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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
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Re: USCHO Cooks: Allez Cuisine!
May have saved this link from here, but can't remember. Does anyone use this method? Will it really not work well w/ regular salt?
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
I just buy whatever is small, pref. on sale and has the $2 off/last sale date coupon attached so this might be useful on occasion.
May have saved this link from here, but can't remember. Does anyone use this method? Will it really not work well w/ regular salt?
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
I just buy whatever is small, pref. on sale and has the $2 off/last sale date coupon attached so this might be useful on occasion.
bigblue_dl
Armed
jmh
win or lose, we booze
jmh
win or lose, we booze
Re: USCHO Cooks: Allez Cuisine!
http://foodnetworkhumor.com/2010/11/the-most-ridiculous-food-network-recipe-of-all-time/
http://foodnetworkhumor.com/2010/11/the-most-ridiculous-food-network-recipe-of-all-time/
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
It never hurts to remind everyone that Rachel Ray still sucks.
It never hurts to remind everyone that Rachel Ray still sucks.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Made another loaf of bread tonight; this time, I added a teaspoon of sugar to the dough. Wonder how it will turn out. Also, what's the best way to store bread?
Not just her. Food Network has gone downhill as of late.
Made another loaf of bread tonight; this time, I added a teaspoon of sugar to the dough. Wonder how it will turn out. Also, what's the best way to store bread?
jmh
win or lose, we booze
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
I'd go with the bread industry: In a bag with a twist tie put in a bread box to keep the light out. Honestly, if there was a better way, it would have been found by now.
I'd go with the bread industry: In a bag with a twist tie put in a bread box to keep the light out. Honestly, if there was a better way, it would have been found by now.
Re: USCHO Cooks: Allez Cuisine!
Stupid question:
I like my peppers (green, red, serrano, jalapeno, habanero, etc). What's the best way to integrate that flavor into the meat I'm cooking, and still have the peppers to eat? And I mean INTO the meat. It's part of the makeup of the meat sort of thing.
Cooking them all together is okay, but I know it's not prime.
Stupid question:
I like my peppers (green, red, serrano, jalapeno, habanero, etc). What's the best way to integrate that flavor into the meat I'm cooking, and still have the peppers to eat? And I mean INTO the meat. It's part of the makeup of the meat sort of thing.
Cooking them all together is okay, but I know it's not prime.
Re: USCHO Cooks: Allez Cuisine!
I wrap my bread in a paper towel and store it in those <a href="http://www.asseenontv.com/prod-pages/deb_mey_bre_bag_ontv.html">gimmicky "bread bags" </a>(only because someone bought them for me - you could use any big plastic bag, really) - usually lasts about a week, but it doesn't dry out. I don't have the counter space for a bread box.
I wrap my bread in a paper towel and store it in those <a href="http://www.asseenontv.com/prod-pages/deb_mey_bre_bag_ontv.html">gimmicky "bread bags" </a>(only because someone bought them for me - you could use any big plastic bag, really) - usually lasts about a week, but it doesn't dry out. I don't have the counter space for a bread box.
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MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
As for the bread itself, I greased the loaf pan with olive oil, and as a result, the bottom of my loaf is a greasy mess. I think next time, I should only use a teaspoon of oil for greasing as opposed to a tablespoon. Oh well, the bread tastes great, even if it's kind of ugly.
Thanks. I had been putting my bread in the refrigerator; prevented spoilage, but dried it out awfully fast.
As for the bread itself, I greased the loaf pan with olive oil, and as a result, the bottom of my loaf is a greasy mess. I think next time, I should only use a teaspoon of oil for greasing as opposed to a tablespoon. Oh well, the bread tastes great, even if it's kind of ugly.
thecomicbookguy
Nobody.
Re: USCHO Cooks: Allez Cuisine!
This will probably work somewhat with regular table salt, but will work MUCH better with kosher salt. Kosher salt is good stuff. Not too expensive (we're not talking sea salt here), and is untreated - most table salt is iodized at the very least, which (though the iodine is important for your health) changes the flavor. Also, it is generally better for cooking; dissolves better, is easier to work with, etc.
This will probably work somewhat with regular table salt, but will work MUCH better with kosher salt. Kosher salt is good stuff. Not too expensive (we're not talking sea salt here), and is untreated - most table salt is iodized at the very least, which (though the iodine is important for your health) changes the flavor. Also, it is generally better for cooking; dissolves better, is easier to work with, etc.
Beer Pong Horn
soldier of fortune
Re: USCHO Cooks: Allez Cuisine!
Oh, yikes, yeah. I'd just take a paper towel, dampen it with oil, and wipe down the sides of the pan. Then, after 10 minutes in the oven, wipe down the top with oil too. You shouldn't need much oil to get it to release and brown well. Also, it definitely helps to remove the bread from the pan within a couple minutes of it coming out of the oven.
As for storage, let the bread cool down to room temperature before sealing the bag - you'll trap in too much moisture otherwise, and the bread will be more prone to spoiling.
Oh, yikes, yeah. I'd just take a paper towel, dampen it with oil, and wipe down the sides of the pan. Then, after 10 minutes in the oven, wipe down the top with oil too. You shouldn't need much oil to get it to release and brown well. Also, it definitely helps to remove the bread from the pan within a couple minutes of it coming out of the oven.
As for storage, let the bread cool down to room temperature before sealing the bag - you'll trap in too much moisture otherwise, and the bread will be more prone to spoiling.
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
I should be able to rack my second batch of strawberry wine over to the secondary tonight. I need to remember to pick up another rubber stopper after work. I have stuff to start a third batch of strawberry, so I think I'll get that started tonight too.
I should be able to rack my second batch of strawberry wine over to the secondary tonight. I need to remember to pick up another rubber stopper after work. I have stuff to start a third batch of strawberry, so I think I'll get that started tonight too.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Picked up a $20 box of produce this week at the Farmers' Market, and it contains:
2 heads of lettuce, 1 bunch of radishes, apples, 1 cabbage, potatoes, 1lb of spinach, 1 1/2lb of tomatoes, 1 buttercup squash, 1 bunch of leek, 2lb of beets, 1lb of carrots, and Kale.
The leeks are going in a potato and leek frittata tonight. Spinach and the lettuce will go great on sandwiches and salads. Kale will meet bacon fat and be served with pork chops or fish later this week. However, I'm not sure what to do with the buttercup squash, the beets, radishes, and carrots.
Picked up a $20 box of produce this week at the Farmers' Market, and it contains:
2 heads of lettuce, 1 bunch of radishes, apples, 1 cabbage, potatoes, 1lb of spinach, 1 1/2lb of tomatoes, 1 buttercup squash, 1 bunch of leek, 2lb of beets, 1lb of carrots, and Kale.
The leeks are going in a potato and leek frittata tonight. Spinach and the lettuce will go great on sandwiches and salads. Kale will meet bacon fat and be served with pork chops or fish later this week. However, I'm not sure what to do with the buttercup squash, the beets, radishes, and carrots.
Beer Pong Horn
soldier of fortune
Re: USCHO Cooks: Allez Cuisine!
Bake it whole? I'm not a big squash person, but that seems to be the thing to do with it.
Perhaps you could pickle all of them. Otherwise, I'd just eat the radishes and carrots whole, or slice them up into salads. No idea about the beets besides pickling them.
Bake it whole? I'm not a big squash person, but that seems to be the thing to do with it.
Perhaps you could pickle all of them. Otherwise, I'd just eat the radishes and carrots whole, or slice them up into salads. No idea about the beets besides pickling them.
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
Making something tonite that has penne (elbows- no penne in the house), bacon, squash cubed, spinach and parmesan. If it is good will post the recipe-
Making something tonite that has penne (elbows- no penne in the house), bacon, squash cubed, spinach and parmesan. If it is good will post the recipe-
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