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?
- Thread starter dxmnkd316
- Start date
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I have to specify, because only certain tree nuts are a problem. It's weird AF.
Safe
Almonds
Hazelnuts
Macadamias
Peanuts (not a tree nut, I know, but most don't see the distinction)
Bothersome
Walnuts
Pecans
Might Kill Me if Consumed in Large Quantities
Brazil Nuts
Cashews
I have to specify, because only certain tree nuts are a problem. It's weird AF.
Safe
Almonds
Hazelnuts
Macadamias
Peanuts (not a tree nut, I know, but most don't see the distinction)
Bothersome
Walnuts
Pecans
Might Kill Me if Consumed in Large Quantities
Brazil Nuts
Cashews
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Double chocolate crunchy peanut butter bread/muffins/mini muffins:
For bread, oven to 350. For the muffins, 375.
2 cups unbleached AP flour
1 cup cocoa powder (I use Nestle)
1 cup sugar
2 tsp baking powder
1/4 tsp salt (I use iodized)
1 egg, beaten like it owes you money.
1 cup crunchy peanut butter (I use Jif. I'm afraid of oil separation.)
Start at 2 cups milk. Then increase if the batter is tough to stir. Tonight, I ended up at 2.5.
Not gonna tell you how many chocolate chips to add. You measure that sh-t with your heart.
Get a large bowl. Add the first five ingredients, give a quick stir (rubber spat should do the trick). Add the egg, peanut butter, and milk, and stir. You don't want it velvety smooth; some lumps are okay. If the batter is hard to stir, add more milk in half-cup increments. Then add the chocolate chips. Tonight, I took the bag and basically dumped most of it in.
Portion out into greased loaf pan or muffin tins. For bread, bake for about an hour, but start checking at 50-55 minutes. Standard/jumbo muffins, I'd say 25, but check at 20. Mini muffins... 10 minutes tops. Pull when a fork comes out clean!
Double chocolate crunchy peanut butter bread/muffins/mini muffins:
For bread, oven to 350. For the muffins, 375.
2 cups unbleached AP flour
1 cup cocoa powder (I use Nestle)
1 cup sugar
2 tsp baking powder
1/4 tsp salt (I use iodized)
1 egg, beaten like it owes you money.
1 cup crunchy peanut butter (I use Jif. I'm afraid of oil separation.)
Start at 2 cups milk. Then increase if the batter is tough to stir. Tonight, I ended up at 2.5.
Not gonna tell you how many chocolate chips to add. You measure that sh-t with your heart.
Get a large bowl. Add the first five ingredients, give a quick stir (rubber spat should do the trick). Add the egg, peanut butter, and milk, and stir. You don't want it velvety smooth; some lumps are okay. If the batter is hard to stir, add more milk in half-cup increments. Then add the chocolate chips. Tonight, I took the bag and basically dumped most of it in.
Portion out into greased loaf pan or muffin tins. For bread, bake for about an hour, but start checking at 50-55 minutes. Standard/jumbo muffins, I'd say 25, but check at 20. Mini muffins... 10 minutes tops. Pull when a fork comes out clean!
Last edited:
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I eat Smucker's or Trader Joe's natural, salted PB, but I pour off the excess oil so that it's not a PB soup.
I eat Smucker's or Trader Joe's natural, salted PB, but I pour off the excess oil so that it's not a PB soup.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
And I was wrong. That should be 2 TEASPOONS of baking powder, not 2 tablespoons. My brain's not entirely with it right now.
I eat Smucker's or Trader Joe's natural, salted PB, but I pour off the excess oil so that it's not a PB soup.
And I was wrong. That should be 2 TEASPOONS of baking powder, not 2 tablespoons. My brain's not entirely with it right now.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
The Funbag at Deadspin asked "what's the worst cooking mistake you've ever eaten?"
Let me see. I sprinkled cinnamon on sunny-side up eggs. I've eaten well-done steaks and under cooked chicken.
The Funbag at Deadspin asked "what's the worst cooking mistake you've ever eaten?"
Let me see. I sprinkled cinnamon on sunny-side up eggs. I've eaten well-done steaks and under cooked chicken.
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
Fried chicken thigh sandwiches for brunch in a few hours. This should settle the stupid sandwich wars.
Fried chicken thigh sandwiches for brunch in a few hours. This should settle the stupid sandwich wars.
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
Best mac & cheese I've ever made. Love the low, but lingering heat from the pepperjack/mustard/cayenne/black pepper to contrast with the rich cheese sauce.
http://www.kitchenistadiaries.com/2014/01/classic-creamy-baked-mac-cheese.html
Best mac & cheese I've ever made. Love the low, but lingering heat from the pepperjack/mustard/cayenne/black pepper to contrast with the rich cheese sauce.
http://www.kitchenistadiaries.com/2014/01/classic-creamy-baked-mac-cheese.html
French Rage
NICKERSON HAS [CENSORED]
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
Ignore the tome (except for a few key parts). You're not going to believe me, but I swear this woman is way cooler/less annoying on Twitter.
Ignore the tome (except for a few key parts). You're not going to believe me, but I swear this woman is way cooler/less annoying on Twitter.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I made sugar cookies last night and added the new unicorn chips from Nestle. They were good.
And because I am bored, I also made banana chocolate muffins with plain M&Ms. That CAN be a bread if you want it to be. Brought em today to a picnic... they went over quite well.
And tomorrow, because I have bananas that are ripe AF, I might just make a simple banana bread with walnuts and cranberries. I will also do a pumpkin bread with walnuts and cranberries... now that I'm allowed to stand up, I can do more in the kitchen.
I made sugar cookies last night and added the new unicorn chips from Nestle. They were good.
And because I am bored, I also made banana chocolate muffins with plain M&Ms. That CAN be a bread if you want it to be. Brought em today to a picnic... they went over quite well.
And tomorrow, because I have bananas that are ripe AF, I might just make a simple banana bread with walnuts and cranberries. I will also do a pumpkin bread with walnuts and cranberries... now that I'm allowed to stand up, I can do more in the kitchen.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
projects:
1. Butternut squash lasagna with thinly sliced butternut squash as the "noodles." Anne Burrell's recipe originally calls for a pork ragu, but I could probably do ground turkey or something.
2. Grown up pizza. I love Margherita pizza, but I think I'll do that and add thinly sliced prosciutto. Midici Pizza charges $15 for that pizza. I can do it for less. I also know I can do artichoke pizza, portobello mushroom pizza, loaded baked potato pizza.... I'll even do a sweet potato and Brussels sprouts pizza.
3. Hand-kneaded pizza dough. I did this all the time when I lived in Muskegon.
4. Experiment with curries.
5. It is soup and chili season... make more of those! Make a spicy chili for me, and something more mild for my dad.
6. Take a chance and deep fry some things. I don't even need a fancy fryer. I just need a deep pan and a thermometer. Sometimes, to the tune of "Born to be Wild," I sing "BORN TO EAT FRIED FOOD!"
7. Savory French toast. This is French toast, but without the cinnamon and sugar. I plan on serving with a breakfast meat and eggs.
8. More ways to stuff Portobello mushrooms. I did a lacto vegetarian stuffed mushroom once with ricotta, spinach, and kalamata olives, and I also did one with ground turkey.
9. And finally, a simple pasta. A simple garlic, olive oil, and herbs pasta.
projects:
1. Butternut squash lasagna with thinly sliced butternut squash as the "noodles." Anne Burrell's recipe originally calls for a pork ragu, but I could probably do ground turkey or something.
2. Grown up pizza. I love Margherita pizza, but I think I'll do that and add thinly sliced prosciutto. Midici Pizza charges $15 for that pizza. I can do it for less. I also know I can do artichoke pizza, portobello mushroom pizza, loaded baked potato pizza.... I'll even do a sweet potato and Brussels sprouts pizza.
3. Hand-kneaded pizza dough. I did this all the time when I lived in Muskegon.
4. Experiment with curries.
5. It is soup and chili season... make more of those! Make a spicy chili for me, and something more mild for my dad.
6. Take a chance and deep fry some things. I don't even need a fancy fryer. I just need a deep pan and a thermometer. Sometimes, to the tune of "Born to be Wild," I sing "BORN TO EAT FRIED FOOD!"
7. Savory French toast. This is French toast, but without the cinnamon and sugar. I plan on serving with a breakfast meat and eggs.
8. More ways to stuff Portobello mushrooms. I did a lacto vegetarian stuffed mushroom once with ricotta, spinach, and kalamata olives, and I also did one with ground turkey.
9. And finally, a simple pasta. A simple garlic, olive oil, and herbs pasta.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I'm not worried about the curries. The one project on that list I am worried about the most is the simple pasta with garlic, olive oil, and herbs. Sounds simple in theory, but the simplest things are the easiest to screw up.
I'm not worried about the curries. The one project on that list I am worried about the most is the simple pasta with garlic, olive oil, and herbs. Sounds simple in theory, but the simplest things are the easiest to screw up.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Are you our Top Chef?
No way. That’s easy.
Stringy pasta was made for oil and butter sauces. Use one of them. I still like bow tie pasta for it though.
Sauce is easy. Per serving maybe 1/2 Tbsp butter and 1/2 Tbsp olive oil. Or up either. Put in sauté pan with smashed garlic. Cook oil and butter with garlic and salt for like 15 mins on low. Just enough to melt it and let it infuse. Toss with pasta.
Finish with freshly grated Parmesan, oregano, and julienned basil. Fresh ground pepper to top.
Honestly, I don’t hate dried herbs here either. I go for a 2:1 basil
regano ratio.
No way. That’s easy.
Stringy pasta was made for oil and butter sauces. Use one of them. I still like bow tie pasta for it though.
Sauce is easy. Per serving maybe 1/2 Tbsp butter and 1/2 Tbsp olive oil. Or up either. Put in sauté pan with smashed garlic. Cook oil and butter with garlic and salt for like 15 mins on low. Just enough to melt it and let it infuse. Toss with pasta.
Finish with freshly grated Parmesan, oregano, and julienned basil. Fresh ground pepper to top.
Honestly, I don’t hate dried herbs here either. I go for a 2:1 basil
regano ratio.
FadeToBlack&Gold
Kettle Medallion
Re: USCHO Cooks: Are you our Top Chef?
I also wouldn't hesitate to try doing a sage/brown butter sauce.
I also wouldn't hesitate to try doing a sage/brown butter sauce.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I'll do that.
Surgery prevented me from cooking. Feels good to be back in the kitchen, even if I have to bring a chair and sit down while everything simmers.
I'll do that.
Surgery prevented me from cooking. Feels good to be back in the kitchen, even if I have to bring a chair and sit down while everything simmers.