Cooking and Dining
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We're having a company pie baking contest Monday... anyone have a great pie recipe?
Cooking and Dining
At worst, the dogs will eat well for a month.
Do it!
Do it!
Cooking and Dining
If you're replying to me (lol) I don't want to kill anyone...At worst, the dogs will eat well for a month.
Do it!
Cooking and Dining
My great grandfather cured hams on his farm. I'm sure can you do it - he probably dropped out of school after the 6th grade to work.
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We're having a company pie baking contest Monday... anyone have a great pie recipe?
This with mini peanut butter cups in the ganache along the crust line.
http://www.kevinandamanda.com/peanut-butter-pie/
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GREASE CUPS NOM NOM NOMWe're having a company pie baking contest Monday... anyone have a great pie recipe?
This with mini peanut butter cups in the ganache along the crust line.
http://www.kevinandamanda.com/peanut-butter-pie/
Cooking and Dining
Sort of from the Thanksgiving thread....this is the way to run a farm:
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Frey Pie.We're having a company pie baking contest Monday... anyone have a great pie recipe?
- Pie crust mix (flour, milk, eggs, butter, etc.)
- Various vegetables (carrots, onions, turnips, parsnips, mushrooms)
- Herbs and spices
- Lame Lothar Frey and Black Walder Rivers
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That ain’t gonna win sh*t.
I should go the Ben Wyatt approach and make a calzone.
I should go the Ben Wyatt approach and make a calzone.
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Cooking and Dining
My wife and I are headed out to Kennett Square tonight. Kennett, as some of you may know, is the Mushroom Capital of the World. In this tiny area, 3% of the world's mushrooms are grown. Anyone that is a fan of fresh mushrooms in cooking should make a pilgrimage.
Cooking and Dining
There's a restaurant there called Talula’s Table. During the day, it's a sort of country market selling artisinal products and baked goods. In the evening, they set up a communal table for 8-12 guests, and it becomes a restaurant that delivers one of the best dining experiences in the country. They only take group reservations, and you book a year to the day before you want your party to dine there, first come first serve. Currently $108 prix fixe per diner.
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Cooking and Dining
Why am I not surprised you have heard of that place?There's a restaurant there called Talula’s Table. During the day, it's a sort of country market selling artisinal products and baked goods. In the evening, they set up a communal table for 8-12 guests, and it becomes a restaurant that delivers one of the best dining experiences in the country. They only take group reservations, and you book a year to the day before you want your party to dine there, first come first serve. Currently $108 prix fixe per diner.
Yes, I've had several people tell me it is the best meal they have ever had. The phones open at 8am each morning to reserve a year in advance, and you literally have to hit redial constantly and pray you're the one. I plan on starting that soon.
Downtown Kennett is a wonderful place to visit.
Cooking and Dining
The owner is a hot MILF too...
http://www.cookingchanneltv.com/videos/ ... le-0150665
http://www.cookingchanneltv.com/videos/ ... le-0150665
Cooking and Dining
That Unique Eats segment is how I first heard of the place.
Cooking and Dining
Sous vide swordfish with a green mole on deck for tonight.
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Cooking and Dining
Didn't someone want a sweet potato pie recipe? This is one my Dad makes, probably modified from either Southern Living or Bon Appetit.
Pie:
1 9" pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
2 large eggs, beaten
2 tsp. vanilla or rum extract
2 tsp pumpkin pie spice
Topping:
1/3 cup crushed vanilla wafers
1 Tbsp granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup Heath bar pieces (optional)
2 cups whipped cream, for garnish
Preheat the oven to 350. Prick the bottom of the pie crust and bake for 7 minutes and set aside.
Mix all of the pie ingredients until fully combined, put in the pie shell and bake for 30 minutes.
Mix together vanilla wafer crumbs, sugar, and cinnamon for the topping. Cut in the butter until it resembles coarse crumbs. Mix-in the pecans and Heath bar bits by hand.
After baking for 30 minutes, sprinkle the topping over the custard and bake for another 30 minutes or until the custard is set when gently shaken and topping is golden. You may need to cover the pie crust to keep it from over browning.
Cool to room temp and chill completely before cutting, serve with whipped cream.
Pie:
1 9" pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
2 large eggs, beaten
2 tsp. vanilla or rum extract
2 tsp pumpkin pie spice
Topping:
1/3 cup crushed vanilla wafers
1 Tbsp granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup Heath bar pieces (optional)
2 cups whipped cream, for garnish
Preheat the oven to 350. Prick the bottom of the pie crust and bake for 7 minutes and set aside.
Mix all of the pie ingredients until fully combined, put in the pie shell and bake for 30 minutes.
Mix together vanilla wafer crumbs, sugar, and cinnamon for the topping. Cut in the butter until it resembles coarse crumbs. Mix-in the pecans and Heath bar bits by hand.
After baking for 30 minutes, sprinkle the topping over the custard and bake for another 30 minutes or until the custard is set when gently shaken and topping is golden. You may need to cover the pie crust to keep it from over browning.
Cool to room temp and chill completely before cutting, serve with whipped cream.
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Cooking and Dining
I settled on a bourbon apple pie with a bacon struesel topping. Here goes nothing!
Cooking and Dining
The only seafood I've ever boiled is salmon and halibut, please report results.Sous vide swordfish with a green mole on deck for tonight.
Cooking and Dining
Will do.
I made a kimchi and spring Onion frittata for brunch. Yep, that was good.
I made a kimchi and spring Onion frittata for brunch. Yep, that was good.
Cooking and Dining
Did 150 for 1/2 hour for the swordfish and then seared. Will lower temp the next time - just a tiny bit dry.
The jarred mole was delicious.
The jarred mole was delicious.
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Cooking and Dining
I would think you want to be closer to 130.
Cooking and Dining
I wouldn't want to go above 120, maybe 125, for most seafood. But swordfish is much denser, so maybe 130 is in order.
Cooking and Dining
I'm gonna attempt the smokeless brisket, but actually finish it in the smoker... Anyone try this?
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Cooking and Dining
Sous vide Chilean sea bass tonight using Serious Eats recipe for sous vide halibut. Was fantastic.
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Cooking and Dining
You da man.Didn't someone want a sweet potato pie recipe? This is one my Dad makes, probably modified from either Southern Living or Bon Appetit.
Pie:
1 9" pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
2 large eggs, beaten
2 tsp. vanilla or rum extract
2 tsp pumpkin pie spice
Topping:
1/3 cup crushed vanilla wafers
1 Tbsp granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup Heath bar pieces (optional)
2 cups whipped cream, for garnish
Preheat the oven to 350. Prick the bottom of the pie crust and bake for 7 minutes and set aside.
Mix all of the pie ingredients until fully combined, put in the pie shell and bake for 30 minutes.
Mix together vanilla wafer crumbs, sugar, and cinnamon for the topping. Cut in the butter until it resembles coarse crumbs. Mix-in the pecans and Heath bar bits by hand.
After baking for 30 minutes, sprinkle the topping over the custard and bake for another 30 minutes or until the custard is set when gently shaken and topping is golden. You may need to cover the pie crust to keep it from over browning.
Cool to room temp and chill completely before cutting, serve with whipped cream.
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