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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

jen said:
you grill outdoors in the winter? :p T.
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Shovel the deck and grill away. The only problem is when its real cold its hard to get the grill hot enough. On warm days I'll smoke a chicken or a turkey on the kettle grill
 
Re: USCHO Cooks: Allez Cuisine!

Last night I melted bacon grease and cooked up beef liver with onions and mushrooms. Also learned that liver only needs to cook for about one minute per side, unless you want rubbery meat.

And instead of mashed potatoes, I served up mashed parsnips instead.
 
Re: USCHO Cooks: Allez Cuisine!

Where do you buy duck fat? I was thinking about this today and realized that I don't think I've ever seen it in a store.
 
Re: USCHO Cooks: Allez Cuisine!

bostonewe said:
I actually knew that. I was hoping for something a bit more localized. I should have been more specific.
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I guess you probably don't want to buy 7 pounds of it either. :p

Seems like you could start by going to a butcher and asking for suggestions, no?
 
Re: USCHO Cooks: Allez Cuisine!

I'm having a lot of fun working with sugar lately. Peanut brittle is easier to make than I thought, and I'm looking forward to making toffee, caramel, fudge, etc.

After this, I can't wait to start deep-frying!
 
Re: USCHO Cooks: Allez Cuisine!

Had beef back ribs with mashed potatoes and asparagus tonight. Most well rounded meal I've had lately.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Just kneaded my first batch of pizza dough, and I did it by hand. Surprisingly easy.
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Ha. my next project... not sure about the pizza sauce. after making Monkey bread from country cook : only difference from loaf of bread was adding lots of brown sugar.

And making Bagels: only difference from making loaf of bread was the extra step of boiling the dough before baking.
 
Re: USCHO Cooks: Allez Cuisine!

Made cornish game hens for the first time Sunday night. Add in some brussels sprouts and mashed turnip and carrots made it quite the tasty meal.
 
Re: USCHO Cooks: Allez Cuisine!

Tundra said:
Ha. my next project... not sure about the pizza sauce. after making Monkey bread from country cook : only difference from loaf of bread was adding lots of brown sugar.

And making Bagels: only difference from making loaf of bread was the extra step of boiling the dough before baking.
Click to expand...
Will standard bread flour work for bagels? I'm thinking about trying that next, either that or focaccia...
 
Re: USCHO Cooks: Allez Cuisine!

My mom would use AP for Bagels so I'll bet bread flour would work fine. I'm going to make french bread later
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Thanks!

Tomorrow night, I'm making pizza; just wondering how I'm going to top it!
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onion, olives, mushroom, bell pepper, tomato. vegi
pineapple, ham (canadian bacon) hawaiian
onion, pepperoni
onion, sausage

I think i'll top mine with all the vegi and whatever meat/seafood I got in the fridge.

I also think bread flour will work fine for the Bagels. mine looked bad but ate good.
After the pizza, my next project will be chocolate souffle after watching Julia Child/Jach and dim sum (almost identical dough recipe (bread, bagel, pizza etc..), only difference seems to be the 15minutes of steaming vs 30-40minutes of baking)
 
Re: USCHO Cooks: Allez Cuisine!

Tundra said:
onion, olives, mushroom, bell pepper, tomato. vegi
pineapple, ham (canadian bacon) hawaiian
onion, pepperoni
onion, sausage

I think i'll top mine with all the vegi and whatever meat/seafood I got in the fridge.

I also think bread flour will work fine for the Bagels. mine looked bad but ate good.
After the pizza, my next project will be chocolate souffle after watching Julia Child/Jach and dim sum (almost identical dough recipe (bread, bagel, pizza etc..), only difference seems to be the 15minutes of steaming vs 30-40minutes of baking)
Click to expand...
Think I'm going with either veggie or the classic Margherita (mozzarella, tomato sauce, basil) tonight. I'll have two more dough balls that I can use after this, so my options are endless.

Also, after thumbing through the Fannie Farmer cookbook, I'm going to attempt making pecan pralines, fudge, and caramels. Why not? Sugar by itself is boring... sugar heated to hard crack stage is fun and tasty.
 
Re: USCHO Cooks: Allez Cuisine!

So I made fudge yesterday, and it didn't set. It would make a good cake frosting, but I'm disappointed that it didn't turn out as well as I hoped.
 
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