USCHO Cooks: Maybe We Can Beat Bobby Flay

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

That's two votes for Calphalon (which I think AB used on Good Eats for many years). I've certainly looked at other brands, and you could spend big, big bucks on All Clad, among others.

Careful on the Calphalon simply because they make several varieties of pots and pans with different levels of quality.

 

[bostonewe]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

That's two votes for Calphalon (which I think AB used on Good Eats for many years). I've certainly looked at other brands, and you could spend big, big bucks on All Clad, among others.

We have this set (Amazon) that we got as a wedding gift.

I will say, we also have an AllClad (Amazon) triply stainless steel. It set us back about $300, but my husband loves it. Uses it weekly. I've used it a few times since we got it (6 months) and it sears amazingly and nothing sticks if you follow the recommendations.

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Careful on the Calphalon simply because they make several varieties of pots and pans with different levels of quality.

Yes, I'm well aware. My mom replaced her pots and pans about 6 years ago with the "Cooking with Calphalon" line. While they are stainless, and a big step up from the usual, they are not top of the line stuff either. Based on what I've seen in pics, I believe they are now marketed as the "Select by Calphalon" line.

 

[jen]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

And a more general thought: why must some people write the equivalent of the Book of Exodus prior to listing the actual recipe? Just list the ingredients, tell me what to do, and spare me the cutesy.

The mommy bloggers are the WORST about this. I'm getting very picky about where I get recipes from online, because I can't stand to read three screens about what their kids did today before I get to the recipe. And don't be overly chatty in the recipe. Adding "OMG SOOOOO GOOD" in the middle of the recipe ****es me off. How does that comment help me make the recipe?

 

[leswp1]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

All-Clad. We use ours all the time. Love it. Takes a bit to heat up compared to the cheap pans but worth it!

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm now in my second week of working second shift, and you guys were right. I'm taking great joy in making sure I have healthy meals for myself, and letting A-hole Professional Victim fend for himself.

Besides, I'm going through my cookbooks and determining what I want to eat, and I'm **** sick of having to run it through him before I prepare it.

 

[leswp1]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm now in my second week of working second shift, and you guys were right. I'm taking great joy in making sure I have healthy meals for myself, and letting A-hole Professional Victim fend for himself.

Besides, I'm going through my cookbooks and determining what I want to eat, and I'm **** sick of having to run it through him before I prepare it.

Yay you! Good strategy to live like the person is a roommate- they deal with their stuff, you deal with yours.

 

[XYZ]

IIRC from other recipes I've read, packaged gelatin is supposed to make up for the absence of veal, while not diminishing the "beefy" taste. I assume the (beef?) liver would make up for that.



Well, that is certainly the antithesis of every amateur, and even some pro, recipes out there.

Following that recipe with my tweaks, I found that once the loaf is cooled, it develops the "rough pâté" quality upon slicing. Hardly spreadable, but definitely mincemeat. It comes off in firm slices that can be served in a sandwich (if those are your thing - I prefer re-warmed, with ketchup or chili sauce).



Because all Internet "best/ultimate/greatest/orgasmic recipe" bloggers think they're the next Alton Brown?

On my phone so am not going to wrangle with parsing out quotes, but to your second point can you post some pictures? I'm legit curious to see it. Absolutely shouldn't be spreadable but rather firm and would love to see how dense it is with that method. By dense I mean not "granular," if that makes sense...

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

On my phone so am not going to wrangle with parsing out quotes, but to your second point can you post some pictures? I'm legit curious to see it. Absolutely shouldn't be spreadable but rather firm and would love to see how dense it is with that method. By dense I mean not "granular," if that makes sense...

Unfortunately, I have no pics, but I'd certainly be willing to do a remake in the next couple of weeks. I'd even be willing to do warm vs. cold slices, since there is always a difference between Day 1 and Day 2.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Yay you! Good strategy to live like the person is a roommate- they deal with their stuff, you deal with yours.

And like I told you, this is a "chef-driven" home, which means I cook for myself and if you don't like it... too bad. Besides, Sniveling Little Weasel was rather uninterested in my meals, playing with his phone when it was dinner time.

 

[leswp1]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

And like I told you, this is a "chef-driven" home, which means I cook for myself and if you don't like it... too bad. Besides, Sniveling Little Weasel was rather uninterested in my meals, playing with his phone when it was dinner time.

Just tell him he can't have any. I am sure he would eat it then

 

[FadeToBlack&Gold]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

At least there's one thing I know not to do: make Rachael Ray's Chicago Dog Salad.

Reading that abomination of a recipe made me hungry for the real thing, so tonight I gave in and made my own Chiraq hot dogs. Probably the only "Chicago-style" anything that I'll admit is actually good.

Couldn't find the pickled sport peppers around here, so I subbed in pickled jalapeno instead. Otherwise, I went by the book. I even made the little cuts on each end of the dogs, so they curled up when fried (I do char-dogs - boiled hot dogs are the devil).

 

[dxmnkd316]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I know this is the cooks thread, but whatever.

Went to The Lexington tonight over on Grand. It was really good but I'm not sure it was worth the price. Cockatails were excellent but the food felt overpriced. I had a beer, a cocktail, a NY strip, and salad/side for $100 plus tip. Seemed kind of spendy. I will say I thought the steak was a little better than St. Paul Grille but the sides were average. I'm guessing that's just the going rate for a good restaurant in that neighborhood.

Though, the more I think about it, the steak was actually one of the better ones I've had in MN. Seasoning was awesome but they went past on temp. Ordered medium rare and got something around medium, maybe slightly over.

 

[MissThundercat]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I don't know why I ever bought soup in a can/box when it's really easy to make. So far, I've made chili, white bean and chicken chili, lentil soup, Reuben soup (the sandwich in soup form), and a few others.

Also, ground turkey on its own can be flavorless and insipid. I'm going to make patties out of it using grated zucchini, Parmesan cheese, and Italian bread crumbs to give it some flavor.

 

[dxmnkd316]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

So made my award-winning chili to the trap range today. They told me to bring it again next week

This stuff really is **** good.

 

[St. Clown]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I don't know why I ever bought soup in a can/box when it's really easy to make. So far, I've made chili, white bean and chicken chili, lentil soup, Reuben soup (the sandwich in soup form), and a few others.

Also, ground turkey on its own can be flavorless and insipid. I'm going to make patties out of it using grated zucchini, Parmesan cheese, and Italian bread crumbs to give it some flavor.

I bet you could get some flavor into that ground turkey by making it into another type of chili. Ground turkey is a really good and easy way to dry, unpalatable turkey. Blech.

 

[MissThundercat]

I bet you could get some flavor into that ground turkey by making it into another type of chili. Ground turkey is a really good and easy way to dry, unpalatable turkey. Blech.

OK, I will put turkey chili on the menu for this week.

 

[melmac]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Making taco meat is another way to use ground turkey. Anything to spice it up.

I've also seasoned it with Italian seasoning and thrown it with red sauce (my go to is Newman's Own Sockarooni) to make a quick pasta meal.

 

[jen]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Ground turkey... blech. I only use it in things where you can't actually taste it (if I use it at all). It always tastes a little... off.... to me.

Been on a pumpernickel kick lately - <a href="http://www.food.com/recipe/sunflower-pumpernickel-rye-bread-machine-287663">Sunflower Pumpernickel Rye</a> in the machine. I sub pumpernickel flour for the rye (not exactly sure what the difference is, but for some reason I have a ton of pumpernickel flour).

 

[bostonewe]

Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I have a recipe for turkey mushroom burgers and I double the mushrooms and just use the turkey as protein filler. It's definitely not my favorite ground meat. (I have a recipe for Giada's turkey meatballs, but the amount of cheese means that they're not overly healthy)