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USCHO Cooks: Open Your Mystery Basket.
- Thread starter MissThundercat
- Start date
- Status
Beer Pong Horn
soldier of fortune
Re: USCHO Cooks: Open Your Mystery Basket.
Never had it, but I think it'd be easier to plan a meal around fish than snails.
Never had it, but I think it'd be easier to plan a meal around fish than snails.
FlagDUDE08
Banned
Re: USCHO Cooks: Open Your Mystery Basket.
Escargot is typically an appetizer.
Never had it, but I think it'd be easier to plan a meal around fish than snails.
Escargot is typically an appetizer.
Re: USCHO Cooks: Open Your Mystery Basket.
Wow - that's quite a feast.
My in-laws come for dinner:
Wow - that's quite a feast.
My in-laws come for dinner:
Re: USCHO Cooks: Open Your Mystery Basket.
Is it "cooking" if I don't use any heat?
We tried growing tomatillos in our garden this year and they make great salsa verde, especially when we also can use jalapenos from the garden too! Not sure what else they are good for though.
Is it "cooking" if I don't use any heat?
We tried growing tomatillos in our garden this year and they make great salsa verde, especially when we also can use jalapenos from the garden too! Not sure what else they are good for though.
FlagDUDE08
Banned
Re: USCHO Cooks: Open Your Mystery Basket.
Given what Giada does with her melons, why not.
Given what Giada does with her melons, why not.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
Escargot is delicious, as long as they just serve the snails drowned in garlic butter, no puff pastry B.S.
I'm not sure what else you could do with a snail that would mask their slimy/gooey nature, thus why it's usually an appetizer. If everyman still posted here, he might have some bright idea.
Escargot is delicious, as long as they just serve the snails drowned in garlic butter, no puff pastry B.S.
I'm not sure what else you could do with a snail that would mask their slimy/gooey nature, thus why it's usually an appetizer. If everyman still posted here, he might have some bright idea.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Trying another loaf of bread:
2 cups whole wheat
1 cup rye
1 cup bread flour
Sesame seeds
Fennel seeds
Oregano
Water
Yeast
Salt
We'll see how it goes.
Trying another loaf of bread:
2 cups whole wheat
1 cup rye
1 cup bread flour
Sesame seeds
Fennel seeds
Oregano
Water
Yeast
Salt
We'll see how it goes.
FlagDUDE08
Banned
Re: USCHO Cooks: Open Your Mystery Basket.
Why drown it? That completely destroys the natural snail flavour!
Escargot is delicious, as long as they just serve the snails drowned in garlic butter, no puff pastry B.S.
I'm not sure what else you could do with a snail that would mask their slimy/gooey nature, thus why it's usually an appetizer. If everyman still posted here, he might have some bright idea.
Why drown it? That completely destroys the natural snail flavour!
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
I've had escargot, and it wasn't terrible. I'll generally try any kind of food once, with a few exceptions. With that said, I wouldn't order it again, based on my first experience with it.
I've had escargot, and it wasn't terrible. I'll generally try any kind of food once, with a few exceptions. With that said, I wouldn't order it again, based on my first experience with it.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Last night, I cooked pork chops in bacon grease. They were delicious!
Last night, I cooked pork chops in bacon grease. They were delicious!
Timothy A
Let's go RED!
Re: USCHO Cooks: Open Your Mystery Basket.
I had it on a cruise once, it was AWESOME, one of the best things I've eaten in my life. I think I ordered 3 or 4 portions throughout the meal. There was 12 per portion, but they are small, right? Of course I ate all the other courses as well. That cruise was awesome, at least the food anyway.
I had it on a cruise once, it was AWESOME, one of the best things I've eaten in my life. I think I ordered 3 or 4 portions throughout the meal. There was 12 per portion, but they are small, right? Of course I ate all the other courses as well. That cruise was awesome, at least the food anyway.
bottomdweller
Where my dogsies at?
Re: USCHO Cooks: Open Your Mystery Basket.
Made my own mayo the other day for the first time and it was pretty good. Bought some pork belly and broiled that in slices instead of having traditional smoked bacon. It was meatier and very juicy. Next up I think is duck confit.
Made my own mayo the other day for the first time and it was pretty good. Bought some pork belly and broiled that in slices instead of having traditional smoked bacon. It was meatier and very juicy. Next up I think is duck confit.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Open Your Mystery Basket.
Enchiladas with a sauce from scratch. We'll see how it goes. I didn't follow any sort of recipe (outside of poaching the chicken in stock with oregano, onion, and bay leaves). Just went with intuition and what tasted good.
Edit: The results are in. Holy crap am I glad I wrote things down as I threw them in. These things are awesome!
Enchiladas with a sauce from scratch. We'll see how it goes. I didn't follow any sort of recipe (outside of poaching the chicken in stock with oregano, onion, and bay leaves). Just went with intuition and what tasted good.
Edit: The results are in. Holy crap am I glad I wrote things down as I threw them in. These things are awesome!
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Beer Pong Horn
soldier of fortune
Re: USCHO Cooks: Open Your Mystery Basket.
What's your mayo recipe? I've been working on convincing myself to get a food processor so I can make that and/or eggless aioli, but I might cheap out and get a mortar and pestle instead. (Not a big fan of store-bought mayo anymore.)
What's your mayo recipe? I've been working on convincing myself to get a food processor so I can make that and/or eggless aioli, but I might cheap out and get a mortar and pestle instead. (Not a big fan of store-bought mayo anymore.)
Re: USCHO Cooks: Open Your Mystery Basket.
Front cheeks or back cheeks, front eye or brown eye?
We made gluten free drop biscuits last night 9all three of us are gluten free). Very good. Next time I need to use some butter instead of straight shortening.
I ate an eye!
We had a pig roast at work today. I got both cheeks and an eye. Grossed a lot of people out. So worth it.
Front cheeks or back cheeks, front eye or brown eye?
We made gluten free drop biscuits last night 9all three of us are gluten free). Very good. Next time I need to use some butter instead of straight shortening.
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Open Your Mystery Basket.
What all went into the sauce? Cocoa powder (believe it or not) is almost an essential when it comes to an authentic red enchilada sauce, and a very good one is sneaky difficult to make even though they seem pretty straightforward.
What all went into the sauce? Cocoa powder (believe it or not) is almost an essential when it comes to an authentic red enchilada sauce, and a very good one is sneaky difficult to make even though they seem pretty straightforward.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Open Your Mystery Basket.
Cumin, chili powder, tomato sauce, bay leaf, cayenne, paprika, a couple shots of Tabasco chipotle, garlic powder, salt, pepper, and I'm sure I'm forgetting something.
I made no attempts at authenticity
I did not add cocoa powder (didn't know that was part of enchilada sauce, figured that was a mole). Do you have a recipe you like?
Cumin, chili powder, tomato sauce, bay leaf, cayenne, paprika, a couple shots of Tabasco chipotle, garlic powder, salt, pepper, and I'm sure I'm forgetting something.
I made no attempts at authenticity
I did not add cocoa powder (didn't know that was part of enchilada sauce, figured that was a mole). Do you have a recipe you like?
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Open Your Mystery Basket.
Actually I don't, though rarely do I follow actual recipes. For all the Mexican/Southwest angles I've pursued over the past few years I've never made simple enchiladas with a red sauce. But, it's something I've looked into a lot as sauces themselves are an art form and can make or break everything. I've got it on good accord from people who would know such things (same people who correctly explained how to nail good restaurant salsa) that cocoa powder is the absolute crutch of a legit red enchilada sauce. Don't need much of it, but it's been emphasized that it's essential. Mole on the other hand has the chocolate sweetness as a main feature.
All that aside, yours looks solid....once applied how did you go about cooking the enchiladas: Bake, broil or both?
Cumin, chili powder, tomato sauce, bay leaf, cayenne, paprika, a couple shots of Tabasco chipotle, garlic powder, salt, pepper, and I'm sure I'm forgetting something.
I made no attempts at authenticity
I did not add cocoa powder (didn't know that was part of enchilada sauce, figured that was a mole). Do you have a recipe you like?
Actually I don't, though rarely do I follow actual recipes. For all the Mexican/Southwest angles I've pursued over the past few years I've never made simple enchiladas with a red sauce. But, it's something I've looked into a lot as sauces themselves are an art form and can make or break everything. I've got it on good accord from people who would know such things (same people who correctly explained how to nail good restaurant salsa) that cocoa powder is the absolute crutch of a legit red enchilada sauce. Don't need much of it, but it's been emphasized that it's essential. Mole on the other hand has the chocolate sweetness as a main feature.
All that aside, yours looks solid....once applied how did you go about cooking the enchiladas: Bake, broil or both?
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