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snailshell posted:what's GWS's favorite pie apple cultivar? Steve Yun fucked around with this message at Nov 28, 2011 around 08:05 |
| # ? Nov 28, 2011 08:02 |
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| # ? May 24, 2013 03:14 |
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I really like pink lady actually, they're probably tart enough to bake (I usually eat them as-is).
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| # ? Nov 28, 2011 09:32 |
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Transparents are great baking apples but I don't think they're usually sold in stores since they aren't very good for eating as snacks. We had a couple of trees at my family's summer cabin and my mom would make killer apple pies with the fruit from them.
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| # ? Nov 28, 2011 19:48 |
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Macintosh apples are the best pie apples. Honeycrisp are delicious too, and if you clean them properly or get organic ones, you can use them with the skins on in pies and things without having noticeable swaths of apple skin in your food.
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| # ? Nov 28, 2011 19:56 |
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I made my last pie with Winesap apples and it was fabulous. They are my favorite eatin' apples, too.
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| # ? Nov 28, 2011 20:58 |
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Bramley. Failing that, a fifty-fifty mix of firm apples in large chunks and a couple of mealy apples in smaller pieces. Should be a sour, tasty variety like Norwegian Aroma, Gravenstein or similar. Pink Lady work okay but I think they're a little too sweet - better as an eating apple. The main exception to this is tarte tatin, for which Golden Delicious is perfect. Does anyone make their apple pie filling with a little dab of butter? I think it's great stuff in there, especially if you go light on the cinnamon to let the apples speak for themselves.
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| # ? Nov 28, 2011 22:12 |
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Sjurygg posted:Bramley. Failing that, a fifty-fifty mix of firm apples in large chunks and a couple of mealy apples in smaller pieces. Should be a sour, tasty variety like Norwegian Aroma, Gravenstein or similar. Pink Lady work okay but I think they're a little too sweet - better as an eating apple. The main exception to this is tarte tatin, for which Golden Delicious is perfect. I have a fantastic pie recipe that involves browning a smidgeon of butter (2-4 tbsp), cooling it, then mixing it with an egg, whatever sugar you want in the pie (no more than 1/3 cup), whatever spices you want (the more the better in my opinion, but that's just me), and 2 tbsp. of flour, then mixing that with the apples before pouring it into the pie crust and then baking (tip: mix the flour with the sugar before you mix it with the liquid). It goes well with a streusel top or a crust top. Ridiculously good.
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| # ? Nov 28, 2011 22:18 |
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Delicious thai peanut chicken sandwich for dinner. Cheese is camembert. This Thai peanut sauce recipe is delicious (and the first result on Google).
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| # ? Nov 28, 2011 23:11 |
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Did a Crispy roast chicken tonight using the Cook's Illustrated recipe. It was the best roast chicken I've ever done  Served with skillet roasted potatoes with Chili, Cayenne and Cumin. Which also turned out pretty nice.  Too bad I suck at cutting a chicken up (still)
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| # ? Nov 29, 2011 03:33 |
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Honeycrisp apples simmered soft with sherry and butter, cinnamon, chunks of gjetost cheese, and shovel that into a short crust pocket to make the best loving dessert pasties. Apple pie is such a bipolar food for me. I either love it or hate it and there's a razor thin margin.
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| # ? Nov 29, 2011 04:03 |
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Mix of honeycrisp and fireside apples, with some really, really old, like 12 years old at least cheddar shredded into the deep dish pie crust. Top with maple whipped cream. So Wisconsin you'll bleed beer.
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| # ? Nov 29, 2011 05:10 |
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 Grilled some salmon, boiled some gluten free pasta then added some pesto, arugula, sundried tomatoes and some tomatoes on the side. Very tasty!
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| # ? Nov 29, 2011 07:35 |
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Casu Marzu posted:Mix of honeycrisp and fireside apples, with some really, really old, like 12 years old at least cheddar shredded into the deep dish pie crust. Top with maple whipped cream. So Wisconsin you'll bleed beer. Motherfucker this sounds amazing. I'm not usually huge on apple pie but holy poo poo.
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| # ? Nov 29, 2011 13:59 |
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snailshell posted:) what's GWS's favorite pie apple cultivar? Posting this because it's hilarious: http://www.cookingissues.com/2009/0...d-apples-a-day/
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| # ? Nov 29, 2011 14:19 |
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I cooked: Poor man's soup. Took canned vegetables (carrots, peas), chopped and boiled some potato's, baked and chopped some turkey, made some chicken broth, and mixed it all together with pepper. I'm now set with lunch and/or dinner for at least a few days.
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| # ? Nov 29, 2011 15:09 |
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Allahu Snackbar posted:Honeycrisp apples simmered soft with sherry and butter, cinnamon, chunks of gjetost cheese, and shovel that into a short crust pocket to make the best loving dessert pasties. Gjetost is such a killer idea. I'm doin' it. I had just been considering making dulce de leche for honeycrisp&blackberry pie, but I happen to have a chunk of gjetost in the fridge already! Whoopee!
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| # ? Nov 29, 2011 16:13 |
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 I had some blackberries and figured, hey, why not?
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| # ? Nov 29, 2011 16:16 |
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Steamed broccoli and string beans tossed with chicken marinated with fish sauce, dark soy, xiaoxing, sesame oil, and hoisin.
RHIN0002 fucked around with this message at Nov 30, 2011 around 02:43 |
| # ? Nov 30, 2011 02:39 |
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 I was in a butt mood last night
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| # ? Nov 30, 2011 18:08 |
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Touch a butt
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| # ? Nov 30, 2011 18:09 |
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Butternut squash and red lentil curry I don't often cook vegetarian food, but this was very nice.
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| # ? Nov 30, 2011 19:09 |
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Cranberry cardamom cheesecaek   Chili, garlic zucchini & cheddar habanero scones 
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| # ? Nov 30, 2011 21:20 |
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sweat poteto posted:Cranberry cardamom cheesecaek  You give me that recipe now! pretty please?
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| # ? Nov 30, 2011 21:44 |
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It's quite idiot proof actually. This is the method I've settled on: Put the oven on to 450 F Combine 350 g crumbled gram crackers (or digestives  ) and 90 g melted butter and press into an 8" spring-form tin. Go 2/3" the way up the side and try to make sure it's not too thick at the corner - ie the corner should be a tight radius not a slope - otherwise you'll get an inch thick base in the corner when you cut slices. Stick it in the fridge to chill.Simmer 1 cup dried cranberries in a little water with 30 g sugar to make a sticky sauce. Beat 600 g philadelphia cream cheese until it's nice and loose. Then beat in 150g fine sugar, 2 tbsp flour, 2 eggs and 150 ml sour cream. Mix in 1/4 tsp ground cardamom. The filling will be like thick custard. Take the pan out of the fridge, and pour about 1/2 inch of the custard in. Pour in the cranberries and muddle them around, then pour in the rest of the filling. Put the tin in the oven resting on a solid flat baking tray. Give it 13 minutes at full heat, then immediately lower the heat to 200 F and leave it for 70 minutes. When the time's up let it cool on the counter then put it in the fridge to chill for at least a few hours if not overnight. Here's one I made for ICSA a while back with fresh cherry sauce and vanilla coconut upper. I added some of the cherry juice to the base mix in place of butter so it's a bit darker than usual. 
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| # ? Nov 30, 2011 22:40 |
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Husband has to work tonight moving some dumb flightless plane off base so I made these for him to take
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| # ? Dec 1, 2011 00:43 |
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I made duck and used my tepid puddle machine both for the first time. Seasoned the duck with salt, pepper, thyme and bay leaf. The sauce is balsamic, pomegranate juice (of which I'm now wearing spots) and a little sugar and butter. I only ate duck two or three times from Chinese restaurants, so I really had no idea had to expect. It was awesome, but this is definitely not a weekday dish. I'm ready to curl up in a ball and go into a food coma now.   edit: cropped! geetee fucked around with this message at Dec 1, 2011 around 01:15 |
| # ? Dec 1, 2011 01:04 |
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I just popped a food boner, geetee.
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| # ? Dec 1, 2011 01:18 |
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That's some amazing looking skin
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| # ? Dec 1, 2011 01:20 |
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Yeah the fat looks really well rendered. Did you broil it?
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| # ? Dec 1, 2011 01:23 |
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Thanks! I set it down in an 8" pan on medium heat for a little over 4 minutes skin side down and then another minute on the other side. I was afraid at first that the edges wouldn't get enough heat but then a minute later there was a huge pool of fat up a third of the pan taking care of that. I was really surprised how much rendered out.
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| # ? Dec 1, 2011 01:30 |
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Nice. What temp did you cook? I think I did duck at 141 or so. Haven't done it for a while though, but I think I need to make it again.
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| # ? Dec 1, 2011 01:32 |
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135F for a bit over 2 hours the other night, chilled and then another 30 minutes or so again to bring it up to temp for eating.
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| # ? Dec 1, 2011 01:37 |
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Well I didn't take a picture  Found mushrooms, shallots, garlic, and a bag of frozen sweet peppers in my kitchen while searching for dinner. This all got sauteed together with olive oil, salt, and pepper. Then deglazed with some homemade chicken stock. After reducing I added a bit of whole milk before covering with Parmesan cheese. Served over some Udon noodles I found and topped with a soft boiled egg and some parsley. Turned out pretty good!
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| # ? Dec 1, 2011 06:30 |
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I suddenly feel really bad about my culinary accomplishments after looking at that duck. 
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| # ? Dec 1, 2011 06:42 |
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geetee posted:I made duck and used my tepid puddle machine both for the first time. Seasoned the duck with salt, pepper, thyme and bay leaf. The sauce is balsamic, pomegranate juice (of which I'm now wearing spots) and a little sugar and butter. Food porn, plain and simple. Nice work!
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| # ? Dec 1, 2011 07:03 |
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mattdev posted:I suddenly feel really bad about my culinary accomplishments after looking at that duck. to be fair, having a water circulator is basically the konami code for good food
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| # ? Dec 1, 2011 07:47 |
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-wrong thread-
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| # ? Dec 2, 2011 18:35 |
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   Channa masala, ginger chicken, jeera rice. Nom.  About the rice: this is about as easy as it gets, and frankly it's as good or better as any elaborate pilau with lots more of spices in it. Just toss a good pinch of cumin seeds in with the rice and boil it with a few drops of oil in the water. Give it a good boil-up, stir with a couple of chopsticks when the water is level with the rice, put on the lid and let steam over slow heat. Fluff up again before eating. If you're gonna make a variation on your rice, try this.
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| # ? Dec 2, 2011 18:44 |
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I forgot to take a picture, but last night I made a Ribeye with one of the best crusts I've ever done using just the salt and season -> wait an hour at room temp -> smoking hot dry cast iron pan -> 450 degree oven to finish method. I seasoned the steak with some mushroom and herb salt and truffle oil while before cooking and finished with those items also. Served with some crispy broccoli a la the Stone Soup Cookbook that I spruced up with some pine nuts, and some chard sauteed with garlic, lemon and red pepper flakes.
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| # ? Dec 2, 2011 19:41 |
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| # ? May 24, 2013 03:14 |
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 Chickpea gratin, chard dressed with cider vinegar & balsamic halved tomatoes (absent)
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| # ? Dec 2, 2011 21:57 |
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