[Lunch 2023]

On 4/6/2023 at 6:26 PM, Kim Shook said:

@Dejah I went to a stand that was selling smashburgers and got a Smashed Chopped Cheese for us all to share:

This was fantastic – smashed burger, American cheese, fried onions, and their special sauce. 

 

 

 

 

[Sweet green beans]

17 minutes ago, Katie Meadow said:

In my dotage i've become a fan of long-cooked green beans. For smoky flavor I use bacon or ham broth. Sometimes I add tomato fo extra flavor. Toward the end I add a little Steens cane syrup, which is a bit sweet, and then for balance, a splash of vinegar,  Cooking beans in milk is a new one fo me. @FeChefwhere did your stepfather get that from?

I think his mom made them that way. Its probably a pennsylvania dutch thing.

[Dinner 2023]

9 hours ago, Duvel said:

“Kind of temaki sushi” dinner … I was planning to make onigiri, but decided last minute to let the family do the work. Smoked salmon, tuna with kewpie, fish roe with wakame, some toppings …

 

 

With some “excitement” for the little one thrown in …

 

 

 

 

All in all - quite tasty and close to zero effort. A winning combination 🤗

Future pyromaniac in the making.........

[Dinner 2023]

On 3/28/2023 at 9:25 AM, Ann_T said:

Matt used one of the baguettes to make a sandwich (vegetarian).

What is that bottom yellow layer? (egg?) and whats the layer above the yellow layer? It looks like bacon. Only asking because you said its (vegetarian)

[Sweet green beans]

I never heard of adding sugar to green beans. I thought it was weird my step father cooked his green beans in milk and butter.

[Dinner 2023]

29 minutes ago, Ann_T said:

@KennethT, lucky guests.  What a delicious looking feast. 

 

 

Had been craving pasta (Linguine) with clams.

But every time in the last month when I went to get clams they were out.

Usually waiting for their order to come in either later in the day or the next day.

Lucked out today.

What kind of clams are those? When we go chinese buffet, they always have them in some brown sauce with black beans, sauteed diced onions and green/red peppers.

[Something that cuts the mustard.]

5 hours ago, Not The Full Shilling said:

The mustard that used to be called French Mustard

The condiment that used to be called French Mustard.

[ChatGPT A.I. and solving the "why" in cooking]

29 minutes ago, Bernie said:

This is proof of the value of ChatGPT!

Without the couple of pages of comments on the answers ChatGPT provided, it may never have occurred for you to search with Batter in the search terms 😀

Go ChatGPT 🙋‍♂️

(I can't find a tongue in cheek emoticon)

Now i just need to figure out the batter technique to achieve squiggley crevasses.

[ChatGPT A.I. and solving the "why" in cooking]

Forget ChatGPT, I just realized i can achieve close doing a google search for batter fried chicken. Never crossed my mind to use "batter" in the search engine. When i think of batter, i think of a thick smooth bread like coating. 

[ChatGPT A.I. and solving the "why" in cooking]

25 minutes ago, Anna N said:

I can only shake my head in disbelief. Do we need another source of coherent but useless information?

ChatGPT for POTUS 2024

[ChatGPT A.I. and solving the "why" in cooking]

Ask it how to get squiggley crevasses in fried chicken. I been searching google for years trying to figure it out.

Picture for reference:

 

[Dinner 2023]

1 minute ago, Anna N said:

There is a misunderstanding here. Over in the Ladies Who Lunch topic I showed this chicken as it arrived from the restaurant. Tonight I reheated it for 10 minutes in the air fryer.  

Ahh, damnit! I didnt catch the "leftover" part. I just assumed everyone post their own cooks in the dinner thread. I guess i will never figure this out.

[Dinner 2023]

3 hours ago, Anna N said:

Leftover KFC (Korean fried chicken). 

How did you achieve that texture? Its amazing, and i have tried soo many methods with no luck.

[Costco Meats]

Costco in my area has a terrible selection of meats. I almost joined, but im glad i told the wife im going to check out the meat department first.

And yes, it was when they just opened up the store in my area, but i checked them out a year later and nothing changed.

[What Are You Cooking Sous Vide Today? (Part 3)]

I love a good med rare steak, but i can't do pork med rare. 140F is the lowest i will go, and its still pink at that temp.

[Cooking with the Anova Precision Oven: What did you make?]

Asiago and olive oil Focaccia 

473F 20% steam for 20 min each. I pulled them at around 18 min.

I used Joshua Weismann's dough recipe with instant dry yeast no sour dough starter.

Makes two 10 inch rounds.

 

[Cooking with the Anova Precision Oven: What did you make?]

I Have very late eating habits, so sometimes i have to order food before i actually want to eat due to them closing early, or in this case shutting their pressure fryers off at 6pm. That said, Now, yes i could hit up a KFC at 8pm and pay $30 for an 8pc, but i prefer to hit up my local grocery store and pay $8 for an 8pc. So i wanted to test the APO, and to my delight, non sous vide, no steam, 140F for 3 hours and i just tested a breast that was probed at 135F IT was still delicious and juicy. Slightly almost Original recipe texture, but so worth the savings.

[Leftover Egg Whites...Share Your Go-To Uses]

Leftover egg whites? I never heard of such a thing.

[Cooking with the Anova Precision Oven: What did you make?]

I had issues holding a prime rib roast following the 101 recipe on anova's site. Seems 132F in sous vide mode with 30% steam is more toward 136F. I was on pins and needles the entire 3 hour hold time i accounted for till  guests arrived. Had to keep reducing oven temp to 127F till the roast fell back down to 132F, but then it would start clibing down lower so i had to settle at around oven temp of 130F to keep the roast below 134F. It was fustrating, and im not sure how good this oven works for temp crucial holding.

Luckily all the guest preferred medium rare more on the medium side.

[The price of eggs]

4 hours ago, Anna N said:

If there is any bright side to this, at least for North America, then it is that the eggs we are getting ought to be very fresh. 

I still think that most eggs are a bargain but price comparisons mean nothing if you don’t know how the chickens are housed/raised. 

The only bright side i see is, im more inclined to hit up a TSC and buy chicks, and raise my own hen's that lay eggs.

[The price of eggs]

eggs in my area are over $5 a dozen, and thats just your standard run of the mill large eggs. I imagine cage free is a few dollars more. There so pricey the stores are cutting the cartons in 1/2 and selling 6 eggs for like $2.75

 

One grocery store literally has a ad in there weekly flyer for 12 large eggs for $1.99 with 100 points. ( it takes $100usd to equal 100 points.

[Nose to Tail in Practice]

Never had pork heart. I love pickled chicken hearts, and braised chicken hearts and giblets in gravy.

[Nose to Tail in Practice]

I love me some cheeks. Pork cheeks are not common in my area of the US, but Beef cheeks are. Which make the most delicious taco's.

 

Cured pork Jowls are available but honestly, i prefer cured pork belly.AKA bacon.

[Cooking with the Anova Precision Oven: What did you make?]

2 hours ago, TdeV said:

I've a recipe for (dehydrating) carrots which requires the carrots to be blanched for <= 5 minutes first.

 

I'm thinking of using the APO to do the carrots.

 

Presumably APO 212ºF = boiling? Does one engage the sous vide function? Would you add any time to the blanching timeline in order to make up for the APO losing temp because the door has been opened to add the carrots?

 

sous vide mode doesn't go above 212F

[Nose to Tail in Practice]

I wouldn't eat eye balls, but if we are talking about strange foods, most non US countries think peanut butter is strange.