leswp1
New member
Re: USCHO Cooks: Are you our Top Chef?
This sounds YUMMY! how big was the roast?
This sounds YUMMY! how big was the roast?
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USCHO Cooks: Are you our Top Chef?
- Thread starter dxmnkd316
- Start date
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I preheat for a few minutes, then leave the door cracked to ensure the element stays on. That's how you do it with an electric stove, at least.
I preheat for a few minutes, then leave the door cracked to ensure the element stays on. That's how you do it with an electric stove, at least.
Kepler
Cornell Big Red
Re: USCHO Cooks: Are you our Top Chef?
Thanks. This is gas.
Dr. Mrs. told me not to preheat but the only way that makes sense to me is if broiling doesn't use ambient heat and just singes on the surface itself. Which... well, that's what broiling is? I dunno.
Thanks. This is gas.
Dr. Mrs. told me not to preheat but the only way that makes sense to me is if broiling doesn't use ambient heat and just singes on the surface itself. Which... well, that's what broiling is? I dunno.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Are you our Top Chef?
I’ve never quite gotten my gas broiler figured out. I think this is an area where I might prefer electric.
Or rather, I probably just have a sh-tty broiler in my oven. It just never seemed to do much compared to the 25-year-old electric at my dad’s house.
I put the pan on the highest rack, crack the oven door, and crank it to high. :-/
I’ve never quite gotten my gas broiler figured out. I think this is an area where I might prefer electric.
Or rather, I probably just have a sh-tty broiler in my oven. It just never seemed to do much compared to the 25-year-old electric at my dad’s house.
I put the pan on the highest rack, crack the oven door, and crank it to high. :-/
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
My mom never did figure that out. We had a gas range/oven at the old cabin for about 5 years in the late 90s/early 2000s. She even struggled with the gas range, which is why they cut it off and converted everything to electric.
We later postulated that the previous owner (who was a former member of the family, and a known jerry-rigger and drunk) had possibly installed a natural gas stove with LP hardware (the tank and line-in were definitely LP). Which would explain why the burners always burned extra hot, and my mom never seemed to be able to properly control the heat level in the oven. But that could've also been a convenient womanly excuse.
My mom never did figure that out. We had a gas range/oven at the old cabin for about 5 years in the late 90s/early 2000s. She even struggled with the gas range, which is why they cut it off and converted everything to electric.
We later postulated that the previous owner (who was a former member of the family, and a known jerry-rigger and drunk) had possibly installed a natural gas stove with LP hardware (the tank and line-in were definitely LP). Which would explain why the burners always burned extra hot, and my mom never seemed to be able to properly control the heat level in the oven. But that could've also been a convenient womanly excuse.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Are you our Top Chef?
Exactly! Which is crazy because most big commercial broilers are gas... I'm glad I'm not the only one.
Exactly! Which is crazy because most big commercial broilers are gas... I'm glad I'm not the only one.
wolverineTrumpet
not particularly bad
Re: USCHO Cooks: Are you our Top Chef?
The roast was around 1.5 pounds. Recipe should work for a larger roast. It wasn't enough liquid to cover the roast while cooking, but plenty to spoon over the sliced servings.
As for broiling, I can't remember the last time I tried broiling something, maybe because my gas oven doesn't do a good job of it.
The roast was around 1.5 pounds. Recipe should work for a larger roast. It wasn't enough liquid to cover the roast while cooking, but plenty to spoon over the sliced servings.
As for broiling, I can't remember the last time I tried broiling something, maybe because my gas oven doesn't do a good job of it.
leswp1
New member
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I made Sichuan-style hot oil today, and 2.5 hours in it's already a shade of red that looks like it will blow most of us Westerners away.
I made Sichuan-style hot oil today, and 2.5 hours in it's already a shade of red that looks like it will blow most of us Westerners away.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I haven't baked anything since my surgery. Getting itchy.
Since my bananas aren't ripe enough, definitely doing double chocolate crunchy peanut butter bread. Next time I get ripe bananas, I'm either doing banana chocolate pecan bread or banana crunchy peanut butter with dark chocolate chips (or as dx called it, "orgasm bread").
I haven't baked anything since my surgery. Getting itchy.
Since my bananas aren't ripe enough, definitely doing double chocolate crunchy peanut butter bread. Next time I get ripe bananas, I'm either doing banana chocolate pecan bread or banana crunchy peanut butter with dark chocolate chips (or as dx called it, "orgasm bread").
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I'd like the recipe for the former and the latter, please. I can't have the middle one (pecan allergy).
How long ago did dx call it that? Did he have a girlfriend yet?
I'd like the recipe for the former and the latter, please. I can't have the middle one (pecan allergy).
How long ago did dx call it that? Did he have a girlfriend yet?
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Yep. When I made it the first time, you told me add dark chocolate chips and call it orgasm bread.
Yep. When I made it the first time, you told me add dark chocolate chips and call it orgasm bread.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Fade, here's the recipe for the banana crunchy peanut butter bread. And it wasn't dx, it was St. Clown. I just got the two confused. I'll pull the recipe for the double chocolate crunchy peanut butter bread in a bit.
Fade, here's the recipe for the banana crunchy peanut butter bread. And it wasn't dx, it was St. Clown. I just got the two confused. I'll pull the recipe for the double chocolate crunchy peanut butter bread in a bit.
MadTownSioux
Fighting Sioux Hockey Fan
I do rhe same thing but also add a can of cream of ** soup. (Mushroom, celery, asparagus, etc) l would use less water with the soup.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
It was even better with the dark chocolate chips.
And Fade, if you desire muffins or mini muffins, turn to 375F for 20-25 (start checking at 20), and mini muffins go 10-15 minutes (start checking at 10).
It was even better with the dark chocolate chips.
And Fade, if you desire muffins or mini muffins, turn to 375F for 20-25 (start checking at 20), and mini muffins go 10-15 minutes (start checking at 10).