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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
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MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
After making BLTs on Saturday, I poured off my bacon fat into a small plastic container and put it in the fridge. I'm going to like this...
After making BLTs on Saturday, I poured off my bacon fat into a small plastic container and put it in the fridge. I'm going to like this...
melmac
Math atheist
Re: USCHO Cooks: Allez Cuisine!
We've got your sandwich at Slow's, you just have to have the best run you can.
Hey, Bob... what time do we need to be downtown on Sunday to get a good spot to cheer you on? Also, where would a good spot be?
We've got your sandwich at Slow's, you just have to have the best run you can.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
And this is my attempt at corn and black bean pizza. Instead of using the prepared pizza dough the Eating Well cookbook called for, I used Bittman's whole grain flatbread recipe instead:
I'll let you know tomorrow.Hey, Bob... what time do we need to be downtown on Sunday to get a good spot to cheer you on? Also, where would a good spot be?
We've got your sandwich at Slow's, you just have to have the best run you can.
And this is my attempt at corn and black bean pizza. Instead of using the prepared pizza dough the Eating Well cookbook called for, I used Bittman's whole grain flatbread recipe instead:
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
Still managing to get all my cooking done via grill and propane torch since I haven't gotten around to buying any appliances for the new house yet. Tonight I made a garlic parmesean pork tenderloin and potatoes with onions. Though as I keep going i'll have to keep getting more creative.
Still managing to get all my cooking done via grill and propane torch since I haven't gotten around to buying any appliances for the new house yet. Tonight I made a garlic parmesean pork tenderloin and potatoes with onions. Though as I keep going i'll have to keep getting more creative.
melmac
Math atheist
Re: USCHO Cooks: Allez Cuisine!
The pizza looks good.
Okie dokie.I'll let you know tomorrow.
And this is my attempt at corn and black bean pizza. Instead of using the prepared pizza dough the Eating Well cookbook called for, I used Bittman's whole grain flatbread recipe instead:
The pizza looks good.
jmh
win or lose, we booze
Re: USCHO Cooks: Allez Cuisine!
Can this be right? According to this list from Business Week, per capita consumption of coffee in Finland is 608.2 liters per year - almost twice as much as the next country (Norway, 322.6 L/yr) and almost six times as much as in the USA (105.9 L/yr). 608.2 liters per year is about 56 ounces per day! I knew they drank a lot of coffee in Scandinavia (note Finland, Norway, Denmark, Sweden all in the top seven) but that's ridiculous.
Can this be right? According to this list from Business Week, per capita consumption of coffee in Finland is 608.2 liters per year - almost twice as much as the next country (Norway, 322.6 L/yr) and almost six times as much as in the USA (105.9 L/yr). 608.2 liters per year is about 56 ounces per day! I knew they drank a lot of coffee in Scandinavia (note Finland, Norway, Denmark, Sweden all in the top seven) but that's ridiculous.
Beer Pong Horn
soldier of fortune
bostonewe
Short/Round
Re: USCHO Cooks: Allez Cuisine!
Making lasagna rolls tonight for the family I work for. Making an attempt to partially make my own cheese as I have been letting plain yogurt sit in coffee filters for a good chunk of the day to let the fluid drain out. I've periodically moved the mess to a new filter as the old one gets too water-logged. Kind of a gross process, but I hope the end product is good.
Note: the family doesn't have any ricotta in the house, so I am doing this to substitute.
Making lasagna rolls tonight for the family I work for. Making an attempt to partially make my own cheese as I have been letting plain yogurt sit in coffee filters for a good chunk of the day to let the fluid drain out. I've periodically moved the mess to a new filter as the old one gets too water-logged. Kind of a gross process, but I hope the end product is good.
Note: the family doesn't have any ricotta in the house, so I am doing this to substitute.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
I wouldn't doubt it; some people are so addicted to the stuff that Mr. Coffee is their best friend.And just think - that's the average.If that's to be believed, there's some poor schmuck in Finland that's drinking a gallon or more a day.
Yogurt cheese= very tasty.bostonewe said:
Re: USCHO Cooks: Allez Cuisine!
When I was working at the Holiday Inn in MQT, there was a Finlander that would come in for breakfast and would go through several POTS of what he referred to as "Finnish starter fluid" in the amount of time it took him to order receive & eat his breakfast
When I was working at the Holiday Inn in MQT, there was a Finlander that would come in for breakfast and would go through several POTS of what he referred to as "Finnish starter fluid" in the amount of time it took him to order receive & eat his breakfast
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Whitefish en papillote with zucchini and tomatoes, served with rice pilaf tonight:
Whitefish en papillote with zucchini and tomatoes, served with rice pilaf tonight:
Re: USCHO Cooks: Allez Cuisine!
Saw a guy from Norway on Create channel making cheese yesterday. He used yogurt and mixed it with (fresh) milk and cooked it (pasteurized ?) till it was lumpy. And he put the mixture in a cheesecloth, hanged it out to dry for 24-48 hours. he ate 1 batch with and put the other batch in a container to harden/age for several months.
Looked fairly easy so I'm thinking about making my own cheese too.
So what's the difference between turning yogurt into cheese and what this guy did using yogurt/milk mixture?
Saw a guy from Norway on Create channel making cheese yesterday. He used yogurt and mixed it with (fresh) milk and cooked it (pasteurized ?) till it was lumpy. And he put the mixture in a cheesecloth, hanged it out to dry for 24-48 hours. he ate 1 batch with and put the other batch in a container to harden/age for several months.
Looked fairly easy so I'm thinking about making my own cheese too.
So what's the difference between turning yogurt into cheese and what this guy did using yogurt/milk mixture?
Re: USCHO Cooks: Allez Cuisine!
Made a roasted beef, mushroom and barley soup last week - very simple and easy. It was too bland, then too salty, so I did a bit of googling, and found that adding balsamic vinegar can cut down on the extra-salty taste. I tested with a little bit of soup, then added it to the rest - the result was amazing. Not only was it not too salty, the flavor was way better.
Made a roasted beef, mushroom and barley soup last week - very simple and easy. It was too bland, then too salty, so I did a bit of googling, and found that adding balsamic vinegar can cut down on the extra-salty taste. I tested with a little bit of soup, then added it to the rest - the result was amazing. Not only was it not too salty, the flavor was way better.
bostonewe
Short/Round
Re: USCHO Cooks: Allez Cuisine!
Not sure what the difference would be. For this, I just took the yogurt and placed it in a few coffee filters (the house where I work doesn't have cheesecloth) and placed the filters in a conical strainer over a bowl. Placed the whole set up in the fridge for a few hours and let the gelatinous moisture of the yogurt run out into the bowl (I change the coffee filters about once an hour as they get too saturated...not sure why I do that, but I do). The rsult is something similar in texture to ricotta but with a bit of the tang of yogurt.
I've heard that you can add raw potato chunks to things that are too salty and that helps absorb some of the salt. Take them out before serving, of course.
Re: USCHO Cooks: Allez Cuisine!
I had heard the same thing, but then read somewhere else it really didn't work, but I didn't have any potatoes anyway. I suppose the balsamic wouldn't work with everything, but I happened to be making a soup it went well with.
I had heard the same thing, but then read somewhere else it really didn't work, but I didn't have any potatoes anyway.
I suppose the balsamic wouldn't work with everything, but I happened to be making a soup it went well with.
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
I think this is the best place to post this...
I mentioned a couple weeks ago in other threads that I'm going to try my hand at making homemade wine, and got thrashed for it.
This week I finally got started. First off, I'm starting off cheap and small. I've read up on homemade winemaking quite a bit, so I think I can pull it off. I'm sticking strictly to recipes until I get a feel for what I'm doing. And I'm also starting off with fruit wines, so I can save some money and not have to buy expensive wine grapes. As I go on, if it goes well, I may expand, but we'll see how this goes first.
My first try is going to be a strawberry wine, made from frozen strawberries (apparently frozen are better than supermarket "fresh", since the frozen ones are actually picked when they are ripe). I started by putting about 6 pounds of frozen berries in a bowl with sugar, pectic enzyme and a campden tablet, and leaving it there for 3 days, supposedly to help extract the flavor from the berries. Then last night I transferred all of the berries into a fine mesh straining bag and dumped everything into my primary fermentor. I checked the sugar content and acidity, and found that I needed more sugar and acid, so I added granulated sugar and tartaric acid until the levels were where they belonged. Finally, I added the yeast and the yeast nutrient and started fermentation. It will have to stay in the primary for about a month, depending on how long it takes for the sugar content to get to where it should be. Then I'll transfer it into the secondary fermentor, where it will stay for 6 months to 1 year, with periodic rackings to get the wine clear. After that I can bottle it and drink it at any time.
Pretty soon I'll start on batch 2, since I have enough stuff to make several small batches at a time. I have the canned fruit to do a peach or a blackberry, haven't decided which to do yet. Need to find some recipes for each.
I think this is the best place to post this...
I mentioned a couple weeks ago in other threads that I'm going to try my hand at making homemade wine, and got thrashed for it.
This week I finally got started. First off, I'm starting off cheap and small. I've read up on homemade winemaking quite a bit, so I think I can pull it off. I'm sticking strictly to recipes until I get a feel for what I'm doing. And I'm also starting off with fruit wines, so I can save some money and not have to buy expensive wine grapes. As I go on, if it goes well, I may expand, but we'll see how this goes first.
My first try is going to be a strawberry wine, made from frozen strawberries (apparently frozen are better than supermarket "fresh", since the frozen ones are actually picked when they are ripe). I started by putting about 6 pounds of frozen berries in a bowl with sugar, pectic enzyme and a campden tablet, and leaving it there for 3 days, supposedly to help extract the flavor from the berries. Then last night I transferred all of the berries into a fine mesh straining bag and dumped everything into my primary fermentor. I checked the sugar content and acidity, and found that I needed more sugar and acid, so I added granulated sugar and tartaric acid until the levels were where they belonged. Finally, I added the yeast and the yeast nutrient and started fermentation. It will have to stay in the primary for about a month, depending on how long it takes for the sugar content to get to where it should be. Then I'll transfer it into the secondary fermentor, where it will stay for 6 months to 1 year, with periodic rackings to get the wine clear. After that I can bottle it and drink it at any time.
Pretty soon I'll start on batch 2, since I have enough stuff to make several small batches at a time. I have the canned fruit to do a peach or a blackberry, haven't decided which to do yet. Need to find some recipes for each.
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
Making a cake for my Dad's 80th. My stepmum gave me a bunch of stickers to use as decorations on the cake that include some scuba themed, tool themed and some larger Marines (as in armed forces) themed. I have a 13X 9 cake in mind 2 layers. Has to be chocolate frosting. Anyone have creative ideas on how to put this stuff on that isn't tacky? I have thought of sticking them on parchment and laying them on. Had thought of cupcakes as satellites but they "hate" cupcakes. Kind of at a loss...
Making a cake for my Dad's 80th. My stepmum gave me a bunch of stickers to use as decorations on the cake that include some scuba themed, tool themed and some larger Marines (as in armed forces) themed. I have a 13X 9 cake in mind 2 layers. Has to be chocolate frosting. Anyone have creative ideas on how to put this stuff on that isn't tacky? I have thought of sticking them on parchment and laying them on. Had thought of cupcakes as satellites but they "hate" cupcakes. Kind of at a loss...
bostonewe
Short/Round
Re: USCHO Cooks: Allez Cuisine!
How much time do you have? If you could either stop at the local pizza place (or maybe Michael's craft store might have something similar), I was thinking that these might work:
Our local pizza place used to use them to keep the top of the box from sticking to the pizza pie. They're officially called "pizza lid supports". tcbg suggested a restaurant supply store in the area, but I was thinking you could just head to the local pizza joint and give the counter guy a couple of bucks for a small stack (however many you need).
How much time do you have? If you could either stop at the local pizza place (or maybe Michael's craft store might have something similar), I was thinking that these might work:
Our local pizza place used to use them to keep the top of the box from sticking to the pizza pie. They're officially called "pizza lid supports". tcbg suggested a restaurant supply store in the area, but I was thinking you could just head to the local pizza joint and give the counter guy a couple of bucks for a small stack (however many you need).
Last edited:
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
Brilliant! I have all day tomorrow. I will go try that!How much time do you have? If you could either stop at the local pizza place (or maybe Michael's craft store might have something similar), I was thinking that these might work:
Our local pizza place used to use them to keep the top of the box from sticking to the pizza pie. They're officially called "pizza lid supports". tcbg suggested a restaurant supply store in the area, but I was thinking you could just head to the local pizza joint and give the counter guy a couple of bucks for a small stack (however many you need).
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