Volume posted:

Ever since I took over Thanksgiving dinner I've done away with the Turkey. It was just boring, you know? So this year I was thinking of making every one a Panzerotti with a side of breaded mushrooms.

Volume posted:

I'd like to hear some of what you've done. I'm always looking for new meal ideas for Thanksgiving. We've done Mexican, seafood, roasted lamb with a strawberry salad.

alnilam posted:

Should i care about it if I'm vegetarian

quote:

Temperature control isn’t as critical for plant foods as it is for meats, seafood, and other delicate muscle foods, but it’s worth exploring the science behind cooking plants to develop best practices—with or without a sous vide machine. It’s really all about undoing the “glue” that binds plant cells together so that your teeth can easily push them apart. Raw vegetables require quite a bit of force to cleave, but overcooked vegetables are mushy because too much glue has been undone. Sous vide allows us to cook at a temperature a bit below the boiling point of water so there is less risk of under- or overcooking your vegetables. Furthermore, sealing your plants before cooking in a water bath helps retain natural plant sugars that would otherwise be diluted in a large volume of cooking water. That means brighter color and fuller flavor, every time.

bacalou posted:

the immersion tanks are just so big tho

joke_explainer posted:

I have an Anova! Pics of making steak with one on page 10. I also mangle some brussel sprouts. I don't always do that please forgive me:

http://forums.somethingawful.com/showthread.php?threadid=3656838&userid=0&perpage=40&pagenumber=10#post444928174

joke_explainer posted:

I'm not sure what's going on with that chicken Sid. Generally it should look more... golden.

treasure bear posted:

The X-man cometh posted:

That sounds great, gently caress the haters.

Luvcow posted:

making more concord grape jelly today

Boomzilla posted:

I generally cook and eat like a 14 year old left to his own devices. A lot of bacon and sausage and potatoes and cheesy pastas. But I think I'm gonna roast a nice pork loin and quick pickle some carrots and daikon and make some bahn mi this weekend. We'll see how that goes.

joke_explainer posted:

I'm in a national park and made a fancy camp meal for my last day. Dried mushrooms, dried noodles, butter and a brick of parmesan, salt and pepper, garlic, and a lemon. Rehydrated the mushrooms and then sautéed them in butter, then added thin-sliced garlic at the last minute or so. Took that all off heat and used the other pot to boil some water and get the pasta going. Drained them and then mixed in butter, freshly shredded parmesan, mushrooms and garlic, salt, pepper. Served and squeezed lemon juice on them and topped with some more parmesan. It was good stuff. Maybe the non-phone pics turned out better, only have this crappy one right now, it was pretty dark when I finished.

gently caress. marry. t-rex posted:

Last night i made beef stoganoff on egg noodles and a waldorf salad

treasure bear posted:

roast dinner roast dinner roast dinner

social vegan posted:

*nervously watches the door*





Also does anyone have any good dinner ideas with eggs? I used to dip into make egg tacos every now and then, but I'm looking to expand my repertoire on the cheap!

alnilam posted:

pretty good, how much does it cost to make 20 liters of nog with you?

alnilam posted:

home made nog from scratch is extremely good actually

om nom nom posted:

Christmas Brunch

We've got some egg strata, made with egg, bread, spicy sausage, Muenster, and Colby Jack cheese. I forgot to take a picture of the strata when it first came out of the oven, hence the fuzzy picture that was taken quickly before I grabbed some for myself after a bunch of people had already dug in.

Next, some breakfast potatoes, I par baked the potatoes yesterday and diced them once they were cooled. Caramelized some onions, seasoned with salt, pepper, a touch of cayenne, and paprika. Then a fruit salad with pineapple, cantaloupe, and honeydew. Pretty straightforward, but I did toss in a pinch of salt and a tablespoon of pure vanilla extract.

Next up we've got biscuits and gravy. The gravy was made with spicy Italian sausage, caramelized onions, milk, salt, pepper, a little soy sauce, Worcestershire, and lemon juice, and thickened with roux. I cheated and bought frozen biscuit dough (I'm not much of a baker.) I probably could have found a recipe and made decent scratch biscuits, but I figured I had enough going on.

I am really proud of the glazed bone-in ham. I took the scrap from the pineapple, all of the skin that had fruit on it, plus the core, and simmered that with cinnamon sticks, lemon juice, cloves, star anise, a tiny chunk of whole nutmeg, some pink peppercorns, and a couple of bay leaves. Strained that off after about 2 hours, and combined it with some apple juice, orange juice, maple syrup, honey, brown sugar, apple cider vinegar and a splash of lemon juice. Reduced that to a glaze. Baked at 325 for about 2 hours, brushing the glaze on every 15 minutes or so, and drained off the liquid that was coming out of ham whenever I pulled it out to glaze. Pulled it out to rest about an hour before everything else was done. Before it was time to eat, I gave it one last nice thick coating of glaze and put it back in the oven at 400 to get it nice and caramelized.

The sticky pull apart bread was my girlfriend's contribution. Not exactly sure what she did, but it involves frozen soft dinner roll dough, which you leave in a silicone mold in the oven (off obviously) overnight to thaw and rise. There's jello butterscotch puddind powder, brown sugar, and pecans as well.

And brunch without mimosas is just a sad, late breakfast.

Merry Christmas BYOB!

Luvcow posted:

edit: my pork shoulder smells awesome right now

poverty goat posted:

also here is a good dog:
https://twitter.com/6rande/status/827870532242661376

Tiberius Thyben posted:

Hey. Been waffling on it off and on, but, anyone want an effortpost on and recipe for Cree bannock?

Tiberius Thyben posted:

Fair enough! Bannock is a type of quick bread. The term bannock itself is a loan word from the the Scots, who made a similar type of bread. Most recipes are made with flour, water, lard, baking powder, and optionally eggs, powdered or fresh milk, currants, and anything else on hand. Some recipes are fried, some deep fried, others baked, and others still done over a fire.

While breads made from corn and such were made long before contact, Indian bannocks, made from wheat flour, only really started to spread among North American aboriginal peoples (including First Nations) after about 1870. In Canada, the Treaties among many other things promised food in times of shortage, and First Nations were considered wards of the state after the Indian Act in 1867. However, the government naturally did the absolute bare minimum it could in fulfilling any obligations. Somewhat famously, Prime Minister John A MacDonald responded to accusations by the Liberal Party that he was overspending on Indians that food was refused "until the Indians were on the verge of starvation, to reduce the expense." Food and the threat of starvation were a key tool for keeping us in line after we were shunted off to the most marginal land. When the government did provide the promised food, it was whatever was absolutely cheapest, among them flour and lard. So, we made Bannock, and we got really good at making bannock.

This recipe is one I got from my kokum. It results in a pretty large about of bannock, as she would usually make a whole bunch, and give some of it to anyone who came by, so feel free to halve or quarter if anyone gives it a shot.

8c flour
6 tbs lard
1 tsp salt
4 tbs baking powder
1 litre water (or milk)
Eggs, if desired.

- Pre-heat oven to 400 F
- Place all dry ingredients in a bowl and mix
- Melt the lard in saucepan until liquid
- Make hole in middle of dry ingredients to poor liquids into.
- Pour water and lard into hole, and mix with a spoon into a batter.
- Remove from bowl onto floured surface. Knead and add flour until dry.
- Place onto baking sheet and press down to just over ½ inch thickness.
- Bake until pale brown.

I forgot to take photos when I made it last, but here's one from a friend who gave it a shot, but with duck fat instead of lard.

poverty goat posted:

blueberries and cardamom

Bo-Pepper posted:

I'm still reading off and on. I just got out of a posting headspace a while back and haven't been able to shake it.

What might change that is the Anova sous vide cooker I have coming in the mail this weekend. Gonna start some next level water baths soon.

Manifisto posted:

those look really good!

joke_explainer posted:

That's a weird one. I appreciate the joke but it does not look very good. Looks like just raw gelatin used for the suspension.

I would start by making homemade emulsified sausage for the hot dog component. And give it all a nice sear. And probably cook down something high gelatin but not just gelatin for the suspension... if I had to do a suspension. you can't expect people to just eat flavorless goop. The emulsions on the foamed poo poo are breaking and that's kind of messing with the effect imo. A deconstruction shouldn't just be 'Here's the ingredients that make up this thing in a pile.'

Re: the foams, they look awful and clearly don't work with the rest of the textures going on there. And they got to do something with the bread other than having a tower of toasty bits.

POOL IS CLOSED posted:

you can't just show this and not divulge the recipe

joke_explainer posted:

one of my life goals is to witness the death of my kitchenaid mixer, but I'm pretty certain it will outlive me even if I live to be 100

joke_explainer posted:

cobalt blue is the chosen color, and I deeply respect those that share that kind of discerning taste in kitchenaid stand mixers.

i'm making bolognese sauce with the pressure cooker. if it turns out good I'll detail it. it's from the serious eats recipe, like everything I ever do.

http://www.seriouseats.com/2015/11/pressure-cooker-ragu-bolognese-food-lab.html

poverty goat posted:

rare porkchops are a lot more exciting than rare chicken