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USCHO Cooks: Maybe We Can Beat Bobby Flay

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  • #31
    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Made a very simple chicken and tomato. Put some chicken legs into a pan with some olive oil and chopped tomatoes. Threw in some kalamata olives for a little more flavor, covered it, and let it sit until ready. Probably could've added something more in for more flavor, or possibly some seasoning on the chicken, but I like the way it soaks in the olives and tomatoes and it tastes pretty dang good for just four ingredients.
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    • #32
      Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

      Making these for St. Patrick's Day - Guinness Pretzel Truffles.

      It calls for the Extra stout - I think regular would be fine, since that's what I have. Haven't made truffles in a long time (too messy), but this only makes 16, so if I'm feeling productive, I may make some Bailey's truffles.

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      • #33
        Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

        I made the truffles (Guinness pretzel and Irish cream) and they are really tasty, and it wasn't that hard. I think the difference was using something I can roll on the outside, rather than dipping them in ganache. Someone please talk me out of making truffles for Christmas. I am already starting to think of fun ideas. White chocolate gingerbread, rum and eggnog, peppermint mocha with crushed candy canes.

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        • #34
          Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

          Originally posted by jen View Post
          I made the truffles (Guinness pretzel and Irish cream) and they are really tasty, and it wasn't that hard. I think the difference was using something I can roll on the outside, rather than dipping them in ganache. Someone please talk me out of making truffles for Christmas. I am already starting to think of fun ideas. White chocolate gingerbread, rum and eggnog, peppermint mocha with crushed candy canes.
          Oh, those sound so good.

          And I'm hungry for macaroni and cheese. Might as well make Alton Brown's stovetop mac and cheese.
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          • #35
            Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

            The truffles did not age very well - unless I can find a recipe that makes them last longer, unrefrigerated, it's a no-go. The few that were left were pretty much inedible when I came in this morning. Not good to ship (although in winter they'd stay chilled most places).

            Dipping them in ganache probably makes them last longer, since the outside would harden, but that's not ideal for larger scale production. And I really despise the process of dipping things in chocolate.

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            • #36
              Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

              I picked up Dominique Ansel's book from the library, and I want to make every single thing in it. Or at least eat it. He has a couple pages intro to each chapter that are very well-written about the history behind each pastry in the book. And it's gorgeous. Outstanding food porn.

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              • #37
                Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                Originally posted by ShirtlessBob View Post
                Oh, those sound so good.

                And I'm hungry for macaroni and cheese. Might as well make Alton Brown's stovetop mac and cheese.
                I have yet to find a good mac n cheese recipe. I might try that one. I'm always trying to cut calories, I might try extra sharp cheddar and reduce the amount of cheese, so I get the flavor and not the calories.
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                • #38
                  Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                  Originally posted by Timothy A View Post
                  I have yet to find a good mac n cheese recipe.
                  This one is my favorite: Macaroni With Wisconsin Asiago Cheese

                  If you are looking for something healthy, I would suggest not eating macaroni and cheese (or making smaller portions), rather than saying you "can't find a good one" because you changed the recipe to take out the flavor.
                  Last edited by jen; 03-19-2015, 02:13 PM.

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                  • #39
                    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                    Originally posted by jen View Post
                    This one is my favorite: Macaroni With Wisconsin Asiago Cheese

                    If you are looking for something healthy, I would suggest not eating macaroni and cheese (or making smaller portions), rather than saying you "can't find a good one" because you changed the recipe to take out the flavor.
                    LOL. You can replace calories from fat with flavor. I used to watch Graham Kerr all the time on PBS years ago, and that was his mantra. But yes, I agree that if I make it, it will be in smaller portions because I am watching my carbs and fat. FWIW, I never really said I wanted to eat 4 pounds at one sitting.
                    Wisconsin Hockey: 1, 3, 5, 7, 9, 11 WE WANT MORE!
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                    • #40
                      Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                      Originally posted by Timothy A View Post
                      LOL. You can replace calories from fat with flavor. I used to watch Graham Kerr all the time on PBS years ago, and that was his mantra. But yes, I agree that if I make it, it will be in smaller portions because I am watching my carbs and fat. FWIW, I never really said I wanted to eat 4 pounds at one sitting.
                      My issue is with taking the flavor out of something, then complaining it doesn't have enough flavor. I'm certainly not arguing that it's not possible to make things healthier.
                      Last edited by jen; 03-21-2015, 05:45 PM.

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                      • #41
                        Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                        Swordfish kabobs tonight.

                        Marinade of lime juice, olive oil, cilantro, garlic and garden salsa hot pepper.

                        Kabobs included orange pepper, fresh pineapple and zucchini.


                        Outstanding.

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                        • #42
                          Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                          This isn't really cooking, but I'm having a coffee maker crisis. I've had a Keurig mini for 5 years, but recently I've felt the coffee isn't strong enough (a road trip where a Colombian friend made the coffee enlightened me, as her drip pot coffee was much better than mine - exact same coffee). I always use the my-K-Cup filter with my own coffee. I've tried changing my cream-sugar amounts 6 different ways. I changed the grind to a several different finer settings (I grind it 2 cups at a time, so it's easy to change it up). I tried using less water, but 6 oz is the minimum, and if I have to brew coffee twice to get enough for 1 cup, is that really worth it? I can't think of any other way to try and get a stronger cup. Then problem is - I've done it with the Keurig before. But I have no idea what I did. I've changed creamers since then (they discontinued my favorite - Organic Valley vanilla half and half) and I had to go to that Natural Bliss stuff - maybe that's it? Then I noticed the Keurig 2.0 has a strength control setting. But the cheapest one is $149, and you have to replace filters, and I'd have to get a new my K-cup thingy. I think my brain is going to explode; I can't decide what to do. Is there a better single-cup option than Keurig, that is quick and requires little work, where I can use my own coffee? This is of the utmost importance. Having a great cup of coffee every day would increase my general happiness.

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                          • #43
                            Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                            Dump your Keurig and get a good drip maker. Even a crap drip coffee maker is better. I still have my four-cup maker from college and it's far better than anything Keurig has ever brewed.

                            Making a single cup is as easy as filling it up with two cup of water and dumping the extra. What you lose in dumping down the drain is more than made up for by the cheaper coffee.
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                            • #44
                              Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                              A French press is another option but I find they are more trouble than they are worth.
                              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 SanTropez
                              May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
                              Originally posted by bigblue_dl
                              I don't even know how to classify magic vagina smoke babies..
                              Originally posted by Kepler
                              When the giraffes start building radio telescopes they can join too.
                              He's probably going to be a superstar but that man has more baggage than North West

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                              • #45
                                Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

                                Originally posted by dxmnkd316 View Post
                                Dump your Keurig and get a good drip maker. Even a crap drip coffee maker is better. I still have my four-cup maker from college and it's far better than anything Keurig has ever brewed.

                                Making a single cup is as easy as filling it up with two cup of water and dumping the extra. What you lose in dumping down the drain is more than made up for by the cheaper coffee.
                                How is the coffee cheaper? Seems pretty wasteful to make coffee every day, and throw half of it away.
                                Last edited by jen; 03-23-2015, 07:22 AM.

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