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USCHO Cooks: Open Your Mystery Basket.
- Thread starter MissThundercat
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dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Open Your Mystery Basket.
http://www.foodnetwork.com/recipes/adam-gertler/vietnamese-lime-chicken-wings-recipe/index.html
This was recently on an episode of "The Best Thing I Ever Made" (http://www.foodnetwork.com/videos/grilled-vietnamese-lime-wings-video/101540.html) and I've been dying to try it.
I didn't have Kafir lime leaves (I added the zest and juice of one lime) and I'll tell you what, this thing was amazing. I think I'd make it with less bullion next time and up the lime content since it ended up a bit on the salty side. This was still a very tasty chicken recipe.
http://www.foodnetwork.com/recipes/adam-gertler/vietnamese-lime-chicken-wings-recipe/index.html
This was recently on an episode of "The Best Thing I Ever Made" (http://www.foodnetwork.com/videos/grilled-vietnamese-lime-wings-video/101540.html) and I've been dying to try it.
I didn't have Kafir lime leaves (I added the zest and juice of one lime) and I'll tell you what, this thing was amazing. I think I'd make it with less bullion next time and up the lime content since it ended up a bit on the salty side. This was still a very tasty chicken recipe.
hockeyplayer1015
Capt
Re: USCHO Cooks: Open Your Mystery Basket.
Picked up one of those Hormel 1.5 lb Pork Roasts at the grocery store the other night. Threw it in my crock pot this AM with a tsp of minced garlic, some sliced red onions and a can of pepsi. Put it on low for 7 hours, took the pork roast out, drained the liquid into a bowl. Shredded the pork roast up with a couple forks, and then mixed it in some BBQ sauce and some of the liquid from the roast to thin it out a little bit. Absolutely awesome, super tender and moist.
Picked up one of those Hormel 1.5 lb Pork Roasts at the grocery store the other night. Threw it in my crock pot this AM with a tsp of minced garlic, some sliced red onions and a can of pepsi. Put it on low for 7 hours, took the pork roast out, drained the liquid into a bowl. Shredded the pork roast up with a couple forks, and then mixed it in some BBQ sauce and some of the liquid from the roast to thin it out a little bit. Absolutely awesome, super tender and moist.
leswp1
Well-known member
Re: USCHO Cooks: Open Your Mystery Basket.
Made potato galette. YUM!! easy as pie.
Potatoes (about 2 large)
Cheese- about 6 oz pulsed in processor until looks like little crubmles
Rosemary - about a one inch sprig pulsed in with cheese
8 in spring form pan, bottom lined with parchment
Slice potato very thin using mandolin.
Arrange layer on bottom of pan, laying in a neat pattern sort of like dominos in a line, knocked over
sprinkle cheese on layer
Few grinds of S&P
Repeat. End with cheese
Put on cookie sheet because the potato juice leaks out the bottom
Bake 400 oven until fork goes thru easily. About 35 min in my oven
can make a day ahead and warm in oven.
Looks very impressive. Wicked easy to whip up
Made potato galette. YUM!! easy as pie.
Potatoes (about 2 large)
Cheese- about 6 oz pulsed in processor until looks like little crubmles
Rosemary - about a one inch sprig pulsed in with cheese
8 in spring form pan, bottom lined with parchment
Slice potato very thin using mandolin.
Arrange layer on bottom of pan, laying in a neat pattern sort of like dominos in a line, knocked over
sprinkle cheese on layer
Few grinds of S&P
Repeat. End with cheese
Put on cookie sheet because the potato juice leaks out the bottom
Bake 400 oven until fork goes thru easily. About 35 min in my oven
can make a day ahead and warm in oven.
Looks very impressive. Wicked easy to whip up
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
It certainly wasn't me. I eat ice cream maybe 2-3 times a year, and have little interest in making pastry and desserts (though I do not object to eating them if someone else made them
). It seems most home cooks are predisposed to either cooking or baking.
I swear I've seen that before... Was it Twitch or FTB&G maybe? Either way, thanks for reminding me. I've been wanting to try this.
Edit: Now that I read more of the article, I realize I probably did.
It certainly wasn't me. I eat ice cream maybe 2-3 times a year, and have little interest in making pastry and desserts (though I do not object to eating them if someone else made them
). It seems most home cooks are predisposed to either cooking or baking.Re: USCHO Cooks: Open Your Mystery Basket.
I think this is probably true. I do cook a lot too, and enjoy it - but baking inspires me more.
I think this is probably true. I do cook a lot too, and enjoy it - but baking inspires me more.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
I prefer baking and I love the smell of warm bread/pastries coming from the oven. That being said, I should probably break out the stand mixer and make cookies.
I prefer baking and I love the smell of warm bread/pastries coming from the oven. That being said, I should probably break out the stand mixer and make cookies.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
I would probably never make those, but this kind of food porn is unfair.
I just can't deal with the fussy nuances of different types of dough. Making proper crust for pasties twice a year is the most involved baking I do, and I personally dislike that part of it - flour everywhere, cutting the butter & shortening into the flour, mixing, etc.
Homemade crab cakes in the fridge for tomorrow. Followed Andrew Zimmern's friend's wife's mother's recipe, except against his advice I added 1/2 tsp. of Old Bay to the cracker crumbs because it was mentioned so frequently in the comments.
I would probably never make those, but this kind of food porn is unfair.
I just can't deal with the fussy nuances of different types of dough. Making proper crust for pasties twice a year is the most involved baking I do, and I personally dislike that part of it - flour everywhere, cutting the butter & shortening into the flour, mixing, etc.
Homemade crab cakes in the fridge for tomorrow. Followed Andrew Zimmern's friend's wife's mother's recipe, except against his advice I added 1/2 tsp. of Old Bay to the cracker crumbs because it was mentioned so frequently in the comments.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
Verdict: Smashing Success
Messy to cook, but totally worth it.
Verdict: Smashing Success
Messy to cook, but totally worth it.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
I linked to it above, but you must've missed it: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes
Only thing I changed based on the user comments was to add 1/2 tsp. of Old Bay to the saltine crumbs, which I made in the food processor to get them super fine.
I linked to it above, but you must've missed it: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes
Only thing I changed based on the user comments was to add 1/2 tsp. of Old Bay to the saltine crumbs, which I made in the food processor to get them super fine.
Proud2baLaker
Master of Science
Re: USCHO Cooks: Open Your Mystery Basket.
That is a very similar recipie to the one I use for fish cakes. Mine just has less mayo, no worcestershire, and different seasonings. I also will sometimes coat them in panko so that they get a bix extra crunch on the outside.
That is a very similar recipie to the one I use for fish cakes. Mine just has less mayo, no worcestershire, and different seasonings. I also will sometimes coat them in panko so that they get a bix extra crunch on the outside.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
Heard of fish cakes, but never had them. What fish do you use? I figure it would at least be cheaper than blue crab.
Also, in contrast to the recipe, pan frying in a combination of butter and oil seems to be better than 100% oil. The cakes get browner, and obviously the butter adds a richer flavor.
Heard of fish cakes, but never had them. What fish do you use? I figure it would at least be cheaper than blue crab.
Also, in contrast to the recipe, pan frying in a combination of butter and oil seems to be better than 100% oil. The cakes get browner, and obviously the butter adds a richer flavor.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Open Your Mystery Basket.
Ah you mean like pasties instead of pastries?
Ah you mean like pasties instead of pastries?
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
I like pasties, but I've never considered them to meet the qualifications of "food porn".
I like pasties, but I've never considered them to meet the qualifications of "food porn".
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Open Your Mystery Basket.
No no, you misunderstood. Not THOSE kind of pasties. The "article of clothing" (although I hardly think the word clothing applies to pasties).
I like pasties, but I've never considered them to meet the qualifications of "food porn".
No no, you misunderstood. Not THOSE kind of pasties. The "article of clothing" (although I hardly think the word clothing applies to pasties).
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