What's new
By:
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

Status
Not open for further replies.
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

It's actually really good, when done right.

The two most basic applications are to put it on a bagel with cream cheese, or spread it on a roast beef sandwich.

TJ's makes a pretty affordable version, although theirs is roasted garlic & onion, so don't plan on getting intimate with anyone after eating it.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Everyone here knows (might know?) I think the bacon fad is way over done. But one of the best things I've ever tasted was a bacon jam from a number of years back.

I don't remember anything else about the meal or even where I got it, but I remember it was like mana from heaven. It was served as part of a charcuterie board. If I had access to a supply of that stuff, I'd weigh 800 lbs.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

21 lbs of ribs on the smoker today. Making a bacon (:rolleyes: ;) ) corn potato salad, and my famous cornbread. Salad and dessert are being brought.

I'm a little disappointed with one of the racks I got. The section with the sternum and other small bones was enormous. I actually had to trim it off entirely. Normally I smoke the full rack of spare ribs and ask the diners if they like them St. Louis style. I've always had better luck with this method.

But I essentially had to go full St. Louis style on that rack. It will be fine but talk about a lot of lost weight.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

FadeToBlack&Gold said:
It's actually really good, when done right.
The two most basic applications are to put it on a bagel with cream cheese, or spread it on a roast beef sandwich.
TJ's makes a pretty affordable version, although theirs is roasted garlic & onion, so don't plan on getting intimate with anyone after eating it.
Click to expand...
We make it at home -- just brown butter, onions and caramelize them down. Add white wine (or bourbon) and brown sugar.
dxmnkd316 said:
Everyone here knows (might know?) I think the bacon fad is way over done. But one of the best things I've ever tasted was a bacon jam from a number of years back.
I don't remember anything else about the meal or even where I got it, but I remember it was like mana from heaven. It was served as part of a charcuterie board. If I had access to a supply of that stuff, I'd weigh 800 lbs.
Click to expand...
For our wedding, tcbg's best man organized a bourbon, bacon, and steak dinner at a local steak house. The chef demo-ed bacon jam for them and printed the recipe on the menu as a keepsake. He was nice enough to bring a little back after dinner. That stuff is delicious. We make it on special occasions.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Made Serious Eats' corn chowder recipe with sweet corn that was on sale at the grocery store for 0.20$ an ear for Labor Day. Pretty good.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

<a href="http://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe">Sourdough English muffins</a> from KAF. Surprisingly easy and fun to make. I added the citric acid, did the 24 hour rest, and got a nice sour flavor.

ShirtlessBob said:
jen, someone suggested I make Christina Tosi's birthday cake for my birthday. Looks delicious.
Click to expand...
Let us know how it turns out, if you do it. The only thing I find aggravating about some of her recipes is you have to make something before you make it (cereal milk, liquid cheesecake, etc). I do not always have time for the extra step (even though I'm sure it's worth it).
 
Last edited:
jen said:
<a href="http://www.kingarthurflour.com/recipes/sourdough-english-muffins-recipe">Sourdough English muffins</a> from KAF. Surprisingly easy and fun to make. I added the citric acid and got a nice sour flavor.


Let us know how it turns out, if you do it. The only thing I find aggravating about some of her recipes is you have to make something before you make it (cereal milk, liquid cheesecake, etc). I do not always have time for the extra step (even though I'm sure it's worth it).
Click to expand...

For the Birthday Cake, I have to find acetate strips. Best guess is to buy online?
 
Bought butternut squash today, and I have a couple ideas:

1. Stuff it with meat and rice, then bake it.

2. Dice it, then saute it in butter with dried cranberries.

3. Soup.

4. Make a lasagna of it. Giada has a recipe, but it's time consuming.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

ShirtlessBob said:
Bought butternut squash today, and I have a couple ideas:

1. Stuff it with meat and rice, then bake it.

2. Dice it, then saute it in butter with dried cranberries.

3. Soup.

4. Make a lasagna of it. Giada has a recipe, but it's time consuming.
Click to expand...

5. Dice. Saute with butter, fresh sage leaves, salt, and pepper. Toss with pasta and a light grating of parmesan.
 
FadeToBlack&Gold said:
5. Dice. Saute with butter, fresh sage leaves, salt, and pepper. Toss with pasta and a light grating of parmesan.
Click to expand...

I think I'll try that.

Also, in baking blunders, I made double chocolate banana bread tonight. But when measuring ingredients, I mistook the tablespoon for teaspoon. A tablespoon of salt is too much.

"That was the saltiest thing I ever tasted, and I once ate a heaping bowl of salt!"
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I am suffering from temporary insanity and considering doing cutout cookies again this year for Christmas. The hot buttered rum cookies were really, really good last year, and very festive. Please talk me out of it.

Have a few more cookbooks to get from the library (2 new Christmas cookie cookbooks just came out), but my cookie list is somewhat settled. I am currently on the fence about salted toffee rugelach (and the cutouts). The list is a little pistachio heavy (**** festive-colored nuts).
 
Picked up a beef kidney today. I know I have to soak it in acidulated water in basic preparation, but after that, it appears I can broil it, saute it (possibly with mustard, or pair it with stewing beef to make a Humble Pie.
 
Status
Not open for further replies.
Back
Top