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Thread: USCHO Cooks: Are you our Top Chef?

  1. #161
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by melmac View Post
    My mom would put the giblets in her stuffing. My grandpa and great uncle fought over who got them, so she just put it in the mix.
    They used to be in our gravy. I don't put them in and I don't miss it one bit. Yuck.

  2. #162
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    Re: USCHO Cooks: Are you our Top Chef?

    For gravy, you mainly just need the neck. I wouldn't use any of the other parts in a gravy you plan on serving to guests, especially the gizzard.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  3. #163
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by wolverineTrumpet View Post
    Personally, I love a simple celery, onion, bread, seasonings stuffing. My sister-in-law also makes one with sausage which is really good.
    This is what we have - with sausage.

  4. #164
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    Re: USCHO Cooks: Are you our Top Chef?

    The one lonely perk of cooking for my dad and I:

    I can do what I want and no one complains. Next time, my stuffing will have apples or dried cranberries.
    twitter: PipersHouse920, instagram: bobambermarie
    “Don't bend; don't water it down; don't try to make it logical; don't edit your own soul according to the fashion. Rather, follow your most intense obsessions mercilessly.”
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    Adventures With Amber Marie

  5. #165
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    Re: USCHO Cooks: Are you our Top Chef?

    2018 cookies -

    New -
    Pecan currant rugelach - BEST RUGELACH EVER
    Rum punch sandwich - sugar slice and bake cookies with a chocolate-raspberry-rum filling
    Buttered rum shortbread - from the Sister Pie cookbook - sorry, no link. Buy the cookbook.
    Pistachio cream cheese
    Cherry Rum Ribbons
    Eggnog Glazed Spritz
    Orange Oatmeal Currant
    GF Pinwheels - this recipe has disappeared - made them red and green instead of vanilla and chocolate

    Repeats -
    Ginger Jump Ups - recipe from Zingerman's
    Gingerbread Snickerdoodles
    GF Red Velvet Crinkle
    Peanut Butter Maple
    Hot Cocoa Cookies - also a version with peppermint extract and peppermint chunks
    Cornflake wreaths
    Peppermint Shortbread
    Grasshoppers
    Zimsterne
    Christmas Confetti Biscotti
    GF Maple Pecan Shortbread
    Chocolate Cherry Pistachio pinwheels
    Dark Chocolate Buttercrunch
    Peppermint Bark
    GF Choc Cherry Oatmeal


    Also had some stuff to use up, so added these -

    Smores and Cookies Cream - from the packages of cookies and cream chips, and S'mores baking bits
    Apricot White Chocolate Oatmeal
    Maple Pecan Snickerdoodle - from the package of maple chips
    Berry Bark - basically all the leftover dried fruit and nuts - cherries, apricots, blueberries, pistachios, pecans - with white chocolate


    I'm not quite done yet. The rugelach is seriously incredible. I've made rugelach before, and it doesn't even compare to this recipe. I was going to use the chocolate-raspberry-rum filling in the rugelach, but it's not usually baked, and I was afraid it would melt everywhere (and I had leftover currants anyway). Then I had to come up with a sandwich cookie that wasn't a cutout.

    Also, my cookie press broke when I was making the spritz cookies, and it was a huge pain in the ***. Someone please make a cookie press that does NOT have breakable plastic parts.
    Last edited by jen; 11-29-2018 at 08:37 AM.

  6. #166
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Ditto on the cookie press. I have an old aluminum one from when I was a kid but it turns the dough a bit black on the edges. I got aggravated enough I rarely make Spritz any more.

    Pepparkakor
    Sugar
    Lace
    Chocolate treasures
    Jumbles
    Maple Pecan
    Almond
    Lemon
    Peppermint with choc drizzle

    I always feel good until I see jen's list. Then I feel like an under-achiever. Haven't started yet. Pepparkakor dough tomorrow.

  7. #167
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by leswp1 View Post
    Ditto on the cookie press. I have an old aluminum one from when I was a kid but it turns the dough a bit black on the edges. I got aggravated enough I rarely make Spritz any more.

    Pepparkakor
    Sugar
    Lace
    Chocolate treasures
    Jumbles
    Maple Pecan
    Almond
    Lemon
    Peppermint with choc drizzle

    I always feel good until I see jen's list. Then I feel like an under-achiever. Haven't started yet. Pepparkakor dough tomorrow.
    I'm in awe of jen, but try not to get caught in comparison.

    My list:

    Crunchy peanut butter chocolate chip
    Oatmeal cranberry
    Oatmeal chocolate chip
    Mint dark chocolate (same recipe as a chocolate chip cookie)
    Gingersnaps
    Molasses spice
    Spiced biscotti
    Possibly white chocolate macadamia

    Actually, may not even spend time with cookies. Simpatico, my favorite coffee shop, has a chocolate banana bread studded with chocolate chips on top. Want to try that first
    twitter: PipersHouse920, instagram: bobambermarie
    “Don't bend; don't water it down; don't try to make it logical; don't edit your own soul according to the fashion. Rather, follow your most intense obsessions mercilessly.”
    ― Franz Kafka
    Adventures With Amber Marie

  8. #168
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    Re: USCHO Cooks: Are you our Top Chef?

    First of all I got tired just reading Jen's list and, I must admit, started to drool. Chocolate-raspberry-rum filling made mt lick my lips just thinking about it.

    After reading Jen, leswp and MissT I'll have to expand from lots and lots of bourbon or rum balls
    GO DU !!!

  9. #169
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    Re: USCHO Cooks: Are you our Top Chef?

    Scored a cheap mini French press for $10 at King Soopers.

    I'm officially one of THOSE guys now.
    Michigan Tech Huskies Pep Band: Strike First, Strike Hard, No Mercy.

  10. #170
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by Twitch Boy View Post
    Scored a cheap mini French press for $10 at King Soopers.

    I'm officially one of THOSE guys now.
    French press is soooooo 2005. You gotta get a pour-over rig now.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  11. #171
    Defacing this tagline is a MAX foul Twitch Boy's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Seems to make a decent 6 cups - I taste some oil, but that could be ye old Kroger brand coffee.

    I'm following pretty standard steps (pour enough hot water to cover the grounds, wait 30 seconds, pour the rest, wait 3-4 minutes, slowly press.)
    Michigan Tech Huskies Pep Band: Strike First, Strike Hard, No Mercy.

  12. #172
    TDS Index Case FadeToBlack&Gold's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Oh jeez, Kroger? Now we have to get you some real snob coffee.

    Since you live in Denver, try this:

    https://www.gocoffeego.com/products/...-Novo-142.html

  13. #173
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    Oh jeez, Kroger? Now we have to get you some real snob coffee.

    Since you live in Denver, try this:

    https://www.gocoffeego.com/products/...-Novo-142.html
    Hey, at least I didn't buy Starbucks.

    There's Peet's here, and I've seen Kaladi Brothers before, just can't remember where.

    I don't need to go full "organic fair trade hand-picked by Bernie Sanders' stable of trained Millennial unicorns" but something decent quality with flavor would be nice.

    I have some Death Wish on the way for the lulz.
    Michigan Tech Huskies Pep Band: Strike First, Strike Hard, No Mercy.

  14. #174
    TDS Index Case FadeToBlack&Gold's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Just don't buy dark roast. Wanna know how that was invented? Back in the days when coffee was delivered by ship, some of the beans would inevitably spoil during the ocean voyage. Rather than throw them out, roasters burned the hell out of them, and sold them as "French roast" or "Italian roast" to the rubes who couldn't afford the good beans.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  15. #175
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    Quote Originally Posted by MissThundercat View Post
    The one lonely perk of cooking for my dad and I:

    I can do what I want and no one complains. Next time, my stuffing will have apples or dried cranberries.
    I put apples and cranberries in my homemade bread stuffing this year. It’s probably my favorite way to prepare bread stuffing.

  16. #176
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    Quote Originally Posted by wolverineTrumpet View Post
    Question: How do you prefer your T-day stuffing/dressing?

    I'm a girl who loves all the carbs! My cousin put fruit in his dressing this year. Stuffing should be savory, not sweet. It made me a very sad panda. I didn't like the cherry or cranberry or whatever it was in there. If someone wants to sweeten their stuffing, they can do it on their own plate by taking a spoonful of cranberry relish or fruit/jello salad.

    Personally, I love a simple celery, onion, bread, seasonings stuffing. My sister-in-law also makes one with sausage which is really good.
    My grandmother used to always make a French-Canadian pork stuffing (as well as bread stuffing). I know it has ground pork and potatoes. I’m not quite sure on the seasoning, but I think it had allspice among others. Very savory. Similar to the filling in tourtiere pie (French-Canadian meat pie)

  17. #177
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    Re: USCHO Cooks: Are you our Top Chef?

    Latkes and sufganiyot tonight. Belly feels awfully heavy.

  18. #178
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    Re: USCHO Cooks: Are you our Top Chef?

    Had my girlfriend’s family over and made my go to of tomahawk steaks and roasted vegetables. Relatively easy, great presentation, and super tasty. I’m pretty sure everyone was happy.

  19. #179
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by state of hockey View Post
    Latkes and sufganiyot tonight. Belly feels awfully heavy.
    I had to google that. I love Latkes but time consuming to make.

  20. #180
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    So I chopped up a Ghirardelli 60% chocolate baking bar, added the chunks to the Crunchy Peanut Butter Banana Bread, and I have a winner.

    After I portioned the batter into the muffin pan, I started spooning it into my mouth.

    Truth is, my mind is "hot, nutritious food? Yeah, sure, whatever you say. You REALLY want to bake all the yummy stuff! Now get on it!"
    twitter: PipersHouse920, instagram: bobambermarie
    “Don't bend; don't water it down; don't try to make it logical; don't edit your own soul according to the fashion. Rather, follow your most intense obsessions mercilessly.”
    ― Franz Kafka
    Adventures With Amber Marie

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