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: Open Your Mystery Basket.
- Thread starter MissThundercat
- Start date
- Status
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
The cake was great. Very moist, and the chocolate ganache frosting was scrumptious. Clearly, I need to make more cakes...
The cake was great. Very moist, and the chocolate ganache frosting was scrumptious. Clearly, I need to make more cakes...
Re: USCHO Cooks: Open Your Mystery Basket.
got a ton of apples this weekend too. Lots of Cortland, some Wealthy (for freezing and baking) and some Gala.
as if I didn't have enough fruit in my freezer. Strawberries, blueberries, raspberries, black raspberries, blackberries, and roasted tomato sauce.
got a ton of apples this weekend too. Lots of Cortland, some Wealthy (for freezing and baking) and some Gala.
as if I didn't have enough fruit in my freezer. Strawberries, blueberries, raspberries, black raspberries, blackberries, and roasted tomato sauce.
Re: USCHO Cooks: Open Your Mystery Basket.
I've already started thinking about Christmas cookies. I think I'm going to enter the Holiday Cookie Contest in the local paper. I figured I've baked enough cookies to come up with a good one, and I have an idea already. Might do two - one chocolatey, one not.
I've already started thinking about Christmas cookies. I think I'm going to enter the Holiday Cookie Contest in the local paper. I figured I've baked enough cookies to come up with a good one, and I have an idea already. Might do two - one chocolatey, one not.
Last edited:
owslachief
occupe toi de tes oignons
Re: USCHO Cooks: Open Your Mystery Basket.
What's a fool-proof way to make a non-disappointing dish with tomatillos?
What's a fool-proof way to make a non-disappointing dish with tomatillos?
walrus
Wind up workin' in a gas station
Re: USCHO Cooks: Open Your Mystery Basket.
Time to make another batch of Mustard, its really easy. I make Mayo all the time
Let me say this came out great. never really ate much store bought Ketchup, too sweet. Only added a small amount of honey and its just right. next year I think I'll add some hot peppers to the mix, not much but just a little heat.
Time to make another batch of Mustard, its really easy. I make Mayo all the time
Re: USCHO Cooks: Open Your Mystery Basket.
I made <a href="http://www.justapinch.com/recipes/raspberry-chocolate-coffee-cake-sweet-weekend.html">Chocolate Strawberry Coffee Cake</a>. It was really, really good. The raspberry in the original recipe would be even better, but I have more strawberries than raspberries. I added chocolate chips to the batter. I made it in a 10 cup pan and it was a little too small (it was underbaked and spilled over the top a bit), even though that's what the recipe uses. Should've used my bigger angel food cake pan.
I made <a href="http://www.justapinch.com/recipes/raspberry-chocolate-coffee-cake-sweet-weekend.html">Chocolate Strawberry Coffee Cake</a>. It was really, really good. The raspberry in the original recipe would be even better, but I have more strawberries than raspberries. I added chocolate chips to the batter. I made it in a 10 cup pan and it was a little too small (it was underbaked and spilled over the top a bit), even though that's what the recipe uses. Should've used my bigger angel food cake pan.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
As for your mayo, do you whisk it by hand or use a food processor/blender?
How long does homemade ketchup take? And how well does it keep?
As for your mayo, do you whisk it by hand or use a food processor/blender?
Hammer
We'll be back.
Re: USCHO Cooks: Open Your Mystery Basket.
One thing I've been seeing, as my boss has just about driven me nuts with his Vitamix that he just bought. We saw videos of soup-making with this thing. They look more like goop than soup. I've never been able to make a decent chicken soup (and anything chicken, for that matter) in the crock pot. Beef soup and chili, no problem whatsoever. But I haven't done well with chicken at all.
I don't do anything fancy (for God's sake, you all have witnessed my keyboard bangings for quite some time now, so you should know that). But I would like to be able to do something chicken-related.
One thing I've been seeing, as my boss has just about driven me nuts with his Vitamix that he just bought. We saw videos of soup-making with this thing. They look more like goop than soup. I've never been able to make a decent chicken soup (and anything chicken, for that matter) in the crock pot. Beef soup and chili, no problem whatsoever. But I haven't done well with chicken at all.
I don't do anything fancy (for God's sake, you all have witnessed my keyboard bangings for quite some time now, so you should know that). But I would like to be able to do something chicken-related.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
"French" Chicken & White Beans
Add a little extra water or tomato juice. Always comes out moist and pretty tasty for me. Serve with warmed bread to mop up the extra tomato/herb/chicken juice. If you like fresh black pepper, it's great to crack some over each serving with this recipe.
"French" Chicken & White Beans
Add a little extra water or tomato juice. Always comes out moist and pretty tasty for me. Serve with warmed bread to mop up the extra tomato/herb/chicken juice. If you like fresh black pepper, it's great to crack some over each serving with this recipe.
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Open Your Mystery Basket.
As chicken soup is so simple in the sense it's always the same handful of potentially bland things, it all comes down to the stock. As I'm not a huge fan of chicken soup I don't have any recommendations from firsthand experience, but poke around online and find some stock recipes that people tend to rate highly. Or see what Alton Brown suggests. While not infallible, either of those is usually a safe and solid starting point when trying something new.
As chicken soup is so simple in the sense it's always the same handful of potentially bland things, it all comes down to the stock. As I'm not a huge fan of chicken soup I don't have any recommendations from firsthand experience, but poke around online and find some stock recipes that people tend to rate highly. Or see what Alton Brown suggests. While not infallible, either of those is usually a safe and solid starting point when trying something new.
walrus
Wind up workin' in a gas station
The ketchup took 2 days to simmer down, I froze it in small containers so we'll see how well it keeps. Pint jars were more than I would use.
Mayo, I've done with either or lately an immersion blender. My mom made it with a whisk, she was tougher than me
Make sure all ingredients in Mayo are room temp. I use lemon for acid, homemade mustard and blends of oil, olive, grape, safflower even tried warmed up coconut oil. Last but not least I add whey from homemade yogurt so it ferments, lasts weeks when fermented
Last edited:
Re: USCHO Cooks: Open Your Mystery Basket.
I like this one - <a href="http://www.eatingwell.com/recipes/stout_chicken_stew.html">Stout and Chicken Stew</a>
I like this one - <a href="http://www.eatingwell.com/recipes/stout_chicken_stew.html">Stout and Chicken Stew</a>
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
And I'm making another cake this weekend. This time it will be dark chocolate with a dark chocolate ganache. I figure with a church potluck on Sunday, people deserve to have cake that's not store bought or comes from a box.
I think I want to start making my own mayonnaise and add a touch of Sriracha. As for ketchup, I wonder if I could make a trial batch, one that won't take 2 days to cook.
And I'm making another cake this weekend. This time it will be dark chocolate with a dark chocolate ganache. I figure with a church potluck on Sunday, people deserve to have cake that's not store bought or comes from a box.
Re: USCHO Cooks: Open Your Mystery Basket.
I made <a href="http://www.twopeasandtheirpod.com/recipe-for-apple-cinnamon-oatmeal-cookies/">apple cinnamon oatmeal cookies</a> and added caramel bits. They were pretty good, but I think I'd stay away from the fruit cookie thing if you're not going to eat them within a day or two. They got a little soggy.
Making a pot roast this weekend with my grandmother's roasting pan. Planning on browning it with some Guinness first. We'll see how it goes. I've only done it once, and I left it in too long for such a small roast, so lesson learned there.
Also making this weekend: <a href="http://www.bakersroyale.com/bars-and-cookie-bars/momofuku-ooey-gooey-butter-cake-bars-with-blueberries/">Gooey Butter Cake Bars with Blueberries</a> from Christina Tosi, <a href="http://justbakedbyme.wordpress.com/2013/01/21/dahlia-bakery-chocolate-truffle-cookies/">Chocolate Truffle Cookies</a> from Dahlia Bakery, and <a href="http://****delicious.net/2013/05/10/berry-medley-oatmeal-crumb-bars/">Berry Medley Oatmeal Crumb bars</a>. Obviously I have been in a baking mood.
I already have 3 cookie recipes for the Christmas cookie contest - almost ready to start testing (have to find eggnog flavoring first). I really wanted to do something with chocolate, but all I can relate chocolate to for Christmas is mint (or maybe orange). It's very hard to be creative with that - everything's been done.
I made <a href="http://www.twopeasandtheirpod.com/recipe-for-apple-cinnamon-oatmeal-cookies/">apple cinnamon oatmeal cookies</a> and added caramel bits. They were pretty good, but I think I'd stay away from the fruit cookie thing if you're not going to eat them within a day or two. They got a little soggy.
Making a pot roast this weekend with my grandmother's roasting pan. Planning on browning it with some Guinness first. We'll see how it goes. I've only done it once, and I left it in too long for such a small roast, so lesson learned there.
Also making this weekend: <a href="http://www.bakersroyale.com/bars-and-cookie-bars/momofuku-ooey-gooey-butter-cake-bars-with-blueberries/">Gooey Butter Cake Bars with Blueberries</a> from Christina Tosi, <a href="http://justbakedbyme.wordpress.com/2013/01/21/dahlia-bakery-chocolate-truffle-cookies/">Chocolate Truffle Cookies</a> from Dahlia Bakery, and <a href="http://****delicious.net/2013/05/10/berry-medley-oatmeal-crumb-bars/">Berry Medley Oatmeal Crumb bars</a>. Obviously I have been in a baking mood.
I already have 3 cookie recipes for the Christmas cookie contest - almost ready to start testing (have to find eggnog flavoring first). I really wanted to do something with chocolate, but all I can relate chocolate to for Christmas is mint (or maybe orange). It's very hard to be creative with that - everything's been done.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Sauteed chicken livers tonight with chorizo. Chicken livers don't have a strong flavor on their own, so I paired it with the chorizo for some added flavor.
And because I was curious, I squeezed a few drops of Sriracha into mashed potatoes. Tasted great. Just one more thing to put Sriracha on...
Sauteed chicken livers tonight with chorizo. Chicken livers don't have a strong flavor on their own, so I paired it with the chorizo for some added flavor.
And because I was curious, I squeezed a few drops of Sriracha into mashed potatoes. Tasted great. Just one more thing to put Sriracha on...
- Status