USCHO Cooks: Are you our Top Chef?

[MissThundercat]

Or a bit more butter.

Both? Both is good.

 

[MissThundercat]

Feeling super dehydrated, but this is where knowing is half the battle. I've got electrolyte packets, sippable chicken broth, bananas, and "Flash I.V" Body Armor or Gatorade ready. And Vernors and Sprite.

 

[MissThundercat]

Looking at less acidic meals or something that's Crohn's or Ulcerative Colitis friendly after my body tried to kill me earlier this week.

 

[Slap Shot]

I had a roommate with Crohn's and while I don't remember specific meals I know that he tried to stick to leaner proteins (chicken, turkey, fish), cooked and never raw vegetables, white grains and yogurt.

 

[Kepler]

I made tonkatsu and it was fucking awesome. Yay me! A year ago I was afraid to boil water.

 

[FadeToBlack&Gold]

A rare example Chef Reactions endorsing a fusion of Belgian, Midwestern, and Californian cuisine.

As a fan of savory brunch, I will be trying this at home. The potato obviously must be boiled first.

 

[MissThundercat]

I've been watching Great British Baking Show since coming home from the hospital. It's so... comforting!

 

[dxmnkd316]

I made tonkatsu and it was fucking awesome. Yay me! A year ago I was afraid to boil water.

You can make a killer pho base using a pressure cooker in 30ish minutes of cook time. Check out Alton brown’s recipe. Genuinely one of his best.

 

[Kepler]

TIL I learned that flipping your steak on the grill doesn't just cook it on each side. It reverses the direction of moisture flow through the cross-section of the meat. Alternating the direction keeps the moisture in the meat. Leaving it on one side too long pushes it out of the meat (the characteristic beading on the non-grill side) and makes the steak too dry.

 

[MissThundercat]

Got some Hen of the Woods mushrooms to try.

Figured clean them, chop them off the root, and saute with a fuckton of butter.

 

[Proud2baLaker]

Somehow, Farro randomly entered my mind the other day. I had eaten before at restaurants but never made it myself. So decided to fix that this weekend. Did a salmon with a mushroom and asparagus Farro "risotto". The risotto is a "no-stir" method so you dont have to sit there slowly adding broth and stirring like with normal risotto. Came out AMAZING with wonderful depth of flavor. Rich, herbal, but also bright due to some lemon juice at the end. I really like the texture of the farro as well. A little chewy and firm but not to much. Another benefit of farro is the much lower glycemic index vs most rices which as a diabetic is a plus. I reheated the leftovers the next day but served with a different fish instead. Still very good.

 

[FadeToBlack&Gold]

Two random individuals: "so, we made this healthy soda that tastes like shit and is also ridiculously expensive."

Executive: "You son of a bitch, I'm in."

You're referring to Poppi, aren't you?

 

[MissThundercat]

You're referring to Poppi, aren't you?

How did you know?

 

[FadeToBlack&Gold]

I will concede that the Orange and Orange Cream flavors are tolerable. Otherwise I agree it's gross.