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USCHO Cooks: Maybe We Can Beat Bobby Flay

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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
New book by Christina Tosi out next week: <a href="http://www.amazon.com/Milk-Bar-Life-Recipes-Stories/dp/0770435106">Milk Bar Life</a>. Is it a cookbook? Is it non-fiction? I'm not really sure, but it has recipes from her, so I'm in.
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And if the Crack Pie is any indication, everything she makes is magic.

BBQ pork shoulder was good. I think next time, instead of a plate, I'll just make sandwiches out of it.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Okay... so that whole thing about not stir-frying with your shirt off...

Pan searing some Ahi tonight sans shirt and set a steak down in the pan and the oil exploded out in every direction hitting me across my stomach. I didn't drop it. Wondering if it was wet as sometime water will cause hot oil to splatter.

Hurt like a mother ****er for about 3-4 hours and now I have about 40 little welts all over my stomach.

Luckily, no blistering and it no longer hurts so I can laugh at my dumb ***.

:D


The dinner was incredibly yummy although I had to hold ice packs with one hand while I ate.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Protip: Oil the steaks, not the entire pan

I never use the stove unless I'm wearing a shirt and shoes.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

So apparently I do hockey better than the wild.

Grilled up a hefty NY strip, some homemade steak fries, and a Surly Abrasive.
 
jen said:
This isn't really cooking, but I'm having a coffee maker crisis. I've had a Keurig mini for 5 years, but recently I've felt the coffee isn't strong enough (a road trip where a Colombian friend made the coffee enlightened me, as her drip pot coffee was much better than mine - exact same coffee). I always use the my-K-Cup filter with my own coffee. I've tried changing my cream-sugar amounts 6 different ways. I changed the grind to a several different finer settings (I grind it 2 cups at a time, so it's easy to change it up). I tried using less water, but 6 oz is the minimum, and if I have to brew coffee twice to get enough for 1 cup, is that really worth it? I can't think of any other way to try and get a stronger cup. Then problem is - I've done it with the Keurig before. But I have no idea what I did. I've changed creamers since then (they discontinued my favorite - Organic Valley vanilla half and half) and I had to go to that Natural Bliss stuff - maybe that's it? Then I noticed the Keurig 2.0 has a strength control setting. But the cheapest one is $149, and you have to replace filters, and I'd have to get a new my K-cup thingy. I think my brain is going to explode; I can't decide what to do. Is there a better single-cup option than Keurig, that is quick and requires little work, where I can use my own coffee? This is of the utmost importance. Having a great cup of coffee every day would increase my general happiness.
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Don't yell at me, since I don't even drink coffee, but my wife is a fiend for good strong coffee and believes that nothing can beat the Aeropress, available from Amazon for a mere $30.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Got the new Christina Tosi cookbook from the library and was a little underwhelmed. It's a lot of recipes from regular (i.e. non-chef) people she knows, most of them non-baking, and nothing at all like the Momofuku Milk bar cookbook. Lots of stuff using packaged food or just assembling things (blue cheese and pretzels needs a recipe?) Probably wouldn't make most of the recipes. I liked reading the stories behind the recipes, but not worth a purchase for me. Not what I was expecting.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

My Mother's tip for burns☻in the ktchen: Vanilla Extract

BTW--bacon is also a shirtless/topless no-no
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I know this is from Cooking Light, but it's really good.

<a href="http://www.myrecipes.com/recipe/tacos-al-pastor-grilled-pineapple-salsa">Tacos al Pastor with Grilled Pineapple Salsa</a>... using grilled pork tenderloin. I made a different version of Tacos al Pastor over the winter in my slow cooker that wasn't "light".... and this is WAY better.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made grilled kabobs with scallops the other night (and shrimp, red pepper and pineapple). First time grilling scallops - more oil next time. The grill was a ***** to clean.

I finally used up all the strawberries in my freezer... just in time for the start of strawberry season. Still have blueberries, raspberries and black raspberries.. but I have more time before their season starts.

We're having a "dessert throwdown" next week at work. I'm entering the <a href="http://deliciouslysprinkled.com/dark-chocolate-raspberry-pie-bars/">Dark Chocolate Raspberry Pie Bars</a>, aka The Most Delicious Thing I Have Ever Baked.

I cleaned out my pantry and made a pile of all the random crap I need to use up. I should be banned from the Indian grocery store. Or they should sell smaller quantities. Chana masala and cranberry bean salad for everyone! Hurrah! :p What does one do with 2 cups of amchur powder and turmeric? And why did I need not one, but TWO containers of chana masala spice mix?
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
Made grilled kabobs with scallops the other night (and shrimp, red pepper and pineapple). First time grilling scallops - more oil next time. The grill was a ***** to clean.


We're having a "dessert throwdown" next week at work. I'm entering the <a href="http://deliciouslysprinkled.com/dark-chocolate-raspberry-pie-bars/">Dark Chocolate Raspberry Pie Bars</a>, aka The Most Delicious Thing I Have Ever Baked.
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I always use a grill plate on kabobs for that reason and spray it up well before putting the food on it.

I think you're a lock for that one.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

goldy_331 said:
I always use a grill plate on kabobs for that reason and spray it up well before putting the food on it.

I think you're a lock for that one.
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Thanks, will look into a grill plate. I could also use one for asparagus, because it makes me sad when the little spears fall to their fiery deaths.

I was going to go fancy for the dessert throwdown, because I've been in a French pastry mood, but decided on simple, but delicious.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
Thanks, will look into a grill plate. I could also use one for asparagus, because it makes me sad when the little spears fall to their fiery deaths.
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I like the plates for those kinds of foods. Just got a couple new stainless steel ones at Sam's club to replace an old one that was flaking off non-stick. I use a basket for things like shrimp and some other veggies. Much easier than dealing with the actual grill.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

goldy_331 said:
I like the plates for those kinds of foods. Just got a couple new stainless steel ones at Sam's club to replace an old one that was flaking off non-stick. I use a basket for things like shrimp and some other veggies. Much easier than dealing with the actual grill.
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I always felt like things wouldn't be "grilled" as much on a plate or in a basket, more like just cooked in a pan.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
I always felt like things wouldn't be "grilled" as much on a plate or in a basket, more like just cooked in a pan.
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Well, I use a perforated plate and perforated basket so the juices still drip and flame and the smoke still envelopes the food. I agree with not using a skillet or pan on the grill. It's just a surface that is easier for smaller food to cook without falling through or sticking.

Something like this: http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Quick question, if one of you can answer this tonight.

I'm trying hard to reduce sodium as best as I can. I might attempt to make baked beans with a homemade tomato/marinara-type sauce, instead of a typical baked bean or BBQ bean recipe.

Does this sound ridiculous? Have I lost my mind?
 
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