oh hey on the topic of boeuf(?) bourguignon, I notice a lot of recipes call for both red wine and brandy. Is there a, I don't know, normal brandy I should be looking for? I thought brandy was usually flavored?
I would love to make cinnamon rolls. Or other scroll type baked goodies. I need an excuse.
Sure! I'll add cinnamon rolls on--and ... would croissants be too daunting? That croissant loaf looks grand but just as time consuming. Maybe a good middle ground would be rugelach, which I've been meaning to make ever since I had these heavenly nutella ones at a restaurant a couple months ago. Or maybe it'll just be a "rolled up dough" week. I'll try to gauge interest with the bread week next week
edit: this may be a good time to mention, if anyone for the crusty bread/baguettes next week want to make a sourdough starter, they should probably get on it now, as cultivating a starter takes about a week. And this would be just about enough time to bake with it for next week!
oh hey on the topic of boeuf(?) bourguignon, I notice a lot of recipes call for both red wine and brandy. Is there a, I don't know, normal brandy I should be looking for? I thought brandy was usually flavored?
I don't drink at all =p
Regular brandy is just distilled wine!
I use it in my cheesecake, and I usually just get a pint of Christian Brothers VS from behind the counter at the liquor store. It's the cheapest brandy you can get that definitely won't make you blind.
I would like to see some kind of "make something with beans, preferably giant" week, because making things with giant beans is easy and delicious and there are some real good recipes out there.
Also I too am skipping this week but I love you all and wish you the best of cooking luck.
none of his brandies (brandys?) had any prices on them though everything else in the store was meticulously priced. Hopefully I'll stave off the blindness.
none of his brandies (brandys?) had any prices on them though everything else in the store was meticulously priced. Hopefully I'll stave off the blindness.
Oh man you're gonna be so blind you'll want to listen to a Korn song!
Looking forward to making some beef burgundy this week. Probably gonna be towards the end of the week, as I already made some rockin’ beef chili on Monday and I don’t want to keep doing various stewed beefs too close to each other. I wish I could do the musroom variant, but I’m cooking for my brother as well, and he simply Will Not with mushrooms.
I also Will Not with most cooked mushrooms, but it's the texture that puts me off more than the flavor so I'm tweaking the recipe to include some mushroom broth and will replace the actual shrooms with some baby potatoes or something else that can properly soak up the juices. Bought most of the ingredients today, looks like I'll be doing this on Sunday, looking forward to it.
Man, the rampup to the weekend posts really rocks. It really does feel like collective cooking!
Doodman, thanks for the tips! I was feeling like I wanted more pearl onions and mushrooms so I bought extra, thankfully. Aaaalso I always double or triple the garlic
Hellbore, that looks fantastic! Love your brother's bread too, it looks soooooooooooo soft and fluffy
Oh @Xaquin I'm using some Hen-of-the-Woods/Sheep's Heads that were frozen from last year, they come out a little waterlogged, do you have a recommendation for how to saute them?
Oh @Xaquin I'm using some Hen-of-the-Woods/Sheep's Heads that were frozen from last year, they come out a little waterlogged, do you have a recommendation for how to saute them?
what I do is toss them in a pan on medium heat with butter after letting them sit out for maybe a half hour. It'll take a bit longer at a slightly lower heat, but the water should cook off ok. Since it's going to simmer for a few hours anyway they should be fine!
Looking forward to making some beef burgundy this week. Probably gonna be towards the end of the week, as I already made some rockin’ beef chili on Monday and I don’t want to keep doing various stewed beefs too close to each other. I wish I could do the musroom variant, but I’m cooking for my brother as well, and he simply Will Not with mushrooms.
I also Will Not with most cooked mushrooms, but it's the texture that puts me off more than the flavor so I'm tweaking the recipe to include some mushroom broth and will replace the actual shrooms with some baby potatoes or something else that can properly soak up the juices. Bought most of the ingredients today, looks like I'll be doing this on Sunday, looking forward to it.
Just mince the mushrooms. Put them on a board and keep hitting them with your cleaver until they real small
I discovered this thread a couple days ago so count me in! I just bought everything I need for beef bourguignon (which was pretty much every ingredient) and I’m trying to decide if I should cook this in my Instant Pot that I know how to use, or the vintage-ass crock pot that my Mom gave me that I have never used.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Day three: sourdough starter still feels like a prank.
"So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
"Yes, that's what you're going for."
"And I'm going to keep throwing away half of it and adding more flour and water."
"Yup."
"And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
"That's about the size of it."
I also Will Not with most cooked mushrooms, but it's the texture that puts me off more than the flavor so I'm tweaking the recipe to include some mushroom broth and will replace the actual shrooms with some baby potatoes or something else that can properly soak up the juices. Bought most of the ingredients today, looks like I'll be doing this on Sunday, looking forward to it.
Just mince the mushrooms. Put them on a board and keep hitting them with your cleaver until they real small
I discovered this thread a couple days ago so count me in! I just bought everything I need for beef bourguignon (which was pretty much every ingredient) and I’m trying to decide if I should cook this in my Instant Pot that I know how to use, or the vintage-ass crock pot that my Mom gave me that I have never used.
I've been trying to get in the habit of doing something in my crock pot every weekend so as to have easy lunches for work, so every time cook club has a dish that has a slow cooker variant I'll probably be going that route.
Day three: sourdough starter still feels like a prank.
"So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
"Yes, that's what you're going for."
"And I'm going to keep throwing away half of it and adding more flour and water."
"Yup."
"And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
"That's about the size of it."
Ooh, I'm so happy you're doing it!
Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake
Day three: sourdough starter still feels like a prank.
"So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
"Yes, that's what you're going for."
"And I'm going to keep throwing away half of it and adding more flour and water."
"Yup."
"And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
"That's about the size of it."
Ooh, I'm so happy you're doing it!
Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake
Posts
I vote curry the week after next. Why? Because my wife is going out of town for school and I was going to make my "bachelor curry" anyway.
I don't drink at all =p
Sure! I'll add cinnamon rolls on--and ... would croissants be too daunting? That croissant loaf looks grand but just as time consuming. Maybe a good middle ground would be rugelach, which I've been meaning to make ever since I had these heavenly nutella ones at a restaurant a couple months ago. Or maybe it'll just be a "rolled up dough" week. I'll try to gauge interest with the bread week next week
edit: this may be a good time to mention, if anyone for the crusty bread/baguettes next week want to make a sourdough starter, they should probably get on it now, as cultivating a starter takes about a week. And this would be just about enough time to bake with it for next week!
Starter guides I've personally used: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
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Regular brandy is just distilled wine!
I use it in my cheesecake, and I usually just get a pint of Christian Brothers VS from behind the counter at the liquor store. It's the cheapest brandy you can get that definitely won't make you blind.
thanks!
Also I too am skipping this week but I love you all and wish you the best of cooking luck.
This is cowardice right here.
I see what you're doing
but if I was blind, I couldn't
I guess I need to wear pants though.
Raynal Brandy
none of his brandies (brandys?) had any prices on them though everything else in the store was meticulously priced. Hopefully I'll stave off the blindness.
Oh man you're gonna be so blind you'll want to listen to a Korn song!
OH NO IT'S HAPPENING!
Dear God, so rich...so beefy.
http://imgur.com/a/lKJkGYK
For those still going for it, I have tips.
More carrots/parsnips, more pearl onions, more garlic. 3 hours at 350 left me needing to add more stock...
Serve on a carb to sop it up and definitely make some veggies/greens.
Democrats Abroad! || Vote From Abroad
I also Will Not with most cooked mushrooms, but it's the texture that puts me off more than the flavor so I'm tweaking the recipe to include some mushroom broth and will replace the actual shrooms with some baby potatoes or something else that can properly soak up the juices. Bought most of the ingredients today, looks like I'll be doing this on Sunday, looking forward to it.
.
Link because huge, but I made the bourguignon using the Cafe Delites recipe and was not disappointed. Forgot to take process photos but my brother made bread to go with it and it was amazing
hot wet rice!
Thanks for reminding me that I miss the Katering Show.
Oh shit that looks good! And yeah I took the pearl onions out so maybe I'll add a parsnip to mine. Good call!
they did do a second season!
And a follow up series, Get Krack!n
Man, the rampup to the weekend posts really rocks. It really does feel like collective cooking!
Doodman, thanks for the tips! I was feeling like I wanted more pearl onions and mushrooms so I bought extra, thankfully. Aaaalso I always double or triple the garlic
Hellbore, that looks fantastic! Love your brother's bread too, it looks soooooooooooo soft and fluffy
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I also added a bit more brandy since I didn't have quite enough red wine
my house smells so good. Now to let it simmer for 4 hours!
what I do is toss them in a pan on medium heat with butter after letting them sit out for maybe a half hour. It'll take a bit longer at a slightly lower heat, but the water should cook off ok. Since it's going to simmer for a few hours anyway they should be fine!
Just mince the mushrooms. Put them on a board and keep hitting them with your cleaver until they real small
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though realistically as long as you brown the meat and let it simmer in the sauce for a few hours you'll be fine no matter what
"So the grey biscuit I made a couple of days ago has turned into room-temperature goo."
"Yes, that's what you're going for."
"And I'm going to keep throwing away half of it and adding more flour and water."
"Yup."
"And after I've kept this goo in a cabinet for a week and a half, I'm going to use it as an ingredient. In food. And instead of giving me mega-botulism it's going to give my bread a lovely tang."
"That's about the size of it."
*thinking face emoji*
I've been trying to get in the habit of doing something in my crock pot every weekend so as to have easy lunches for work, so every time cook club has a dish that has a slow cooker variant I'll probably be going that route.
Ooh, I'm so happy you're doing it!
Are bubbles forming? It's such a magical, bizarre thing, I agree. Once it's set into a pattern you can keep it at much lower amounts and also in the fridge so you don't shed so much flour every week. But, you can also do a ton of things with the discard, including just plopping it into a pan and making a savoury pancake
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My favorite thing to make with the castoffs was making sourdough crackers .