We're having friends over but no idea about food, yet. Whee!
I'd look up J. Kenji Lopez-Alt's recipe for oven wings. Even if you don't have the full time to let the wings bathe in the baking powder dredge, you get some amazing results.
Woo, made some pizza sauce for the first time! Smells and tastes pretty great, but I still need to see if it tastes good on the pizza. Used Binging with Babish's deep dish pizza sauce recipe for it.
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That_GuyI don't wanna be that guyRegistered Userregular
I saw farm raised whole gutted, descaled flash-frozen tilapia at the store yesterday. They were super cheap at just $2:35/lb so I picked up a 4lb package. I've got the first one thawing in the fridge now. I got some lemons, fennel (on sale) and cilantro (also on sale). I think I'll salt and pepper the outside and inside, thinly slice the lemon and fennel to put in the cavity, set over a bed of cilantro and fennel greens than pouch in foil and bake. Maybe I'll do it the other way around and make a bed of sliced lemon and fennel and stuff the herbs inside.
I also found flanken (or english) cut beef short ribs. I'll be preparing them Korean style on the grill. I'm marinating them in an mix of black pepper, onion powder, garlic powder, gochujang paste, soy sauce, hoisin sauce, worcestershire sauce, canola oil, salt and water. Unlike traditional short ribs where you cook them lowe and slow, these thin cut ribs get cooked hot and fast. In a little while I'll be cranking my grill up to max, letting it heat up for a while then throwing on the 3 rib sections. Cook time will be no more than a couple of minutes per side, depending on how thin they've been cut.
Chili report - mixed things up, using Babish's method for creating chili paste for flavoring instead of powder,and it makes a world of difference. Nice fruity, smoky flavor, with a solid burn that isn't overpowering.
I saw farm raised whole gutted, descaled flash-frozen tilapia at the store yesterday. They were super cheap at just $2:35/lb so I picked up a 4lb package. I've got the first one thawing in the fridge now. I got some lemons, fennel (on sale) and cilantro (also on sale). I think I'll salt and pepper the outside and inside, thinly slice the lemon and fennel to put in the cavity, set over a bed of cilantro and fennel greens than pouch in foil and bake. Maybe I'll do it the other way around and make a bed of sliced lemon and fennel and stuff the herbs inside.
I also found flanken (or english) cut beef short ribs. I'll be preparing them Korean style on the grill. I'm marinating them in an mix of black pepper, onion powder, garlic powder, gochujang paste, soy sauce, hoisin sauce, worcestershire sauce, canola oil, salt and water. Unlike traditional short ribs where you cook them lowe and slow, these thin cut ribs get cooked hot and fast. In a little while I'll be cranking my grill up to max, letting it heat up for a while then throwing on the 3 rib sections. Cook time will be no more than a couple of minutes per side, depending on how thin they've been cut.
Do you guys like whole pouch roasted fish? I sure as fuck do. This was phenomenal. Each fish came in a vac-bag. I threw it in a zip top bag just to be safe but it was well sealed. I defrosted overnight in the fridge. Today when I got home from work I cut off the barbs, opened up the cavity a little more and gave it a good rinse under cold water. I dried it with paper towel, inside and out. I previously mixed ~50/50 salt and pepper. I heavily sprinkled the mix inside and out. I stuffed the cavity with lemon slices, fennel slices, fennel fronds and cilantro. I stuffed some offcuts of fennel in the gills and the mouth. Lastly I drizzled a little olive oil and vinegar over the top. Sealed in a foil pouch, I baked at about 400f for around 30 minutes. I finished by opening the pouch and setting the broiler to high for a few minutes.
I foolishly started trying to eat it with a fork. I quickly remembered all the catfish fries I went to as a child and just went at it with my fingers. There are so many little bones that you can easily pick around but are a total pain in the ass to get at with a fork. In the end, I'd picked everything clean but the head. Still not that adventurous. It was soooo good, especially the skin (which didn't have a single scale left on it). I'll probably have another on Wednesday and maybe even another on Friday to use up the rest of the aromatics. I saved the drippings, intending to drizzle them over as needed but the fish was so tender and juicy that I didn't need em. 10/10, you guys gotta try this.
Zavianuniversal peace sounds better than forever warRegistered Userregular
Anyone have any tips or suggestions in regards to French Toast? I haven't made any in years. I usually just whisk two eggs, a splash of milk, a dash of cinnamon and a splash of vanilla extract, dip in some bread (got thick Oat Nut bread for it) then slap on a lightly oiled pan and cook both sides. So kind of generic I guess. I throw some maple syrup and a slice of butter on top then nom nom nom.
Oh and with leftovers I throw some ham/Canadian bacon on top with some Swiss cheese and bake in the oven which makes a nice lunch/dinner.
Anyone else have French Toast hints, tips, suggestions?
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ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered Userregular
you've got the foundation of a good french toast recipe. anything beyond that just tweak things til it tastes like you want it to
i like to put frangeico in my mix for a little extra boozy/hazelnut note
i had french toast made out of a cinnamon roll recently and that was just ridiculous
i always add a bit of maple syrup to the custard to make it easier to brown. Also, I use half and half instead of milk typically. Other than that you listed a pretty solid custard recipe.
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Another tip is to use slightly stale bread. Like dried out. It will have a firmer structure and stand up to the custard soak better. Usually just leave out the slices over night with both sides open to air.
Another tip is to use slightly stale bread. Like dried out. It will have a firmer structure and stand up to the custard soak better. Usually just leave out the slices over night with both sides open to air.
You really want to avoid bread that isn't decently stale imo. If it's not firm enough, it will just fall apart.
I generally use broiche, which is pretty similar to challah.
I like to make a fruit compote type thing to put on top. I don't measure, so these are guesses:
1.5 cups of berries (I prefer a 50/50 mix between blueberries and raspberries),
1/4 cup of sugar (can be adjusted to taste)
half to 1 juiced lemon
add everything to a small pot and boil until thickened. It helps to burst the berries against the side of the pot with a wooden spoon.
Takes about 20 minutes. I keep the leftover fruit in the fridge and use for similar things or as a jam.
Another tip is to use slightly stale bread. Like dried out. It will have a firmer structure and stand up to the custard soak better. Usually just leave out the slices over night with both sides open to air.
You really want to avoid bread that isn't decently stale imo. If it's not firm enough, it will just fall apart.
There's a reason that the actual French name for the dish translates to "lost bread".
Yes, I would say that the staleness of the bread is mandatory when making french toast.
Potentially a dash of nutmeg to go alongside the cinnamon (a little goes a long way remember!)
I'm definitely due another bottle of Frangelico, bizarrely I've never thought to use it in a sauce.
On a related note, it's Shrove Tuesday in the UK today AKA pancake day. Where, as the name suggests, it is customary to make and consume copious amounts of pancakes. Traditionally these are french crepe style thin pancakes, but I ain't no pancake grognard.
Zavianuniversal peace sounds better than forever warRegistered Userregular
Thanks everyone for the comments and suggestions! I hadn't considered using stale bread! Will definitely try that by leaving some out the night before.
And since its pancake day, my fav pancake topping is mashed strawberries or blueberries and a bit of whipped cream and powdered sugar! Nom nom nom
French toast is literally a recipe that originated as a way to use stale bread. Not unlike bread pudding or a ton of other recipes that are basically "soak stale bread in some sort of liquid".
Anyone have any tips or suggestions in regards to French Toast? I haven't made any in years. I usually just whisk two eggs, a splash of milk, a dash of cinnamon and a splash of vanilla extract, dip in some bread (got thick Oat Nut bread for it) then slap on a lightly oiled pan and cook both sides. So kind of generic I guess. I throw some maple syrup and a slice of butter on top then nom nom nom.
Oh and with leftovers I throw some ham/Canadian bacon on top with some Swiss cheese and bake in the oven which makes a nice lunch/dinner.
Anyone else have French Toast hints, tips, suggestions?
One thing worth taking away no matter what recipe to use is sprinkling a bit of sugar on a side before it hits the pan for a bit of crispness on the surface.
French toast is literally a recipe that originated as a way to use stale bread. Not unlike bread pudding or a ton of other recipes that are basically "soak stale bread in some sort of liquid".
I love using stale bread for either breadcrumbs in salad or dipping in red wine. Will have to try bread pudding sometime too!
I really like 'blackened' food. Blackened chicken, fish, whatever. I like making it at home, too.
But, in a effort to eat less meat, I'm wondering if there's any vegetables that are good to blacken? Tofu? Carrots? Eggplant?
Anyone know anything?
Mushrooms might be a good bet for the seasoning mix and take well to cooking in fat though you really need to cook them down longer than you might think to really drive out the moisture.
I'm trying a "pork chop gravy" recipe tonight and tomorrow. I'll let you know how it works out.
Basically mushrooms, pork chops, broth, and some wine. Toss in a slow cooker then add a corn starch slurry later.
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That_GuyI don't wanna be that guyRegistered Userregular
edited March 2020
You ever grill your broccoli? I like to drizzle whole heads with soy sauce, garlic powder, black pepper and oil (sesami is particularly good) and grill them on the top shelf while I'm cooking other stuff on the grill top. I keep the heads moving throughout the cooking process to they cook evenly. They're usually done to my liking around the time all the other stuff is done. I like to pull when they're some nice char on the flouret side and the stem is just starting to soften. I'll admit that I usually cut most of the stem off and throw it away but if you want, you can peel the stem while still connected to the head and grill it alongside the heads, brushing with whatever soy and oil that was left in the bowl you seasoned the heads in. I am usually grilling meat on the grill top but if you want to go full vegan, get yourself some firm tofu, tempeh, or seitan and season it with the same mix that went on everything else.
I don’t know offhand, but my guess is anything “meaty,” would work.
broccoli, cauliflower, Brussels
Uh
I could see carrots for sure
Do you mean the seasoning blend or the butter/high heat/cast iron cooking method or both?
I think carrots are the ones that wouldn't work. Too high in sugar, so they tend to burn rather then deliciously char the way broccoli/brussel sprouts/etc do.
When I was about 10 on holiday in Cornwall I had a really delicious meal that I would like to figure out what it was. There were bell peppers, kidney beans, a sweet sauce, and possibly beef. This was at some random pub. I have no idea what cuisine it was meant to be. I'd like to try and cook it.
I don’t know offhand, but my guess is anything “meaty,” would work.
broccoli, cauliflower, Brussels
Uh
I could see carrots for sure
Do you mean the seasoning blend or the butter/high heat/cast iron cooking method or both?
I think carrots are the ones that wouldn't work. Too high in sugar, so they tend to burn rather then deliciously char the way broccoli/brussel sprouts/etc do.
Parsnips have a lot of the traits of a carrot without as much sugar.
Aubergine (egglplant) is definitely a good one. Some recipes have you char the shit of the skin on an open flame and then scoop out the now deliciously smokey flesh to use in the dish.
I managed to get a 2.5 lb chuck roast at the store the other day and I'm planning to sous-vide it. I'm thinking of covering it with onion soup mix and cooking it at 135F for about 30 hours. Does that make sense or does anyone have any recommendations
Posts
I'd look up J. Kenji Lopez-Alt's recipe for oven wings. Even if you don't have the full time to let the wings bathe in the baking powder dredge, you get some amazing results.
#notashamed
I also found flanken (or english) cut beef short ribs. I'll be preparing them Korean style on the grill. I'm marinating them in an mix of black pepper, onion powder, garlic powder, gochujang paste, soy sauce, hoisin sauce, worcestershire sauce, canola oil, salt and water. Unlike traditional short ribs where you cook them lowe and slow, these thin cut ribs get cooked hot and fast. In a little while I'll be cranking my grill up to max, letting it heat up for a while then throwing on the 3 rib sections. Cook time will be no more than a couple of minutes per side, depending on how thin they've been cut.
Do you guys like whole pouch roasted fish? I sure as fuck do. This was phenomenal. Each fish came in a vac-bag. I threw it in a zip top bag just to be safe but it was well sealed. I defrosted overnight in the fridge. Today when I got home from work I cut off the barbs, opened up the cavity a little more and gave it a good rinse under cold water. I dried it with paper towel, inside and out. I previously mixed ~50/50 salt and pepper. I heavily sprinkled the mix inside and out. I stuffed the cavity with lemon slices, fennel slices, fennel fronds and cilantro. I stuffed some offcuts of fennel in the gills and the mouth. Lastly I drizzled a little olive oil and vinegar over the top. Sealed in a foil pouch, I baked at about 400f for around 30 minutes. I finished by opening the pouch and setting the broiler to high for a few minutes.
I foolishly started trying to eat it with a fork. I quickly remembered all the catfish fries I went to as a child and just went at it with my fingers. There are so many little bones that you can easily pick around but are a total pain in the ass to get at with a fork. In the end, I'd picked everything clean but the head. Still not that adventurous. It was soooo good, especially the skin (which didn't have a single scale left on it). I'll probably have another on Wednesday and maybe even another on Friday to use up the rest of the aromatics. I saved the drippings, intending to drizzle them over as needed but the fish was so tender and juicy that I didn't need em. 10/10, you guys gotta try this.
Oh and with leftovers I throw some ham/Canadian bacon on top with some Swiss cheese and bake in the oven which makes a nice lunch/dinner.
Anyone else have French Toast hints, tips, suggestions?
i like to put frangeico in my mix for a little extra boozy/hazelnut note
i had french toast made out of a cinnamon roll recently and that was just ridiculous
You really want to avoid bread that isn't decently stale imo. If it's not firm enough, it will just fall apart.
I like to make a fruit compote type thing to put on top. I don't measure, so these are guesses:
1.5 cups of berries (I prefer a 50/50 mix between blueberries and raspberries),
1/4 cup of sugar (can be adjusted to taste)
half to 1 juiced lemon
add everything to a small pot and boil until thickened. It helps to burst the berries against the side of the pot with a wooden spoon.
Takes about 20 minutes. I keep the leftover fruit in the fridge and use for similar things or as a jam.
There's a reason that the actual French name for the dish translates to "lost bread".
Potentially a dash of nutmeg to go alongside the cinnamon (a little goes a long way remember!)
I'm definitely due another bottle of Frangelico, bizarrely I've never thought to use it in a sauce.
On a related note, it's Shrove Tuesday in the UK today AKA pancake day. Where, as the name suggests, it is customary to make and consume copious amounts of pancakes. Traditionally these are french crepe style thin pancakes, but I ain't no pancake grognard.
Bestest pancake toppings? LETS GO.
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And since its pancake day, my fav pancake topping is mashed strawberries or blueberries and a bit of whipped cream and powdered sugar! Nom nom nom
A bit of black pepper makes most food better.
This is my go to base recipe for simple batches: https://www.seriouseats.com/recipes/2014/04/perfect-quick-easy-french-toast.html
One thing worth taking away no matter what recipe to use is sprinkling a bit of sugar on a side before it hits the pan for a bit of crispness on the surface.
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3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
I love using stale bread for either breadcrumbs in salad or dipping in red wine. Will have to try bread pudding sometime too!
But, in a effort to eat less meat, I'm wondering if there's any vegetables that are good to blacken? Tofu? Carrots? Eggplant?
Anyone know anything?
broccoli, cauliflower, Brussels
Uh
I could see carrots for sure
Do you mean the seasoning blend or the butter/high heat/cast iron cooking method or both?
Tofu type will make a difference. Probably need firm/extra firm slices and obviously stay away from silken tofu no matter its density level.
Mushrooms might be a good bet for the seasoning mix and take well to cooking in fat though you really need to cook them down longer than you might think to really drive out the moisture.
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3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
Real firm tofu should be fine, you just have to make sure you extract all the water first.
Basically mushrooms, pork chops, broth, and some wine. Toss in a slow cooker then add a corn starch slurry later.
I think carrots are the ones that wouldn't work. Too high in sugar, so they tend to burn rather then deliciously char the way broccoli/brussel sprouts/etc do.
Cumin is the best
Fennel
Peppers
Onions
Parsnips have a lot of the traits of a carrot without as much sugar.
MUY BIEN.
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