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Thread: USCHO Cooks: Are you our Top Chef?

  1. #361
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    Re: USCHO Cooks: Are you our Top Chef?

    Ramen was fantastic.

    A few things:
    —We aren’t doing softboiled eggs again. What a massive PITA. Should the shell peel pretty easily? Because ours didn’t. We’re just going to poach eggs next time.

    —It’s missing something like lemon grass. It is so rich and creamy that it cries out for a bright acidic hit. Suggestions here are welcome.
    —The shoulder I used in the broth was amazing. I don’t think I would need to get pork belly and prepare that traditionally.
    —I need bigger bowls more suited to ramen. I didn’t think this would matter. But it really kind of allows you get adequate broth to noodle ratio.

    We will be making base this again.

    Edit: here’s the entire series of recipes
    https://www.seriouseats.com/2013/09/how-to-make-perfect-tonkotsu-ramen-food-lab-redux.html

  2. #362
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    Re: USCHO Cooks: Are you our Top Chef?

    Best advice I have for making boiled eggs as easy as possible to peel is as follows:

    1. Make sure you don't use eggs that are super-fresh (a week in the fridge is best, maybe even two if you get them straight from the farm)
    2. Don't put the eggs in cold water and then boil. Slowly lower them into a pot of already boiling water using a spider or large spoon.
    3. Cook to desired yolk done-ness (there are many recommended timings for this, you'll have to play around with it)
    4. Immediately plunge into an ice bath, and then peel

    For acid, I would try a splash of rice vinegar in each bowl, or maybe even a traditional black vinegar if you can find it.
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  3. #363
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    Re: USCHO Cooks: Are you our Top Chef?

    Thanks! We didn’t use the ice bath. We’ll have to do that.

    The yolks shockingly stayed together despite the whites looking like they went through a snowblower.

    We did 6 minutes at 190 F. I think I would go like 15-30 seconds longer.

    But I’ll use those tips.

  4. #364
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    Re: USCHO Cooks: Are you our Top Chef?

    Does anybody have a recipe for a sweet potato casserole that isn’t candied up the wazoo? I saw one on allrecipes.com that uses a bacon topper rather than marshmallows and that intrigued me, but thought there might be some better ideas here. Thanks.

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    Re: USCHO Cooks: Are you our Top Chef?

    Lose the mint and come to my house!
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  7. #367
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by St. Clown View Post
    Does anybody have a recipe for a sweet potato casserole that isn’t candied up the wazoo? I saw one on allrecipes.com that uses a bacon topper rather than marshmallows and that intrigued me, but thought there might be some better ideas here. Thanks.
    It’s not a casserole, but we’re fans of Alton Brown’s sweet potatoes. He uses chipotles for a savory mash. I can’t eat the super sweet marshmallow topped mess anymore.

  8. #368
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by Kepler View Post
    Lose the mint and come to my house!
    She has good ideas. Over at my apartment, I'm doing....

    Peanut butter cups
    Gingersnaps- right now, cookies, but may spin into a muffin if I feel like it.
    Molasses spice muffins and cookies
    Peanut butter dark chocolate cookies
    Chocolate espresso chip cookies
    Chocolate covered espresso beans
    Marbled dark chocolate and peanut butter bread (I love the combination of PB and dark chocolate)
    Pumpkin cranberry pecan bread/muffins
    Plain pumpkin bread
    Double chocolate crunchy peanut butter bread (my favorite, and an original creation)
    Dessert pizza with homemade dough
    Fresh brioche loaf
    Nutella marbled bread
    Chocolate cake with chocolate bourbon ganache and packed with chocolate chips

    And more, because Miss Thundercat is in the mood to dance and party and eat.
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  9. #369
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by melmac View Post
    It’s not a casserole, but we’re fans of Alton Brown’s sweet potatoes. He uses chipotles for a savory mash. I can’t eat the super sweet marshmallow topped mess anymore.
    The idea of marshmallows just grossed me out in a dish like this

  10. #370
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by St. Clown View Post
    Does anybody have a recipe for a sweet potato casserole that isn’t candied up the wazoo? I saw one on allrecipes.com that uses a bacon topper rather than marshmallows and that intrigued me, but thought there might be some better ideas here. Thanks.
    I use the one from Cooking Light. It is rich but not horribly so. You can make it ahead and then reheat or assemble it and bake it the day of. I almost always put it together on Tuesday and keep it in the fridge.
    1/4 cup of sugar instead of 3/4c
    Microwave (if short of time) or roast the potatoes rather than boil them then you don't have to peel them- let them cool enough to squish them out
    Usually double the topping recipe.
    I never broil it like they say at the end and no one cares.
    I also use a slightly smaller casserole dish than what they say. One of the Corning flat oval ones.

    https://www.myrecipes.com/recipe/sweet-potato-casserole
    Last edited by leswp1; 11-23-2019 at 04:32 PM.

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    [QUOTE=dxmnkd316;6867434]Thanks! We didn’t use the ice bath. We’ll have to do that.

    The yolks shockingly stayed together despite the whites looking like they went through a snowblower.

    We did 6 minutes at 190 F. I think I would go like 15-30 seconds longer.


    I put week old eggs in an aluminum sauce pan, cover with water and turn on the stove. Set the timer for 14 minutes. As soon as the timer goes off, immediately put the eggs in an ice bath. I never have any trouble peeling them

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    The idea of marshmallows just grossed me out in a dish like this
    Growing up, my mom used canned sweet potatoes, I think butter and brown sugar, and topped it with marshmallows. The thought of that now turns my stomach.

    If we don’t make AB’s recipe, I’ll just add a little butter and salt to my sweet potato now.
    I was told there would be no math...

  13. #373
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by melmac View Post
    Growing up, my mom used canned sweet potatoes, I think butter and brown sugar, and topped it with marshmallows. The thought of that now turns my stomach.

    If we don’t make AB’s recipe, I’ll just add a little butter and salt to my sweet potato now.
    I do that, plus pumpkin pie spice.
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    Re: USCHO Cooks: Are you our Top Chef?

    Ok, couple things on eggs. We went 6.5 minutes at 190 and ice bathed them. Peeled way easier. Forgot to post that last week.


    We also froze the excess stock with some of the pork shoulder at the bottom of each jar. It’s going to make an amazing no cook meal some time this winter.

  15. #375
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Ok, couple things on eggs. We went 6.5 minutes at 190 and ice bathed them. Peeled way easier. Forgot to post that last week.


    We also froze the excess stock with some of the pork shoulder at the bottom of each jar. It’s going to make an amazing no cook meal some time this winter.
    190? Sous vide?
    twitter: PipersHouse920, instagram: bobambermarie
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    Adventures With Amber Marie

  16. #376
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    190? Sous vide?
    Nope. Just a temp probe for my smoking setup. Careful control on the gas knob.

    Instant reads are great.

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Nope. Just a temp probe for my smoking setup. Careful control on the gas knob.

    Instant reads are great.
    Also, in terms of a smoking set up, I'd love to have one. Along with at least two ovens. But I live in an apartment right now, and they won't let me have a grill or anything like that. One more reason to get rich, I suppose.
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  18. #378
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    Re: USCHO Cooks: Are you our Top Chef?

    Busy couple of days in mel’s kitchen coming up.

    Pumpkin bread with streusel topping and maple glaze has been baked.
    Pumpkin pie filling is chilling in my fridge, awaiting Wednesday, when I’ll bake it.
    Trying to decide whether I should make a bourbon maple whipped cream in addition to traditional whipped cream for the pie.
    Several dips will be put together to be put in crock pots on Saturday for football.
    Smoked chicken yesterday for one of those dips (buffalo chicken).
    Wild rice soup (Byerly’s recipe) to be made, and turkey added after Thursday.
    Chocolate chip cookies will be made, as well, as an alternative to pie.

    All’s good in my hood.

  19. #379
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by melmac View Post
    Busy couple of days in mel’s kitchen coming up.

    Pumpkin bread with streusel topping and maple glaze has been baked.
    Pumpkin pie filling is chilling in my fridge, awaiting Wednesday, when I’ll bake it.
    Trying to decide whether I should make a bourbon maple whipped cream in addition to traditional whipped cream for the pie.
    Several dips will be put together to be put in crock pots on Saturday for football.
    Smoked chicken yesterday for one of those dips (buffalo chicken).
    Wild rice soup (Byerly’s recipe) to be made, and turkey added after Thursday.
    Chocolate chip cookies will be made, as well, as an alternative to pie.

    All’s good in my hood.
    Sounds real good.
    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

  20. #380
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    Re: USCHO Cooks: Are you our Top Chef?

    Roasted turkey #1
    baked the squash
    chopped various ingredients for the stuffing and sauteed them in prep for putting them together
    roasted the sweet potatoes for the casserole
    made brownies
    Tables have the cloths on serving dishes and various casserole dishes are out and labeled
    Everything is ins readiness. Usually I do everthing starting tomorrow but tomorrow I need to go do something else (pray for me, I may kill someone) so I will be insane on Wednesday

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