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USCHO Cooks: Are you our Top Chef?

Lately, I've been using store-bought shortcuts on a lot of things. Learning that "semi-homemade" is okay when it's done well. If I venture into Kwanzaa Cakes, then I done crossed the line.
 
MissThundercat said:
Lately, I've been using store-bought shortcuts on a lot of things. Learning that "semi-homemade" is okay when it's done well. If I venture into Kwanzaa Cakes, then I done crossed the line.
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Especially on weeknights, there's nothing wrong with jazzing up a jar of decent quality store-bought pasta sauce, or using low sodium broth from the carton when you're out of homemade. Most of us aren't full-time homemakers anymore.
 
100%. We always keep chicken breasts and several bags of frozen vegetables in the house. Super easy to make chicken XYZ with veggies and either quinoa or pasta.

two days ago I made a fast five spice chicken quinoa stir fry from what we had in the pantry. So good.

otherwise it's all about make aheads.
 
St. Clown said:
The MN State Fair has an alligator stand. It’s crazy busy there pretty much all the time. I’ve stopped by once, and that’ll be the last time, too. Totally bland.
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Every time I've tried anything like that it's like I'm eating nothing but deep fat fried breading.
 
Using a refrigerated pizza dough, I spread ketchup and mustard down as a sauce, then used ground beef, cheese, and onions as a topping as a cheeseburger pizza. Was good.
 
Anyone ever added PB to brownie mix and if so do you do it in a way that makes PB swirls, or does it end up blending in?
 
Slap Shot said:
Anyone ever added PB to brownie mix and if so do you do it in a way that makes PB swirls, or does it end up blending in?
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Had a GF who did this and made all sorts of cool patterns. It was magic. Who knew Jews made good brownies? (I think of brownies as the height of WASP culture.)
 
SJHovey said:
Every time I've tried anything like that it's like I'm eating nothing but deep fat fried breading.
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Sure, there are some real duds at the fair for food, but the alligator on a stick isn’t deep fried, or at least mine wasn’t. It was like unseasoned chicken, grilled over a propane flame, but with less taste.
 
Slap Shot said:
Good idea. I'm going to try Google too but figured I'd start here.
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The best tips I can give:
1. For feathering, try to get the viscosity of the two things you're combining as close as possible. Via heating/cooling or adding "stuff" (fats, liquids, etc.). Use a sharp blade and work quickly.
3. For marbling, use figure 8 motions with a spoon or butter knife. Speed and viscosities aren't nearly as important here.
 
dxmnkd316 said:
The best tips I can give:
1. For feathering, try to get the viscosity of the two things you're combining as close as possible. Via heating/cooling or adding "stuff" (fats, liquids, etc.). Use a sharp blade and work quickly.
3. For marbling, use figure 8 motions with a spoon or butter knife. Speed and viscosities aren't nearly as important here.
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Do you add a Maine coon tail too?

sorry, couldn’t resist . Don’t get why bots picked you for the kitty post
 
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