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USCHO Cooks: Are you our Top Chef?

Re: USCHO Cooks: Are you our Top Chef?

That looks like someone from New York got into a fight over how to cut it with someone from St. Louis.
 
Re: USCHO Cooks: Are you our Top Chef?

In the wake of going without alcohol for awhile, I've been drinking more craft sodas lately. I've had a really good ginger beer and a way better ginger ale. This stuff is so much better than Coke and Pepsi.

I also am spending more money on coffee. I've been buying Death Wish for the morning and an amazing decaf from Madcap for the afternoon. On decaf, the processing matters. Most store decafs are hot garbage. This one is really good. YES, Miss Thundercat relented on decaf and she found one she likes.

I also bought some Nutella. Nutella swirl something? Nutella bread with dark chocolate chips? I'm also bringing back the crunchy PB banana bread with dark chocolate chips, or as dx or St. Clown called it... "orgasm bread."
 
Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
In the wake of going without alcohol for awhile, I've been drinking more craft sodas lately. I've had a really good ginger beer and a way better ginger ale. This stuff is so much better than Coke and Pepsi.

I also am spending more money on coffee. I've been buying Death Wish for the morning and an amazing decaf from Madcap for the afternoon. On decaf, the processing matters. Most store decafs are hot garbage. This one is really good. YES, Miss Thundercat relented on decaf and she found one she likes.

I also bought some Nutella. Nutella swirl something? Nutella bread with dark chocolate chips? I'm also bringing back the crunchy PB banana bread with dark chocolate chips, or as dx or St. Clown called it... "orgasm bread."
Click to expand...

St. Clown I think lol

Mrs. 316 and I have been tinkering with a banana bread recipe from her mom. We've ended up cutting the sugar by 75%. They're fantastic.
 
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Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
St. Clown I think lol

Mrs. 316 and I have been tinkering with a banana bread recipe from her mom. We've ended up cutting the sugar by 75%. They're fantastic.
Click to expand...
What kind of flour, and will you share the recipe?

I’ll ask her if you won’t. :p
 
Re: USCHO Cooks: Are you our Top Chef?

melmac said:
What kind of flour, and will you share the recipe?

I’ll ask her if you won’t. :p
Click to expand...

Easier to text you

Domata gluten free 1:1. Most recipes I can’t even tell the difference. I actually prefer it for thickening sauces due to the corn starch.

It struggles a little when it comes to yeast-based doughs.
 
Re: USCHO Cooks: Are you our Top Chef?

My banana crunchy peanut butter bread with the dark chocolate chips is exactly as good as I remember it. It really is orgasm bread.

Tonight, I might make something with Nutella, that is, if I'm not neck deep in school work tonight. But what could I do with Nutella?
 
Re: USCHO Cooks: Are you our Top Chef?

I took advantage of the recent rare sale on Le Crueset to stockpile a few new pieces. I now have two different sizes of dutch ovens and braisers. I use the braisers a lot. Find myself not wanting to use anything but enameled cast iron. Williams Sonoma even has a skillet with white enamel which I much prefer to black.
I still have other pans and skillets I can use it I want to sear something on high heat but I find the low and slow works best for what I cook. And this stuff can be passed down for generations- just beautiful stuff.
 
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Re: USCHO Cooks: Are you our Top Chef?

Deutsche Gopher Fan said:
I took advantage of the recent rare sale on Le Crueset to stockpile a few new pieces. I now have two different sizes of ditch ovens and braisers. I use the braisers a lot. Find myself not wanting to use anything but enameled cast iron. Williams Sonoma even has a skillet with white enamel which I much prefer to black.
I still have other pans and skillets I can use it I want to sear something on high heat but I find the low and slow works best for what I cook. And this stuff can be passed down for generations- just beautiful stuff.
Click to expand...

I am with you there I love my Le Cruset. I use it way more than my other pans
I need a bigger kitchen to store it tho.
 
dxmnkd316 said:
Yeah... I didn’t even know they did sales.
Click to expand...

Seems to be a recession thing. 20% off direct and at sur la table, Williams Sonoma, etc. most of my items are the classic red color so I can pick them up at the outlet center in Eagan. Now I’m doing a second color that is only at WS.

The outlet center will have 30% off sales often enough- and they’re basically the same as ones full price. If you get the black plastic knob just remove it and add stainless knob from website
 
Re: USCHO Cooks: Are you our Top Chef?

Good to know.

My wife reminded me we just got a large lodge dutch oven as a gift and we don’t need another. What a spoilsport.





(She’s right)
 
Re: USCHO Cooks: Are you our Top Chef?

I’d say the braiser is more useful anyway. It’s nice to have a few sizes Of each and not lug around the big one if not needed
 
Re: USCHO Cooks: Are you our Top Chef?

Interesting. Never even thought about the braised series. Why wouldn’t you just go with a Dutch oven? Weight?
 
Re: USCHO Cooks: Are you our Top Chef?

Yeah a Dutch oven is overkill. Plus easier to cook some dishes in the braiser.
Some of the stores are now branding it as “everyday” instead of braiser.

A relative who is a professional chef gave me that tidbit and he wasn’t wrong.
 
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