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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

bottomdweller said:
Looking for something to accompany a duck and wild mushroom risotto. Suggestions begin!
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Peas? Green salad? Spicy chocolate sauce?
Red wine.

Made pulled pork in our pressure cooker (got it for my birthday). It wasn't bad, but I think I like the slow-cooker method better. The rub tcbg made was delicious (coffee, chipotle powder, ... stuff). Added Guinness and BBQ sauce as well.

Edit - JMH, I would read your slow cooker directions about shrimp in a slow cooker. That makes me nervous. (Any seafood in a slow cooker does)
 
Re: USCHO Cooks: Allez Cuisine!

bostonewe said:
Edit - JMH, I would read your slow cooker directions about shrimp in a slow cooker. That makes me nervous. (Any seafood in a slow cooker does)
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Thanks for the pointer; the recipe saying to add them half an hour before the end of cooking goes along with what the directions say about not cooking seafood for a long time. For what it's worth, they're pre-cooked, so the worst that can happen is that their texture isn't right, they won't kill me or anything. :)
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
Thanks for the pointer; the recipe saying to add them half an hour before the end of cooking goes along with what the directions say about not cooking seafood for a long time. For what it's worth, they're pre-cooked, so the worst that can happen is that their texture isn't right, they won't kill me or anything. :)
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They won't kill you but chewing rubber comes to mind if over cooked. Shrimp are in season right now up here, I can eat them by the bucket load.
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
They won't kill you but chewing rubber comes to mind if over cooked. Shrimp are in season right now up here, I can eat them by the bucket load.
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Yup, I've definitely eaten shrimp like that before. I think the last 30 minutes on low heat will hopefully not be enough to rubberize them.
 
Re: USCHO Cooks: Allez Cuisine!

OM NOM NOM NOM JAMBALAYA!

Yeah, it's pretty good. :)
 
Re: USCHO Cooks: Allez Cuisine!

I just bought 1/4 lb of raw, unpasteurized Roquefort, and after tasting it, I can say it tastes better than any other blue cheese I've had before.
 
Re: USCHO Cooks: Allez Cuisine!

Just made spiced biscotti using a recipe from America's Test Kitchen, and they turned out great.

Remind me again why I was so scared of dessert?
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Just made spiced biscotti using a recipe from America's Test Kitchen, and they turned out great.

Remind me again why I was so scared of dessert?
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Yeah I agree. Finally made bread using recipe from Alton brown and Mario. My 1st 2 came out heavy/hardtack... but the 3rd one came out great when I used a bit more yeast and let it sit (rise) for 3 hours before cooking.

I noticed all the bread/pizza/cookie/pancake/biscuit dough recipe are identical with few minor changes like water for milk. yeast for baking powder (baking soda, corn starch, tartar) and lots of butter and sugar for cookies.

Although nova on bio-chemistry showed certain pastry needs a intermediate steps to come out correctly. and just mixing the correct ingredients isn't enough. Analogy for creating RNA in the lab.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
I voted for the Sonoran Dog because that's a real thing and the rest of them are just ridiculous.
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Actually, I thought the Mac'n'Cheese Burger Burrito was a little more of a reasonable thing myself, might actually try making that sometime.
 
Re: USCHO Cooks: Allez Cuisine!

Made beef tongue again last night. Was nice and tender... had an easier time peeling the skin off and slicing it. Now I can't wait to turn the leftovers into sandwiches!
 
Re: USCHO Cooks: Allez Cuisine!

Made stuffed bell peppers again last night, this time using corn and black beans. Turned out pretty good, although next time, I'd like to use either quinoa or couscous instead of rice.
 
Re: USCHO Cooks: Allez Cuisine!

Bob - I just bought some quinoa, I'm excited to eventually have a night where I can use it (not home until 10pm these days :( ).

Anyone have any advice on how to poach eggs? I'm supposed to be making eggs benny tomorrow for dinner and I don't have a clue how to poach an egg (well, I know the basics: egg goes into the water...). Luckily, the mom wants hollandaise from a packet!
 
Re: USCHO Cooks: Allez Cuisine!

bostonewe said:
Bob - I just bought some quinoa, I'm excited to eventually have a night where I can use it (not home until 10pm these days :( ).

Anyone have any advice on how to poach eggs? I'm supposed to be making eggs benny tomorrow for dinner and I don't have a clue how to poach an egg (well, I know the basics: egg goes into the water...). Luckily, the mom wants hollandaise from a packet!
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I did that once - eggs benedict. My yolks came out a little too hard when I poached them, but it wasn't tough to do. I think I found the instructions in my Betty Crocker cookbook - old school; it was my grandmother's. Unfortunately, it's in storage at the moment. I would imagine you might be able to find instructions online. I made a hollandaise, too. That was good, just took some time so that it didn't break.
 
Re: USCHO Cooks: Allez Cuisine!

melmac said:
I did that once - eggs benedict. My yolks came out a little too hard when I poached them, but it wasn't tough to do. I think I found the instructions in my Betty Crocker cookbook - old school; it was my grandmother's. Unfortunately, it's in storage at the moment. I would imagine you might be able to find instructions online. I made a hollandaise, too. That was good, just took some time so that it didn't break.
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I'm just making packet hollandaise since I have class (again) tomorrow night and I try to do easy dinners on those nights (though the mom made up the menus this week, not taking into account that I have class M, T, & W and an exam and a midterm, so I was making Thai Curry and studying last night. :mad: ). I attempted poaching 3 eggs this afternoon before giving up. The whites just went everywhere.
 
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