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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

everyman, what would you do with a whole rabbit? Thinking of breaking it down to make a few dishes out of it.
 
Re: USCHO Cooks: Allez Cuisine!

Rimbaud said:
everyman, what would you do with a whole rabbit? Thinking of breaking it down to make a few dishes out of it.
Click to expand...

Keep the loin intact and roast it
Fry the ears
Debone the legs and make a rabbit byaldi wrapped in caul fat
Take the rest of the meat and make a roulade
Kidneys and live are good too.
 
Re: USCHO Cooks: Allez Cuisine!

So, I've got a question about coffee that I thought I might as well try posting here rather than start a new thread. I've got a pretty standard blade grinder (I think it's Krups, but they're really all the same) that I use to grind coffee for either cold brewing in a pitcher or hot brewing in a French press. I've been using cheap beans for cold brewing because I think you can get away with it better, but it's getting toward the time of year when I'll be feeling like hot coffee again. Various sources say either that A) a blade grinder sucks and you need to buy a burr grinder, or B) a blade grinder is good enough and it's much more important just to be sure to have fresh beans and grind them right before brewing. I'm probably going to switch from crappy beans to better ones from a place near me that does their roasting locally and makes really great coffee in-house. So, if I do that, am I better off:

A) Buying the beans there whole and grinding them in my blade grinder before I brew them with my french press?
B) Buying the beans and having them ground at the store in their (presumably high-end) grinder?
C) Dropping ~$50 on a cheap burr grinder like this one? (Buying an expensive one for hundreds of dollars isn't really an option, and if I did have that much money to drop on a kitchen appliance it'd be a Blendtec blender first anyway.)
 
Re: USCHO Cooks: Allez Cuisine!

everyman said:
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
Click to expand...
As for the beet chips, I'm wondering if it would be easier to fry them in peanut or vegetable oil.

I've started making my own tortilla chips, which is easier than I thought. All I need is some corn tortilla shells, 2-3 tbsp of olive oil, some salt and pepper, and I bake them in the oven at 350 for about 13-15 minutes.
 
Re: USCHO Cooks: Allez Cuisine!

maple walnut scones from the Baked cookbook - awesome. can't wait for their next cookbook. everything I've tried from the first one has been great.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
So, I've got a question about coffee that I thought I might as well try posting here rather than start a new thread. I've got a pretty standard blade grinder (I think it's Krups, but they're really all the same) that I use to grind coffee for either cold brewing in a pitcher or hot brewing in a French press. I've been using cheap beans for cold brewing because I think you can get away with it better, but it's getting toward the time of year when I'll be feeling like hot coffee again. Various sources say either that A) a blade grinder sucks and you need to buy a burr grinder, or B) a blade grinder is good enough and it's much more important just to be sure to have fresh beans and grind them right before brewing. I'm probably going to switch from crappy beans to better ones from a place near me that does their roasting locally and makes really great coffee in-house. So, if I do that, am I better off:

A) Buying the beans there whole and grinding them in my blade grinder before I brew them with my french press?
B) Buying the beans and having them ground at the store in their (presumably high-end) grinder?
C) Dropping ~$50 on a cheap burr grinder like this one? (Buying an expensive one for hundreds of dollars isn't really an option, and if I did have that much money to drop on a kitchen appliance it'd be a Blendtec blender first anyway.)
Click to expand...

No opinion on blades vs. burrs, but you could pretty easily find an antique burr grinder for $20 on eBay or at an antique store that only needs a good cleaning.

As for store vs. home, if you're grinding it that day you could probably get away with store grinding. Otherwise, I'd stick with the blade grinder.
 
Re: USCHO Cooks: Allez Cuisine!

Lobster Stock:

41022_10150277217545089_769850088_14727001_7073808_n.jpg


Lobster bodies
Fennel
Carrots
Tomatoes
Leeks
White peppercorns
 
Re: USCHO Cooks: Allez Cuisine!

Good thought on ebay, thanks BPH. Picked up a factory reconditioned burr grinder for $35. Maybe I'll repurpose the blade grinder as a spice grinder.
 
Re: USCHO Cooks: Allez Cuisine!

If you like food (presumably you like food if you're reading this thread), you should watch Monday's (100th episode special) episode of No Reservations, which was entirely food-focused. Eric Ripert spends the whole episode with Bourdain bumming around Paris, checking out some more modern places in their restaurant scene. Appearances by a bunch of chefs including (most notably, I guess) Joel Robuchon. I want to go make a trip back to Paris and eat at all these places that they're going.
 
Re: USCHO Cooks: Allez Cuisine!

First revelation with my new grinder: "coarse grind" is not as coarse as I was making it. I wonder whether my coffee will turn out stronger as a result.
 
Re: USCHO Cooks: Allez Cuisine!

everyman said:
Chowder and possibly a lobster miso soup
Click to expand...

Nice.

I saw Jaspar White on TV once, and he talked up the importance of a massive stock (like what you've got going on there) for great chowder. I've always wanted to try it, rather than the usual (and totally fine) way of water, a couple of bottle of clam juice, and half and half at the end (or whatever).
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
First revelation with my new grinder: "coarse grind" is not as coarse as I was making it. I wonder whether my coffee will turn out stronger as a result.
Click to expand...

The finer the grind, the stronger it will be. More surface area to leach the chemicals out. And if kept in a packed cake, the water's breakthrough time will increase meaning a longer time to leach as well.
 
Re: USCHO Cooks: Allez Cuisine!

DaveStPaul said:
Nice.

I saw Jaspar White on TV once, and he talked up the importance of a massive stock (like what you've got going on there) for great chowder. I've always wanted to try it, rather than the usual (and totally fine) way of water, a couple of bottle of clam juice, and half and half at the end (or whatever).
Click to expand...

I ended up making a bisque with 3 of the 4 quarts of stock I made, and then tasted, and there really wasn't enough of a lobster taste to it, so I added the 4th quart and reduced for another 10 minutes or so. It came out pretty good, but I would have liked to make a lobster miso soup.
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Stuffed Zucchini

I don't typically use the Italian sausage, but it's actually not a bad idea. Also, I usually sprinkle mozzarella cheese over the top, and you'll want to brown the meat with a little basil and garlic for extra flavor.
Click to expand...
I have some chorizo coming on Saturday; I'll try this and see how it works.

jmh said:
Buy a tomato the size of a softball and go to the park?
Click to expand...
:)

Also, I have a pound of beef liver in my freezer and other than liver and onions, I don't know what else to do with it...
 
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