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psychokitty posted:That is beyond pretty good, IMO, and I wasn't even there! Super awesome concept and execution! Holy crap! I used to LOVE that jelly cranberry "sauce" but then I found the Trader Joe's kind. That was great, until I made my own this year. I've made it twice since then, I don't think I'll ever be able to have anything but homemade again. This is an astonishingly lovely feast.
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Nov 29, 2015 22:02
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I'm envious of the good looking food. drat fine stuff. Turkey Tetrazzini is, was, terrible. Give the hostess credit, she didn't simply shred leftover turkey, pour canned soup over spaghetti stir and serve. No, she forgot to get soup, used watered down stock, added a bag of frozen vegetables and if there was turkey in it, it escaped my plate. Silently she handed me salt and pepper.
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Nov 30, 2015 15:59
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Cavenagh posted:Turkey Tetrazzini is, was, terrible. Give the hostess credit, she didn't simply shred leftover turkey, pour canned soup over spaghetti stir and serve. No, she forgot to get soup, used watered down stock, added a bag of frozen vegetables and if there was turkey in it, it escaped my plate. Silently she handed me salt and pepper. You should've taken a picture.
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Nov 30, 2015 20:11
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Wouldn't want to encourage the idea that it's picture worthy. Might end up seeing it served again.
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Nov 30, 2015 21:41
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Finally got our pictures up from Thanksgiving: https://goo.gl/photos/is1wnSeicSFYs61H6 Deboned lamb legs, stuffing (dressing?), smoked cheddar and thyme drop scones, mashed potatoes, veg gravy, green beans, and a nut roast.
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Dec 1, 2015 10:05
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I think I'm going to make Beef Wellington for family Christmas. I've never made anything this big and fancy before, so I'm a little scared but I want to make something extra special. This recipe looked pretty good to me: http://www.seriouseats.com/2012/12/the-food-lab-beef-wellington-ultimate.html but probably with pate instead of foie gras slices. I'm going to do a practice run in a week or so I think. Does anyone have pointers/modifications/suggestions?
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Dec 2, 2015 20:15
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Jennifer Patterson does it with shortcrust pastry for the bottom crust, so that you avoid soggy bottoms. She'll still drape puff pastry over top, but the bottom is a lot more stable, being baked shortcrust.
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Dec 4, 2015 01:25
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Guys. GUYS. Need something relatively low-effort that will absolutely blow everyone's minds at the office party anyway? CHRISTMAS TREE MERINGUES. I, an actual fumble-fingered idiot, made these tonight and mine were every bit as cute as the ones on pinterest (allowing for crappy lighting and my android phone).  (they're greener in person) quote:Ingredients
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Dec 9, 2015 05:19
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I'm making truffles as Christmas gifts but have a relative who doesn't care for sweets. Anyone have any ideas for a savory truffle analog? It doesn't have to be too truffle-like, just a quality homemade thing that could be easily shared, transported, wouldn't have to be eaten immediately, and could be eaten 'as-is.'
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Dec 9, 2015 08:01
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Dark chocolate truffle with chillies. Or sea salt. Anchovies might be step too far.
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Dec 9, 2015 15:38
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Never really made truffles, is goat cheese an option here? A little honey and a walnut brain should be good with it
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Dec 9, 2015 16:55
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Sex Hobbit posted:Guys. GUYS. Need something relatively low-effort that will absolutely blow everyone's minds at the office party anyway? Those are super adorbs!!!
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Dec 9, 2015 18:24
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I made peppermint bark snowflakes! First time working with melted chocolate, but they turned out okay for the most part.    I do have some questions for more experienced chocolatiers though, -Should I add oil to the chocolate when melting? After it was melted, it was soft but not pour-able. Would oil help with that? -The texture of the white chocolate was great, but the semisweet chocolate on the bottom layer had kind of a crumbly, grainy texture to it (still tasted good though). You can kind of see it in the 2nd picture, there's crumbly bits and air bubbles in the chocolate, unlike the gorgeous glossy texture I've seen in other pictures like this one. Is there something I should do in the process to prevent that? I melted the chocolate using a mixing bowl over a pan with an inch of boiling water.
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Dec 9, 2015 19:01
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It got that weird texture because you managed to break the temper of the chocolate. How long did you leave the chocolate over the heat after it was melted?
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Dec 9, 2015 19:34
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It was on the heat for probably like 5 minutes. I also realize now that I should probably use a thermometer when doing this.
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Dec 9, 2015 20:17
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Jmcrofts posted:It was on the heat for probably like 5 minutes. I also realize now that I should probably use a thermometer when doing this. Not a bad idea - you can get a cheap candy thermometer at most grocery stores these days. The snowflakes are still super cute.
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Dec 9, 2015 20:23
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My brother is super into making his own pasta. I was thinking about getting him some squid ink packets and stuff of that nature that he can use. I haven't been able to think of any cool stuff besides the ink and maybe some high quality olive oil. Just wanted to see if anyone had any suggestions! The overall budget is about $50
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Dec 10, 2015 20:36
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LeafHouse posted:My brother is super into making his own pasta. I was thinking about getting him some squid ink packets and stuff of that nature that he can use. I haven't been able to think of any cool stuff besides the ink and maybe some high quality olive oil. Just wanted to see if anyone had any suggestions! The overall budget is about $50 Does he have a ravioli cutter and junk like that?
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Dec 10, 2015 22:40
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psychokitty posted:Does he have a ravioli cutter and junk like that? Waiting on a text back from his wife about that. I'm sure he has some of that stuff but I'm not sure what exactly.
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Dec 10, 2015 23:04
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Vegetable powder, so he can do stuff like spinach fettuccine! Myspicesage.com also has weirder stuff like beet powder, pumpkin powder, carrot powder, artichoke powder. There are cheaper suppliers if you're buying in bulk, but I like that they sell it in small enough quantities that you could do a sampler.
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Dec 11, 2015 16:20
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i like nice words
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Anne Whateley posted:Vegetable powder, so he can do stuff like spinach fettuccine! Myspicesage.com also has weirder stuff like beet powder, pumpkin powder, carrot powder, artichoke powder. There are cheaper suppliers if you're buying in bulk, but I like that they sell it in small enough quantities that you could do a sampler. Awesome, thanks for the tip! I guess he doesn't have much in the way of gear besides the machine itself so I'll probably get some powders and a drying rack etc. Thanks for the help!
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Dec 11, 2015 16:47
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There's a place near me that sells fancy pastas, one of which is dark chocolate. Amazing stuff.
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Dec 11, 2015 16:57
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This was a very productive holiday for me! First, thanks to everyone who gave me advice on the chocolate snowflakes. They came out much more glossy and beautiful the second time, with some added temperature management.  Here's some photos of the main event, Beef Wellington. I had to learn how to tie butcher's knots, which was pretty fun. I trimmed down a whole tenderloin and cut it in half to make 2 lovely meat logs. Used my mom's cast iron pan and got such a good sear! We had 8 guests, and they were all stuffed and happy by the end of it.   
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Dec 28, 2015 21:58
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