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flyboi posted:My First Sourdough drat that's a nice rise for sourdough, where did you get your starter? Is it local?
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| # ? Dec 29, 2011 22:20 |
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| # ? May 23, 2013 17:21 |
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thepaan posted:2) I used pepper jack for the cheese, but have previously used bleu to excellent effect. The thing is, I guess, that some people don't like bleu cheese? Blue.
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| # ? Dec 29, 2011 22:25 |
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's blue, son. Blue.
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| # ? Dec 29, 2011 22:48 |
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If you speak English, it is actually either blue or, originally, bleu; however, I view it as a disservice to alter the name just because it isn't my native language. I will continue to call it bleu, but thanks any way.
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| # ? Dec 30, 2011 00:28 |
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It's just that blue cheeses come from lots of places, including England and America, where the people speak lots of languages, including English. You should definitely use the French spelling when referring to a specific French cheese, such as Bleu d'Auvergne, but if you use it when referring to the general glass of blue cheeses it looks pretentious and dumb. You might as well call it blu cheese (using the Italian), or azul cheese (Spanish), or, well, "blue."
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| # ? Dec 30, 2011 00:42 |
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Kenning posted:It's just that blue cheeses come from lots of places, including England and America, where the people speak lots of languages, including English. You should definitely use the French spelling when referring to a specific French cheese, such as Bleu d'Auvergne, but if you use it when referring to the general glass of blue cheeses it looks pretentious and dumb. You might as well call it blu cheese (using the Italian), or azul cheese (Spanish), or, well, "blue." Currently bleu cheese comes from many places, but, iirc, it was first created in France. My apologies if I come off as pretentious. That is not my intention.
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| # ? Dec 30, 2011 01:24 |
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thepaan posted:Currently bleu cheese comes from many places, but, iirc, it was first created in France. My apologies if I come off as pretentious. That is not my intention. If you're going to care about country of origin, why don't you say what kind of cheese it was? Calling it "bleu" cheese when you could have said Roquefort is about as dumb as calling Brillat-Savarin: blanc cassé cheese. unless of course, it's not French, and not worth calling by its real name, in which case you should call it "blue" cheese.
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| # ? Dec 30, 2011 01:36 |
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I apologize in advance for the dismal quality of these images, all I have right now is a phone camera.  It's kind of hard to describe, but what it essentially is is a open-top pot pie with black and kidney beans, diced onions and tofu (marinated in worcestershire sauce, cooking sherry and apple cider vinegar, then sauteed with a mix of paprika, cumin, salt, pepper, cinnamon and ground habaneros). My dumb rear end didn't open any windows when cooking this though, so essentially the air in the kitchen is full of noxious habanero fumes. However, it's pretty tasty. Edit: and yeah, it got burnt pretty bad on one side. I'm currently struggling with what heat I should cook this at, because the recipe I follow for the crust says about 12 minutes at 450 degrees, but that's usually not long enough for the filling to cook through. Invisible Ted fucked around with this message at Dec 30, 2011 around 02:12 |
| # ? Dec 30, 2011 02:08 |
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thepaan posted:If you speak English, it is actually either blue or, originally, bleu; however, I view it as a disservice to alter the name just because it isn't my native language. I will continue to call it bleu, but thanks any way. I'm French. Why would you use a French word for which there is an easy English translation? Call it blue if you're using englishwords unless you're referring to a specific cheese that has Bleu in its name.
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| # ? Dec 30, 2011 02:10 |
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Rebuttal: Crème brûlée is used more frequently in English than it's English name, burnt cream.
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| # ? Dec 30, 2011 02:48 |
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Steakandchips posted:Rebuttal: Crème brûlée is used more frequently in English than it's English name, burnt cream. but that is it's name. It isn't a multi ethnic dessert, it is a French dessert.
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| # ? Dec 30, 2011 03:19 |
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thepaan posted:Currently bleu cheese comes from many places, but, iirc, it was first created in France. My apologies if I come off as pretentious. That is not my intention. in which case, surely Fromage Bleu would be correct?
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| # ? Dec 30, 2011 08:03 |
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I blew cheese on your mom last night.
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| # ? Dec 30, 2011 12:42 |
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Steakandchips posted:Rebuttal: Crème brûlée is used more frequently in English than it's English name, burnt cream. Yeah, but I think I can recollect that c.b. actually is of english origin? Edit.. Something about it being creme anglaise at a point in time? Anyways, using the word bleu is a very RayRay way of referring to things, kinda OMG EVOO!!!!1!!! Is a stilon bleu? Also... is it chevre, or goat? So - is it a chevre brie noir with bleu veins in it? Happy Hat fucked around with this message at Dec 30, 2011 around 12:52 |
| # ? Dec 30, 2011 12:45 |
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I neglected to take a picture of this dish, but I had something called California Chicken last night. Ingredients: 2 chicken breasts salt and pepper lemon juice (about 2 tablespoons) olive oil (about a 1/4 of a cup) sliced monterey jack or colby jack cheese sliced tomatoes (I just used one) sliced avocado (Again, just used one) I marinated the chicken breast in the olive oil, lemon juice, and salt and pepper for about an hour. You could also throw in some garlic, but I'm not a huge garlic fan. Then I threw the chicken on the skillet until its light brown. I pre-heated my oven to 350, put the chicken breast on a baking sheet and topped it with some sliced tomatoes and colby jack cheese. I baked it for about 15 minutes or until the cheese has melted nicely. Took it out of the oven and put the sliced avocado on top. I served it with some sauteed zucchini and it was delicious.
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| # ? Dec 30, 2011 15:21 |
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Invisible Ted posted:I apologize in advance for the dismal quality of these images, all I have right now is a phone camera. Got a recipe?? My sister is a vegetarian and loves peppers and hot sauce, so this would be perfect to make for her the next time I make a normal pot pie for people who don't hate themselves enough to become vegetarians 
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| # ? Dec 30, 2011 16:39 |
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Robo Olga posted:drat that's a nice rise for sourdough, where did you get your starter? Is it local? I used the starter in this set http://www.amazon.com/Breadtopia-So...25264316&sr=1-6 It appears they no longer sell the dried separate unfortunately.
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| # ? Dec 30, 2011 16:59 |
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brick cow posted:Can you give us (ie me) a run down on how you candie your peels? Every time I've tried I struggle with removing the pith and end up with bitter limp almost but not quite citrus-ey things and sugar burns on my fingers. I tried several methods before the following one became my go to. With a sharp knife slice the peel away from the fruit in wide strips. Slice away any remaining pith horizontally, moving the knife away from you, similar to skinning a fish fillet. Put the peel in a sauce pan and add enough water to cover the peel. Bring to the boil and allow to simmer for a couple of minutes. Drain and repeat twice more. This takes away most of the bitterness. Dissolve sugar in some water. You'll need an equal weight of sugar to that of your peel, though I do tend to add a little more. Add the peel to the sugar solution and bring to the boil, reduce to a simmer and leave until the sugar is dissolved and the syrup greatly reduced and on the verge of caramelising. Place the peel on a rack to air dry. When dry, move to an airtight container. This next is possibly the most important stage. Do not cut the peel until just before you serve it. This seems to create a more zesty product, possibly because you're not allowing large amounts of the essential oils to leech out.
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| # ? Dec 30, 2011 18:10 |
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THE MACHO MAN posted:Got a recipe?? My sister is a vegetarian and loves peppers and hot sauce, so this would be perfect to make for her the next time I make a normal pot pie for people who don't hate themselves enough to become vegetarians The only thing I used a recipe for was the crust (the cornmeal biscuit recipe from Joy of Cooking, available on request), but here goes. 1 c dry kidney beans 1 c dry black beans 2 c cubed tofu (pressed and marinated ala Alton Brown) 1 diced onion 2 t cumin 3 t paprika 2 t cinnamon 1 t dry, ground habaneros Soak beans overnight. Simmer for 1 hour in chicken stock. About 15 minutes before that's done, toss tofu with the cumin, paprika, cinnamon and ground habaneros, and sautee until nicely browned (slightly black, if you're me). Once this and the beans are done, mix both with the diced onion, fill your crust and top with sharp cheddar cheese. The baking time, I had some issues with. My crust recipe called for 450 degrees for 12 minutes, but that's not long enough for the filling to heat through. So I started at 300, went for 10 minutes, but the crust halted all cooking progress. I went up to 400, and in about 7 minutes, it burned. However, the filling was warmed thoroughly, so I'd say about 15-20 minutes at any temp allows the filling to be fine, you just have to judge the heat by the crust recipe.
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| # ? Dec 30, 2011 22:41 |
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Invisible Ted posted:
Would you recommend veggie stock, or white wine or something instead of chicken stock, to make it vegetarian?
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| # ? Dec 30, 2011 23:20 |
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InEscape posted:Would you recommend veggie stock, or white wine or something instead of chicken stock, to make it vegetarian? I'm sure both would work nicely, I think it would be great, actually, to cook the beans in white wine. Edit: As I'm eating leftovers, I think it would be best to cook the diced onions with the tofu, because they have this crunch with all the beans that is just generally irritating. Invisible Ted fucked around with this message at Dec 31, 2011 around 00:27 |
| # ? Dec 30, 2011 23:34 |
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Here are a few meals over the last few days. mapo tofu by gtrwndr87, on Flickr Then I made a big batch of high hydration dough and made a few pizzas which lasted a few days, I still have some in the fridge, too.  combination pizza by gtrwndr87, on Flickr Salame, homemade maple cured applewood smoked bacon, Cabernet marinated Kalamata olives, home grown Fresno chilies, shallots, and scallions.  meunster and salame by gtrwndr87, on Flickr  mozzerella marinara by gtrwndr87, on Flickr  tacos de pollo asado by gtrwndr87, on Flickr De-boned some thighs, marinated in fresh ground cumin, coriander, chile de arbol, garlic and lime juice. Grilled, chopped, served on corn tortillas with minced onion and cilantro.
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| # ? Dec 31, 2011 10:03 |
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Last night made a simple chicken satay (in a pan as we have no grill, but the marinade was still delicious) with homemade peanut sauce in a shot glass and oven roasted tomato and mozzarella risotto. Really good, and now we have enough peanut sauce to last us for weeks!
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| # ? Dec 31, 2011 11:29 |
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Invisible Ted posted:The baking time, I had some issues with. My crust recipe called for 450 degrees for 12 minutes, but that's not long enough for the filling to heat through. So I started at 300, went for 10 minutes, but the crust halted all cooking progress. I went up to 400, and in about 7 minutes, it burned. However, the filling was warmed thoroughly, so I'd say about 15-20 minutes at any temp allows the filling to be fine, you just have to judge the heat by the crust recipe. My old-old cookbook from the 30's has the pies cooking at 450f for "about 15 minutes" and to reduce the heat to 350f and continue baking "about 30 minutes longer" My other books say to use tin-foil to shield the dough if the edges start getting too brown.
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| # ? Dec 31, 2011 14:09 |
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It was my wife's birthday today, so I dry aged a ribeye. Started dry aging it on Tuesday night, took it out to get to room temperature an hour before cooking, and salted 40 minutes before it hit the pan. I cooked it in a cast iron skillet as hot as my stove top could go, then took it off to rest to get to room temperature again, then cooked it to temp in a 500 degree oven. Rested for 10-15 minutes before cutting. Here's the crust:  Here's the inside:  Here's the full meal with popovers, hasselbeck potatoes, and caesar salad with home made dressing and croutons:  Notes: Although I tried editing the images best I could in picasa I know nothing of taking or editing photos. If it doesn't look medium rare in the middle, that's my lack of photo editing skills, because it was perfectly med rare. Also my camera is a lovely point and shoot, and the lighting in my house is terrible. Thoughts on the meal: I've never made hasselbeck (hasselback?) potatoes before, and they were alright but i didn't love them although there's a good chance I hosed them up somehow. The caesar salad was absolutely phenomenal, much better than I thought it would be. No anchovies, but i did use Worcestershire sauce which has anchovies in it. I don't have pictures of dessert, but I made Good Eats brownies cause its what she wanted. Overall a very good meal
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| # ? Jan 1, 2012 00:54 |
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Kathandrion posted:I cooked it in a cast iron skillet as hot as my stove top could go, then took it off to rest to get to room temperature again, then cooked it to temp in a 500 degree oven. Rested for 10-15 minutes before cutting. Well that is sure a thing.
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| # ? Jan 1, 2012 00:59 |
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it was more because the popovers and potatoes were in the oven than anything else
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| # ? Jan 1, 2012 01:04 |
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 Christmas dinner. Simple roasted strip roast with roasted garlic twice-baked potatotes and green beans with applewood bacon-shallot sauce.
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| # ? Jan 1, 2012 17:33 |
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Drink and Fight posted:I finally remembered to take a picture of something. Cheddar-scallion drop biscuits: Yessss. Also good with a minced habanero in there.
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| # ? Jan 1, 2012 17:50 |
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Kathandrion posted:Thoughts on the meal: I've never made hasselbeck (hasselback?) potatoes before, and they were alright but i didn't love them although there's a good chance I hosed them up somehow. I've tried making them a couple times as well and for as much effort as they take and how disappointing they taste I think I would just rather make some mashed potatoes
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| # ? Jan 1, 2012 17:52 |
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 Also did a couple loaves of foccacia for Christmas. Recipe here.
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| # ? Jan 1, 2012 17:52 |
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I need to start taking pics again. Whiskey sours, Mt Townsend Cirrus camembert style cheese, braised lamb shanks with leeks, carrots, rosemary, orange, and vermouth, and french bread (and an awesome macaron) from Le Panier in Pike Place Market. For breakfast: mushroom, bacon, chive, and local jack cheese omelettes with Essential baking toast and irish coffee. Yum.
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| # ? Jan 1, 2012 18:46 |
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 Pasta with broccoli, raisins, pine nuts.
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| # ? Jan 1, 2012 20:18 |
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Green beans with Duchilly hazelnuts, shallots, and grainy mustard and balsamic vinegar. Really really drat good. Homemade tagliatelle with pancetta, parsnips, and chives (recipe from the Babbo cookbook). Unbelievably delicious. Hubby made the pasta and was really really excited (with good reason). 
kiteless fucked around with this message at Jan 2, 2012 around 15:49 |
| # ? Jan 2, 2012 15:47 |
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Failed at taking pictures, but I made roasted butternut squash soup with apple cider and herbs and grilled mozzarella sandwiches with maple bacon and granny smith apple slices on kalamata olive bread. Managed to feed six hungry twenty-somethings in about an hour. (OK so I didn't make the bread but I made everything else!)
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| # ? Jan 2, 2012 19:45 |
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kiteless posted:
Welp, now I know what I'm eating tonight. I have all the ingredients, including the cookbook 
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| # ? Jan 2, 2012 21:30 |
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My Second Sourdough Loaf
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| # ? Jan 2, 2012 21:56 |
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What a pretty loaf! Just in time to upstage my very first sourdough loaf! Mine's part whole wheat and it's also the unfortunate victim of a cell phone camera and a dearth of natural lighting: The "crumb shot" or whatever is even worse and I'm ashamed even to link to it but I suppose I must. The bread's delicious though. I also had a mostly used can of tomatoes that I needed to use up so I made some tomato rice. 
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| # ? Jan 3, 2012 02:32 |
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I made quite a bit tonight, I also cooked for my parents. Dinner was really really good, except I burned a little bit of the steak  Marinated flank steak from Fairway Harico verts (with shallots and a bit of garlic) Sweet potatoes caramelized with brown sugar Wild rice 
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| # ? Jan 3, 2012 02:58 |
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| # ? May 23, 2013 17:21 |
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Casu Marzu's browned butter sugar cookies:  Made these with my dad (haha, I'm not the older married hand model in the photo!); had been saving the recipe for months because it sounded just like something he'd love. He went nutso the instant the butter began to caramelize. Because my parents live in AZ, the flour we had was extra dry, so we tossed in a teaspoon and a half of water with the dough. Chilled three hours. No problems slicing. Chalk me up as another "These may be the best cookies I've ever made." Simple in preparation and subtle in complexity. Beyond recommended. Thanks, CM  Wrote it up in florid prose here.  Served the cookie goodness after supping on Ratatouille-style ratatouille, accompanied by quinoa and goat cheese. Details here.
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| # ? Jan 3, 2012 05:11 |
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