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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

In the course of deciding on items for our registry, my fiancee and I read a fair amount about the various KitchenAid mixer attachments. The conclusion we came to about the pasta attachment, given the various reviews, is that it doesn't work well enough to justify its cost.
 
Re: USCHO Cooks: Open Your Mystery Basket.

bottomdweller said:
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.
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walrus said:
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
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With that in mind, I'll buy a small jar and test it out.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I am excited to try vanilla from <a href="http://www.jsonline.com/features/food/vanilla-adds-flavor-to-her-life-rb9adut-200886961.html">The Vanilla Beanery</a>.

The link in the story doesn't work, but the <a href="http://www.thevanillabeanery.com/">official site is here</a>. For some reason, it's blocked at work so I can't look at it, but I'm sure it's lovely.

Thanks for the pasta maker recommendations - will look into the ones suggested. I'm disappointed to hear the attachments aren't great, but that's kind of what I figured. When I win the lottery, I'll buy an extruder. :)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

This was pretty good: http://www.babble.com/best-recipes/2-minute-chocolate-salted-caramel-mug-cake/

Couple of minor notes. First, it makes a lot more batter than you might think. I was glad I thought to use an over-sized cappuccino mug instead of a regular coffee mug, because the cake nearly climbed out of that mug, so I suspect there would've been a huge mess if I'd used a regular-sized one.

Second, the caramels sunk to the bottom. I think next time I will try laying them on top of the batter, rather than pushing them in.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I need to make pizza dough, but I'm out of extra-virgin olive oil. Would butter be an acceptable substitute? It's either that or bacon fat... I don't want to use canola oil.
 
ShirtlessBob said:
I need to make pizza dough, but I'm out of extra-virgin olive oil. Would butter be an acceptable substitute? It's either that or bacon fat... I don't want to use canola oil.
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You could try either, just remember that butter is ~20% water. I'd try the bacon fat first unless I had clarified butter on hand.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I would link this, but it's from a blog where it's really annoying to read the recipes because the author is so chatty and annoying. And she uses "tblspns" for tbsp, which annoys me. So just read it here. I use a little less brown sugar and don't miss it. Tasty, simple and easy.

I use a <a href="http://www.marthastewart.com/349713/salt-n-vinegar-roasted-potatoes">similar recipe with regular potatoes, malt vinegar and salt</a>.

Sweet & Spicy Smashed Sweet Potatoes

3 sweet potatoes - get the longer, skinnier ones
4 tbsp brown sugar
1 1/2 tsp ground cumin
2 1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 - 2 tbsp olive oil

First, peel your potatoes and cut them up into 1 - 2 inch slices.

Pop them in a pot of water, turn the stove all the way up, and let them sit for 10 - 15 minutes total (not 10 - 15 after they boil). They should be soft, but not ready-to-be-mashed soft

Drain and let them cool off. While they're cooling, combine the brown sugar, cumin, chili powder, garlic powder and onion powder. Lay the cooled potatoes out on a sheet of wax paper, take a cup with a bottom about the same size as most of your potatoes and put pressure on the potatoes until it crushes (or you can smash them with your hand over a piece of wax paper).

Pop them on a cookie sheet and scoop a pile of spice mix on top. Pat it down a bit. Drizzle olive oil over to the top and bake at 375 degrees for 30 minutes, or until they're a little crunchy on the outside, but still soft inside.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Saw this recipie on a FARK.COM comment thread tonight. Sounds really good.
Maybe add some grilled chicken cut into small pieces.



Step 1) Boil the ramen noodles in a pot for ~4 minutes
Step 2) while they're doing that scramble a couple eggs and add milk and the ramen's flavor packet to the mixture (you have to whisk pretty hard to get the flavor packet to mix well)
Step 2.5) heat a frying pan with some butter or olive oil under medium heat
Step 3) drain the noodles and throw them into the frying pan
Step 4) slowly drizzle the egg mixture over the noodles
Step 5) wait til the eggs are cooked
Step 6) put in bowl and add sriracha
 
Re: USCHO Cooks: Open Your Mystery Basket.

I don't know, seems interesting at least.

In all honesty, I can think of much worse things to do with ramen. First among them? Actually knowing how much sodium is in there before you eat it. Yikes. Those noodles aren't perishable for a reason.

All joking aside, my add-ins to ramen are usually 2-4 of the following:
  • A single serving of salmon, sometimes those little single serve frozen portions if I'm feeling cheap, cooked in a pan.
  • Green onions (added at the end)
  • Fresh ginger (added at the end)
  • Carrots, cut into planks and boiled with the noodles. I've found that the 3 min cook time for the noodles is just long enough to keep some firmness in the carrots, depending on how many you put in there and whether they are cold or room temperature.
  • Celery matchsticks, cooked in a small pan with some sesame oil, soy sauce and ground ginger. Preferably finished with some chicken/beef/veg broth.
  • ****ake mushrooms, done similarly to the celery.

Top it off with some sriracha, because I have to do the same thing as everyone else on the planet right now.
 
Re: USCHO Cooks: Open Your Mystery Basket.

R.I.P. stand mixer. I hope the churro cupcakes (with cinnamon cream cheese frosting) don't have the stench of death all over them as your last act.

luckily, I have a pretty cobalt blue one waiting in the wings, since I knew it wouldn't be long.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I really want to make these: <a href="http://www.cookingclassy.com/2013/02/baked-strawberry-doughnuts/">Baked Strawberry Doughnuts</a>. But I have no occasion for which to make them, nor do I have a doughnut pan. I still have frozen strawberries from last year.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
R.I.P. stand mixer. I hope the churro cupcakes (with cinnamon cream cheese frosting) don't have the stench of death all over them as your last act.

luckily, I have a pretty cobalt blue one waiting in the wings, since I knew it wouldn't be long.
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How old was it?
 
Re: USCHO Cooks: Open Your Mystery Basket.

Looking forward to the first grilled pizza of the season tonight - hoping the t-storms give me a grilling window. Fontina, cheddar, sauteed cremini mushrooms and turkey pepperoni on whole wheat thin crust with tomato sauce.

dxmnkd316 said:
How old was it?
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About 10 years. Not a real high-end one, but nice enough. I had 30% off at Kohls, and there was a $30 rebate, plus they were on sale, so I picked up <a href="http://www.kohls.com/product/prd-25941/kitchenaid-artisan-5-qt-stand-mixer.jsp">this one</a> before it died.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Making these for a gathering next week - I've heard they are excellent: Christina Tosi's <a href="http://www.marthastewart.com/865379/cornflake-chocolate-chip-marshmallow-cookies">Cornflake-Chocolate Chip-Marshmallow Cookies </a>

also, speaking of Tosi, I posted this in the TV thread, but you should all check out Mind of a Chef on PBS - AWESOME show with David Chang of Momofuku. Lots of interesting stuff and an engaging style; he talks a lot about how he gets ideas. Check your local listings.

Anyone have any other food show recommendations? Not "reality" contests or straight cooking shows - just shows about food.
 
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