I don't see any rice. :fm:Quote:
Originally Posted by Cruiser
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I don't see any rice. :fm:Quote:
Originally Posted by Cruiser
Chuck end cowboyhttps://uploads.tapatalk-cdn.com/202...280bc32182.jpg
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Recipe? YumQuote:
Originally Posted by skinipenem
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Bump for lunch from refrigerator orphans
1 lb bacon - in refrig for three weeks, but didn’t smell bad
1/2 lb shredded cabbage - been there two weeks and looking a little wilted
1 apple that’s seen better days
Onion, garlic, paprika
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Prepping for xmas eve dinner. Not pictured is 3 lbs of criminis.
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I've done a lot of cooking in my life, and have often pulled from my memories odds and ends of what it would take to make things I've seen but not tried. However there are certainly areas in the art where I have not ventured. Today I am making a foray into baking, busting my cherry, pie that is. I was gifted a large bag of pitted, frozen cherries, and had most of the other stuff on hand, so I looked up recipes to get a handle on proportions, and process, and have waded in with gusto.
I'm trying an all butter crust, the part of which are all mixed and sitting in the fridge until the recommended time elapses, before rolling it out (I haven't decided if I'll try the lattice top crust). I've cooked the cherry filling which seems to be thickening nicely, after being cooked with lemon juice, sugar (I am partial to morena unrefined sugar) corn starch, and a bit of cinnamon and ground clove. It tastes pretty yummy, but the crust will be the hard part to ace.
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I also have a couple fancy, organic, grass-fed fillet mignon steaks sitting in brine, waiting to pan sear tonight, also something I'm not terribly experienced with, usually I've broiled or grilled steaks when I've prepared them. However, I'm feeling creative, doing different things, and I have enough experience cooking that it should turn out pretty good.
If it turns out pretty I'll post again.
Post even if it turns out ugly. :DQuote:
Originally Posted by Rasputin
FWIW, I've found a lard/butter crust to be easier for me.
you want the flakiest crust that also rolls out smooth as shit with no cracks? then don’t forget the vodka with that butter and lard…
https://www.seriouseats.com/cooks-il...e-dough-recipe
Cook's Illustrated's Foolproof Pie Dough
Prep10 mins
Active15 mins
Chilling Time45 mins
Total55 mins
Makes1 double-crust pie
Ingredients
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold vodka
- 1/4 cup cold water
Directions
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
science behind it...
https://www.seriouseats.com/myths-that-need-to-go-away
proof...
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pie fact.
All I have to say is, that it was a Christmas Eve miracle! Not only did the food come out well, but it was so successful that my son said "Thanks Dad!", which is only the second time he has ever called me Dad (the last time was 17 years ago)! The pie is still cooling, and will wait for tomorrow to be eaten, but here is some before-and-after pics of my first ever cherry pie, first ever pan seared fillet mignon, and best ever steak fries, accompanied by gratuitous spouting and crowing about the process.
Since I already started on the pie pics, I'll start there. As I rolled out the pie dough, and the edges inevitably tore and the crust stuck to the cutting board on which most of my food prep is done, I recalled the many times I watched my mom make pie, and the cursing and griping I had heard from her. It struck me, as it does more often as I get older, how I am high strung and tempestuous just like my mom. My mom also is a master pie maker, steeped in old world knowledge of her mother who was the first of her family to be born in the US, on a homestead in Minnesota. Anyway, I went for the lattice top, something my mom never did in my experience.
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I will digress now to complain about online recipes and how they make you scroll through pages worth of needless minutia, explaining every single step in painstaking detail, of not only how, but why, each step is sooo important, before actually getting to the recipe, to the extent that my mother's ire was raised in me and I yelled at the computer hoping the lady who wrote it all could hear my disquietude. Anyway, I was so frustrated with the excess, that I didn't read everything, and didn't egg wash the top, so it didn't have the shiny golden brown finish like the excessively verbose chef pictured on her word heavy web page. But it looks good enough to eat:
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After soaking the steaks in brine for a few hours, I patted them dry, let them sit out for an hour and a half to approach room temp, I sprinkled them with coarse sea salt, black pepper, and granulated garlic:
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While the steaks were sitting out, I cut potatoes lengthwise in quarters, soaked them in salt water, then steamed them to get them mostly cooked:
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The steak fries went in the oven on a cookie sheet, prepped with corn oil and enough coarse salt to raise them off the surface ( to season and prevent sticking), then turned to the steaks.
I live in a poorly designed apartment which has a stove in the middle of the room and without a hood-fan, I didn't take this into account when I decided to pan sear the steaks. However, after the mixture of mostly corn oil, with a little EVOO for flavor, started to smoke, and I put the steaks in the skillet, I relocated my air purifier to the counter right next to the searing steaks, hence, when the steaks were done I could still make out the far wall of the apartment through the meaty clouds of smoke. The sear came out well:
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I finished them in the oven, and having followed the directions for a flawless pan seared fillet mignon (which I found by scrolling laboriously through the gratuitous blathering of another overly loquacious chef), I came out with a perfectly passable medium steak:
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While the steaks rested, it occurred to me in a flash that by adding a little oil, cornstarch, and water, together with some frenetic wire wisking, I could make some gravy, and did so, which was the first gravy I ever made from scratch; it came out a little thick, but very tasty. My son even liked it, and he is hard pressed to ever admit he likes anything. I sat and ate with my boy, and it was all just right, even the steak fries had come out thoroughly cooked and satisfyingly seasoned. It was a Christmas Eve miracle! It was also the yum.
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Merry Christmas to all, and to all a good night.
Strong efforts on this page!
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Just whipping up some spaghetti and meatballs!
"Thanks Dad!"Quote:
Originally Posted by Rasputin
Very well done!
Sweet and sour pork?Quote:
Originally Posted by Cruiser
That shit looks REEEEEEEEEEEEEEEEEAL good.
I was shooting for a taco filling so I just seasoned the diced chicken with salt, white sugar (to help the chicken caramelize more quickly in the wok) and guajillo chili. Cooked it for a minute or so then added the diced pineapple and kept everything moving until it all got nice and colored.
I served it with tortillas, white rice, refried black beans, sliced avocado, and candied jalapenos. Silly good...
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You can't have your pudding, if you don't eat your.....vegetables:
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Moroccan spiced grilled pork tenderloin with pineapple and red pepper chutney, curried red lentils, naan bread, and rice. Paired up pretty darn nicely with some 2012 Canard Duchene non dosage bubbles
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Yorkshire pudding, never made one before. I think doing smaller ones would be a better idea if I do it again. No pics when it was done, had to hurry to cut it and start eating.
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My mom makes that every Thanksgiving. It's delicious.Quote:
Originally Posted by abraham
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Marone!
dinner for onehttps://uploads.tapatalk-cdn.com/202...09c7643b46.jpg
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We've been on a mediterranean diet kick lately.
Is that a big ole hunk of tuna? I'd crush that