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Chorizo is NOT blood sausage. Mico's wrong. It's pork sausage smoked in chili peppers and is super greasy. But it's spicy and delicious.
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Aug 19, 2013 06:38
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toanoradian posted:I would make Mico's recipes but I can't eat bacon or blood sausage Anything, really. Quiche is an amazingly flexible dish so if you've got something you like such as chicken sausage it'll work Basically if you'd add it to an omelette it should be fine in a quiche. I like mushrooms and bell peppers.
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Aug 19, 2013 06:54
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What other types of meat is good for quiches?
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Chicken is good for a quiche, but you can go veg and do something like a fetta and spinach quiche. Or roast some veggies and do some veggie quiche. Roast some tomatoes, that poo poo is amazing in a quiche. Crumble some blue cheese into the egg mix, if you want. Basically, do whatever you want with it, just keep the egg+cream+cheese mix to pour over.
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Aug 19, 2013 06:54
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toanoradian posted:I would make Mico's recipes but I can't eat bacon or blood sausage Steak or any other steak-looking meat is a decent substitute considering how many times you see steak & egg combos on breakfast menus.
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Aug 19, 2013 06:59
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toanoradian posted:I would make Mico's recipes but I can't eat bacon or blood sausage You don't even need meat really. Quiche is frequently done with spinach instead, and it's still VERY good. Meat is just for people that like their Quiche a bit more breakfasty. Honestly though, a LOT of things go good with Quiche. Experiment and look around the net. You might start here. Although, most of those aren't Kosher (which is what I assume the problem is, here, based on the meats you specifically can't eat). There IS a mexican taco quiche on page 2 though. That could be interesting. DairunCates fucked around with this message at 07:29 on Aug 19, 2013 |
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Aug 19, 2013 07:25
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As Alton Brown once said, Quiche is just a fancy pants name for Refrigerator Pie. It's really more than that, but it is seriously a great way to use up leftovers. Episode 2 Supplemental Viewing: The Egg Files II: The Man With a Flan (all about custards), up through the 6 Minute mark for Quiche. A bit of a different ratio for the Quiche's egg mixture used, but recipes and techniques can always vary after all. Man, I always wish I had more room that I could work with in my home's kitchen...and more/better hardware.
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Aug 19, 2013 08:44
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toanoradian posted:I would make Mico's recipes but I can't eat bacon or blood sausage The beauty of Quiche is you can put whatever the gently caress you want in it. Mushrooms, Spinach, Broccoli, Chicken, the sky is the limit. I just did breakfast foods because eggs is the base and in my mind I auto associate Eggs with Breakfast
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Aug 19, 2013 14:17
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toanoradian posted:I would make Mico's recipes but I can't eat bacon or blood sausage If it's the pork thing, I've read that the most applicable replacement for pork is probably Lamb or (Especially) Veal (maybe a well done Chicken Sausage) with Turkey (or Beef) for the Bacon. PrinceRandom fucked around with this message at 21:26 on Aug 19, 2013 |
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Aug 19, 2013 20:50
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Great thread you got here. Makes me really want to try a quiche now. I've never actually had one before, but they sound tasty. Eggs + meat + pie. Mmmm. I'm gonna put a vote in for gnocchi. I have tried making that once and it turned out... okay. I'd love to see what your take on it is.
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Aug 19, 2013 21:02
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PrinceRandom posted:If it's the pork thing, I've read that the most applicable replacement for pork is probably Lamb or (Especially) Veal (maybe a well done Chicken Sausage) with Turkey (or Beef) for the Bacon. I had to sub in lamb for pork in something I made recently and it worked pretty well so give that a shot.
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Aug 20, 2013 01:58
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PrinceRandom posted:If it's the pork thing, I've read that the most applicable replacement for pork is probably Lamb or (Especially) Veal (maybe a well done Chicken Sausage) with Turkey (or Beef) for the Bacon. I converted to turkey kielbasa years ago for reasons of fat intake and I have to say I cannot taste a real difference between that, the normal mixed meats, and the 100% beef varieties of sausage. Turkey spam is good, too (and is much lighter than "light" spam), provided you cook it into something strong.
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Aug 20, 2013 04:48
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fuuuck that quiche recipe looks good, dude. I've honestly never ate one before so I'm tempted to give the old girl a go great video
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Aug 20, 2013 17:46
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Bobbin Threadbare posted:I converted to turkey kielbasa years ago for reasons of fat intake and I have to say I cannot taste a real difference between that, the normal mixed meats, and the 100% beef varieties of sausage. Turkey spam is good, too (and is much lighter than "light" spam), provided you cook it into something strong. +1 on the turkey kielbasa. Its other advantage is that it tends not to have the gristly bits often found in the regular stuff. I'm sure some purists will disagree with me on that point, but I think it's an improvement.
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Aug 20, 2013 21:10
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This is an interesting thread concept, and as a bonus it's introduced me to Cooking With Dog!
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Aug 21, 2013 11:46
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This is really interesting but the actual cooking parts feel a bit slow at times.
dustiestrain fucked around with this message at 06:31 on Aug 23, 2013 |
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Aug 23, 2013 06:29
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dustiestrain posted:This is really interesting but the actual cooking parts feel a bit slow at times. Just imagine cooking without jumpcuts, it's dreadful. Not to be mistaken for the cooking technique where you throw your food items in the air and swing your knife at them.
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Aug 23, 2013 14:33
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I'm voting for borscht as someone who would have it at least once a week growing up, but apparently most people eat it cold? My mom only ever served it hot for me and cold borscht sounds really gross.
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Aug 23, 2013 17:00
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I really don't want to eat borscht guys, can you please not
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Aug 23, 2013 21:39
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You drat philistine. What's wrong with awesome beetroot and strips of beef drenched in an almost unnecessarily flavorsome soup?
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Aug 23, 2013 22:43
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Sundowner posted:You drat philistine. What's wrong with awesome beetroot and strips of beef drenched in an almost unnecessarily flavorsome soup? Because to eat it correctly, you have to add 4 tablespoons of sour cream to it. Not that it's unusual for Ukrainian soups.
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Aug 23, 2013 23:32
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Well that just sounds delicious, no?
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Aug 23, 2013 23:39
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I loathe sour cream. As an ingredient? I can maybe deal with it. As a topping? Hell no.
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Aug 24, 2013 00:03
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I have never been able to use sour cream in a way that doesn't overpower everything else. I am also lazy and find it difficult to apply.
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Aug 24, 2013 00:11
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Mico posted:I loathe sour cream. Boil some beets and tomato juice into beef broth, add chunks of beef and assorted vegetables, and whatever else you've done you've made borscht. It's a peasant stew that's popular across nearly half of Europe, so there's plenty of room for variations.
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Aug 24, 2013 00:17
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Hey everyone I'm Mico's sister. While he was home we didn't have any time to record a thing talking about grandma's horrible cooking so I'm here to spin some stories. Our grandma is a horrible cook. I just want to confirm that outright. I actually wrote a paper about how bad my grandma is at cooking for a college class. I'll start out with the event Mico alluded to in the OP. Our grandmother uses television shows to time how long she cooks food and this usually means she has cooked things for far too long. Me and my brothers were spending a week with our grandparents as we typically did in the summer. This meant it was my grandmother's duty to feed us lunch. I was about 11 years old at the time and this is when Conan O'Brien was rerunning on Comedy Central during the day. I asked for some Mac and Cheese (simple blue box Kraft stuff) as an episode of Conan started and my grandma said "ok" and went off into the kitchen. Eventually I noticed Conan was already on his musical guest and I had still not eaten. I went into the kitchen to find out what was going on. It turned out that dear old grandma had been boiling my noodles THE WHOLE TIME thinking she'd just let me eat when I was done watching my show. That's correct, she boiled 8-minute noodles for well over 45 minutes. When I was finally served the pasta was just no longer pasta. It had become a gelatinous mass that I really can't describe properly. It was gooey. The spoon was able to slide easily through the elbow pastas. The weird part was that the pasta had become such a consistency that it didn't matter that the spoon was sliding right on through, they kept their shape. I don't know how someone even does that to pasta.
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Aug 24, 2013 01:56
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The Nautilus posted:Our grandma is a horrible cook. I just want to confirm that outright. I actually wrote a paper about how bad my grandma is at cooking for a college class. I'll start out with the event Mico alluded to in the OP. Our grandmother uses television shows to time how long she cooks food and this usually means she has cooked things for far too long. Next week: A Lord of the Rings trilogy marathon and a box of minute rice combine to form the world's tiniest charcoal briquets.
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Aug 24, 2013 02:07
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There is a reason grandma took us to McDonalds alot, and that was why.
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Aug 24, 2013 02:10
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Mico posted:There is a reason grandma took us to McDonalds alot, and that was why. Mom says it was because grandma was just too lazy to cook for us. I don't even care if this is true I'm just thankful grandma rarely cooked.
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Aug 24, 2013 02:12
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The Nautilus posted:Mom says it was because grandma was just too lazy to cook for us. I don't even care if this is true I'm just thankful grandma rarely cooked. After hearing that story? I don't blame you. I'd even eat loving McDonalds over that. Maybe not Burger King though.
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Aug 24, 2013 03:35
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The Nautilus posted:The spoon was able to slide easily through the elbow pastas. The weird part was that the pasta had become such a consistency that it didn't matter that the spoon was sliding right on through, they kept their shape. I don't know how someone even does that to pasta. Your grandma is a  phase space monster in the kitchen.
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Aug 24, 2013 04:18
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Hi, I quiched: This thing is so rich I had to eat a lot of salad to make up for it. 
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Aug 26, 2013 03:29
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I enjoy the gif. It is neat.
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Aug 26, 2013 04:14
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Oh god, if this is anything like your SMG thread, it'll be an epic multi-year journey. Subscribed.
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Aug 26, 2013 07:27
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I didn't see the tray changes so I thought all those shots were happening from inside a magical science oven.
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Aug 26, 2013 07:48
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Putting my vote in for borscht, loving this LP so far. If you feel willing to let another goon commentate, I'd be down. I was just teaching myself to cook a few years ago, and since then I've been working towards a career in kitchens.
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Aug 26, 2013 17:03
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Looking at the recipe list, there's pretty much no West Indian food, which is super lame. No Jerk chicken? Not even Bakes? What a travesty. There's Jambalaya, I guess but that's more of a US thing. I will vote for Borscht for now.
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Aug 29, 2013 16:50
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I've seen/heard of some pretty spectacular cooking failures and I've always wondered how one could manage to screw up that badly. Your grandmother has given me a certain amount of insight on the matter.
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Aug 29, 2013 21:33
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I made gnocchi because my roommates were all "dont make borscht please oh god" so I did the homemade gnocchi intstead. I have not started editing the video yet, but holy poo poo I cannot emphasize enough how not worth it creating homemade gnocchi is. It took me four hours. I would much rather just spend 3 bucks on the prepackaged stuff at Food 4 Less instead and keep about 3:55 in free time.
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Sep 1, 2013 09:40
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But how did it taste?
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Sep 1, 2013 09:43
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Mico posted:I made gnocchi because my roommates were all "dont make borscht please oh god" so I did the homemade gnocchi intstead. You should kick all of your roommates out and invite people who like Borscht in. The thing is... Borscht is still pretty god drat amazing without any of the sour cream (or alternative) stuff. (I'm totally guessing it's the sour cream because I thought someone mentioned not liking that part? Or was it the beets?)
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Sep 1, 2013 13:04
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