Cooking and Dining

Post by **tifosi77** » Wed Mar 25, 2015 5:09 pm

This thread will be for discussion the gastronomic wonders of this world. What you like to cook, what you like to eat, what you like watch..... if it's about food, this is it's home.

Post by **tifosi77** » Wed Mar 25, 2015 5:10 pm

Scallops With Thai Curry-Lime Broth 2.0 --- The Leftovers

Also, Top Chef.

Post by **malkintent** » Wed Mar 25, 2015 5:13 pm

Anybody have a downloadable link to the modernist cuisine? Please pm if you do. Please do not post in the thread.

Post by **tifosi77** » Wed Mar 25, 2015 5:17 pm

It's a six volume set, and I'm sure each one would be several hundred megabytes as a pdf. Possibly more than that if you find one that's a high quality scan.

Post by **columbia** » Wed Mar 25, 2015 6:28 pm

I've been reading through that at work, on and off. It's good stuff.

Post by **malkintent** » Wed Mar 25, 2015 7:31 pm

tifosi77 wrote:It's a six volume set, and I'm sure each one would be several hundred megabytes as a pdf. Possibly more than that if you find one that's a high quality scan.

I'm okay with that lol

Post by **columbia** » Wed Mar 25, 2015 7:42 pm

Further experiment with that jar of bacon grease in the fridge: it's adds a really nice smokiness to fried rice.

YouTube · Post by **EdOlczyk** » Wed Mar 25, 2015 7:45 pm

With grilling season back in full swing, I've decided to try a host of new dishes to satiate the appetite.

My latest pulled from healthy grilling recipes, will be attempted on Saturday night:

California Turkey Burgers

Prep time: 10 minutes

Cook time: 10 minutes

Makes: 6 servings

Ingredients

2 teaspoons olive oil

1/2 cup minced scallions

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons reduced-fat sour cream

4 teaspoons Worcestershire sauce

1 1/2 pounds lean ground turkey

Nonstick cooking spray

3 ounces blue cheese, crumbled

6 whole wheat hamburger buns, split

2 firm, ripe tomatoes, sliced 1/4-inch thick

1 just-ripe avocado, thinly sliced

1 medium red onion, thinly sliced

Directions

1. In a small skillet, warm the olive oil over medium heat. Saute the scallions until just softened, about 2 minutes. Transfer to a medium bowl, season with the salt and black pepper and let cool. Stir in the sour cream and Worcestershire sauce; add the turkey and mix gently until just combined. Form into 6 patties.

2. Heat a grill to medium-high. Mist grill with cooking spray and cook burgers 5 minutes. Turn and grill until almost cooked through, about 3 minutes more. Top each burger with some of the blue cheese; cook 1 to 2 minutes more or until burgers are just cooked through and cheese is melted.

3. Arrange burgers on buns and top with sliced tomato, avocado, and red onion.

Post by **columbia** » Thu Mar 26, 2015 6:38 am

I have mixed feelings on this idea.....

Scientists have discovered a simple way to cook rice that dramatically cuts the calories
http://www.washingtonpost.com/blogs/won ... siness_pop

Post by **columbia** » Thu Mar 26, 2015 10:00 am

@c2i

https://www.kickstarter.com/projects/st ... bread-oven

Post by **count2infinity** » Thu Mar 26, 2015 10:05 am

Interesting... I'm pretty happy with my bread making skills as far as the dough is concerned, but the oven definitely sucks. To get a nice crispy crust, I have to put a pan of water on the bottom rack of the oven and crank the heat. That would be really useful in bread making. I'll obviously wait until I have room in my "big kid" kitchen, but that's a really convenient little piece of equipment.

Post by **tifosi77** » Thu Mar 26, 2015 7:10 pm

columbia wrote:I have mixed feelings on this idea.....

Scientists have discovered a simple way to cook rice that dramatically cuts the calories
http://www.washingtonpost.com/blogs/won ... siness_pop

That's interesting.... but the whole point of rice as a staple is because it's cheap calories, right?

Post by **columbia** » Thu Mar 26, 2015 7:16 pm

Right. Which makes me suspicious of the whole idea, given the number of people in the world who require rice to, you know, live.

Post by **tifosi77** » Thu Mar 26, 2015 7:23 pm

That really is a first-world problem, take a food that's a cheap staple for like 85% of the planet's population and dick around with it to make it 'healthier'. Pretty sure the people who largely subsist on the stuff have better baseline health numbers than the average American.

Post by **shmenguin** » Thu Mar 26, 2015 10:54 pm

columbia wrote:Further experiment with that jar of bacon grease in the fridge: it's adds a really nice smokiness to fried rice.

You've been reading my non existent food blog. I've been doing this for a while. My fried rice...

In Dutch oven...
-sear pork chop in oil, remove, cut it up
-add bacon grease and cook diced onion, mixing it with the pork bits left behind.
-add salt and pepper liberally at every step
-add carrots and cook for a bit
-add a ton of garlic and ginger
-add bean sprouts and cabbage and cook for a bit
-add peas and then pork back in, and cook for a bit
-add some soy sauce to deglaze (or coconut aminos if you're soy free)
-remove everything
-add more bacon grease
-add eggs and cook
-add stuff back in
-add rice
-dump a ton of soy sauce/aminos in

Mix it up and that's game.

Post by **columbia** » Thu Mar 26, 2015 10:56 pm

Mine wasn't nearly that complex, but I'll definitely try your recipe.

Post by **shmenguin** » Thu Mar 26, 2015 10:59 pm

It ends up being like a 25 dollar thing of fried rice...but we get 2 nights of dinner out of it for 2.5 people

Post by **count2infinity** » Fri Mar 27, 2015 7:16 am

http://home.woot.com/offers/foodsaver-v ... _dly_wobtn

$10 cheaper than on Amazon. Might grab one.

Post by **columbia** » Fri Mar 27, 2015 7:18 am

mac needs one of those for that 1/2 cow he bought.

Post by **columbia** » Fri Mar 27, 2015 7:41 am

It should be a slow day at work, so I'm already figuring out where I'm having lunch. Some slider joint opened up and I've been checking out their menu. French fries topped with pulled pork has already made the cut. We live in a truly wonderful country.

Post by **count2infinity** » Fri Mar 27, 2015 7:48 am

Murica style poutine.

Post by **DigitalGypsy66** » Fri Mar 27, 2015 8:52 am

count2infinity wrote:Source of the post To get a nice crispy crust, I have to put a pan of water on the bottom rack of the oven and crank the heat.

I was a baker in a former life (seriously!) Our commercial oven had a programmable steam injector that would add water as needed to baguettes and such. Pretty cool.

What about a spray bottle? Before the new oven, we used to spray bread after the proof box to give it some crust. Much more consistent than the pan of water treatment.

Post by **count2infinity** » Fri Mar 27, 2015 8:55 am

I've tried the spray bottle before, and when I don't feel like dealing with the pan of water, that's what I do. I'm not sure which one yields better results in my oven though... slight edge to the pan, but the spray bottle is way easier, I think.

Post by **tifosi77** » Fri Mar 27, 2015 1:09 pm

Chef Jacques Lamerde on Instagram. You're welcome.

Post by **Kraftster** » Fri Mar 27, 2015 1:15 pm

Get a small cast iron pan, heat it to very hot on the stove, put in the pan of water you are using. That's money for french breads and such.

My father in law gave us a quarter cow. Black angus, grass fed, killed at just the right time. It's some of the best meat I've ever had. Don't really want to go back after all of this is gone.

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