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Thread: USCHO Cooks: Maybe We Can Beat Bobby Flay

  1. #21
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    Quote Originally Posted by XYZ View Post
    In that case keep an eye on how much comes from the canned items. Likely quite the load...
    Of course. I use no-salt added tomatoes and rinse the beans beforehand.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote Originally Posted by Hammer View Post
    Of course. I use no-salt added tomatoes and rinse the beans beforehand.
    Bush's makes low-sodium canned beans, too. I decrease the salt (or omit completely) in almost everything I make, and I don't miss it at all. Often there's something else in the recipe that's salty by itself, so it doesn't need added salt. But then, restaurant food or packaged food always tastes too salty to me. I stay away from fat-free stuff too - it generally has more salt (taste has to come from SOMEWHERE).
    Last edited by jen; 02-05-2015 at 10:36 AM.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    I buy Bush's low salt for additions to larger recipes like chili. I get the full seasoned when I'm making things like tacos or having them as a side.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    I have a lot of red lentils, so I am making Shorabit Jarjir, which is really fun to say.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    I'm just going to leave this here...
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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Just made two pots of Byerly's wild rice soup for a get together this weekend. One was without the onions so my sister-in-law can have some; she has some sort of intolerance to them.

    It smells wonderful in here.
    Last edited by melmac; 02-19-2015 at 02:15 PM.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    If I had realized how easy and delicious making my own croutons would be, I may have started doing that a long time ago.

    Boyfriend wanted to try this chicken parmesan dish which called for croutons and I had none. The chicken parm was ok, the croutons I made (just bread, butter and some italian seasonings) were great.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    I made Vermont Whole Wheat Oatmeal Honey Bread, and not only is it pretty (and easy to make), it smells amazing after baking, and every time I toast it.

    I also made Joy the Baker's Bourbon Chocolate Banana Bread and got rave reviews.

    Still have red lentils to use up (why do they only come in 2 lb bags at the Indian grocery store?) Not sure what to make next.
    Last edited by jen; 03-04-2015 at 07:29 AM.

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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    One month until the start of my official grilling season. Grilled steak, how I've missed you. And grilled pizza. And grilled Cuban pork tenderloin. And grilled pork chops from the farmers' market.

    My grill is currently under a few feet of snow, but hopefully that will be remedied soon.

  10. #30
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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Bought a vitamix. Love it. Couldn't believe how (relatively) quiet that thing is.

  11. #31
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    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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    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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    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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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote 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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    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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    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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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote 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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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote 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 at 02:13 PM.

  19. #39
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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote 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.
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    Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

    Quote 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 at 05:45 PM.

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