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: Are you our Top Chef?

Feeling super dehydrated, but this is where knowing is half the battle. I've got electrolyte packets, sippable chicken broth, bananas, and "Flash I.V" Body Armor or Gatorade ready. And Vernors and Sprite.
 
Looking at less acidic meals or something that's Crohn's or Ulcerative Colitis friendly after my body tried to kill me earlier this week.
 
I had a roommate with Crohn's and while I don't remember specific meals I know that he tried to stick to leaner proteins (chicken, turkey, fish), cooked and never raw vegetables, white grains and yogurt.
 
Kepler said:
I made tonkatsu and it was fucking awesome. Yay me! A year ago I was afraid to boil water.
Click to expand...

You can make a killer pho base using a pressure cooker in 30ish minutes of cook time. Check out Alton brown’s recipe. Genuinely one of his best.
 
TIL I learned that flipping your steak on the grill doesn't just cook it on each side. It reverses the direction of moisture flow through the cross-section of the meat. Alternating the direction keeps the moisture in the meat. Leaving it on one side too long pushes it out of the meat (the characteristic beading on the non-grill side) and makes the steak too dry.
 
Somehow, Farro randomly entered my mind the other day. I had eaten before at restaurants but never made it myself. So decided to fix that this weekend. Did a salmon with a mushroom and asparagus Farro "risotto". The risotto is a "no-stir" method so you dont have to sit there slowly adding broth and stirring like with normal risotto. Came out AMAZING with wonderful depth of flavor. Rich, herbal, but also bright due to some lemon juice at the end. I really like the texture of the farro as well. A little chewy and firm but not to much. Another benefit of farro is the much lower glycemic index vs most rices which as a diabetic is a plus. I reheated the leftovers the next day but served with a different fish instead. Still very good.

Salmon with Farro Risotto.jpg
 
You must log in or register to reply here.
Back
Top