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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:
I'm having the time of my life going through the Fannie Farmer and Joy of Cooking cookbooks. They're the classics. Honestly, they're all I need.
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My mom had a Betty Crocker cookbook bought shortly after she married my father. The ingredient of the day was lard. Lots of lard. Every once in a while she'd make something from that cookbook when I was a kid in the 80s, and it was the purest instance I've had for Heaven on Earth.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

St. Clown said:
My mom had a Betty Crocker cookbook bought shortly after she married my father. The ingredient of the day was lard. Lots of lard. Every once in a while she'd make something from that cookbook when I was a kid in the 80s, and it was the purest instance I've had for Heaven on Earth.
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The other thing is the original Betty Crocker book has recipes that can be followed and ingredients that can be obtained without living next to a f-cking Brooklyn Trader Joe's.

And as you point out, it has meals a human would enjoy consuming.

Only cookbook I've ever bought that was worth the money.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

St. Clown said:
My mom had a Betty Crocker cookbook bought shortly after she married my father. The ingredient of the day was lard. Lots of lard. Every once in a while she'd make something from that cookbook when I was a kid in the 80s, and it was the purest instance I've had for Heaven on Earth.
Click to expand...

I have my grandmother's Betty Crocker cookbook, from 1951, I think.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Adapted a recipe for cheese and spinach stuffed portobello mushrooms from eatingwell.com. All I really did was swap out the low fat cheese for the good stuff.

Speaking from my anorexic days, low fat cheese is nasty.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Alton Brown shared this yesterday.
https://www.facebook.com/altonbrown/posts/1745177518845182:0

I hope it's what I think it is. The only reboot I've been looking forward to on TV outside of Ducktales.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
RlBS!!
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I had ribs a couple weeks ago where the cook soaked them in pineapple juice for a few hours (overnight?). It tenderizes the meat, and they practically fell off the bone when eating them. I'm sure somebody's written a recipe for them.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I'm trying a few things different this time. I always did a wet coat of mustard to hold the rub and give it a nice crust. Skipped that this time.

I'm also adding a pan of water to the bottom of the smoker. Never done that.

Since I added the water, I'm also skipping the wet mop this time. I usually used a mix of apple juice or cider with olive oil. Skipping that since I'm thinking that every 45-60 minutes I open the door and it ends up drying them out.

I'm also giving great foil method a try. I don't mind over smoking so I've never tried it.

I love dry rubs that give it a good almost mealy bark. I don't like the naked KC style, I don't do BBQ sauce, and I have a great rib rub.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

didn't know I was out of honey for my cornbread so ran to target to get some. Get up to the cash register and realize I forgot my wallet. No Apple Pay there either.

Didn't want to run back so I *ahem* improvised. This is going to be interesting.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

St. Clown said:
I had ribs a couple weeks ago where the cook soaked them in pineapple juice for a few hours (overnight?). It tenderizes the meat, and they practically fell off the bone when eating them. I'm sure somebody's written a recipe for them.
Click to expand...
I don't know what the enzyme is, but there is an enzyme in pineapple that breaks down the proteins in pork. I've seen it used successfully and, apparently if it's left on too long, it can make the meat mealy.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Oh my god. These are the best ribs I've ever made. I've only had a few that are better or even close.

They have just enough chew to them. Tender and juicy. With a little kick too. My roommate who doesn't even like BBQ (yeah, I know right?) said they were really good. And she's told me when my food sucks before.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

bostonewe said:
I don't know what the enzyme is, but there is an enzyme in pineapple that breaks down the proteins in pork. I've seen it used successfully and, apparently if it's left on too long, it can make the meat mealy.
Click to expand...

Yes, I've experienced this with kebabs. It is NOT a good thing.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made <a href="http://www.thekitchn.com/chocolate-chip-brioche-pretzels-cookbook-recipe-179062">Chocolate chip brioche pretzels</a> from Smitten Kitchen. Gave my stand mixer quite the workout. I kneaded by hand for the part with the dough hook, because my dough had heated up from the 10 minute mix (more like 8) and spread, so it wasn't forming a ball. It was kind of cool yesterday, so it took awhile to rise. Also, this YouTube video was key: <a href="http://www.thekitchn.com/technique-how-to-shape-a-pretz-84845">How to Shape a Pretzel</a>.

bostonewe said:
I don't know what the enzyme is, but there is an enzyme in pineapple that breaks down the proteins in pork. I've seen it used successfully and, apparently if it's left on too long, it can make the meat mealy.
Click to expand...

I think this is the same enzyme that is the reason you can't use fresh pineapple when making pineapple ice cream.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I reheated my leftover ribs tonight. These might be better than sex.


Lol. Just kidding. That's absurd. These are WAY better than sex. Mostly because I'm having them at the moment.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

*throws burgers on the grill*

Someone comes out with foil-wrapped something-or-other

"What's that? How long is that going to take?"

"Zucchini, 20-25 minutes."

Me: *slaps forehead*
 
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