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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

dxmnkd316 said:
I don't know, I'd be hesitant to cook with added animal fats (much less any fat) that frequently.

Regarding the seed oils, I'm not sure how you define processed, but all fats are processed. ALL of them.
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So when I get fats from a raw avocado, they're processed? Quinoa also has natural fats per serving.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Almington said:
Clarified butter is great, as is beef tallow (is you can find it).
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bottomdweller said:
Duck fat. Hands down the best. Great for sauteeing, frying, etc.
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Clarified butter is easy to make; just melt a pound or two of butter on the stove top over low heat and scrape off the milk solids that come to the top.

As for beef tallow and duck fat, I think in order to purchase any, you have to shop online, and the only reputable site I've found is dartagnan.com.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Clarified butter is easy to make; just melt a pound or two of butter on the stove top over low heat and scrape off the milk solids that come to the top.

As for beef tallow and duck fat, I think in order to purchase any, you have to shop online, and the only reputable site I've found is dartagnan.com.
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As far as duck fat, just buy and roast a whole duck, and you should end up with a couple of cups of rendered duck fat in the bottom of your roasting pan. Pass that through cheese cloth a couple of times while it's still liquid to get out any little crunchies from your duck, and put it in the fridge. Keeps for a long time, and a spoonful makes ANYTHING better. Should be able to find frozen duck in most mega-marts.
 
Re: USCHO Cooks: Open Your Mystery Basket.

DisplacedCornellian said:
As far as duck fat, just buy and roast a whole duck, and you should end up with a couple of cups of rendered duck fat in the bottom of your roasting pan. Pass that through cheese cloth a couple of times while it's still liquid to get out any little crunchies from your duck, and put it in the fridge. Keeps for a long time, and a spoonful makes ANYTHING better. Should be able to find frozen duck in most mega-marts.
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Plus you get tasty duck to eat!
 
Re: USCHO Cooks: Open Your Mystery Basket.

In a baking mood. I am attempting <a href="http://www.tasteofhome.com/recipes/Beer-and-Pretzel-Caramels">Beer and Pretzel Caramels</a> this weekend as a work treat for the beginning of baseball season. I hope they taste like the ones from <a href="http://liddabitsweets.com/shop/index.php/caramels/beer-and-pretzel-caramels.html">Liddabit Sweets</a>, because those are amazing.

also making <a href="http://www.jsonline.com/features/food/lemon-brownies-look-taste-like-spring-he97idr-199906741.html">Lemonade Brownies</a> and <a href="http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html">Red Velvet Swirl Cheesecake Squares</a>. I bought some lemon chips at a local baking store, so will probably throw those in the lemonade brownies too. I thought they sounded interesting.

Opening Day grilling forecast looks chilly.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

DisplacedCornellian said:
As far as duck fat, just buy and roast a whole duck, and you should end up with a couple of cups of rendered duck fat in the bottom of your roasting pan. Pass that through cheese cloth a couple of times while it's still liquid to get out any little crunchies from your duck, and put it in the fridge. Keeps for a long time, and a spoonful makes ANYTHING better. Should be able to find frozen duck in most mega-marts.
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The only mega-marts around here (Meijer and Wal-Mart) do not carry duck. Hence my need to shop on the internet.

And I found something to do with the 6 lb ham I have in my freezer: wrap it in bacon. Hot pork on pork action!
 
Re: USCHO Cooks: Open Your Mystery Basket.

Seeing how it's just me for Easter, I'm smoking a 2 lb ham with some apple wood chips, and basting it with a maple syrup/brown sugar glaze. I figure it probably has about another 30 minutes or so to go. Looking forward to it!
 
Re: USCHO Cooks: Open Your Mystery Basket.

hockeyplayer1015 said:
Seeing how it's just me for Easter, I'm smoking a 2 lb ham with some apple wood chips, and basting it with a maple syrup/brown sugar glaze. I figure it probably has about another 30 minutes or so to go. Looking forward to it!
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Yum.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Has anyone tried cooking with coconut oil?
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It has a relatively strong flavor. I prefer it when I'm making a large amount of something so it doesn't overpower the dish. For example, fried eggs in coconut oil is nowhere near as good as making a vat of chili and using the coconut oil to sautee the veg.
 
Re: USCHO Cooks: Open Your Mystery Basket.

People with leaky gut syndrome, IBS, IBD, swear by coconut oil, supposed to have anti inflammatory properties. I've used it some, just made an omelet with it, the coconut flavor is there but I don't mind it. I've made mayo with it, but thats a bit much. Depending on how its processed, it will be milder or stronger in coconut smell and flavor. Expeller pressed should be mild but doesn't seem that way to me
 
Re: USCHO Cooks: Open Your Mystery Basket.

The caramels were good (not outstanding), but a little firm. Would maybe use a slightly lower temp next time (final temp was 245). Not sure they were worth the pain-in-the-*** effort, but if they were a little softer, I might feel differently. I used Guinness in mine (but I am dreaming about them made with maple stout).

And I love my new grill. Even though it was 30-ish degrees, it still didn't take too long to cook. Cooked asparagus, and chicken sausage with basil and sun dried tomato.

edit: I may have to change my opinion of the caramels. My co-workers have not stopped talking about them all day, even moreso than other stuff I bring in. They're kind of growing on me.

edit #2 on the caramels - they were much softer the second day. I'd leave the temp alone and make them a day earlier than you need them.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Does anyone use those pasta making attachments for their stand mixer? How well do they work?

I am specifically interested in this one: <a href="http://www.amazon.com/KitchenAid-KPEXTA-Stand-Mixer-Pasta-Extruder-Attachment/dp/B003GWZ9ZK">KitchenAid Pasta Press</a>
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Does anyone use those pasta making attachments for their stand mixer? How well do they work?
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I have and not well, I like the manual one you clamp to your counter better
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
I have and not well, I like the manual one you clamp to your counter better
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What kind/brand do you have? Is it just a roller?

My one attempt at hand-making pasta (without a roller) resulted in unevenly tough ravioli. I took a class ages ago, and was thinking about trying it again.
 
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