Author Topic: What's Cooking  (Read 92684 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #720 on: March 04, 2020, 05:25 PM »
I made papaya salad last week.





















Also made an Indian turmeric yogurt soup called Kadhi.  The recipe required a lot of ingredients, but seemed simple enough to make.  It was a little bitter (maybe I burned or overcooked some of the spices or the whole soup).  I don't think I'm gonna make it again.









On Sunday, I made a simple salad with a clone of Benihana's Ginger Salad dressing along with chicken adobo that was cooked in the Instant Pot.





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Offline kmickey

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Re: What's Cooking
« Reply #721 on: March 04, 2020, 07:07 PM »
London Broil rolled in Montreal Steak Seasoning before cooking.

24 hours in the sous vide at 135F .

Light sear after cooking for color.


Online Cheese

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Re: What's Cooking
« Reply #722 on: March 04, 2020, 08:29 PM »
Are there any other pickled egg fans out there?

True story GMW...many, many, many years ago I decided to take a 2 week vacation in the Pacific Northwestern states and then slide up to Banff and slowly make my way back home to Minnesota. I loaded up 2 fairly new Bultacos & a Norton Commando on a home made trailer and set off for the promised land. (You can devine the year this trip was taken by the vehicles I mentioned.)  [big grin]

Somewhere near Reed Point Montana...population 185...things went seriously downhill. I took one of the dirt bikes into town and found a bar where I could make some phone calls, ponder my options and throwback some medicine.

On the bar was a HUGE 3-4 gallon clear glass jar of pickled eggs. I never had a pickled egg before but after a couple of beers, I was hungry. OMG...what a treat. It actually made the blown head gasket fiasco tolerable.  [smile]

So yes...I am a pickled egg fan but I think they taste best with an ice ice ice cold beer. I tried making them once I arrived back home but they were always too vinegary.

Online SRSemenza

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Re: What's Cooking
« Reply #723 on: March 04, 2020, 09:40 PM »
Did someone say pickled eggs?  [smile]

I have made them quite  few times. I am sure there are a million recipes.

One thing I like to do to smooth out the vinegar ............................  I mix 50/50 white  and apple cider vinegar. Less sharp and a little extra flavor.

I once made them for a Super Bowl party in the teams colors. Four jars two for each team. It was Patriots blue and red vs.  Sea Hawks dark navy blue and bright green (pretty much Festool colors). Lots of food coloring.  I am not sure if I have pictures.

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #724 on: March 08, 2020, 03:47 PM »
Mixing the vinegars is a good idea.  I was kinda thinking that all vinegars should basically all be the same since they're all 5% acidity, but some do seem to be a little more mellow or less harsh than others.

Today we made our attempt at a Full English Breakfast.







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Online SRSemenza

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Re: What's Cooking
« Reply #725 on: March 09, 2020, 02:11 AM »
Mixing the vinegars is a good idea.  I was kinda thinking that all vinegars should basically all be the same since they're all 5% acidity, but some do seem to be a little more mellow or less harsh than others.

Today we made our attempt at a Full English Breakfast.


Yummy looking breakfast.

I forget the exact ratio, but something along the lines of 1 part white / 1 part apple / two parts water.

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #726 on: March 29, 2020, 02:38 PM »
I bought a 50lb bag of All Trumps High Gluten Flour.  It seems to be one of the most popular flours used to make NY style pizza.



I used a 60% hydration ratio to make the dough.





I made the pizza sauce from scratch. I got to use my immersion blender to puree the tomatoes.











I used Kraft shredded mozzarella cheese.  I thought half anchovies sounded good, but they were very salty and boney.  I baked the pizza in a 500 degree oven on a preheated pizza stone for about 8 minutes.  I have to say the pizza was really amazing!  It tasted as good as, if not maybe slightly better than our 2 favorite pizza places.  I learned that using 1% sugar helps the crust to brown nicely.  I also learned that you don't add the olive oil to the dough until it's already formed into a ball.  In the past I assumed all liquids (water and oil) could be added at the same time.

This pizza was not only easier to make, but also better tasting than the Neapolitan pizza that I had previously tried to make: https://www.festoolownersgroup.com/general-friendly-chat/what's-cooking/msg566145/#msg566145.















« Last Edit: March 29, 2020, 02:43 PM by GoingMyWay »
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Offline GoingMyWay

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Re: What's Cooking
« Reply #727 on: March 29, 2020, 02:45 PM »
Since we have a 50lb bag of flour, my wife tried making Vietnamese Baguettes (Banh Mi) again. We had tried about 4 times before without very much success. This bread turned out very well. Almost perfect.







We got plenty of flour, but yeast seems to be in short supply.  I read a comment online where someone basically said that if you still have some yeast, you should be able to make more yeast.  I'm not quite sure how that would be done or work.  We made the baguette and pizza dough using Red Star active dry yeast.  We're just about out, but managed to grab 2, 3 packs of Fleischmann's Rapid Rise yeast.  It seems like rapid rise or instant yeast is not quite the same as active dry yeast.

We tried making another batch of baguettes using the rapid rise yeast and also some dough conditioner.  It proofed a lot more, but we formed the loaves and then stuck them in the fridge last night.  We let them loaves warm up for 30 minutes before baking the same way we did yesterday.  This time the baguette was very very dense and heavy and tasted more like a sourdough.

We're not sure if it was the refrigeration overnight or using the different yeast that caused the dense heavy bread.  It really seems like the density was the result of not allowing the formed loaves to proof just before baking.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #728 on: April 03, 2020, 09:34 AM »
I really like the outer edge of pizza crust.  I  figured this crust was basically the same thing as a breadstick.  I did have some doubts that a breadstick is not exactly the same thing as pizza crust, but I figured I'd give it a go anyway. 

I made another batch of the pizza dough and rolled out it out into long sticks.  I tried to get them as thin as I could to best replicate the edge of a pizza.  They turned out ok.   They taste just the like the pizza crust (obviously), but the shape, texture, and crunch isn't quite the same or as good as real crust.





I reckon this is just one of those things that you just can't "fake" without making the real thing.  Just like how there are only 2 end pieces on a pound cake, only 4 corner brownie pieces (I know they make a special pan so that every piece is an "edge" piece. but I doubt it actually works that well), the crispy skin on a roast chicken or turkey, etc.

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Online Cheese

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What's Cooking, Balsamic Glazed Salmon
« Reply #729 on: April 12, 2020, 12:33 PM »
It's a balsamic, honey & soy reduction over some wild coho and some broccoli on the side for a quick Saturday evening dinner.

Forgot...a couple of splashes of Grand Marnier is added to the mix before the reduction starts.  [big grin]

« Last Edit: April 12, 2020, 01:48 PM by Cheese »

Offline six-point socket II

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Re: What's Cooking
« Reply #730 on: April 16, 2020, 11:34 AM »
Hi!

French onion soup. I skipped the roasted cheese toast on top.



Colorful potato salad with smoked salmon and honey-mustard-dill sauce and eggs as soft as wax.




Easter Sunday. The sailors dish. Couldn't source any sole this time. So it was "just" angler-fish, salmon and scampi. Duchess potatoes.














Dessert from a local pâtisserie. Chocolate, marzipan, rum-raisins.







A couple of days later, biscuit roll.











Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline GoingMyWay

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Re: What's Cooking
« Reply #731 on: April 16, 2020, 11:45 AM »
It's great seeing you posting again Oliver!  All the food looks great!
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Offline six-point socket II

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Re: What's Cooking
« Reply #732 on: April 16, 2020, 01:43 PM »
Thank you! I will have to work through all the posts that have been made here during my absence!

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline GoingMyWay

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Re: What's Cooking
« Reply #733 on: April 20, 2020, 03:25 PM »
I made some fondant potatoes in the Instant Pot to have as a side with a sous vide steak.  These were some of the best tasting potatoes I've ever had.  They didn't have the nice crunchy texture like a traditional fondant potato, but the flavor was really good and it was faster to make in the pressure cooker than finishing in the oven.





I'm still trying to find new uses for all the flour that I bought.  This time we made bagels.  I had tried making bagels a long long time ago and that didn't come turn out that well from what I remember.  I couldn't find any barley malt syrup (which is apparently crucial in making good bagels), but I decided to proceed anyway.  I did add 1 tbsp of honey to the poaching liquid for 4 of the bagels.

I'm very pleased with how they turned out.  Adding the honey to the poaching liquid did seem to make the exterior a little chewier and also browned better.





















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Offline Gregor

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Re: What's Cooking
« Reply #734 on: April 21, 2020, 08:26 AM »
Thank you! I will have to work through all the posts that have been made here during my absence!
Please don't post anymore, it's motivating me to kill myself using calories.


Kidding, please continue to make my saliva flow :)

Offline six-point socket II

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  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #735 on: April 22, 2020, 03:30 PM »
Pasta with tiger prawns and a light cream sauce. (Fat from searing tiger prawns, shallots, garlic, salt, pepper and quench with cream ...)

And a Von Winning 2018 Deidesheimer Riesling to compliment the food.









Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline six-point socket II

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Re: What's Cooking
« Reply #736 on: April 22, 2020, 03:42 PM »
Thank you! I will have to work through all the posts that have been made here during my absence!
Please don't post anymore, it's motivating me to kill myself using calories.


Kidding, please continue to make my saliva flow :)

Thank you Gregor!

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline Bob Marino

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Re: What's Cooking
« Reply #737 on: April 27, 2020, 09:58 AM »
 
 Always very tasty looking and inventive dishes. Question - anyone every try this place for meat and chicken - Crowd Cow?

  https://www.crowdcow.com/
Former Festool  Dealer since 2002; user well before that!

Offline GoingMyWay

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Re: What's Cooking
« Reply #738 on: April 27, 2020, 10:05 AM »
I haven't personally, but I did consider ordering Wagyu from them.  My coworker has ordered from Crowd Cow before.  He liked the steaks and chicken he got from them, but said they take "too long to deliver."  I don't know exactly how long it took.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #739 on: April 28, 2020, 05:08 PM »
I made Vietnamese Yogurt in the Instant Pot.  I used Chobani Full Fat Greek Yogurt as the starter, Fairlife "Ultra-Filtered" whole milk, and a can of condensed milk.  I let it incubate on the yogurt setting for 10 hours.  The finished yogurt is a little on the thick side compared with normal Vietnamese yogurt, but it's got the good slightly sweet, slightly tart taste.  We put most of the yogurt in ziploc bags so they can be eaten frozen.  We can use some of the frozen yogurt as the starter for next time.

















This is a bit of a repeat, but eggs benedict again, minus canadian bacon.  This time we poached the eggs in a pot with vinegar and I used Knorr Powdered Hollandaise sauce.  You just have to add 1 cup of whole milk and 1/2 a stick of butter to the powder.  This is the sauce that my dad would always use (he only ever cooked with some sort of mix, powder, starter sauce).  It was much easier than making the Hollandaise from scratch, but I remember this mix having a better/stronger taste before.  It was sort of lacking acidity from fresh lemon juice.  I think I was most looking forward to eating the Hungry Jack Hashbrown potatoes!





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Offline GoingMyWay

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Re: What's Cooking
« Reply #740 on: April 28, 2020, 05:12 PM »
This is also a bit of a repeat, but this time we used an un-sliced hardwood smoked ham to go with scalloped potatoes, corn, and green beans.  I used my new 3qt saucepan to make the scalloped potatoes and finish them off in the oven.  I couldn't believe how cheap the ham was - only about $9 for a 7.72lb ham!















I made Rice Krisipie Treats for dessert.









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Offline Gregor

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Re: What's Cooking
« Reply #741 on: April 29, 2020, 09:58 AM »
I made Rice Krisipie Treats for dessert.
These look interesting. As this topic increases my longing for death by calories... could you please elaborate a bit on how to produce that sweet poison?

Apart from that, I finally managed to make some pictures
313689-0
313691-1

Even if it just was a quick test to see if that thing works...
« Last Edit: April 29, 2020, 10:12 AM by Gregor »

Offline GoingMyWay

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Re: What's Cooking
« Reply #742 on: April 29, 2020, 10:12 AM »
Sure!  They're really very simple to make.  Kellogg's actually had an old television commercial saying how easy they are to make: .

You just need to melt 3 tbsp of butter along with 10oz of marshmallows in a pot.  Then pour in 6 cups of Rice Krispies Cereal and stir until all the cereal is coated with melted marshmallow.  Spread the cereal mix into a well buttered pan (I like to use a silicon pan because you can easily plop the entire contents of the pan out onto a cutting board).  Now the real secret is to rub some more butter on your hands and then kinda press/rub the butter onto the top surface of the Rice Krispie Treats so the entire surface is lightly coated.  This keeps them from getting too hard.

Let the Rice Krispie Treats firm up for a bit before removing the monolithic piece onto a cutting board to slice into individual pieces.  My grandmother used to always make them in a glass baking dish, so in that case we'd just cut the squares directly in the pan.
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Offline tomp

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Re: What's Cooking
« Reply #743 on: April 29, 2020, 11:20 AM »
Roasted Vegetables with Smoked Sausage is a very tasty meal, quick and easy to fix and has become a favorite in our house. I use cleaned and sliced red and green peppers, red onions cut into chunks, carrots and broccoli (the carrots and broccoli are blanched prior to roasting) - I toss the vegetables in a pan with olive oil, 1/2 tsp garlic salt and 1/4 tsp each of oregano, thyme and rosemary, kosher salt and black pepper to taste; spread the vegetables on a baking tray lined with aluminum foil, spread smoked sausage diagonally sliced about 3/8" thick and tater tots (the original recipe called for potatoes but I had a lot of trouble getting the right size so they would cook in the same time) over the top and bake in a 400 °F oven for 20 minutes or so - I find that the tater tots being fully cooked is a pretty good indication of the correct time. The original recipe calls for asparagus spears being added at the 10 minute mark, but were getting "shoestring" spears at the moment and they get badly over-cooked so we're leaving them out. I'm planning to try adding sliced yellow squash when they become more readily available.

The photo is of an earlier version using cut-up potatoes, the present version with the tater tots is way better than that as it gives very consistent results.

Offline GoingMyWay

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Re: What's Cooking
« Reply #744 on: April 29, 2020, 12:47 PM »
That looks good.  I like "one pot" recipes.  What kind of smoked sausage do you use?
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Offline tomp

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Re: What's Cooking
« Reply #745 on: April 30, 2020, 12:40 AM »
That looks good.  I like "one pot" recipes.  What kind of smoked sausage do you use?
Eckrich Skinless Smoked Pork Sausage

Offline six-point socket II

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Re: What's Cooking
« Reply #746 on: May 03, 2020, 02:52 PM »
Hi!

self made, Belgian, shrimp croquettes (Garnaalkroketten). As starter. And then asparagus from the oven, young potatoes and a steak.






Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline GoingMyWay

  • Posts: 1061
Re: What's Cooking
« Reply #747 on: May 04, 2020, 12:38 PM »
Eckrich Skinless Smoked Pork Sausage

Thanks for sausage brand!  I don't think I've ever tried Eckrich Smoked Sausage.  I'll have to look for that next time at the grocery store.

Hi!

self made, Belgian, shrimp croquettes (Garnaalkroketten). As starter. And then asparagus from the oven, young potatoes and a steak.






Kind regards,
Oliver


I love how your peeled potatoes always look!

We tried making Biang Biang Mian using America's Test Kitchen's recipe: .


The hand stretching/pulling part certainly looks easier than it is.  I think part of the problem might have been using too high of a protein flour.  The split noodles sorta rolled up on themselves  on one edge and were thicker than they should have been.  It still tasted good and I actually liked the chew.  We also tried one truly "flat" noodle (we cut the rolled up edge off) and the texture was completely different.  We also made hot and sour soup to accompany the noodles.













We also made oxtail pho in the Instant Pot.  Cooked for 4 hours on low pressure and then did natural pressure release overnight for like 10 hours.  This was much more streamlined versus needing to buy bones and different cuts of meat.










Chocolate Mousse for dessert.  The whipped cream on top actually includes melted white chocolate in it.






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Offline GoingMyWay

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Re: What's Cooking
« Reply #748 on: May 11, 2020, 04:00 PM »
Saturday night we made Jacques Pepin's mustard glazed split chicken (https://www.kqed.org/w/morefastfoodmyway/episode204.html), with instant mashed potatoes, and broccoli.   Splitting the chicken really speeds up the cooking time.  It cooked on the stovetop for 5 minutes and then into a 425 degree oven for 40 minutes.









Sunday, I cooked some baby back ribs.  I tried rubbing the rack with sriracha before sprinkling the rib seasoning on.  It imparted a nice heat to it. 









Also made the grilled Vietnamese pork chops again.  Served the ribs with a "loaded" baked potato and salad with Russian dressing (I forgot to take a picture of the dressed salad, but I really like the Wishbone Russian dressing).





We dressed the potato with this Irish butter that I'm also really liking. 

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Offline GoingMyWay

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Re: What's Cooking
« Reply #749 on: May 20, 2020, 04:01 PM »
I normally try to avoid posting the same thing twice.  We made pizza again, but this time I left the dough out on the counter for 1 hour to bulk ferment before dividing into 2 balls and refrigerating.





I also pushed the dough out into a circle on the floured cutting board and let it warm up for 1 hour before stretching.



I'm not sure if it was the bulk fermentation, the 1 hour warm up period, or the combination of both, but the dough was much easier to work with and easier to stretch out. 





This time we used hand sliced pepperoni.  I think the really thin pre-sliced pepperoni would have been better as this was very greasy.

I had a bit a of hiccup trying to slide the pizza off onto the pizza stone in the oven.  This pizza's diameter was a little wider than last time so it was harder to slide off perfectly.  Some of the cheese went under the pizza, which more or less glued the back edge of the pizza to the stone.



Using scissors to cut the pizza seemed even easier than the cheap little pizza cutter that we have.





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