Cooking and Dining

Postby **mac5155** » Sat Feb 01, 2020 11:54 am

You're welcome

Postby **willeyeam** » Sat Feb 01, 2020 12:43 pm

i assumed the above post meant mac posted the recipe, so I sorted the thread and looked for mac's initial post and man have I been missing out on mac's food adventures by never reading this thread

Postby **mac5155** » Sat Feb 01, 2020 2:04 pm

You're welcome

Postby **mac5155** » Sat Feb 01, 2020 2:04 pm

This is easily my favorite thread on the board. Narrowly edging out tales from Fayettenam

Postby **willeyeam** » Sun Feb 02, 2020 9:47 am

The carnitas are in process. Will report back later

Postby **MrKennethTKangaroo** » Sun Feb 02, 2020 10:42 am

Salt the sht out of dat butt

Postby **willeyeam** » Sun Feb 02, 2020 10:47 am

It was a nice high thicc butt and has been seasoned generously

Postby **mac5155** » Sun Feb 02, 2020 11:54 am

I was kind of bummed to see that chef steps has removed free access to their "scaling" feature on the recipe side. You now have to be a studio pass holder to scale recipes up or down.

Luckily I can math

Postby **tifosi77** » Sun Feb 02, 2020 12:46 pm

Wait what? That doesn't make any sense.

Postby **mac5155** » Sun Feb 02, 2020 6:16 pm

Wait what? That doesn't make any sense.

Yep.

Was making nacho cheese for today and wanted to scale it up. Couldn't do it.

Agree it makes no sense.

Postby **willeyeam** » Mon Feb 03, 2020 8:51 pm

Boys we did good. Many thanks

Postby **willeyeam** » Mon Feb 03, 2020 8:52 pm

As a token of my appreciation I'll post a brisket recipe tomorrow if I remember

Postby **mac5155** » Mon Feb 03, 2020 9:44 pm

Bludawg brisket changed my life

Postby **count2infinity** » Mon Feb 17, 2020 8:54 pm

Tomorrow the R&D group is making lunch for the company. We always do soup, salad, and bread in the winter. I always handle the bread. Used to just do a full 5 pound bag of flour's worth, but we ran our last year. Everyone got a piece, but people were coming back for more and were disappointed when it wasn't there, so I went with 7.5 pounds worth of flour this year. The dough is on the porch proofing overnight. That overnight, cold ferment always delivers delicious bread.

So far in my 3 years participating in this, I've done butternut squash soup, chicken and wild rice, and last year it was gumbo. Everyone loved the gumbo and I got a bunch of requests to do it again. Decided to go a little different route... jambalaya. It's close enough to a soup to fit. Got 3 pounds of chicken thighs, 2 pounds of shrimp, a couple packs of andouille.

In any case, I get paid to cook tomorrow, so that's cool.

Postby **Dickie Dunn** » Mon Feb 17, 2020 9:03 pm

Love making jambalaya. End up eating most of the andouille before it gets served.

Postby **count2infinity** » Mon Feb 17, 2020 9:06 pm

The best part is that the bread is going to be in the oven during the monthly company meeting (we didn't realize it was company meeting day when we scheduled the lunch), so everyone is going to have to sit there and suffer through the baking process with me.

Postby **MrKennethTKangaroo** » Tue Feb 18, 2020 10:49 am

A. Jambalaya is easily in the top 5 of foods in terms of gr8 smells

B. I am feeling flush with cash and want to splurge on a nice skillet or sets of skillets or whatever. Any suggestions?????

Postby **mac5155** » Tue Feb 18, 2020 11:24 am

I like my tri-clad set from Sam's club.

Postby **mac5155** » Tue Feb 18, 2020 11:25 am

https://www.samsclub.com/p/mm-14pc-cook ... od21011125

I got it for $99 a few Christmases ago.

Postby **DigitalGypsy66** » Tue Feb 18, 2020 11:46 am

Postby **tifosi77** » Tue Feb 18, 2020 12:48 pm

A. Jambalaya is easily in the top 5 of foods in terms of gr8 smells

B. I am feeling flush with cash and want to splurge on a nice skillet or sets of skillets or whatever. Any suggestions?????

A. Yes

B. https://madeincookware.com/

All of the quality of All Clad, half the price; they've been signing up some big name chefs/restaurants over the last 12 months. I re-outfitted our kitchen with this stuff about a year ago, and I love it.

Postby **count2infinity** » Tue Feb 18, 2020 1:59 pm

Jambalaya was a huge hit.

Postby **Dickie Dunn** » Thu Feb 20, 2020 6:56 pm

@tifosi77 Part 3 of The Chef Show is out

Postby **tifosi77** » Thu Feb 20, 2020 7:49 pm

Noted for future consumption, likely later tonight. Thank you, dude.

Edit: the chefs/restaurant featured in Ep 2 are a couple favorites. They closed their OG Border Grill location in Santa Monica last year (in which I had many fond happy hours over the years), but every time we have something going on in DTLA we try to hit that location.

Postby **Ad@m** » Fri Feb 21, 2020 10:19 am

Replacing butter in baked goods with insect fat – researchers highlight taste trials

https://www.fdiforum.net/mag/npd/replac ... nsect-fat/

In a blind test, a taste panel was unable to tell the difference between baked goods made with butter from those made with insect fat, positioning the latter as a more sustainable alternative to dairy-based butter.

Researchers from Ghent University in Belgium found that when less than half of the butter in bakery products was replaced by insect fat, a panel was unable to taste the difference.

The research team used fat from black soldier fly larvae in waffles, cookies and cake. They baked three types of each version – a normal one with only butter; a version in which a quarter of the butter was replaced by insect fat, and a version in which half of the butter was replaced by insect fat.