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!

Took my Serv-Safe certification exam this morning and I'm pretty sure I passed with room to spare!

Also, I'm going to start making a loaf of Brioche tonight and if I have time, profiteroles. With the profiteroles (cream puffs), what do I want to fill them with?
 
Re: USCHO Cooks: Allez Cuisine!

Completely lacking culinary inspiration lately. It's a good thing Farmer's Market season is coming. Mine opens this week, but will mostly have non-plant items right now (meat, honey, maple syrup). I have yet to find asparagus there. I don't know if I've just missed it the last 2 years, or nobody has it.

I have a few "baked goods" events coming up - probably going with dulce de leche brownies (they have, unsurprisingly, proven very popular) and an assortment of scones and/or cookies.
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Vanilla is traditional. Then you drizzle a little fresh chocolate sauce over them.

I haven't had any for some time, and I've never tried to make them myself. But they are excellent when done right.
Click to expand...
I have some white chocolate filling from the Oreos I made; I think I'll use that. It's just white chocolate and sour cream, and it's pretty good...
 
ShirtlessBob said:
I have some white chocolate filling from the Oreos I made; I think I'll use that. It's just white chocolate and sour cream, and it's pretty good...
Click to expand...

I'll say. :)
Meant to tell you this before now, 'Bob, but the treats were quite tasty. Thank you!
I especially liked the nut cluster things.
 
Re: USCHO Cooks: Allez Cuisine!

melmac said:
I'll say. :)
Meant to tell you this before now, 'Bob, but the treats were quite tasty. Thank you!
I especially liked the nut cluster things.
Click to expand...
Oh, the nougat? I like that more than the peanut brittle. :)

And I've thought about it: decided to make the Piper's House (restaurant/bakery in my head) a reality. Just need to cost out a menu and then establish a clientele.
 
Re: USCHO Cooks: Allez Cuisine!

Making a Mother's Day brunch this Sunday. I have most of the menu in place, I'm just trying to figure out what to have for that "carving station" aspect of the brunch. Not sure if I want to go with a pork loin roast, a turkey breast, or a boneless rib roast...
 
Re: USCHO Cooks: Allez Cuisine!

So the brioche I made didn't rise the way I expected it to. That being said, I still baked it at 375 for 50 minutes, pulled it from the oven, and it tastes great. Nice, rich, buttery flavor with a dark, flaky crust.

Also picked up a copy of Jim Lahey's My Bread: The Revolutionary No Work, No Knead Method from my local library yesterday. I plan on having a lot of fun the next couple weeks...
 
Re: USCHO Cooks: Allez Cuisine!

Few things are better than a 1.5 lb ribeye with just pepper and salt, grilled rare. And I do mean rare. :D

IMHO, the ribeye is the best ratio of tenderness-to-flavor, hands down. You could pay more for a porterhouse and have the absolute best of both worlds, but...
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Few things are better than a 1.5 lb ribeye with just pepper and salt, grilled rare. And I do mean rare. :D

IMHO, the ribeye is the best ratio of tenderness-to-flavor, hands down. You could pay more for a porterhouse and have the absolute best of both worlds, but...
Click to expand...
Ribeye is my favorite cut also. Love ribeyes.
 
Re: USCHO Cooks: Allez Cuisine!

I've decided to have a bake sale with the proceeds benefiting Team in Training- LLS. However, trying to come up with fair prices for my goodies is harder than I thought.

Then again, this is why I'm taking culinary math...
 
Re: USCHO Cooks: Allez Cuisine!

FOX news reported the wives of OBL, all universally hostile to their American captors were being grilled. Wonder how they turned out.
 
Re: USCHO Cooks: Allez Cuisine!

I made dinner for myself and a guest last night. I grilled kabobs with meat (steak for me, chicken for her), peppers and onions, marinated them for a couple hours in a homemade marinade that I made with my homemade strawberry wine as a base...they were incredible. Also grilled up some slices of zucchini and thick slices of red onion, drizzled them with olive oil and salt and pepper. Lastly, diced some red skinned potatos, grilled them in tin foil with onions, butter, garlic, salt and pepper. It was a pretty **** good meal, and I have plenty of leftovers for lunch!
 
Status
Not open for further replies.
Back
Top