MissThundercat
Are the cis okay?
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
2) You have nothing to lose by trying it.
1) that sounds pretty good.
2) You have nothing to lose by trying it.
USCHO Fan Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
-
The USCHO Fan Forum has migrated to a new plaform, xenForo. Most of the function of the forum should work in familiar ways. Please note that you can switch between light and dark modes by clicking on the gear icon in the upper right of the main menu bar. We are hoping that this new platform will prove to be faster and more reliable. Please feel free to explore its features.
USCHO Cooks: Maybe We Can Beat Bobby Flay
- Thread starter MissThundercat
- Start date
- Status
Hammer
We'll be back.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I might do that after Deadliest Catch.
This is what I use for my tomato sauce
I've made it once, and it was very good. We'll see if I can do it again, or if I morph into Homer Simpson and set corn flakes on fire.
I might do that after Deadliest Catch.
This is what I use for my tomato sauce
I've made it once, and it was very good. We'll see if I can do it again, or if I morph into Homer Simpson and set corn flakes on fire.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Unless sugar is also a concern, I would take the standard baked bean recipe and make modifications to cut back on the salt. For instance, start with low/no-sodium beans (drained & rinsed). Replace the usual bacon/ham/sausage with a teaspoon of liquid smoke flavor (which is a lot lower in sodium than the cured meats), and also add some smoked paprika to the sauce. Use no-salt added ketchup, and the lowest sodium mustard you can find. Add extra vinegar for more tang. You get the idea, you'll just have to play around with it a few times until you figure out the blends you like.
If sugar is also an issue, I would work on perfecting a tangy BBQ sauce first, using the above tactics.
Unless sugar is also a concern, I would take the standard baked bean recipe and make modifications to cut back on the salt. For instance, start with low/no-sodium beans (drained & rinsed). Replace the usual bacon/ham/sausage with a teaspoon of liquid smoke flavor (which is a lot lower in sodium than the cured meats), and also add some smoked paprika to the sauce. Use no-salt added ketchup, and the lowest sodium mustard you can find. Add extra vinegar for more tang. You get the idea, you'll just have to play around with it a few times until you figure out the blends you like.
If sugar is also an issue, I would work on perfecting a tangy BBQ sauce first, using the above tactics.
Hammer
We'll be back.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
No. I'm finding that there are a lot of things you can do to get around salt when cooking. Now, on some things, there's just no getting around it, but I've found a few seasonings that work well in place of salt if your hand is forced.
Life without salt is flatter than North Dakota.
No. I'm finding that there are a lot of things you can do to get around salt when cooking. Now, on some things, there's just no getting around it, but I've found a few seasonings that work well in place of salt if your hand is forced.
Last edited:
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
And the less salt you use, the less you miss it. Most restaurant food tastes too salty to me, and I barely need to use any salt before it makes a difference. I tend to skip the salt first (unless it's chemically necessary), then only add a little bit if it's needed. And I always buy the no salt added tomato sauce, beans, etc and don't even notice a difference.
And the less salt you use, the less you miss it. Most restaurant food tastes too salty to me, and I barely need to use any salt before it makes a difference. I tend to skip the salt first (unless it's chemically necessary), then only add a little bit if it's needed. And I always buy the no salt added tomato sauce, beans, etc and don't even notice a difference.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I'd like to think that my great grandmother (an alleged Land O'Lakes aficionado), would be proud of the thin pork chops I fried up tonight, considering my mom never fried her pork chops and always used the oven.
I'd like to think that my great grandmother (an alleged Land O'Lakes aficionado), would be proud of the thin pork chops I fried up tonight, considering my mom never fried her pork chops and always used the oven.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Cooked quinoa pilaf style tonight, and it was actually enjoyable. Added onions, garlic, and frozen peas. My only mistake was too much s/p.
Cooked quinoa pilaf style tonight, and it was actually enjoyable. Added onions, garlic, and frozen peas. My only mistake was too much s/p.
JF_Gophers
2147483647
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Made Monster cake for 4th of July. A childhood favorite. Also delicious now!
- 2 chocolate cake rounds (8-9")
- Frost the top of each round with chocolate frosting
- Add whip cream on to the bottom round
- Add cherry pie filling to bottom round
- Put second cake round on top
- Add whip cream and cherry pie filling on top.
-Eat!
Made Monster cake for 4th of July. A childhood favorite. Also delicious now!
- 2 chocolate cake rounds (8-9")
- Frost the top of each round with chocolate frosting
- Add whip cream on to the bottom round
- Add cherry pie filling to bottom round
- Put second cake round on top
- Add whip cream and cherry pie filling on top.
-Eat!
wolverineTrumpet
not particularly bad
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I may have to try this. I'm looking for a cake recipe for my mom's birthday in a couple of weeks (since she'll be visiting...yeah!). She's requested cherry and chocolate for flavors, so this would work. I also found some recipes that call for mixing cherry pie filling with chocolate cake mix and then baking.
Made Monster cake for 4th of July. A childhood favorite. Also delicious now!
- 2 chocolate cake rounds (8-9")
- Frost the top of each round with chocolate frosting
- Add whip cream on to the bottom round
- Add cherry pie filling to bottom round
- Put second cake round on top
- Add whip cream and cherry pie filling on top.
-Eat!
I may have to try this. I'm looking for a cake recipe for my mom's birthday in a couple of weeks (since she'll be visiting...yeah!). She's requested cherry and chocolate for flavors, so this would work. I also found some recipes that call for mixing cherry pie filling with chocolate cake mix and then baking.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Just put together the menu for a family gathering...
App - caprese tarts and cheese/crackers.. maybe cheese straws. I don't like having heavy appetizers, because no one is hungry for the meal and I always make too much food
Stuffed Eggplant and Four Cheese Pasta for the vegetarian entrees
Baked Garlic Cheddar Chicken
Summer Vegetable Tian (I think tian is one of the trendy words people like to throw around, like "ombre" and I'd prefer to call it something else)
Roasted Mushrooms
Potatoes Dauphinoise
Fruit Salad
Mixed Berry Galette
some type of chocolate/dulce de leche tart
vanilla ice cream to go with desserts
unrelated - these <a href="http://www.lottieanddoof.com/2009/01/raspberry-breakfast-bars/">raspberry breakfast bars</a> are delicious. I used strawberries, raspberries, black raspberries and blueberries. The crust/streusel is REALLY good. It's more like a soft granola bar than cake or shortbread.
edit: ****, I realized I made a berry galette (with cheesecake) last year. Maybe need to find something different that uses up frozen berries. A lot of things don't work with frozen (like fresh fruit tarts and trifle), since the fruit doesn't retain its fresh shape when defrosted. Might need to resort to pie.
edit2: cobbler, crumble, clafoutis! one of those should work.
Just put together the menu for a family gathering...
App - caprese tarts and cheese/crackers.. maybe cheese straws. I don't like having heavy appetizers, because no one is hungry for the meal and I always make too much food
Stuffed Eggplant and Four Cheese Pasta for the vegetarian entrees
Baked Garlic Cheddar Chicken
Summer Vegetable Tian (I think tian is one of the trendy words people like to throw around, like "ombre" and I'd prefer to call it something else)
Roasted Mushrooms
Potatoes Dauphinoise
Fruit Salad
Mixed Berry Galette
some type of chocolate/dulce de leche tart
vanilla ice cream to go with desserts
unrelated - these <a href="http://www.lottieanddoof.com/2009/01/raspberry-breakfast-bars/">raspberry breakfast bars</a> are delicious. I used strawberries, raspberries, black raspberries and blueberries. The crust/streusel is REALLY good. It's more like a soft granola bar than cake or shortbread.
edit: ****, I realized I made a berry galette (with cheesecake) last year. Maybe need to find something different that uses up frozen berries. A lot of things don't work with frozen (like fresh fruit tarts and trifle), since the fruit doesn't retain its fresh shape when defrosted. Might need to resort to pie.
edit2: cobbler, crumble, clafoutis! one of those should work.
Last edited:
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
She uses gluten and stuff, you'd never survive.
can you adopt me?
She uses gluten and stuff, you'd never survive.
walrus
Wind up workin' in a gas station
St. Clown
Liberal Rebel Scum, apparently
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Scientists develop bacon-flavored seaweed
Somehow, I don't think seaweed wrapped steaks will work quite as well as the real stuff, but people with more imagination than I have in the culinary arts could find a lot of uses for it. It could be good in potato dishes.
Scientists develop bacon-flavored seaweed
Somehow, I don't think seaweed wrapped steaks will work quite as well as the real stuff, but people with more imagination than I have in the culinary arts could find a lot of uses for it. It could be good in potato dishes.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Outstanding
You can serve on rolls as-is, or stir in a bit of tomato sauce at the very end, to serve on a plate alone. I don't do pasta with this dish, but you could serve over that if you prefer.
Outstanding
You can serve on rolls as-is, or stir in a bit of tomato sauce at the very end, to serve on a plate alone. I don't do pasta with this dish, but you could serve over that if you prefer.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Did the Pies class, German bread, German sweets and Pastry bake-cation at Zingerman's. Made a few things I haven't made before - the Black Forest Torte was a surprising favorite. 3 chocolate sponge cake layers, with cherries and whipped cream. Very light and delicious. Also made blueberry, apple and lemon pies, hot cocoa coffee cake, angel food cake, croissants, asparagus strudel, cranberry orange muffins, ginger scones, 3 German breads, German almond cookies (which I liked, even though they had almond extract), pound cake, cream puffs and eclairs, and cinnamon rolls.
I think I've discovered the source of my bread not rising as much - I had been using kosher salt instead of sea salt in my recipes, when it called for sea salt. We'll see what happens the next time I bake some (um, it'll be a little while before I bake again
)
Did the Pies class, German bread, German sweets and Pastry bake-cation at Zingerman's. Made a few things I haven't made before - the Black Forest Torte was a surprising favorite. 3 chocolate sponge cake layers, with cherries and whipped cream. Very light and delicious. Also made blueberry, apple and lemon pies, hot cocoa coffee cake, angel food cake, croissants, asparagus strudel, cranberry orange muffins, ginger scones, 3 German breads, German almond cookies (which I liked, even though they had almond extract), pound cake, cream puffs and eclairs, and cinnamon rolls.
I think I've discovered the source of my bread not rising as much - I had been using kosher salt instead of sea salt in my recipes, when it called for sea salt. We'll see what happens the next time I bake some (um, it'll be a little while before I bake again
)
Last edited:
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Next cooking project:
Re-creating Tio's Mexican Cafe's (Ann Arbor) Mount Nacheesmo.
"Mt. Nacheesmo is a 5 lb platter of nachos that was featured on the television show Man vs. Food. It is the world's largest plate of nachos. Beans, beef, chicken, pork, monterey jack and cheddar cheese, tomatoes, onions, green peppers, black olives, sour cream, guacamole, and of course, the crown of creamy queso. It can easily feed 4 to 5 adults and is intended to be shared. It is available anytime for $39.99."
Next cooking project:
Re-creating Tio's Mexican Cafe's (Ann Arbor) Mount Nacheesmo.
"Mt. Nacheesmo is a 5 lb platter of nachos that was featured on the television show Man vs. Food. It is the world's largest plate of nachos. Beans, beef, chicken, pork, monterey jack and cheddar cheese, tomatoes, onions, green peppers, black olives, sour cream, guacamole, and of course, the crown of creamy queso. It can easily feed 4 to 5 adults and is intended to be shared. It is available anytime for $39.99."
- Status