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USCHO Cooks: Maybe We Can Beat Bobby Flay
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Originally posted by St. Clown View PostI tried my hand at making homemade spaghetti sauce last night, starting only with actual tomatoes and no pastes or sauces from a can. Two things to remember going forward:
1) I need a stock pot with a lid that fits, to help control the loss of moisture.
2) Turn down the heat after browning the Italian sausage.
I've yet to taste it, but I think I have some sort of Italian chili on my hands at this point. My girlfriend sent me a link to fix that issue, which I'll have to review when I get home from work. Hopefully, I've not gone beyond the point of no recovery.
use a blender stick til everything is smooth, sieve the seeds out,
add a little salt, fresh basil, olive oil whirr again,
simmer a bit more.
Freezes well. Add a bit of cream and yummy soup.
The one in cooking light has all sorts of other stuff.
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Made Sweet and Salty Brownies from Baked and they were very well received. Super fudgy, and just a hint of salt. I didn't add the fleur de sel and sugar on top, because I was transporting them, and figured it would all fall off.
Originally posted by leswp1 View PostCooking Light has something about Red sauce in it this month. I usually slow simmer the tomatoes until they are broken down (or, yummier- slow roast them in the oven at 200 for a few hours), add fresh garlic and simmer for a little bit.
use a blender stick til everything is smooth, sieve the seeds out,
add a little salt, fresh basil, olive oil whirr again,
simmer a bit more.
Freezes well. Add a bit of cream and yummy soup.
The one in cooking light has all sorts of other stuff.
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Suggestions for zucchini that aren't ratatouille or a low carb replacement.Facebook: bcowles920 Instagram: missthundercat01
"One word frees us from the weight and pain of this life. That word is love."- Socrates
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Adventures With Amber Marie
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Fried in olive oil, tossed with pasta and and freshly grated parm.Code:As of 9/21/10: As of 9/13/10: College Hockey 6 College Football 0 BTHC 4 WCHA FC: 1
Originally posted by SanTropezMay your paint thinner run dry and the fleas of a thousand camels infest your dead deer.Originally posted by bigblue_dlI don't even know how to classify magic vagina smoke babies..Originally posted by KeplerWhen the giraffes start building radio telescopes they can join too.
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
I slice them up fairly thick (about 1/2"), drizzle with olive oil, sprinkle with black pepper and garlic salt, and grill them. They turn out great grilled.Having a clear conscience just means you have a bad memory or you had a boring weekend.
RIP - Kirby
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Made this last night:
https://www.thespruce.com/classic-fresh-salsa-3060434
I substituted parsley for cilantro, and I used ground red pepper because I had no chiles. I jammed it all in the blender, because it was getting late and I didn't feel like dicing tomatoes at 11:30 pm. Be careful with that. I almost wound up with salsa soup.
A bit too sweet at the start, but the flavor kicks in late. If I can find a way to really cut back on the early sweetness, this one is on point.Last edited by Hammer; 08-22-2017, 11:37 AM.FERRIS STATE UNIVERSITY: 2012 FROZEN FOUR
God, that was fun...
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Originally posted by Hammer View PostMade this last night:
https://www.thespruce.com/classic-fresh-salsa-3060434
I substituted parsley for cilantro, and I used ground red pepper because I had no chiles. I jammed it all in the blender, because it was getting late and I didn't feel like dicing tomatoes at 11:30 pm. Be careful with that. I almost wound up with salsa soup.
A bit too sweet at the start, but the flavor kicks in late. If I can find a way to really cut back on the early sweetness, this one is on point.
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Worcestershire > soyCode:As of 9/21/10: As of 9/13/10: College Hockey 6 College Football 0 BTHC 4 WCHA FC: 1
Originally posted by SanTropezMay your paint thinner run dry and the fleas of a thousand camels infest your dead deer.Originally posted by bigblue_dlI don't even know how to classify magic vagina smoke babies..Originally posted by KeplerWhen the giraffes start building radio telescopes they can join too.
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
10 lbs of wings just went on the smoker for our draft. Om nom.Code:As of 9/21/10: As of 9/13/10: College Hockey 6 College Football 0 BTHC 4 WCHA FC: 1
Originally posted by SanTropezMay your paint thinner run dry and the fleas of a thousand camels infest your dead deer.Originally posted by bigblue_dlI don't even know how to classify magic vagina smoke babies..Originally posted by KeplerWhen the giraffes start building radio telescopes they can join too.
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Haven't had tongue, heart, or liver in awhile.
"Gross," you're probably thinking... but prepared right, tongue is delicious served with a warm mustard sauce.Facebook: bcowles920 Instagram: missthundercat01
"One word frees us from the weight and pain of this life. That word is love."- Socrates
Patreon for exclusive writing content
Adventures With Amber Marie
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Originally posted by ShirtlessBob View PostHaven't had tongue, heart, or liver in awhile.
"Gross," you're probably thinking... but prepared right, tongue is delicious served with a warm mustard sauce."The party told you to reject the evidence of your eyes and ears. It was their final, most essential command." George Orwell, 1984
"One does not simply walk into Mordor. Its Black Gates are guarded by more than just Orcs. There is evil there that does not sleep, and the Great Eye is ever watchful. It is a barren wasteland, riddled with fire and ash and dust, the very air you breathe is a poisonous fume." Boromir
"Good news! We have a delivery." Professor Farnsworth
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Originally posted by ShirtlessBob View PostHaven't had tongue, heart, or liver in awhile.
"Gross," you're probably thinking... but prepared right, tongue is delicious served with a warm mustard sauce.
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