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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

ShirtlessBob said:
Tyson foods gave everyone in the company, including new hires, 10 lbs of beef hot dogs. They came in two 5 lb packages. What am I going to do with them?
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You can do a lot of things with hot dogs. Do some research.

St. Clown said:
Well, if you're not going to eat them, your dad probably will. And if he can't boil hot dogs, then on his head be it.
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Or that. :D

I made meatloaf tonight. This recipe is really **** good, my only change was to do half ground sirloin/half ground pork. And I did use the meatloaf pan.
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Throw em on a grill, even mediocre hot dogs can taste decent if they're grilled, with the right fixings.
 
In terms of soup, I found recipes for white bean and chicken chili, lentil soup, tomato and garbanzo beans, and mushroom and barley. I figure start there, then do more.

I also want to get a stick blender.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Does anyone have a particular nonstick pan they recommend, hopefully something in the 10-12" range for maximum versatility? Preferably one that has held up to long-term (ab)use, even if it costs more than what I could get at the big box store for $20? I have a full stainless steel set and a cast iron, and I'm a big believer in both materials for most applications, but there are some situations that call for a nonstick. I can certainly read reviews (and I have), but I figured I'd ask here.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I like my Calphalon. It's about six years old but is showing it's age. I'm convinced of my roommate hadn't abused it with improper tools it would have held up even longer.
 
FadeToBlack&Gold said:
I made meatloaf tonight. This recipe is really **** good, my only change was to do half ground sirloin/half ground pork. And I did use the meatloaf pan.
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It's missing veal and liver. You want to get really ace, get those two in there and work it **** near into a pâté then give 'er a bake. A baked loaf is one of the few instances where "overworking" the meat serves a purpose. 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.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

XYZ said:
It's missing veal and liver.
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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.

XYZ said:
Work it **** near into a pâté then give 'er a bake. A baked loaf is one of the few instances where "overworking" the meat serves a purpose.
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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).

And a more general thought: why must some people write the equivale1nt 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.
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Because all Internet "best/ultimate/greatest/orgasmic recipe" bloggers think they're the next Alton Brown? :p
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
I like my Calphalon. It's about six years old but is showing it's age. I'm convinced of my roommate hadn't abused it with improper tools it would have held up even longer.
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Seconded, though my roommate has not abused ours and it looks wonderful. Barely looks used and it's 2.5 years old and gets regular use (several times a week).
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

bostonewe said:
Seconded, though my roommate has not abused ours and it looks wonderful. Barely looks used and it's 2.5 years old and gets regular use (several times a week).
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Of the potential my roommate doesn't use, they are all still going strong. Not nearly as good as a new pan, but still 95%+ nonstick.

I recently opened up a new pan that came with the set I got when I moved in. It's actually pretty incredible how non-stick these were when they were new. Slicker than goose **** on glare ice.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
I like my Calphalon. It's about six years old but is showing it's age. I'm convinced of my roommate hadn't abused it with improper tools it would have held up even longer.
Click to expand...

bostonewe said:
Seconded, though my roommate has not abused ours and it looks wonderful. Barely looks used and it's 2.5 years old and gets regular use (several times a week).
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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.
 
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