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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

ericredaxe said:
Wasn't it really designed to compete with Mointain Dew?
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Yes, that's correct. That's also how it was marketed - skateboarders, snowboarders, "rebel" culture, etc. Actually, both of them, along with Jolt Cola and Red Bull, can be thought of as the granddaddies of the energy drink market that led to the explosion of Monster, Rockstar, etc.
 
Re: USCHO Cooks: Open Your Mystery Basket.

So I made some from scratch meatballs and from scratch marinara.

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

Last night I decided to make home made Caesar salad dressing instead of using out of the bottle dressing. When I tasted it I just about jumped through the roof. How could such basic ingredients taste so freaking good? It was amazing. I was the first time I have ever made a home made emulsion. My mind is now open to making all sorts of dressings from scratch.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Timothy A said:
Last night I decided to make home made Caesar salad dressing instead of using out of the bottle dressing. When I tasted it I just about jumped through the roof. How could such basic ingredients taste so freaking good? It was amazing. I was the first time I have ever made a home made emulsion. My mind is now open to making all sorts of dressings from scratch.
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Yep, it makes a huge difference. I actually stopped buying bottled salad dressing earlier this year, because it's expensive, full of questionable preservatives and fillers, and rarely tastes good. Instead, in invested in a bulk-sized container of extra virgin olive oil, and a good bottle of balsamic vinegar aged with figs. That plus salt and pepper is my go-to for salad. On occasions when I want a creamy blue cheese or ranch, I just make a small amount at home.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I've been having problems with bread not rising enough when I make it by hand. I picked up some brotforms from Amazon to help mold the dough and re-fed my sourdough starter. It was over the top of the container this morning, so I think it's good to go now. :) I also picked up a new baking stone (mine was a circle, which makes it hard to bake 2 loaves). Excited to bake a few loaves this weekend. There's a porter rye loaf I want to try, as well as Bouchon's multigrain.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Canning applesauce using Cortlands. I'm not an experienced canner--just keep it simple with no sugar and a little cinnamon. Any suggestions with recipe or possibly using different brand or mix of brands?
 
Re: USCHO Cooks: Open Your Mystery Basket.

burd said:
Canning applesauce using Cortlands. I'm not an experienced canner--just keep it simple with no sugar and a little cinnamon. Any suggestions with recipe or possibly using different brand or mix of brands?
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using a pressure canner I hope
 
Re: USCHO Cooks: Open Your Mystery Basket.

burd said:
No. Just water bath. Problem, other than time?
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I think you have to use a pressure canner for apple sauce but maybe I'm wrong. maybe you can do it with a regular water bath?
Just googled it, I guess you can water bath apple sauce. I remember my mom using a pressure canner on apple sauce but that was many many years ago so... :)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
I think you have to use a pressure canner for apple sauce but maybe I'm wrong. maybe you can do it with a regular water bath?
Just googled it, I guess you can water bath apple sauce. I remember my mom using a pressure canner on apple sauce but that was many many years ago so... :)
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I think pressure cooker is the better and more efficient way. I'm way behind our moms, I'm afraid.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Soup season. I made <a href="http://www.kayotic.nl/blog/chicken-potato-peanut-stew">chicken, sweet potato, and peanut stew</a> earlier this week. I also threw in some butternut squash, substitiuted chickpeas for half the chicken, PB2 for the real PB, tomato sauce for diced tomatoes, and used all sweet potatoes. It's pretty good - wish it was a little thicker, but that's likely attributed to using PB2 instead of peanut butter, as well as the tomato sauce.

Only 3 weeks of the summer Farmer's Market left, so I need to make some more soups (there's a winter market, but it's a pain to go there). Carrot Lentil next week, I think.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

More bread adventures. I made a multigrain recipe from the Bouchon Bakery cookbook, and it nearly broke my mixer (I was surprised they suggested using a mixer, and not kneading by hand). The dough was very stiff, and it hardly rose at all. May try it by hand next time. I wonder if Thomas Keller would buy me a new mixer if I wrote to him. :p

The Porter Rye turned out well, but it's a pretty heavy bread. You can definitely taste the porter.
 
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