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USCHO Cooks: Are you our Top Chef?

Re: USCHO Cooks: Are you our Top Chef?

Also today, because I REALLY felt like spending money, I picked up a semi-boneless leg of lamb. Do I know what I'm going to do with it? Absolutely not. Am I going to consult Joy of Cooking and Fannie Farmer first? YES.
 
Re: USCHO Cooks: Are you our Top Chef?

Tomorrow’s pork butts finished a little later than I had hoped. (Smoke today, eat tomorrow, don’t need to worry about waiting on a stubborn butt through the stall. Case in point, these ****ers.)

Anyways, by the time they finished, the bark was oversmoked and had to be thrown. :(

Everything else inside was quite tasty. Can’t wait for it tomorrow.
 
Re: USCHO Cooks: Are you our Top Chef?

Found out what to do with the leg of lamb: oil, salt, pepper, and rosemary, then roast it at 350 for an hour.

Also, last night, I had an idea for Nutella bread. The batter tasted great, but 53 minutes in the oven wasn't enough. Center was not done all the way through. Thinking to try 60-65 minutes and see how it works.

But at least the pizza dough last night was a success, and I plan on making pizza tonight. Just not sure what kind of pizza.
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
Tomorrow’s pork butts finished a little later than I had hoped. (Smoke today, eat tomorrow, don’t need to worry about waiting on a stubborn butt through the stall. Case in point, these ****ers.)

Anyways, by the time they finished, the bark was oversmoked and had to be thrown. :(

Everything else inside was quite tasty. Can’t wait for it tomorrow.
Click to expand...

Wrap it in tin foil before the bark is ruined
 
Re: USCHO Cooks: Are you our Top Chef?

walrus said:
Wrap it in tin foil before the bark is ruined
Click to expand...

Yep. I did a number of things differently.

Wet wood, longer smoke, higher temp.

I thought the first two would fix the perceived lack of deep smoke flavor I felt was lacking compared to real proprietors of BBQ. I’m now thinking it’s a combination of the wood I’m using. Going with 100% hickory next time. I’ve typically gone heavy on hickory but finished with apple and cherry.

I figured the third would help punch through the stall faster. It did. But I think the Texas crutch becomes a necessity then. Protects the bark, exactly like you said. I really don’t care so much about bark texture as long as it’s good for flavor later.

Now, the one thing I also need to fix is my salt content. My rub has always been a little lighter on salt relative to most rubs. Works fine for thinner cuts like ribs. But butt requires more. I’m also wondering if a brine isn’t called for. I might go that route next time.
 
Re: USCHO Cooks: Are you our Top Chef?

The best knife we have is from my Auntie's cottage in Maine- probably 100yrs old (not kidding) and sharp as anything. my step mum decided that she needed to have new knives and was going to throw it out. JFC. I snatched it up.
 
Re: USCHO Cooks: Are you our Top Chef?

There's a jar of Nutella, a jar of cookie butter, a small jar of crunchy almond butter, and two small jars of Jif Extra Crunchy.

I am going to convert all of those into baked goods before I sit in front of the cupboard with a spoon at 3 AM eating out of the jar.
 
Re: USCHO Cooks: Are you our Top Chef?

Also, because I really want bread and pizza, and most of what I find in the store tastes nasty, I got to work last night and made a 100% whole wheat pizza dough. And much to my surprise, it rose last night.

That being said, I need to find a bag of whole wheat flour, especially since KAF is out of stock on a lot of things right now. Today, I was in Meijer, and I was surprised enough to find a bag of Pillsbury bread flour. I also want to try GF baking, and maybe some stuff with ancient grains. Wonder if walrus could offer advice on this.
 
Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
Also, because I really want bread and pizza, and most of what I find in the store tastes nasty, I got to work last night and made a 100% whole wheat pizza dough. And much to my surprise, it rose last night.

That being said, I need to find a bag of whole wheat flour, especially since KAF is out of stock on a lot of things right now. Today, I was in Meijer, and I was surprised enough to find a bag of Pillsbury bread flour. I also want to try GF baking, and maybe some stuff with ancient grains. Wonder if walrus could offer advice on this.
Click to expand...
I know little about GF baking, I don't eat grains at all which makes it even harder. When I've made pizza, I've tried Almond flour, sucks, coconut flour, sucks, Ground chicken, tastes good but hardly a bread like pizza crust. Cauliflower , good but not what I think of pizza crust. Liberated Specialties food is supposed to make a good crust but never had one. https://liberatedspecialtyfoods.com/ Pizza and beer are the 2 things I miss the most. I don't miss the hospital though so I manage to not have either.
 
Re: USCHO Cooks: Are you our Top Chef?

walrus said:
I know little about GF baking, I don't eat grains at all which makes it even harder. When I've made pizza, I've tried Almond flour, sucks, coconut flour, sucks, Ground chicken, tastes good but hardly a bread like pizza crust. Cauliflower , good but not what I think of pizza crust. Liberated Specialties food is supposed to make a good crust but never had one. https://liberatedspecialtyfoods.com/ Pizza and beer are the 2 things I miss the most. I don't miss the hospital though so I manage to not have either.
Click to expand...

Nigella Lawson has something called a "Meatzza," where she either uses ground beef or lamb as the "crust," and it's amazing.

Also, I also found KAF has a measure for measure GF flour, made of potato flour, rice, and something else. I've even seen coffee flour, but I can't use it as a 100% replacement.
 
Re: USCHO Cooks: Are you our Top Chef?

Also tonight, I am roasting a 4.5 lb leg of lamb and rubbing it down with oil, salt, pepper, and rosemary.

Watch my stepfather put ketchup on it.
 
Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
Nigella Lawson has something called a "Meatzza," where she either uses ground beef or lamb as the "crust," and it's amazing.

Also, I also found KAF has a measure for measure GF flour, made of potato flour, rice, and something else. I've even seen coffee flour, but I can't use it as a 100% replacement.
Click to expand...

All kinds of flours but none behave like wheat flour. Banana flour makes tasty pancakes but they don't raise up like wheat flour ones, nor do they have same texture. Like I said Meatza tastes good but you can't fold a slice and eat it while reading your laptop.
 
Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
Also tonight, I am roasting a 4.5 lb leg of lamb and rubbing it down with oil, salt, pepper, and rosemary.

Watch my stepfather put ketchup on it.
Click to expand...

Ketchup?
 
I feel the need to be creative, so help me out.

I want to do a sweet potato lasagna, using thinly sliced sweet potatoes as the noodles. But I'm not sure how to fill it. A traditional bolognese and sweet potatoes don't mix.

I also thought of a white potato lasagna and definitely use a sharp cheddar, since I know cheddar and white potato go well together, and definitely use 80/20 ground beef. Just trying to think of the sauce.

And I have a container of cookie butter I need to use. Probably going to turn that into some muffins with unicorn chips tonight.
 
MissThundercat said:
I feel the need to be creative, so help me out.

I want to do a sweet potato lasagna, using thinly sliced sweet potatoes as the noodles. But I'm not sure how to fill it. A traditional bolognese and sweet potatoes don't mix.

I also thought of a white potato lasagna and definitely use a sharp cheddar, since I know cheddar and white potato go well together, and definitely use 80/20 ground beef. Just trying to think of the sauce.

And I have a container of cookie butter I need to use. Probably going to turn that into some muffins with unicorn chips tonight.
Click to expand...

Sweet potato 'noodles'~ filling ricotta mixed with an egg, tons of wilted chopped spinach and a clove or two of minced garlic.
Or- layered alternating with chopped wilted spinach, caramelized onions and some bechemel sauce Slurp
 
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