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USCHO Cooks: Maybe We Can Beat Bobby Flay
- Thread starter MissThundercat
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Bush's makes low-sodium canned beans, too. I decrease the salt (or omit completely) in almost everything I make, and I don't miss it at all. Often there's something else in the recipe that's salty by itself, so it doesn't need added salt. But then, restaurant food or packaged food always tastes too salty to me. I stay away from fat-free stuff too - it generally has more salt (taste has to come from SOMEWHERE).
Bush's makes low-sodium canned beans, too. I decrease the salt (or omit completely) in almost everything I make, and I don't miss it at all. Often there's something else in the recipe that's salty by itself, so it doesn't need added salt. But then, restaurant food or packaged food always tastes too salty to me. I stay away from fat-free stuff too - it generally has more salt (taste has to come from SOMEWHERE).
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FadeToBlack&Gold
Microlot Marxist
melmac
Math atheist
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Just made two pots of Byerly's wild rice soup for a get together this weekend. One was without the onions so my sister-in-law can have some; she has some sort of intolerance to them.
It smells wonderful in here.
Just made two pots of Byerly's wild rice soup for a get together this weekend. One was without the onions so my sister-in-law can have some; she has some sort of intolerance to them.
It smells wonderful in here.
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wolverineTrumpet
not particularly bad
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
If I had realized how easy and delicious making my own croutons would be, I may have started doing that a long time ago.
Boyfriend wanted to try this chicken parmesan dish which called for croutons and I had none. The chicken parm was ok, the croutons I made (just bread, butter and some italian seasonings) were great.
If I had realized how easy and delicious making my own croutons would be, I may have started doing that a long time ago.
Boyfriend wanted to try this chicken parmesan dish which called for croutons and I had none. The chicken parm was ok, the croutons I made (just bread, butter and some italian seasonings) were great.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I made <a href="http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe">Vermont Whole Wheat Oatmeal Honey Bread</a>, and not only is it pretty (and easy to make), it smells amazing after baking, and every time I toast it.
I also made Joy the Baker's <a href="http://leitesculinaria.com/80161/recipes-chocolate-bourbon-spiked-banana-bread.html">Bourbon Chocolate Banana Bread</a> and got rave reviews.
Still have red lentils to use up (why do they only come in 2 lb bags at the Indian grocery store?) Not sure what to make next.
I made <a href="http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe">Vermont Whole Wheat Oatmeal Honey Bread</a>, and not only is it pretty (and easy to make), it smells amazing after baking, and every time I toast it.
I also made Joy the Baker's <a href="http://leitesculinaria.com/80161/recipes-chocolate-bourbon-spiked-banana-bread.html">Bourbon Chocolate Banana Bread</a> and got rave reviews.
Still have red lentils to use up (why do they only come in 2 lb bags at the Indian grocery store?) Not sure what to make next.
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
One month until the start of my official grilling season. Grilled steak, how I've missed you. And grilled pizza. And grilled Cuban pork tenderloin. And grilled pork chops from the farmers' market.
My grill is currently under a few feet of snow, but hopefully that will be remedied soon.
One month until the start of my official grilling season. Grilled steak, how I've missed you. And grilled pizza. And grilled Cuban pork tenderloin. And grilled pork chops from the farmers' market.
My grill is currently under a few feet of snow, but hopefully that will be remedied soon.
Spartanforlife4
Generic Catchy Message
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Made a very simple chicken and tomato. Put some chicken legs into a pan with some olive oil and chopped tomatoes. Threw in some kalamata olives for a little more flavor, covered it, and let it sit until ready. Probably could've added something more in for more flavor, or possibly some seasoning on the chicken, but I like the way it soaks in the olives and tomatoes and it tastes pretty dang good for just four ingredients.
Made a very simple chicken and tomato. Put some chicken legs into a pan with some olive oil and chopped tomatoes. Threw in some kalamata olives for a little more flavor, covered it, and let it sit until ready. Probably could've added something more in for more flavor, or possibly some seasoning on the chicken, but I like the way it soaks in the olives and tomatoes and it tastes pretty dang good for just four ingredients.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Making these for St. Patrick's Day - <a href="http://www.sprinklebakes.com/2013/02/guinness-pretzel-truffles.html">Guinness Pretzel Truffles</a>.
It calls for the Extra stout - I think regular would be fine, since that's what I have. Haven't made truffles in a long time (too messy), but this only makes 16, so if I'm feeling productive, I may make some Bailey's truffles.
Making these for St. Patrick's Day - <a href="http://www.sprinklebakes.com/2013/02/guinness-pretzel-truffles.html">Guinness Pretzel Truffles</a>.
It calls for the Extra stout - I think regular would be fine, since that's what I have. Haven't made truffles in a long time (too messy), but this only makes 16, so if I'm feeling productive, I may make some Bailey's truffles.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I made the truffles (Guinness pretzel and Irish cream) and they are really tasty, and it wasn't that hard. I think the difference was using something I can roll on the outside, rather than dipping them in ganache. Someone please talk me out of making truffles for Christmas. I am already starting to think of fun ideas. White chocolate gingerbread, rum and eggnog, peppermint mocha with crushed candy canes.
I made the truffles (Guinness pretzel and Irish cream) and they are really tasty, and it wasn't that hard. I think the difference was using something I can roll on the outside, rather than dipping them in ganache. Someone please talk me out of making truffles for Christmas. I am already starting to think of fun ideas. White chocolate gingerbread, rum and eggnog, peppermint mocha with crushed candy canes.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
And I'm hungry for macaroni and cheese. Might as well make Alton Brown's stovetop mac and cheese.
Oh, those sound so good.
And I'm hungry for macaroni and cheese. Might as well make Alton Brown's stovetop mac and cheese.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
The truffles did not age very well - unless I can find a recipe that makes them last longer, unrefrigerated, it's a no-go. The few that were left were pretty much inedible when I came in this morning. Not good to ship (although in winter they'd stay chilled most places).
Dipping them in ganache probably makes them last longer, since the outside would harden, but that's not ideal for larger scale production. And I really despise the process of dipping things in chocolate.
The truffles did not age very well - unless I can find a recipe that makes them last longer, unrefrigerated, it's a no-go. The few that were left were pretty much inedible when I came in this morning. Not good to ship (although in winter they'd stay chilled most places).
Dipping them in ganache probably makes them last longer, since the outside would harden, but that's not ideal for larger scale production. And I really despise the process of dipping things in chocolate.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I picked up <a href="http://www.amazon.com/Dominique-Ansel-The-Secret-Recipes/dp/1476764190">Dominique Ansel's book</a> from the library, and I want to make every single thing in it. Or at least eat it. He has a couple pages intro to each chapter that are very well-written about the history behind each pastry in the book. And it's gorgeous. Outstanding food porn.
I picked up <a href="http://www.amazon.com/Dominique-Ansel-The-Secret-Recipes/dp/1476764190">Dominique Ansel's book</a> from the library, and I want to make every single thing in it. Or at least eat it. He has a couple pages intro to each chapter that are very well-written about the history behind each pastry in the book. And it's gorgeous. Outstanding food porn.
Timothy A
Let's go RED!
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I have yet to find a good mac n cheese recipe. I might try that one. I'm always trying to cut calories, I might try extra sharp cheddar and reduce the amount of cheese, so I get the flavor and not the calories.
I have yet to find a good mac n cheese recipe. I might try that one. I'm always trying to cut calories, I might try extra sharp cheddar and reduce the amount of cheese, so I get the flavor and not the calories.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
This one is my favorite: <a href="http://www.food.com/recipe/macaroni-with-wisconsin-asiago-cheese-157057">Macaroni With Wisconsin Asiago Cheese</a>
If you are looking for something healthy, I would suggest not eating macaroni and cheese (or making smaller portions), rather than saying you "can't find a good one" because you changed the recipe to take out the flavor.
This one is my favorite: <a href="http://www.food.com/recipe/macaroni-with-wisconsin-asiago-cheese-157057">Macaroni With Wisconsin Asiago Cheese</a>
If you are looking for something healthy, I would suggest not eating macaroni and cheese (or making smaller portions), rather than saying you "can't find a good one" because you changed the recipe to take out the flavor.
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Timothy A
Let's go RED!
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
LOL. You can replace calories from fat with flavor. I used to watch Graham Kerr all the time on PBS years ago, and that was his mantra. But yes, I agree that if I make it, it will be in smaller portions because I am watching my carbs and fat. FWIW, I never really said I wanted to eat 4 pounds at one sitting.
This one is my favorite: <a href="http://www.food.com/recipe/macaroni-with-wisconsin-asiago-cheese-157057">Macaroni With Wisconsin Asiago Cheese</a>
If you are looking for something healthy, I would suggest not eating macaroni and cheese (or making smaller portions), rather than saying you "can't find a good one" because you changed the recipe to take out the flavor.
LOL. You can replace calories from fat with flavor. I used to watch Graham Kerr all the time on PBS years ago, and that was his mantra. But yes, I agree that if I make it, it will be in smaller portions because I am watching my carbs and fat. FWIW, I never really said I wanted to eat 4 pounds at one sitting.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
My issue is with taking the flavor out of something, then complaining it doesn't have enough flavor. I'm certainly not arguing that it's not possible to make things healthier.
LOL. You can replace calories from fat with flavor. I used to watch Graham Kerr all the time on PBS years ago, and that was his mantra. But yes, I agree that if I make it, it will be in smaller portions because I am watching my carbs and fat. FWIW, I never really said I wanted to eat 4 pounds at one sitting.
My issue is with taking the flavor out of something, then complaining it doesn't have enough flavor. I'm certainly not arguing that it's not possible to make things healthier.
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