerator for an hour
4. take them out, place on a silpat and place in oven at 150 for 4 hours
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