Cooking and Dining
Cooking and Dining
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
Cooking and Dining
This is easily my favorite thread on the board. Narrowly edging out tales from Fayettenam
Cooking and Dining
The carnitas are in process. Will report back later
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Cooking and Dining
Salt the sht out of dat butt
Cooking and Dining
It was a nice high thicc butt and has been seasoned generously
Cooking and Dining
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
Luckily I can math
Cooking and Dining
Wait what? That doesn't make any sense.
Cooking and Dining
Yep.Wait what? That doesn't make any sense.
Was making nacho cheese for today and wanted to scale it up. Couldn't do it.
Agree it makes no sense.
Cooking and Dining
Boys we did good. Many thanks
Cooking and Dining
As a token of my appreciation I'll post a brisket recipe tomorrow if I remember
Cooking and Dining
Bludawg brisket changed my life
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Cooking and Dining
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.
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.
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Cooking and Dining
Love making jambalaya. End up eating most of the andouille before it gets served.
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Cooking and Dining
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.
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Cooking and Dining
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?????
B. I am feeling flush with cash and want to splurge on a nice skillet or sets of skillets or whatever. Any suggestions?????
Cooking and Dining
I like my tri-clad set from Sam's club.
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Cooking and Dining
A. YesA. 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?????
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.
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Cooking and Dining
Jambalaya was a huge hit.
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Cooking and Dining
@tifosi77 Part 3 of The Chef Show is out
Cooking and Dining
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.
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.
Cooking and Dining
Replacing butter in baked goods with insect fat – researchers highlight taste trials
https://www.fdiforum.net/mag/npd/replac ... nsect-fat/
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.
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