Page 11 of 19 FirstFirst ... 2345678910111213141516171819 LastLast
Results 201 to 220 of 363

Thread: USCHO Cooks: Are you our Top Chef?

  1. #201
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    29,971

    Re: USCHO Cooks: Are you our Top Chef?

    This is a good carbonara recipe.
    https://www.foodnetwork.com/recipes/...recipe-1946891

    I would recommend adding a clove of minced garlic though.

  2. #202
    wubba lubba dub dub
    Join Date
    Nov 2001
    Location
    North Haverbrook
    Posts
    32,140

    Re: USCHO Cooks: Are you our Top Chef?

    I had it served with a small bit of peas added a couple times, which works surprising well in the dish.
    "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

  3. #203
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,151

    Re: USCHO Cooks: Are you our Top Chef?

    Peas were an American addition, but yeah they work nicely.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  4. #204
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    42,676

    Re: USCHO Cooks: Are you our Top Chef?

    It's January; weary of my own sugar bombs. I know I can cook delicious savory food that's kinda healthy. So, I'll take Gusteau's advice with hot food, since I do it with baking already:

    "You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true - anyone can cook... but only the fearless can be great."
    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

  5. #205
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    42,676

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    It's January; weary of my own sugar bombs. I know I can cook delicious savory food that's kinda healthy. So, I'll take Gusteau's advice with hot food, since I do it with baking already:

    "You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true - anyone can cook... but only the fearless can be great."
    Current healthy food projects:

    1. Sweet potato and Brussels sprouts hash. The one at Anna's House has those two things, dried cherries, red onion, and a balsamic glaze. Then served with two eggs, any style, and toast of choice.

    2. Turkey Swedish meatballs. Keep the gravy as is, but swap the meat with 85% lean ground turkey.

    3. Baked root vegetable chips. Maybe frying isn't a wonderful idea, but making a "Sweets and Beets" mix sounds nice. Plus we're looking for healthy-ish snack at Out On the Lakeshore.

    4. Making a healthy energy bite that doesn't have 7 different kinds of sugar. I am aware of RX Bars, but those are quite the worst things I put in my mouth. Just as bad as kale. Truth is, I wish Larabar would have a protein snack, and I wish the makers of RX Bar would have asked Larabar how they do it. Larabars go down easy. RX is shoe leather.

    5. Lasagna, but with thinly sliced butternut squash serving as the "noodles." Anne Burrell serves this with a pork ragu; maybe I can do the same thing.

    6. Lasagna with either pumpkin or butternut squash; I am not a fan of meat lasagnas.

    7. Make my own LaCroix by simply squeezing lemon juice, etc in sparkling water. This is much cheaper than 2/$9 for a 12 pack. Not only that, the flavor would be stronger than "hint of hint of lime."

    8. Alton Brown's Pork Wellington. Like a Beef Wellington, but with much more affordable pork tenderloin.

    9. Work on "grown up" pizzas. There's the Margherita, my favorite, and New Holland Brewing and Hops have some flavors I can riff off of. I just know to get the best mozzarella I can find. The cheese makes all the difference.
    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

  6. #206
    Veteran
    Join Date
    Jul 1999
    Location
    milwaukee
    Posts
    13,443

    Re: USCHO Cooks: Are you our Top Chef?

    I did the ultimate coffee snob thing and got Port of Mokha coffee from Yemen (I had an Amazon gift card - had wanted to try it ever since I read the book about it).

    It is really good - maybe not $42 for 4 oz. good. All I can think of to describe it is clean.

    And the packaging was really fancy.

  7. #207
    Armed bigblue_dl's Avatar
    Join Date
    Feb 2004
    Location
    God's Country
    Posts
    32,911

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by jen View Post
    I did the ultimate coffee snob thing and got Port of Mokha coffee from Yemen (I had an Amazon gift card - had wanted to try it ever since I read the book about it).

    It is really good - maybe not $42 for 4 oz. good. All I can think of to describe it is clean.

    And the packaging was really fancy.
    I had never heard of this, so I googled it. Very interesting story and history.
    Having a clear conscience just means you have a bad memory or you had a boring weekend.

    RIP - Kirby

  8. #208
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,151

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    9. Work on "grown up" pizzas. There's the Margherita, my favorite, and New Holland Brewing and Hops have some flavors I can riff off of. I just know to get the best mozzarella I can find. The cheese makes all the difference.
    There's a pizza place here in Charleston that does one that I've been telling them to rename "Around the World in 80 Days". It's buttermilk curry sauce (India), mozzarella/fontina blend (Italy), homemade sauerkraut (Central/Eastern Europe), coppa ham (Italy), and a dusting of flaked Chile de árbol (Mexico).

    It sounds a bit weird on paper, but it tastes amazing.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  9. #209
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    42,676

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    There's a pizza place here in Charleston that does one that I've been telling them to rename "Around the World in 80 Days". It's buttermilk curry sauce (India), mozzarella/fontina blend (Italy), homemade sauerkraut (Central/Eastern Europe), coppa ham (Italy), and a dusting of flaked Chile de árbol (Mexico).

    It sounds a bit weird on paper, but it tastes amazing.
    That sounds good! My problem with pizza is I tend to overload it, and everything slides off.

    Tried stuffed acorn squash with ground turkey tonight, 400 for 60 minutes. The squash was perfect. The turkey was overdone. Maybe sausage next time and less cook time?
    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

  10. #210
    Veteran leswp1's Avatar
    Join Date
    Nov 2006
    Posts
    31,618

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    That sounds good! My problem with pizza is I tend to overload it, and everything slides off.

    Tried stuffed acorn squash with ground turkey tonight, 400 for 60 minutes. The squash was perfect. The turkey was overdone. Maybe sausage next time and less cook time?
    Prebake the squash for 20-30 min before adding the turkey

  11. #211
    not particularly bad
    Join Date
    Mar 2004
    Location
    Yost ice arena
    Posts
    9,423

    Re: USCHO Cooks: Are you our Top Chef?

    Last night, I made gravy and it was actually good.
    This may not seem like an accomplishment, but for me it was. My attempts at gravy usually turn out terrible.

    Had bangers and mash for dinner. Thought it would be fun to do a beer braised brat, but didn't have appropriate beer in the fridge. Made up a recipe, used a little bit of Dr. Pepper to braise the sausage in. Really proud of myself for making all these things without a recipe. Told husband afterwards that the only thing I measured was how much flour I put in for the gravy. He's of the opinion that one must follow recipes exactly and measure precisely.

  12. #212
    Veteran leswp1's Avatar
    Join Date
    Nov 2006
    Posts
    31,618

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by wolverineTrumpet View Post
    Last night, I made gravy and it was actually good.
    This may not seem like an accomplishment, but for me it was. My attempts at gravy usually turn out terrible.

    Had bangers and mash for dinner. Thought it would be fun to do a beer braised brat, but didn't have appropriate beer in the fridge. Made up a recipe, used a little bit of Dr. Pepper to braise the sausage in. Really proud of myself for making all these things without a recipe. Told husband afterwards that the only thing I measured was how much flour I put in for the gravy. He's of the opinion that one must follow recipes exactly and measure precisely.
    no. just no. Sacrilege

  13. #213
    Armed bigblue_dl's Avatar
    Join Date
    Feb 2004
    Location
    God's Country
    Posts
    32,911

    Re: USCHO Cooks: Are you our Top Chef?

    Recipes suck. It is always easier to just make something, freestyle like. Always more flavorful, and better executed.
    Having a clear conscience just means you have a bad memory or you had a boring weekend.

    RIP - Kirby

  14. #214
    Veteran
    Join Date
    Jul 1999
    Location
    milwaukee
    Posts
    13,443

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by bigblue_dl View Post
    Recipes suck. It is always easier to just make something, freestyle like. Always more flavorful, and better executed.
    Cooking, maybe. baking, no, unless you really know what you're doing.

  15. #215
    Armed bigblue_dl's Avatar
    Join Date
    Feb 2004
    Location
    God's Country
    Posts
    32,911

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by jen View Post
    Cooking, maybe. baking, no, unless you really know what you're doing.
    I don't bake, I pretty much just cook. Don't have much interest in baking. Baking is science, cooking is art.
    Having a clear conscience just means you have a bad memory or you had a boring weekend.

    RIP - Kirby

  16. #216
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    29,971

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by bigblue_dl View Post
    Don't have much interest in baking. Baking is science
    Says the engineer.
    Code:
    As of 9/21/10:         As of 9/13/10:
    College Hockey 6       College Football 0
    BTHC 4                 WCHA FC:  1
    Quote Originally Posted by SanTropez View Post
    May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
    Quote Originally Posted by bigblue_dl View Post
    I don't even know how to classify magic vagina smoke babies..
    Quote Originally Posted by Kepler View Post
    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.

  17. #217
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    42,676

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by leswp1 View Post
    Prebake the squash for 20-30 min before adding the turkey
    This worked. Mixed the turkey with s/p, Italian bread crumbs, and chopped onion, then topped it with shredded cheese before putting it back in the oven.

    I can freestyle while baking. It's how I came up with Banana Crunchy Peanut Butter with Dark Chocolate bread.
    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

  18. #218
    Armed bigblue_dl's Avatar
    Join Date
    Feb 2004
    Location
    God's Country
    Posts
    32,911

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Says the engineer.
    I don't want to come home and do more science. I deal with science and math all day, and want a break at home.
    Having a clear conscience just means you have a bad memory or you had a boring weekend.

    RIP - Kirby

  19. #219
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    29,971

    Re: USCHO Cooks: Are you our Top Chef?

    So, I got a toddy a while back but I’m finally using it.

    Oh my god where has this been all my life. The amount of coffee it makes is incredible. And I don’t have to make coffee for like two weeks. And it tastes good.
    Last edited by dxmnkd316; 01-26-2019 at 10:41 AM.

  20. #220
    Veteran
    Join Date
    Jul 1999
    Location
    milwaukee
    Posts
    13,443

    Re: USCHO Cooks: Are you our Top Chef?

    Made a Japanese Cheesecake.

    It tasted OK, but was kind of weird (and a little dry, but maybe that is due to cheesecake-related expectations). It's like cheesecake-flavored cake.

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •