What's new
By:
USCHO Fan Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

  • The USCHO Fan Forum has migrated to a new plaform, xenForo. Most of the function of the forum should work in familiar ways. Please note that you can switch between light and dark modes by clicking on the gear icon in the upper right of the main menu bar. We are hoping that this new platform will prove to be faster and more reliable. Please feel free to explore its features.

USCHO Cooks: Allez Cuisine!

Status
Not open for further replies.
Re: USCHO Cooks: Allez Cuisine!

Still not getting my pasty crusts right. This is going to require a Toni's run when I visit the Copper Country next month.
 
Re: USCHO Cooks: Allez Cuisine!

Trying to make a batch of pickled pineapple right now. I have high hopes, i think it will be good. FYI, its a sweet, quick pickle.
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Still not getting my pasty crusts right. This is going to require a Toni's run when I visit the Copper Country next month.
Click to expand...

What recipe are you using, and what isn't right about them? I've been meaning to make a batch of pastys, and it'd be nice to know where not to start. ;)
 
Re: USCHO Cooks: Allez Cuisine!

Beer Pong Horn said:
What recipe are you using, and what isn't right about them? I've been meaning to make a batch of pastys, and it'd be nice to know where not to start. ;)
Click to expand...

I think the problem this time is that I used all shortening, because the crust came out too crispy. I recall a Good Eats episode where Alton Brown advocated a mixture of both shortening and butter for homemade pastry. I need to try something like 2/3 shortening, 1/3 butter next time. Truth be told, Alton would probably recommend lard over shortening, but the uber-preserved shit you get in most grocery stores is likely just that - shit.

EDIT: I may have overbaked the test pasty too. 375 for 1 1/4 hours is probably too much - 375 for 55-60 minutes is seems closer to the mark.

EDIT 2: If serving to guests, do NOT overdo the rutabega/turnip. Gastrointestinal disaster, if you get my drift. :p
 
Last edited:
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
I think the problem this time is that I used all shortening, because the crust came out too crispy. I recall a Good Eats episode where Alton Brown advocated a mixture of both shortening and butter for homemade pastry. I need to try something like 2/3 shortening, 1/3 butter next time. Truth be told, Alton would probably recommend lard over shortening, but the uber-preserved shit you get in most grocery stores is likely just that - shit.

EDIT: I may have overbaked the test pasty too. 375 for 1 1/4 hours is probably too much - 375 for 55-60 minutes is seems closer to the mark.

EDIT 2: If serving to guests, do NOT overdo the rutabega/turnip. Gastrointestinal disaster, if you get my drift. :p
Click to expand...

Too crispy, eh? Sounds like you baked it a little too hot (maybe too long as well), or it could use some more water in the crust and more kneading. Was it also flakier than most Yooper-style pasties? Also, I doubt the lard in the stores is particularly full of preservatives, at least if you get a name brand like Morrell Snow Cap.

And I hate rutabaga and turnip, so I don't think that I'll be overdoing those ;) I'll stick with parsnip, potato, carrot and onion.
 
ShirtlessBob said:
I've got a lot of zucchini and summer squash right now; what can I do?
Click to expand...

Whew. What can't you do?

Cut in sicks and eat raw with dip. Slice lengthwise coat with evoo salt and pepper and grill. Carve out and stuff w sausage and rice covee with cheese and bake. Slice an saute with onions sausage or meatballs tomato etc to make a sauce for pasta or rice.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
I've got a lot of zucchini and summer squash right now; what can I do?
Click to expand...
I use a Mandolin slicer, cut length wise into 1/8 strips, layer up a Lasagna with Zucchini and summer squash as noodles. Its a little wet because of the moisture in both veggies . Next time I'm gonna dehydrate before using
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
I use a Mandolin slicer, cut length wise into 1/8 strips, layer up a Lasagna with Zucchini and summer squash as noodles. Its a little wet because of the moisture in both veggies . Next time I'm gonna dehydrate before using
Click to expand...

If you sprinkle the veggies with some Kosher salt after cutting, let them sit for a while (~30 min) and then rinse and pat dry with paper towels that should help purge much of the water that is making the dish soggy.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
I've got a lot of zucchini and summer squash right now; what can I do?
Click to expand...

If you're trying to do any type of gluten free eating, take a veggie peeler to the zucchini and shave strips off, saute in some olive oil, garlic, red pepper, and sesame seeds for about 2-3 minutes. Serve with pasta sauce and meatballs for a new take on spaghetti and meatballs
 
Re: USCHO Cooks: Allez Cuisine!

goldy_331 said:
Whew. What can't you do?

Cut in sicks and eat raw with dip. Slice lengthwise coat with evoo salt and pepper and grill. Carve out and stuff w sausage and rice covee with cheese and bake. Slice an saute with onions sausage or meatballs tomato etc to make a sauce for pasta or rice.
Click to expand...

I'd add let them ferment in the sun and then launch them over the fence at the ******* neighbor. But I suppose those work as well.
 
Re: USCHO Cooks: Allez Cuisine!

goldy_331 said:
Whew. What can't you do?

Cut in sicks and eat raw with dip. Slice lengthwise coat with evoo salt and pepper and grill. Carve out and stuff w sausage and rice covee with cheese and bake. Slice an saute with onions sausage or meatballs tomato etc to make a sauce for pasta or rice.
Click to expand...
Good suggestions. It also dawned on me that I could do zucchini parmesan.

Tonight I cooked hot dogs in butter in a skillet. Think I overcooked them...
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Tomorrow, I'm serving up garlic kielbasa. What should I serve as side dishes?
Click to expand...

Cucumber and onion salad (easy on the sour cream dressing) or German-style potato salad. Other than that, I usually go with chips, but corn on the cob is a great idea as long as it's in season.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
Potato salad.
Click to expand...

Beer Pong Horn said:
This (an eggless one, for my taste.)

Also, corn on the cob.
Click to expand...

FadeToBlack&Gold said:
Cucumber and onion salad (easy on the sour cream dressing) or German-style potato salad. Other than that, I usually go with chips, but corn on the cob is a great idea as long as it's in season.
Click to expand...
Looks like the winner is potato salad.

And tomorrow, I get to pick up beef heart and beef tongue. Tongue with mustard sauce and mashed potatoes: delicious.
 
Re: USCHO Cooks: Allez Cuisine!

Picked up hot Italian sausage this week at the Farmer's Market, and I've decided to strip it from the casing and serve it in a pasta dish. My only problem is figuring out the sauce to go with it.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Picked up hot Italian sausage this week at the Farmer's Market, and I've decided to strip it from the casing and serve it in a pasta dish. My only problem is figuring out the sauce to go with it.
Click to expand...

Maybe a red wine/tomato sauce. Also, that sounds good, and I think I'm going to make spaghetti for dinner.
 
Status
Not open for further replies.
Back
Top