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Thread: USCHO Cooks: Are you our Top Chef?

  1. #181
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    Re: USCHO Cooks: Are you our Top Chef?

    Fade, was it you who posted a link to potatochipsarenotdinner.com?

    Was trying to find it because someone posted a recipe from there I liked and I couldn’t find it.

  2. #182
    Unobtanium Medallion FadeToBlack&Gold's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    I don't think so...
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  3. #183
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Making chocolate pecan banana muffins.

    How do I not weigh 400 pounds by now?
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    “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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  4. #184
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    Re: USCHO Cooks: Are you our Top Chef?

    Made a batch of molasses cookies last night.

    Something about this cookie turns me into a time traveler. I picture myself in a Victorian home, decorated for Christmas whenever I eat them.

  5. #185
    wubba lubba dub dub
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    Re: USCHO Cooks: Are you our Top Chef?

    Had you also added some cannabis oil? That might explain it.
    "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

  6. #186
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    Re: USCHO Cooks: Are you our Top Chef?

    Spent Tuesday night putting together 4 plates of cookies to take to work, and a couple packages to mail out.

    Wednesday morning.... came down with the stomach flu. Had to throw all cookie plates away.

    I’m thinking the packages are ok, because I didn’t actually touch the any of cookies. But for the plates, definitely not.

  7. #187
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Christmas Day, gonna be my dad and I AGAIN (7 years in a row), so I'm not doing anything fancy. No big ham, no elaborate dinner, nothing. So far, all I'm considering is getting two NY Strip Steaks, a couple of big baked potatoes (with butter and sour cream), and a vegetable. King's Hawaiian sweet rolls. Panettone French Toast for dessert.

    For a few moments, I also considered making pancakes and having breakfast for dinner.
    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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  8. #188
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Yesterday, I did the gingersnaps from Joy of Cooking. They were good, however, I think I should roll them in sugar, them in bake.

    Work potluck tomorrow. Definitely Crunchy Peanut Butter Dark Chocolate cookies or muffins.
    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
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  9. #189
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    Re: USCHO Cooks: Are you our Top Chef?

    Try to find finishing or sanding sugar. Big crystals, imho, make a difference

  10. #190
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    Re: USCHO Cooks: Are you our Top Chef?

    Kanelsnurrer for Christmas morning. I started to make a half recipe, then accidentally added all the butter, so had to make a whole recipe. These are pretty big, and now I have 16 of them. Good thing they freeze well. Anyway, they're delicious. Like a cinnamon roll, but no icing and a little less sweet (I'm not sure the cardamom made a big difference). And a lot prettier.

  11. #191
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Try to find finishing or sanding sugar. Big crystals, imho, make a difference
    For gingersnaps, demerara or turbinado would work. White coarse sugar can be hard to find.

    Would not use coarse sugar for snickerdoodles, though (Not that MT made those - just saying - not applicable to every use).

  12. #192
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by jen View Post
    For gingersnaps, demerara or turbinado would work. White coarse sugar can be hard to find.

    Would not use coarse sugar for snickerdoodles, though (Not that MT made those - just saying - not applicable to every use).
    Good advice, all around.

    I usually use the big crystal sugar for my ginger snap/ginger molasses cookies. I can’t remember where I found it. Definitely in the cake decoration area. Might have been Cub Foods.

  13. #193
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Woof. Have been a baking maniac. So far this season-
    8 long loaves of Swedish coffee bread
    2 coffee rings
    2 loaves of klipp krans (like cinnamon buns but in a loaf)
    Pepparkakor
    Sugar cookies (rolled paper thin- my family always made them this way)
    Lemon cookies
    Maple pecan cookies
    Jumbles
    Lace
    Mint cookies with chocolate drizzle
    chocolate treasures
    chocolate chip
    choc dipped apricots
    Dried cherry chocolate candies (YUM!!!)
    9 qts of Kielbasa soup
    9 lbs of swedish meatballs
    3 batches of swedish pancakes
    Homemade mac and cheese- (3 lbs of pasta and all the other stuff too)

  14. #194
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Good advice, all around.

    I usually use the big crystal sugar for my ginger snap/ginger molasses cookies. I can’t remember where I found it. Definitely in the cake decoration area. Might have been Cub Foods.
    Couldn't find sanding sugar at Meijer, so I'll just try white sugar for now and see what that does.
    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

  15. #195
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Gotta get creative with vegetables this week, so what can I do with:

    Acorn squash?
    Parsnips?
    Spinach?
    Swiss chard?
    Brussels Sprouts?
    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

  16. #196
    "Let's Roll" - Todd Beamer, 9/11/01
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    Arrow Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Gotta get creative with vegetables this week, so what can I do with:

    Acorn squash?
    Parsnips?
    Spinach?
    Swiss chard?
    Brussels Sprouts?
    Stumbled-across this site (Food Ferret) quite some time ago. Big help in trying to be "creative" with what one may have on-hand. The link provided includes a search for recipes with ALL of the ingredients you had listed in the title, but the search engine, while not very user-friendly (seems almost like "80's-90's tech") is flexible enough to hunt-down what you may be looking for. Also helps when trying to use-up ingredients you may have on-hand that are "on their last leg"!

    Good Luck, and Enjoy!
    Cheers!!!
    ~TTF
    Dave
    RIT - '90

  17. #197
    Unobtanium Medallion FadeToBlack&Gold's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Gotta get creative with vegetables this week, so what can I do with:

    Acorn squash?
    Parsnips?
    Spinach?
    Swiss chard?
    Brussels Sprouts?
    Spinach? Make spinach balls as an appetizer for NYE. There are a ton of recipes online, though most of them call for frozen spinach - you'll just have to quickly wilt your fresh spinach first.

    Sprouts? Just roast them in the oven with olive oil, salt, pepper, and (optional) balsamic vinegar, turning every so often, until browned and a bit crispy.

    Squash? Cut in half, scoop the seeds. Slice a small piece off the bottom rind of each half so they sit up without rolling around. Fill the divots with 2 TB butter, 1 TB real maple syrup (or brown sugar), 1.5 Tsp good brown or Dijon mustard, plenty of salt, and pepper. Roast at 350-400F until the flesh is browned and tender (typically 45-60 minutes).


    On another note, for Christmas, I received a copy of Salt, Fat, Acid, Heat by Samin Nosrat. I've started reading it, and can't wait to really dig into it.
    Last edited by FadeToBlack&Gold; 12-28-2018 at 10:17 PM.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  18. #198
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    Spinach? Make spinach balls as an appetizer for NYE. There are a ton of recipes online, though most of them call for frozen spinach - you'll just have to quickly wilt your fresh spinach first.

    Sprouts? Just roast them in the oven with olive oil, salt, pepper, and (optional) balsamic vinegar, turning every so often, until browned and a bit crispy.

    Squash? Cut in half, scoop the seeds. Slice a small piece off the bottom rind of each half so they sit up without rolling around. Fill the divots with 2 TB butter, 1 TB real maple syrup (or brown sugar), 1.5 Tsp good brown or Dijon mustard, plenty of salt, and pepper. Roast at 350-400F until the flesh is browned and tender (typically 45-60 minutes).


    On another note, for Christmas, I received a copy of Salt, Fat, Acid, Heat by Samin Nosrat. I've started reading it, and can't wait to really dig into it.
    My thing with wilted spinach is I have to pray before starting it, constantly wonder about the heat, stir it constantly, and hope I pull it from the heat at exactly the right time... lest it become a watery mess.

    And Fade, jen, les, dx, etc... I know how to cook hot, delicious, nutritious meals. Lately, I just don't WANT to.
    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

  19. #199
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    My thing with wilted spinach is I have to pray before starting it, constantly wonder about the heat, stir it constantly, and hope I pull it from the heat at exactly the right time... lest it become a watery mess.

    And Fade, jen, les, dx, etc... I know how to cook hot, delicious, nutritious meals. Lately, I just don't WANT to.
    I turn the pan on high, add a little butter, dump in the spinach, turn with tongs almost like folding batter. Lay the wilted on top of the not yet wilted. Turn off the pan when it is half wilted and keep turning it.

    We all go through phases of not wearing a halo. It happens. RIght now I am an achy mess from eating a bunch of stuff my bod thinks is not a good idea. Best behaviour mod in the world. My elbows and arm muscles are achy enough it hurts to lift a glass (and a fork).

  20. #200
    wubba lubba dub dub
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Gotta get creative with vegetables this week, so what can I do with:

    Acorn squash?
    Parsnips?
    Spinach?
    Swiss chard?
    Brussels Sprouts?
    I'm just saying, based upon Lodge rules, there are some amazing things you can do with most of those by adding bacon, Brussels sprouts and spinach especially.

    Or you could do a really nice chicken carbonara recipe.
    "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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