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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Making ketchup, going to be awhile. 2 buckets of ugly tomatoes, onions, garlic boiling down right now, doubt I'll get it thick enough today. Still need to add vinegar, honey and whatever else I decide to add
 
Re: USCHO Cooks: Open Your Mystery Basket.

Making ketchup, going to be awhile. 2 buckets of ugly tomatoes, onions, garlic boiling down right now, doubt I'll get it thick enough today. Still need to add vinegar, honey and whatever else I decide to add
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
Shirtless- brandy or cognac
Click to expand...

Any decent liquor store should carry the little 50 ml "airplane" shots, just get the cheapest VS-grade brandy you can find. You're not drinking it, so to paraphrase Alton here, "A VS will work just fine for our Very Superior ganache". ;)
 
Re: USCHO Cooks: Open Your Mystery Basket.

You've probably discussed this a dozen times, but I can't seem to see where to specify a thread for a search and the word "heart" gets way too many results on a sports board. Can beef heart (after the extra stuff has been removed) be cooked like steak (ie super hot pan, salt & pepper) and is it okay medium rare to rare? It's so much cheaper I'd like to try it, but I only know how to make a few things and since the point is saving $s will just pass if I have to buy other ingredients to make it edible (plus I don't like stew anyway which is what I kept seeing suggested on google). The one flavor description I read is that it tastes very meaty. Since I like beef to taste like meat, this seems like a positive though the way the person phrased it seemed to be a warning.

Thanks.
 
Re: USCHO Cooks: Open Your Mystery Basket.

mwade said:
You've probably discussed this a dozen times, but I can't seem to see where to specify a thread for a search and the word "heart" gets way too many results on a sports board. Can beef heart (after the extra stuff has been removed) be cooked like steak (ie super hot pan, salt & pepper) and is it okay medium rare to rare? It's so much cheaper I'd like to try it, but I only know how to make a few things and since the point is saving $s will just pass if I have to buy other ingredients to make it edible (plus I don't like stew anyway which is what I kept seeing suggested on google). The one flavor description I read is that it tastes very meaty. Since I like beef to taste like meat, this seems like a positive though the way the person phrased it seemed to be a warning.

Thanks.
Click to expand...
Heart is the one organ that can either be quick seared or braised/stewed. I prefer the sear method with smaller hearts (under 2 lbs), but anything over 2 lbs benefits from a long, slow braise.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
Shirtless- brandy or cognac
Click to expand...

FadeToBlack&Gold said:
Any decent liquor store should carry the little 50 ml "airplane" shots, just get the cheapest VS-grade brandy you can find. You're not drinking it, so to paraphrase Alton here, "A VS will work just fine for our Very Superior ganache". ;)
Click to expand...
The way things are going, I might end up drinking it. And it's my birthday on Friday, so more fun for me.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ShirtlessBob said:
Heart is the one organ that can either be quick seared or braised/stewed. I prefer the sear method with smaller hearts (under 2 lbs), but anything over 2 lbs benefits from a long, slow braise.
Click to expand...

Thanks. Searing is all I know how to do so I'll try that - assume medium rare to rare is fine?
 
Re: USCHO Cooks: Open Your Mystery Basket.

For the bacon chocolate cake, not only am I topping it with a chocolate ganache, I'm also going to candy some bacon and scatter it over the top.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I went ahead and bought an inexpensive bottle of VS brandy. Aside from the ganache, I'm looking at getting some filet mignons and making steak au poivre.
 
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