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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Only had lm twice, both times "fish fry" style on the spot not sure of what went into it. To be sure I'd try just about any fish on the spot were it safe to eat, it's rarely inedible from my experience.

"Muddy" catfish can be somewhat alleviated by not cooking it with the skin on, immersing the fillets in lemon water and buttermilk for about an hour, rinse, pat dry, and proceed.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I remember eating largemouth bass when I was a kid, and I never thought it was bad. As a kid, I probably couldn't tell the difference, though. :p

Oddly enough, the one fish that I'd say I like the least is salmon, I just don't have a taste for it. Catfish has been very hit and miss, but I've had enough very good catfish that I can't say that I don't like it. For fish from around here, now I usually just stick to walleye.
 
Re: USCHO Cooks: Open Your Mystery Basket.

bigblue_dl said:
Oddly enough, the one fish that I'd say I like the least is salmon, I just don't have a taste for it. Catfish has been very hit and miss, but I've had enough very good catfish that I can't say that I don't like it. For fish from around here, now I usually just stick to walleye.
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I agree, I just don't have the taste for it either, and have tried made many different ways.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I made the ice cream bread thing - it was a little breadier than I thought it would be. I used Ben and Jerry's Half-Baked and threw in some more chocolate chips. I used it for the base in strawberry shortcake and it was pretty good - I think I preferred it over the pound cake version.

and I picked 25 pounds of strawberries yesterday. I guess I felt the 15 I picked last year weren't enough. ;)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I want to do a maple-mustard rub for pork tenderloin, but I'm having trouble figuring out the ratio of maple to mustard.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Happy Kouign Amann Day. I made the maple one and enjoyed it with some caramel ice cream from Sassy Cow Creamery. It was transcendental (and although it was a lengthy process, I didn't think it was that hard - first time I've ever used the dough hook with a mixer). Hopefully the picture works.

The only thing I'd do differently is use a rimmed baking sheet next time - I ended up with butter and sugar all over the bottom of my oven, then needed to clean it on one of the hottest days of the year. :p I'd like to try it with maple sugar and the maple butter (I thought I had some maple sugar, but didn't - and apparently the maple butter is available nationwide). I used Wuthrich European-style butter (with a little added salt).


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Now I'm feeling inspired, pastry-wise, and may have to get into my copy of <a href="http://www.amazon.com/dp/0375501932">Nancy Silverton's Pastries from the La Brea Bakery</a>.

I also got a waffle iron, and have a lot of sourdough starter, so will be making <a href="http://www.kingarthurflour.com/recipes/high-fiber-sourdough-waffles-recipe">KAF's High-Fiber Sourdough Waffles</a> soon. never tried homemade waffles before.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I'm prepping two racks of pork ribs for a 5-hour smoke tomorrow - first time using a gas grill to do it. Think I've figured out the indirect heating element I need, and the rub and mop are both ready to go.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Slap Shot said:
I'm prepping two racks of pork ribs for a 5-hour smoke tomorrow - first time using a gas grill to do it. Think I've figured out the indirect heating element I need, and the rub and mop are both ready to go.
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Related:

On the 4th, parents bought 2" thick steaks. They thought they could just toss 'em on the grill, done in 10. NO. NO. NO. NO. NO. INDIRECT! They started off so well in getting good cuts, then boomfail. I cooked 'em, to perfect med-rare. Including crosshatch for presentation. :D
 
Re: USCHO Cooks: Open Your Mystery Basket.

Doing a basic roast tomorrow in the crock pot. Roast, potatoes, carrots. Should be enough for the week.

Sorry, that's all I got. *shrug*
 
Re: USCHO Cooks: Open Your Mystery Basket.

Hammer said:
Doing a basic roast tomorrow in the crock pot. Roast, potatoes, carrots. Should be enough for the week.

Sorry, that's all I got. *shrug*
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my grandmother's pot roast is one of my favorite foods. I got a few of her roasting pans, and need to make one soon. last time I browned it first and put a little Guinness in the bottom of the pan. not the same, but it turned out pretty well for a first try.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Made <a href="http://www.bhg.com/recipe/pies/raspberry-french-silk-bars/">raspberry French silk bars</a> and <a href="http://www.marthastewart.com/334023/blueberry-and-cream-cookies">Momofuku's blueberry and cream cookies</a> for work treats. Yum. Actually I haven't had the bars yet, but I think they speak for themselves. <a href="http://www.cookingchanneltv.com/recipes/momofuku-compost-cookies.html">Momofuku compost cookies</a> later this week.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

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5 hour ribs, this was taken after hour 1. What you can't see are three balls of cedar and hickory wrapped in tinfoil placed between the four flame grates and set down the center left to right. There is also a grated baking pan with tinfoil wrapped on the outside, which combined with the smoke balls/bombs created an indirect heating element throughout. My only complaint is that even on the lowest setting I had to cook them at about 245F which is about 20 degrees more than ideal, but in the end they fell off the bone and have a good 1/8 - 3/8" smoke ring. Next time I think I'll slightly dial back the vinegar in the mop and replace that portion with apple juice.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Brenthoven said:
Related:

On the 4th, parents bought 2" thick steaks. They thought they could just toss 'em on the grill, done in 10. NO. NO. NO. NO. NO. INDIRECT! They started off so well in getting good cuts, then boomfail. I cooked 'em, to perfect med-rare. Including crosshatch for presentation. :D
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That is not how I like my steaks done. :p
Direct heat, hot temperatures. Thick cut steak, on the heat for about 5 minutes per side, enough to get it **** near black, so it is a little charred, but not burnt. But still blood red and just between warm and hot in the center. Char and rare. MMMMMM, yum.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Went with about 2 tbsp of each. Think I used too much olive oil, though...
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Hmm, what was the point of the olive oil in a maple mustard glaze?

In the instances I bake a good ham I always tend to go with a stone ground mustard and maple glaze and just mix some of each in a bowl and tweak the ratio until it tastes the way I want.
 
Re: USCHO Cooks: Open Your Mystery Basket.

XYZ said:
Hmm, what was the point of the olive oil in a maple mustard glaze?

In the instances I bake a good ham I always tend to go with a stone ground mustard and maple glaze and just mix some of each in a bowl and tweak the ratio until it tastes the way I want.
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Added fat. Pork tenderloin doesn't have a lot of fat and I wanted to prevent it from drying out.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Almington said:
You need to brine the pork, surface fat isn't going to help keep it from drying out if you overcook it.
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This

Also, pork tenderloin really should not get that dry if you're keeping an eye on the internal temp. They say 160 for pork, but as long as you're at 150+, I think you're safe from trichinosis.
 
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