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Back to the Food [EATS]
scarlet st.
Registered User regular
Registered User regular
Good Eats, that is!
"Instant" Pancake Mix
* 6 cups all-purpose flour
* 1 1/2 teaspoons baking soda (check expiration date first)
* 3 teaspoons baking powder
* 1 tablespoon kosher salt
* 2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
SEE HOW EASY THAT SHIT IS
NOW THIS:
"Instant" Pancakes
* 2 eggs, separated
* 2 cups buttermilk
* 4 tablespoons melted butter
* 2 cups "Instant" Pancake Mix, recipe above
* 1 stick butter, for greasing the pan
* 2 cups fresh fruit such as blueberries, if desired
Put the wet ingredients on top of the dry, 'cause you ain't a bitch. Now stir with a whisk. Won't take long and that shit will have lumps, but ain't no worry 'cause you ain't a bitch.
Heat up yo' griddle hotter than a motherfucker. When you splash water on it, the beads should bounce and dance around. Now you're ready to throw some pancakes on and have some good eats.
BUT WHAT IF I HAVE TO HOLD ON TO THIS SHIT 'CAUSE MY KIDS ARE STILL ASLEEP (OR BECAUSE I LIVE ALONE AND I WANT TO EAT LIKE FIVE PANCAKES AT ONCE WITHOUT ANY OF THEM BEING COLD)
Heat your goddamn oven to 200 degrees and put the pancakes on a cookie sheet lined with cloth! Remember to layer!!!
WHAT OTHER AMAZING TIPS DOES THIS GOD AMONG HOME CHEFS HAVE??
Glad you asked. Are you as big of a fan of cast iron pans and dutch ovens as I am? Then you must watch this video:
http://www.youtube.com/watch?v=qfvj2hyHQXA
Once you've got your dutch oven ready, MAKE SOME SHIT WITH IT
http://www.youtube.com/watch?v=jyGuwZBb0rI
Cherry Clafouti
* 12 ounces fresh or frozen cherries
* 2 large eggs
* 1/4 cup sugar
* 1/2 cup whole milk
* 1 teaspoon vanilla extract
* 1/2 cup all-purpose flour
* Butter, for the Dutch oven
Are you one of those southern types with a love for fried chicken?
CHECK IT OUT
http://www.youtube.com/watch?v=Dbc1aW5C1W0
Fried Chicken
* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying
EVERY TIME I GRAB AN EGG I WONDER IF MAYBE I COULD MAKE MORE WITH IT THAN JUST SUNNY-SIDE UP
Really? Well you can!! You can also figure out what sort of non-stick skillet to buy!
http://www.youtube.com/watch?v=cGWCpSYun-k
Lemon Curd:
* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled
Scrambled Eggs Unscrambled
* 5 eggs
* 5 tablespoons milk
* 1 pat of butter
* Kosher salt
* Ground pepper
* Chives or parsley to garnish
There are so many more recipes he has out on the internet and on the television, so let's talk about those, or, as per usual, let's throw our own shit in here!
"Instant" Pancake Mix
* 6 cups all-purpose flour
* 1 1/2 teaspoons baking soda (check expiration date first)
* 3 teaspoons baking powder
* 1 tablespoon kosher salt
* 2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
SEE HOW EASY THAT SHIT IS
NOW THIS:
"Instant" Pancakes
* 2 eggs, separated
* 2 cups buttermilk
* 4 tablespoons melted butter
* 2 cups "Instant" Pancake Mix, recipe above
* 1 stick butter, for greasing the pan
* 2 cups fresh fruit such as blueberries, if desired
Put the wet ingredients on top of the dry, 'cause you ain't a bitch. Now stir with a whisk. Won't take long and that shit will have lumps, but ain't no worry 'cause you ain't a bitch.
Heat up yo' griddle hotter than a motherfucker. When you splash water on it, the beads should bounce and dance around. Now you're ready to throw some pancakes on and have some good eats.
BUT WHAT IF I HAVE TO HOLD ON TO THIS SHIT 'CAUSE MY KIDS ARE STILL ASLEEP (OR BECAUSE I LIVE ALONE AND I WANT TO EAT LIKE FIVE PANCAKES AT ONCE WITHOUT ANY OF THEM BEING COLD)
Heat your goddamn oven to 200 degrees and put the pancakes on a cookie sheet lined with cloth! Remember to layer!!!
WHAT OTHER AMAZING TIPS DOES THIS GOD AMONG HOME CHEFS HAVE??
Glad you asked. Are you as big of a fan of cast iron pans and dutch ovens as I am? Then you must watch this video:
http://www.youtube.com/watch?v=qfvj2hyHQXA
Once you've got your dutch oven ready, MAKE SOME SHIT WITH IT
http://www.youtube.com/watch?v=jyGuwZBb0rI
Cherry Clafouti
* 12 ounces fresh or frozen cherries
* 2 large eggs
* 1/4 cup sugar
* 1/2 cup whole milk
* 1 teaspoon vanilla extract
* 1/2 cup all-purpose flour
* Butter, for the Dutch oven
Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
Oven baking:
Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Outdoor coals:
Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.
Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
Oven baking:
Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Outdoor coals:
Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.
Are you one of those southern types with a love for fried chicken?
CHECK IT OUT
http://www.youtube.com/watch?v=Dbc1aW5C1W0
Fried Chicken
* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
EVERY TIME I GRAB AN EGG I WONDER IF MAYBE I COULD MAKE MORE WITH IT THAN JUST SUNNY-SIDE UP
Really? Well you can!! You can also figure out what sort of non-stick skillet to buy!
http://www.youtube.com/watch?v=cGWCpSYun-k
Lemon Curd:
* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Scrambled Eggs Unscrambled
* 5 eggs
* 5 tablespoons milk
* 1 pat of butter
* Kosher salt
* Ground pepper
* Chives or parsley to garnish
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
There are so many more recipes he has out on the internet and on the television, so let's talk about those, or, as per usual, let's throw our own shit in here!
scarlet st. on
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Love me some good eats. If my TV worked I'd be watching it right now
THAT IS BECAUSE YOU ARE
he wanted to make a cooking show, until he realized he knew dick all about cooking, so he went to culinary school
http://www.amazon.com/Alton-Browns-Gear-Your-Kitchen/dp/1584796960/ref=sr_1_10?ie=UTF8&s=books&qid=1224646935&sr=8-10
http://www.youtube.com/watch?v=uWI1qKV8sS0
Broccoli Casserole
* 1/2 cup mayonnaise
* 1/2 cup plain yogurt
* 1 1/4 cup shredded sharp cheddar cheese
* 1/3 cup blue cheese dressing
* 2 eggs
* 1/2 teaspoon salt
* 1 1/2 teaspoon fresh ground black pepper
* Flavor Pack from Ramen
* 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
* 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
* 1 package chicken flavored Ramen noodles, broken up
In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Curry Chicken Pot Pie
* 4 cups frozen vegetable mix, peas, carrots
* 1 to 2 tablespoons canola oil
* 3 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1 1/2 cups low sodium chicken broth
* 1/2 cup milk
* 3 tablespoons flour
* 1 teaspoon curry powder
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 2 cups cubed cooked chicken
* 1 package puff pastry
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Garlic Shrimp Casserole
* 2 cups chicken stock
* 2 tablespoons cornstarch with 1 tablespoon water
* 1/2 cup heavy cream
* 1/2 teaspoon red pepper flakes
* 1 pint leftover rice
* 2 pints leftover garlic shrimp
* 3/4 cup toasted panko bread crumbs (Japanese bread crumbs)
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.
I figured we could introduce people to cooking in this fashion, as it is always good to have the basics covered. Even basics like scrambled eggs. Fix the problem before it starts.
He was moving too fast and they couldn't photograph it.
it has to be still juicy but not runny
the magical solution: a lid
That is about it.
XBox LIVE: Bogestrom | Destiny
PSN: Bogestrom
Then you need to watch this shit, because as the ever astute Wren pointed out, this shit ain't hard! The difference is that it's good.
I'm surprised because he's as off-the-wall energetic as you are
Also, sometimes he gets too sciency/technical which can put me off from enjoying the food.
XBox LIVE: Bogestrom | Destiny
PSN: Bogestrom
how can anyone not like Alton Brown?
that's like not liking sunshine, or rainbows
XBox LIVE: Bogestrom | Destiny
PSN: Bogestrom
when you figure out the why behind the what, you can generally apply the same rule to many different recipes
that looks mighty good
i would be missing so many things if someone just asked me to make a list of kitchen stuff