Author Topic: What's Cooking  (Read 76073 times)

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Offline SRSemenza

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Re: What's Cooking
« Reply #630 on: December 25, 2019, 10:23 AM »

        French style restaurant I take it?

^ I'm interested in whatever info you can discern about the hash browns. ^

     Looks like something I need to make.  I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

    Seth

Online GoingMyWay

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Re: What's Cooking
« Reply #631 on: December 25, 2019, 10:32 AM »
That's a nice looking restaurant and good food @Cheese.  Thos hashbrowns really do look interesting.

I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.
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Offline Cheese

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Re: What's Cooking
« Reply #632 on: December 25, 2019, 10:50 AM »

        French style restaurant I take it?

^ I'm interested in whatever info you can discern about the hash browns. ^

     Looks like something I need to make.  I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

    Seth

Not really...just traditional American faire. Lots of steak, duck, walleye, lamb chops, pork chops, all pretty straight forward stuff except that it's prepared wonderfully. Everytime we go I try something I haven't ordered before.

The hash browns are to die for, I could just order the hash browns and be a happy camper. Crusty on the bottom & top but al dente in the middle. Not the least bit mushy at all. Just a perfectly done dish. I wish I could help out on the hash browns but I'm clueless.

Offline SRSemenza

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Re: What's Cooking
« Reply #633 on: December 25, 2019, 10:51 AM »
I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.


    Yes. Try Idahoan dehydrated. They come in a pouch. Re-hydrate then pan fry.  Spread them about a 1/2" thick and fry in  olive oil on medium heat for longer than you think they need. Stir / toss a few times. Then raise heat to medium high for a couple minutes on "each side".   I use granulated onion / powder and paprika when they start and are still moist. Melt butter in at the end.    You'll have to play with heat level and such as you go.

    Problem with home shredded and frozen is frequently the high moisture content. You have to slow cook them until most of the water is gone.

Seth

Offline Cheese

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Re: What's Cooking
« Reply #634 on: December 25, 2019, 11:01 AM »
Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

I've done the very same thing...I've tried every which way and it's been a total bust. Just last week I decided to pick up a package of these that are specifically aimed at the culinary challenged. Horrible, by the time I got a crust on the surface the inside was like mush. I took one taste and they immediately went into the trash.


Offline SRSemenza

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Re: What's Cooking
« Reply #635 on: December 25, 2019, 12:56 PM »
It is the starting with dehydrated that prevents the mush situation. Even though you re-hydrate them, they start out with less water and a little bit of firmness.

Seth

Online GoingMyWay

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Re: What's Cooking
« Reply #636 on: December 26, 2019, 11:57 AM »
Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

I've done the very same thing...I've tried every which way and it's been a total bust. Just last week I decided to pick up a package of these that are specifically aimed at the culinary challenged. Horrible, by the time I got a crust on the surface the inside was like mush. I took one taste and they immediately went into the trash.

(Attachment Link)

I'm glad to hear I'm not the only one who's also failed at making something that's seemingly so simple.

It is the starting with dehydrated that prevents the mush situation. Even though you re-hydrate them, they start out with less water and a little bit of firmness.

Seth

So the dehydrated potatoes are the secret?!

I was almost certain that IHOP used frozen hashbrowns that came in a generic nondescript  brown paper freezer bag - at least that's how I recall seeing how a diner made their hashbrowns on the flattop.  That was many many years ago so I might be mis-remembering also.
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Offline xedos

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Re: What's Cooking
« Reply #637 on: December 26, 2019, 01:58 PM »
I think the secret is duck fat.

Online GoingMyWay

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Re: What's Cooking
« Reply #638 on: December 26, 2019, 02:17 PM »
IHOP and Denny's definitely don't make their hashbrowns with duck fat LOL.
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Online GoingMyWay

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Re: What's Cooking
« Reply #639 on: December 26, 2019, 03:18 PM »
A couple of weeks ago we made pho broth in the Instant Pot.  I think it does come out better being made the traditional slow way on the stove, but I suppose this was faster.  Even though we have the 8qt model, we were still living dangerously by overfilling the pot.













I tried a sumac chicken salad recipe that I saw Dr. Mark Hyman making on the Doctors.  I love how the ground sumac tastes on kabobs, but this was a very disappointing recipe.  I don't think I'll be making this one again.













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Online GoingMyWay

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Re: What's Cooking
« Reply #640 on: December 26, 2019, 03:21 PM »
I tried making some flourless chocolate walnut cookies.  For some reason, they didn't quite come out like they were supposed to.  The cookies were supposed to look more like the top of a brownie.  They still tasted pretty good.  It's amazing that there's no flour in this cookie, it's mostly powdered sugar.















I made prime rib yesterday for Christmas dinner.  I salted it with 2tbsp kosher salt overnight and cooked it in a 200 degree oven.  It took just about 6 hours to go from 33 degrees to 130 degrees internal temperature.  At one point I calculated that the temperature was rising about .27 degrees per minute.  This is the first time I've ever tried making homemade au jus. 













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Online GoingMyWay

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Re: What's Cooking
« Reply #641 on: December 26, 2019, 03:26 PM »
I made a homemade chocolate cake for dessert.  My cake pan was a little too small and I think I overcooked the cake a little.  A bit of the cake broke off too. Normally I just make a frozen Mrs. Smith's Cherry pie (doesn't get much easier than that), but apparently NOBODY besides me likes cherry pie.  The cake wasn't too bad.  It was a rather simple recipe from Bon Appetit, which is why I made it.

































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Offline xedos

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Re: What's Cooking
« Reply #642 on: December 26, 2019, 04:32 PM »
IHOP and Denny's definitely don't make their hashbrowns with duck fat LOL.

No , of course not.  You brought them up.

I was responding to Seth's query on the St.Paul Grill.

It pains me to even have a conversation about IHOP or Denny's , and I'll bet neither has a secret recipe. They'd probably tell you exactly how they make whatever if you sat at the counter and asked. woukd be at all surprised if the Grill would tell you their recipe. Especially if your a frequent customer. 

Looks like it was pressed and baked in some type of form too.  The shape is too perfect and edges rounded. Likely finished off on the flattop.

Online GoingMyWay

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Re: What's Cooking
« Reply #643 on: December 26, 2019, 04:38 PM »
Aah!  Sorry, I missed that you were replying to Seth in regard to St. Paul Grill.

Yeah, probably not a secret recipe.  I wouldn't be surprised if IHOP or Denny's hashbrowns come straight from Sodexo or Sysco.
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Offline Cheese

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What's Cooking...Crab Legs and Green beans
« Reply #644 on: January 03, 2020, 12:16 AM »
It is the starting with dehydrated that prevents the mush situation. Even though you re-hydrate them, they start out with less water and a little bit of firmness.

I'm going to look for the dehydrated version and check it out...the results certainly can't be worse than what I've already launched into the trash.  [big grin]

Now for New Years Eve...

Jumbo crab legs with butter and green beans with shallots & pancetta. Plus some Argyle sparkling that I was totally amazed with.

Argyle has always produced some good Pinot at a good price point but I never knew they also produced bubbly. It makes sense because they specialize in growing the Bordeaux varietals.

Nominally a $25 bubbly but occasionally on sale for $19.99. Not as good as a Schramsberg bubbly but then that's twice the price. I think it's a good value but don't serve it too cold...some of the flavors do recede.

A special shout-out to @GoingMyWay for starting this thread... [not worthy]  at 71,000+ current views, I doubt that even the thread "Woodworking Made Easy" has that much forum visibility.  [big grin]

Now on to dinner.


Online GoingMyWay

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Re: What's Cooking
« Reply #645 on: January 04, 2020, 03:30 PM »
Thanks for the shout out @Cheese!

I managed to find the Hungry Jack version of the dehydrated hashbrowns.  I'm eager to give them a try.



Last Sunday I tried making breakfast tacos using chorizo sausage, steamed potatoes, and egg.  They turned out well.  I think I preferred the microwaved flour tortillas as opposed to the ones I toasted (a little too much) in a pan.

















I really liked this taco sauce that I found at the grocery store.


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Online GoingMyWay

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Re: What's Cooking
« Reply #646 on: January 04, 2020, 03:43 PM »
We seemed to have similar ideas for NYE.  I picked up a small 1.5lb lobster and a 2lb dungeness crab.  I had the "brilliant" idea to pressure steam them in the instant pot.  I couldn't find many recipes for steaming live shellfish in the pressure cooker.  I did find references to 3-5 minute cook times at high pressure so that's what I tried.  I cooked them separately, but they both came out under cooked.  I cooked the lobster for 3 minutes at high pressure and then separated the head from the tail and cooked for another 3 minutes at high pressure.  I cooked the crab for 4 minutes and separated the shell from the body and then another 4 minutes.  I haven't seemed to have much luck with pressure steaming in the instant pot.  I think in the future I'll just steam it the traditional way.



















I picked up a bottle of Perrier Jouet Champagne this year.  I wasn't very impressed with the Kirkland brand Champagne last year.  This was better, but still not that impressive.





We made a mimosa on New Year's Day with the leftover Champagne.

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Offline SRSemenza

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Re: What's Cooking
« Reply #647 on: January 04, 2020, 07:09 PM »
Yup. I have had the Hungry Jack brand too. Work same as the others I mentioned.

Seth

Offline Cheese

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What's Cooking, Keeping Foods Outside the TDZ
« Reply #648 on: January 11, 2020, 11:59 AM »
We're all familiar with the TDZ...Temperature Danger Zone of 140º to 40º. Within this range of temperatures, bacteria in/on the food can multiply rapidly and produce Salmonella. It's best to either keep food above 140º or below 40º.

What's new information for me is that the USDA actually states a time window for food that's in the TDZ. The USDA states that food must not linger in the 140º-70º window for longer than 2 hours, and it must not linger in the 70º-40º window for longer than 4 hours.

What this means to me is that Thanksgiving dinner leftovers can remain out for about 1 1/2 to 1 3/4 hours before they need to be placed in the refrigerator.

That large pot of turkey soup however presents a different problem because placing 1-2 gallons of 190º liquid in a refrigerator will not cool down to 40º within 6 hours.

What restaurants use to speed the process are cooling wands or ice wands.

http://dpbh.nv.gov/uploadedFiles/dpbh.nv.gov/content/Reg/Regulatory/Docs/CoolingHotFood.pdf

https://www.webstaurantstore.com/san-jamar-rcu64-rapi-kool-64-oz-rapid-cooling-paddle/27112870.html



Online Gregor

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Re: What's Cooking
« Reply #649 on: January 11, 2020, 03:17 PM »
For everyone else being accustomed to sane temperature units:

190*F -> ~88°C
140°F -> 60°C
70°F -> ~21°C
40*F -> ~4°C

Offline Peter Halle

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Re: What's Cooking, Keeping Foods Outside the TDZ
« Reply #650 on: January 11, 2020, 06:44 PM »
We're all familiar with the TDZ...Temperature Danger Zone of 140º to 40º. Within this range of temperatures, bacteria in/on the food can multiply rapidly and produce Salmonella. It's best to either keep food above 140º or below 40º.

What's new information for me is that the USDA actually states a time window for food that's in the TDZ. The USDA states that food must not linger in the 140º-70º window for longer than 2 hours, and it must not linger in the 70º-40º window for longer than 4 hours.

What this means to me is that Thanksgiving dinner leftovers can remain out for about 1 1/2 to 1 3/4 hours before they need to be placed in the refrigerator.

That large pot of turkey soup however presents a different problem because placing 1-2 gallons of 190º liquid in a refrigerator will not cool down to 40º within 6 hours.

What restaurants use to speed the process are cooling wands or ice wands.

http://dpbh.nv.gov/uploadedFiles/dpbh.nv.gov/content/Reg/Regulatory/Docs/CoolingHotFood.pdf

https://www.webstaurantstore.com/san-jamar-rcu64-rapi-kool-64-oz-rapid-cooling-paddle/27112870.html

(Attachment Link)

5 Years ago I took a food safety course when I had a wild idea that luckily didn't come to fruition.  The food safety guys from the local government who put on the class mentioned that the number one item that they found violating the food safety temp guides were - refried beans in Mexican restaurants.  Usually made late in the evening shift and then from the stove to the refrigerator.  No way that molten stuff would cool in time.  Shallow pans and ice water in sinks below was their recommendation.  I use that approach for my left overs.

Peter

Offline Cheese

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What's Cooking, Why Spam Sales are Breaking Records
« Reply #651 on: January 12, 2020, 12:12 PM »
Introduced in 1937, Spam had its 5th consecutive year of record sales in 2019. Here's a 15 minute video.

The Spam Masubi looks rather interesting. [smile]

https://www.cnbc.com/2019/12/17/spam-sales-break-record-hormel-foods-corp.html

Online Gregor

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Re: What's Cooking, Why Spam Sales are Breaking Records
« Reply #652 on: January 12, 2020, 05:55 PM »
The Spam Masubi looks rather interesting. [smile]
*shudder*

I thought that stuff is only interesting to preppers as of the effectively unlimited shelf life...

Offline Wooden Skye

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Re: What's Cooking
« Reply #653 on: January 12, 2020, 08:51 PM »
IN my opinion, the only things worse than Spam are scrapple and Vegimite (sorry to all Aussies).
Bryan

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Offline SRSemenza

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Re: What's Cooking
« Reply #654 on: January 12, 2020, 10:20 PM »
I like great food, but I have to say I like Spam too.   [smile]

After watching the video I need to go out and buy some.  [wink]

Seth

Offline Michael Kellough

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Re: What's Cooking
« Reply #655 on: January 12, 2020, 10:44 PM »
What’s the difference between Spam and sausage?
Some spices and the form, a brick instead of a dowel?

Offline Cheese

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Re: What's Cooking, Why Spam Sales are Breaking Records
« Reply #656 on: January 13, 2020, 01:07 AM »
The Spam Masubi looks rather interesting. [smile]
*shudder*

I thought that stuff is only interesting to preppers as of the effectively unlimited shelf life...

Well Gregor, interestingly enough, we have a friend and her husband that are in their mid 60’s that vacation in Hawaii every year over the holidays. Their first stop...looking for that ever elusive Spam Musubi.

Another local male friend in his early 50’s absolutely refuses to eat out, however he cooks Spam Musubi once a week to satisfy his hunger pangs.

I know it’s weird but there’s gotta be something there.

About 6 months ago I tried Spam regular..........it was horrific. The salt level was at 10++++.

So I chatted with the 50 something and he suggested Spam Light and he focused on stickey rice. That he said was the deciding factor.

Well stickey rice is nothing more than sushi rice... which is exactly what everyone else is serving this with.

I’ve yet to build up enough courage to sample the Light version as the Spam regular version truly was horrific. But...Maybe this week





« Last Edit: January 13, 2020, 01:21 AM by Cheese »

Offline Cheese

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Re: What's Cooking
« Reply #657 on: January 13, 2020, 01:15 AM »
I like great food, but I have to say I like Spam too.   [smile]

After watching the video I need to go out and buy some.  [wink]

I’ll be looking forward to your review as this stuff has already made its way to my weekly grocery list.

Offline Cheese

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Re: What's Cooking
« Reply #658 on: January 13, 2020, 01:31 AM »
What’s the difference between Spam and sausage?
Some spices and the form, a brick instead of a dowel?

Well to put it in terms we both understand.

It’s the difference between a pat on the butt and examination by a proctologist.

Pretty much the same thing except for a few key exceptions.

Offline SRSemenza

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Re: What's Cooking
« Reply #659 on: January 13, 2020, 10:15 AM »
So Cheese,

Was that the first and only time you have ever tried Spam?

Yes, the salt level is huge.  There is Spam Lite (which to me is an oxymoron),  and there is also Low Sodium Spam (also an oxymoron).  I think the low sodium may be what you are after.

As with many foods the preparation does make a difference. Cold, hot, grilled, fried, with mustard, sandwich, cut up and mixed, etc.

I probably will not do a review. But, some ways that I like it ...................  diced in mac-n-cheese, Spam moco loco, thick sliced baked with brown sugar and mustard, sliced thick cold on rye with Nance's Original mustard.

I don't like it just plain and cold. If that is how you sampled it, then try again.

Also this is one of those products in which the original name brand is much better (I know hard to believe) than the knockoffs.

Seth
« Last Edit: January 13, 2020, 10:20 AM by SRSemenza »