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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

I still have yet to find a recipe for the greatest cookie ever made. My neighbor's mom (at my old house when I was a kid) had an amazing recipe for choc-oat-chip cookies. Every recipe I've had since then hasn't even been worthy of having the original's shadow cast on them.
 
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Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
I still have yet to find a recipe for the greatest cookie ever made. My neighbor's mom (at my old house when I was a kid) had an amazing recipe for choc-oat-chip cookies. Every recipe I've had since then haven't even been worthy of having the original's shadow cast on them.
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I am intrigued, and wish to subscribe to your <strike>newsletter</strike> recipe search.
 
Re: USCHO Cooks: Allez Cuisine!

oh it was just a perfect cookie by all accounts. Think of the greatest chocolate chip cookie you've ever had. Perfect chocolate:cookie ratio. Perfect level of butter. Just enough sugar to satisfy your sweet tooth while not being overly indulgent. Perfect thickness to keep them moist on the inside and that perfectly thin crunch on the outside. Now, the kicker, a portion of plain ol' quaker oats to give them textural variety and to hold them together.
 
Re: USCHO Cooks: Allez Cuisine!

Decided on peanut butter kisses (peanut butter sugar cookie with Hershey's kisses pressed into the top). Of course I decided this after I got back from the store yesterday. :o
 
Re: USCHO Cooks: Allez Cuisine!

collegehcky2 said:
Can anyone give me a good chicken wing sauce recipe? Making about 3 dozen wings on Thanksgiving, right now, I am just going to go with hot sauce cut with garlic butter, but I kind of want to try something new.
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Butter and Frank's Red Hot. Don't mess with a classic.

(My personal opinion, anyway.)
 
Re: USCHO Cooks: Allez Cuisine!

Making Alton Browns brine tonight so it cools down by tomorrow evening. Brining a turkey for the oven and one for the smoker
 
Re: USCHO Cooks: Allez Cuisine!

Monday:One turkey roasted. Carrots chopped, Squash chopped. Onions chopped. Pita chips made. Brine made and in fridge. Stuffing- fruit and regular made. Serving dishes out. linens out, house semi cleaned, 6 loads of laundry done. All the marketing done. collapsed. Today:work, out to dinner and charity event to look at 200 Xmas trees with folks from work. Soon to collapse. Tomorrow making the sweet potatoes and sweet potatoe casserole, butternut squash dip, roasting the squash, getting turkey from the farm, cleaning the turkey then brining. Ironing the linens, finishing setting the table. aaaand going to another farm for milk. Collapsing. Not necessarily in that order. Sigh.
 
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Re: USCHO Cooks: Allez Cuisine!

leswp1 said:
getting turkey from the farm, aaaand going to another farm for milk.
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You know, they have these things called "markets". Heck of an invention a couple thousand years ago. ;)

Seriously, that all sounds excellent, and kudos for getting food from the source.
 
Re: USCHO Cooks: Allez Cuisine!

So how long (per pound or in general) should one cook this stupid bird (and they are stupid if you've ever seen any in the wild)? I thought half hour per pound, mom says 15 minutes per pound. Since this greatly varies our cooking time, I'm looking for some help. USDA website (I did Google before asking) doesn't go as big as our bird, 26 pounds, and other websites say between 5 and 7 hours. Thoughts?
 
Re: USCHO Cooks: Allez Cuisine!

Fresh turkeys are 15 min-20 min/ lb. Frozen or store bought are 25-30 min/lb. Remember to add at least 15-20 min resting time (I usually end up tenting with aluminium foil and a bunch of dish towels for 30 min or more Finecooking.com has some good stuff on that.
 
Re: USCHO Cooks: Allez Cuisine!

leswp1 said:
Fresh turkeys are 15 min-20 min/ lb. Frozen or store bought are 25-30 min/lb. Remember to add at least 15-20 min resting time (I usually end up tenting with aluminium foil and a bunch of dish towels for 30 min or more Finecooking.com has some good stuff on that.
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Ah - that makes sense. My mom went to a local farmer and got one of the ones he keeps, so ours is *FRESH*. We usually use the resting time to heat up all the other food that has been made earlier but needs warming in the oven. Thanks!
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Looked through the Fannie Farmer cookbook and found a recipe for oxtail soup featuring onions, carrots, celery, and turnips. I think if I brown the meat, then put it in the crockpot on low with the veggies and beef broth, it should be great by the time I get home from work tomorrow.
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This turned out great; however, next time I should remove the bones. :o

And I just put Sara Moulton's French apple tart in the oven; first time I've even attempted to make a dessert in months. Here's hoping for something tasty.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
This turned out great; however, next time I should remove the bones. :o

And I just put Sara Moulton's French apple tart in the oven; first time I've even attempted to make a dessert in months. Here's hoping for something tasty.
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Other than losing two apples while peeling, making this was incredibly easy. And it tasted great! Family loved it!

No surprise that they gobbled up the ciabatta-pancetta dressing. Hardly anyone knew what pancetta was at the start of the day, and now they can't get enough.
 
Re: USCHO Cooks: Allez Cuisine!

Roasted duck with fresh sage/rosemary rolls, chive and sour cream mashed potatoes, duck gravy, cranberries, green beans with oyster mushrooms and fried onions, and vineger and dilled brussels sprouts:
aSQzV.jpg


Homemade cinnamon/nutmeg shortbread with fresh roasted apple and homemade vanilla bean ice cream:
oEvOZ.jpg
 
Re: USCHO Cooks: Allez Cuisine!

Rimbaud said:
Roasted duck with fresh sage/rosemary rolls, chive and sour cream mashed potatoes, duck gravy, cranberries, green beans with oyster mushrooms and fried onions, and vineger and dilled brussels sprouts:
aSQzV.jpg


Homemade cinnamon/nutmeg shortbread with fresh roasted apple and homemade vanilla bean ice cream:
oEvOZ.jpg
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When did you say you wanted us to arrive for dinner?
 
Re: USCHO Cooks: Allez Cuisine!

Picked up a pound of unrendered leaf lard this weekend. I know I can use it instead of butter while making pastry crusts; any other ideas?
 
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