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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
- Start date
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Proud2baLaker
Master of Science
Re: USCHO Cooks: Allez Cuisine!
My family has been doing seafood on Christmas the past few years. I have a neice who doesnt eat meat, except for fish and as someone who is getting a Phd in aquaculture I have no problem eating fish either. This year we might end up making a salmon chowder. I found a basic recipie online that I modified quite a bit. Its got a nice rustic flavor (red skin potatoes, mushrooms, liquid smoke help with that) and is thick and hearty without using cream or a roux (uses evaporated skim milk, some creamed corn and a bit of cornstarch to thicken up). This weekend I plan on making the base of the choweder but instead of salmon Im going to use some ham and see how that goes. I think it will be quite good. Probably would be a good base for a clam chowder as well. This chowder is amazing with some crusty french bread too.
My family has been doing seafood on Christmas the past few years. I have a neice who doesnt eat meat, except for fish and as someone who is getting a Phd in aquaculture I have no problem eating fish either. This year we might end up making a salmon chowder. I found a basic recipie online that I modified quite a bit. Its got a nice rustic flavor (red skin potatoes, mushrooms, liquid smoke help with that) and is thick and hearty without using cream or a roux (uses evaporated skim milk, some creamed corn and a bit of cornstarch to thicken up). This weekend I plan on making the base of the choweder but instead of salmon Im going to use some ham and see how that goes. I think it will be quite good. Probably would be a good base for a clam chowder as well. This chowder is amazing with some crusty french bread too.
bottomdweller
Where my dogsies at?
Re: USCHO Cooks: Allez Cuisine!
I prefer Calphalon myself, but it depends on the set that you're looking at. Is it a non-stick set (blech in generally), what are you looking at for price, and how many pieces?
I prefer Calphalon myself, but it depends on the set that you're looking at. Is it a non-stick set (blech in generally), what are you looking at for price, and how many pieces?
walrus
Wind up workin' in a gas station
Re: USCHO Cooks: Allez Cuisine!
I'd take Le Creuset over either one but get a bank loan before going to buy.
I have one Emeril ware pot that my wife got me, if they're all like this pot I'd buy more. Probably cheaper than All Clad, its copper and Stainless, glass lid. Its heavy and sturdy, huge rivets for the handle, I like it
I'd take Le Creuset over either one but get a bank loan before going to buy.
I have one Emeril ware pot that my wife got me, if they're all like this pot I'd buy more. Probably cheaper than All Clad, its copper and Stainless, glass lid. Its heavy and sturdy, huge rivets for the handle, I like it
Last edited:
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
My mom bought be a set of the Emeril ones for Christmas a couple years ago after I moved into my own place, and I love them.
Timothy A
Let's go RED!
Re: USCHO Cooks: Allez Cuisine!
I'm going be making pulled hot beef sandwiches with an Italian flair for New Years Eve, my research on the cut of beef to use seems to be split between a chuck roast and rump roast. I plan on cooking low and slow just like I would for pulled pork. Any thoughts?
I'm going be making pulled hot beef sandwiches with an Italian flair for New Years Eve, my research on the cut of beef to use seems to be split between a chuck roast and rump roast. I plan on cooking low and slow just like I would for pulled pork. Any thoughts?
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
Yes. I used the recipe straight out of the crock-pot cookbook. It's fantastic.
4 lbs rump roast
2 envelopes onion soup mix, 1 oz each (or make your own, this was just a nice shortcut)
2 tsp sugar
1 tbsp minced garlic (I threw in a few whole cloves as well)
2 cans (10.5 oz each) cans of beef broth (or again, make your own)
1 bottle of beer (I've found the darker the better; the maltier the better; less hops is better)
Trim the excess fat. Mix everything together and pour over beef in crock-pot. Cook on high for 6-8 hours.
You can also strain the remaining juices and reduce them slightly for a great dipping sauce.
It says it makes 8-10 servings. I'd say 10 is pushing it. Eight is about right.
Edit: (I missed the part about the Italian flair. Oops.)
Yes. I used the recipe straight out of the crock-pot cookbook. It's fantastic.
4 lbs rump roast
2 envelopes onion soup mix, 1 oz each (or make your own, this was just a nice shortcut)
2 tsp sugar
1 tbsp minced garlic (I threw in a few whole cloves as well)
2 cans (10.5 oz each) cans of beef broth (or again, make your own)
1 bottle of beer (I've found the darker the better; the maltier the better; less hops is better)
Trim the excess fat. Mix everything together and pour over beef in crock-pot. Cook on high for 6-8 hours.
You can also strain the remaining juices and reduce them slightly for a great dipping sauce.
It says it makes 8-10 servings. I'd say 10 is pushing it. Eight is about right.
Edit: (I missed the part about the Italian flair. Oops.)
Last edited:
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
For Fade-
Caramelized Onion Dip
2 medium large vidalia onions- slice thin
3 Tbs sour cream
3 Tbsp Low fat cream cheese
1/4 tsp worstershire sauce (yes I can't spell)
1/4 tsp Salt & Pepper each
heat heavy skillet, put in 2 tbsp butter in pan on high, melt then add onions. Leave on high for about 3 minutes, stirring as needed.
Reduce heat to med low/low and cover. Stir every 5 minutes or so. If getting watery leave lid with a little gap
After golden (this can take a long time, sometimes 40 mins) then take off lid, increase heat and stir a bit until juices are mostly evaporated
Add other ingredients and stir to mix.
Put in a oven proof small dish, bake until bubbly.
Some recipes call for bread crumbs on top. I have prepped before and will reheat in microwave, finish off in oven.
For Fade-
Caramelized Onion Dip
2 medium large vidalia onions- slice thin
3 Tbs sour cream
3 Tbsp Low fat cream cheese
1/4 tsp worstershire sauce (yes I can't spell)
1/4 tsp Salt & Pepper each
heat heavy skillet, put in 2 tbsp butter in pan on high, melt then add onions. Leave on high for about 3 minutes, stirring as needed.
Reduce heat to med low/low and cover. Stir every 5 minutes or so. If getting watery leave lid with a little gap
After golden (this can take a long time, sometimes 40 mins) then take off lid, increase heat and stir a bit until juices are mostly evaporated
Add other ingredients and stir to mix.
Put in a oven proof small dish, bake until bubbly.
Some recipes call for bread crumbs on top. I have prepped before and will reheat in microwave, finish off in oven.
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
Is that supposed to be only 3 tablespoons of each sour cream and cream cheese? That doesn't seem like it would make very much dip.
FadeToBlack&Gold
8647
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
Yes. The onions sliced, before being cooked are about 3 cups of onions It makes about a cup. I usually get huge onions and sometimes just do the first step, don't add anything else. It makes this sort of jam stuff if you wait long enough that is to die for.
Yes. The onions sliced, before being cooked are about 3 cups of onions It makes about a cup. I usually get huge onions and sometimes just do the first step, don't add anything else. It makes this sort of jam stuff if you wait long enough that is to die for.
zamboni crash-test dummy
avoiding 72% of all shopping carts
Re: USCHO Cooks: Allez Cuisine!
It seemed like a good idea at the time but this turned out to be really gross:
Banana mashed potatoes
Don't believe the reviews.
It seemed like a good idea at the time but this turned out to be really gross:
Banana mashed potatoes
Don't believe the reviews.
leswp1
New member
ExileOnDaytonStreet
Drunkard
Re: USCHO Cooks: Allez Cuisine!
But one banana among a bunch of potatoes? No thank you.
I could see it if it were just bananas (no potatoes) and the salt and pepper were replaced with dessert-y sort of spices.
But one banana among a bunch of potatoes? No thank you.
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
Alright, I understand. I'll give it a shot this weekend.
Alright, I understand. I'll give it a shot this weekend.
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Allez Cuisine!
It probably doesn't help that all it does is add bananas to a really crappy mashed potato recipe.
It probably doesn't help that all it does is add bananas to a really crappy mashed potato recipe.
Beer Pong Horn
soldier of fortune
Re: USCHO Cooks: Allez Cuisine!
Yep. I think they were trying to get a mashed plantain sort of dish, but it really doesn't sound good.
Not that you're looking, but I saw an interesting recipe for mashed potatoes on Emeril's show: http://www.foodnetwork.com/recipes/emeril-lagasse/mashed-potatoes-recipe/index.html
Otherwise, I'm currently making bread pudding. Despite what Betty Crocker claims (0:45), it's taken about twice that long to bake the thing... I think it's a problem with this oven being close to 50 degrees below indicated temperature.
Yep. I think they were trying to get a mashed plantain sort of dish, but it really doesn't sound good.
Not that you're looking, but I saw an interesting recipe for mashed potatoes on Emeril's show: http://www.foodnetwork.com/recipes/emeril-lagasse/mashed-potatoes-recipe/index.html
Otherwise, I'm currently making bread pudding. Despite what Betty Crocker claims (0:45), it's taken about twice that long to bake the thing... I think it's a problem with this oven being close to 50 degrees below indicated temperature.
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Allez Cuisine!
Ha, go figure. The cream should make the texture real nice but that's too plain for me. When I do mashed taters I pretty much stick to the same thing every time. All by eyeball, but the key is to make all the additions background elements and not feature.
Potatoes (Yukon Gold due to preferred texture), buttermilk, chive, finely crumbled bacon, gouda, salt, pepper.
Again, the key isn't to load them up with all sorts of crap, but merely to work enough in to make it a diverse mashed potato that isn't bland. Most people can't even specifically identify the gouda, but it adds depth and texture imo. Fontina might also work, too but I've yet to try it since I'm a gouda whore.
Really simple additions but people speak pretty highly of them.
Ha, go figure. The cream should make the texture real nice but that's too plain for me. When I do mashed taters I pretty much stick to the same thing every time. All by eyeball, but the key is to make all the additions background elements and not feature.
Potatoes (Yukon Gold due to preferred texture), buttermilk, chive, finely crumbled bacon, gouda, salt, pepper.
Again, the key isn't to load them up with all sorts of crap, but merely to work enough in to make it a diverse mashed potato that isn't bland. Most people can't even specifically identify the gouda, but it adds depth and texture imo. Fontina might also work, too but I've yet to try it since I'm a gouda whore.
Really simple additions but people speak pretty highly of them.
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