Page 16 of 22 FirstFirst ... 678910111213141516171819202122 LastLast
Results 301 to 320 of 427

Thread: USCHO Cooks: Are you our Top Chef?

  1. #301
    Veteran leswp1's Avatar
    Join Date
    Nov 2006
    Posts
    31,971

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by wolverineTrumpet View Post
    Made a delicious and easy pork roast in the slow cooker this weekend. It will be added into my regular rotation.

    Put in slow cooker:
    3/4 cup red wine
    1 cup water
    3 T soy sauce
    1 pouch onion soup mix
    black pepper

    Mix together, add pork tenderloin, turn to coat all sides.
    Top pork with minced garlic. Let cook on high 4-6 hours

    I might cut the amount of soy sauce next time, it was a little too salty
    This sounds YUMMY! how big was the roast?

  2. #302

    Join Date
    Nov 1999
    Location
    Long Winded Posts That Go Nowhere (TM)
    Posts
    70,563

    Re: USCHO Cooks: Are you our Top Chef?

    Dumb question. Do you preheat when you broil or do you just turn it on and shove it in?
    Cornell University
    NCAA Champion 1967, 1970
    ECAC Champion 1967, 1968, 1969, 1970, 1973, 1980, 1986, 1996, 1997, 2003, 2005, 2010
    Ivy League Champion 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1977, 1978, 1983, 1984, 1985, 1996, 1997, 2002, 2003, 2004, 2005, 2012, 2014, 2018, 2019

  3. #303
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,778

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by Kepler View Post
    Dumb question. Do you preheat when you broil or do you just turn it on and shove it in?
    I preheat for a few minutes, then leave the door cracked to ensure the element stays on. That's how you do it with an electric stove, at least.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  4. #304

    Join Date
    Nov 1999
    Location
    Long Winded Posts That Go Nowhere (TM)
    Posts
    70,563

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    I preheat for a few minutes, then leave the door cracked to ensure the element stays on. That's how you do it with an electric stove, at least.
    Thanks. This is gas.

    Dr. Mrs. told me not to preheat but the only way that makes sense to me is if broiling doesn't use ambient heat and just singes on the surface itself. Which... well, that's what broiling is? I dunno.
    Cornell University
    NCAA Champion 1967, 1970
    ECAC Champion 1967, 1968, 1969, 1970, 1973, 1980, 1986, 1996, 1997, 2003, 2005, 2010
    Ivy League Champion 1966, 1967, 1968, 1969, 1970, 1971, 1972, 1973, 1977, 1978, 1983, 1984, 1985, 1996, 1997, 2002, 2003, 2004, 2005, 2012, 2014, 2018, 2019

  5. #305
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    30,592

    Re: USCHO Cooks: Are you our Top Chef?

    I’ve never quite gotten my gas broiler figured out. I think this is an area where I might prefer electric.

    Or rather, I probably just have a sh-tty broiler in my oven. It just never seemed to do much compared to the 25-year-old electric at my dad’s house.

    I put the pan on the highest rack, crack the oven door, and crank it to high. :-/

  6. #306
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,778

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    I’ve never quite gotten my gas broiler figured out. I think this is an area where I might prefer electric.
    My mom never did figure that out. We had a gas range/oven at the old cabin for about 5 years in the late 90s/early 2000s. She even struggled with the gas range, which is why they cut it off and converted everything to electric.

    We later postulated that the previous owner (who was a former member of the family, and a known jerry-rigger and drunk) had possibly installed a natural gas stove with LP hardware (the tank and line-in were definitely LP). Which would explain why the burners always burned extra hot, and my mom never seemed to be able to properly control the heat level in the oven. But that could've also been a convenient womanly excuse.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  7. #307
    Veteran leswp1's Avatar
    Join Date
    Nov 2006
    Posts
    31,971

    Re: USCHO Cooks: Are you our Top Chef?

    I have never been able to figure out any of my gas broilers. They never seem to burn hot enough.

  8. #308
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    30,592

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by leswp1 View Post
    I have never been able to figure out any of my gas broilers. They never seem to burn hot enough.
    Exactly! Which is crazy because most big commercial broilers are gas... I'm glad I'm not the only one.
    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.

  9. #309
    not particularly bad
    Join Date
    Mar 2004
    Location
    Yost ice arena
    Posts
    9,464

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by leswp1 View Post
    This sounds YUMMY! how big was the roast?
    The roast was around 1.5 pounds. Recipe should work for a larger roast. It wasn't enough liquid to cover the roast while cooking, but plenty to spoon over the sliced servings.

    As for broiling, I can't remember the last time I tried broiling something, maybe because my gas oven doesn't do a good job of it.

  10. #310
    Veteran leswp1's Avatar
    Join Date
    Nov 2006
    Posts
    31,971

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by wolverineTrumpet View Post
    The roast was around 1.5 pounds. Recipe should work for a larger roast. It wasn't enough liquid to cover the roast while cooking, but plenty to spoon over the sliced servings.

    As for broiling, I can't remember the last time I tried broiling something, maybe because my gas oven doesn't do a good job of it.
    just the right size. Hmm

  11. #311
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,778

    Re: USCHO Cooks: Are you our Top Chef?

    I made Sichuan-style hot oil today, and 2.5 hours in it's already a shade of red that looks like it will blow most of us Westerners away.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  12. #312
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    43,396

    Re: USCHO Cooks: Are you our Top Chef?

    I haven't baked anything since my surgery. Getting itchy.

    Since my bananas aren't ripe enough, definitely doing double chocolate crunchy peanut butter bread. Next time I get ripe bananas, I'm either doing banana chocolate pecan bread or banana crunchy peanut butter with dark chocolate chips (or as dx called it, "orgasm 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

  13. #313
    Unobtanium Medallion FadeToBlack&Gold's Avatar
    Join Date
    Apr 2007
    Location
    The Black Lodge
    Posts
    33,778

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    I haven't baked anything since my surgery. Getting itchy.

    Since my bananas aren't ripe enough, definitely doing double chocolate crunchy peanut butter bread. Next time I get ripe bananas, I'm either doing banana chocolate pecan bread or banana crunchy peanut butter with dark chocolate chips (or as dx called it, "orgasm bread").
    I'd like the recipe for the former and the latter, please. I can't have the middle one (pecan allergy).

    How long ago did dx call it that? Did he have a girlfriend yet?
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  14. #314
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    30,592

    Re: USCHO Cooks: Are you our Top Chef?

    Did I really call it that? Lol

  15. #315
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    43,396

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Did I really call it that? Lol
    Yep. When I made it the first time, you told me add dark chocolate chips and call it orgasm 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

  16. #316
    Lucia Apologist
    Join Date
    Mar 2007
    Location
    Minnesota
    Posts
    30,592

    Re: USCHO Cooks: Are you our Top Chef?

    Sounds about right

  17. #317
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    43,396

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Banana Crunchy Peanut Butter Bread:

    3 ripe bananas, well mashed
    2 eggs, well beaten
    2 cups AP flour
    3/4 cup sugar
    1 cup crunchy peanut butter
    1 cup milk
    1 tsp salt
    1 tsp baking soda

    Oven to 350F. Grease a loaf pan. Mix the bananas and eggs in a large bowl. Stir in the rest of the ingredients. Put batter in pan and bake for 1 hour or until fork/toothpick comes out clean. Remove from pan to a rack. Can be served warm or cooled.
    Quote Originally Posted by St. Clown View Post
    Add in some dark chocolate chips and you might have orgasm bread.
    Quote Originally Posted by dxmnkd316 View Post
    Uh yeah. Dark chocolate chips may require adding a cigarette after eating. And I don’t even smoke.
    Fade, here's the recipe for the banana crunchy peanut butter bread. And it wasn't dx, it was St. Clown. I just got the two confused. I'll pull the recipe for the double chocolate crunchy peanut butter bread in a bit.
    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. #318
    wubba lubba dub dub
    Join Date
    Nov 2001
    Location
    North Haverbrook
    Posts
    32,367

    Re: USCHO Cooks: Are you our Top Chef?

    And I stand by that statement. Truth is truth.
    "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

  19. #319
    Fighting Sioux Hockey Fan
    Join Date
    Jul 2004
    Location
    Verona WI
    Posts
    1,602
    Quote Originally Posted by wolverineTrumpet View Post
    Made a delicious and easy pork roast in the slow cooker this weekend. It will be added into my regular rotation.

    Put in slow cooker:
    3/4 cup red wine
    1 cup water
    3 T soy sauce
    1 pouch onion soup mix
    black pepper

    Mix together, add pork tenderloin, turn to coat all sides.
    Top pork with minced garlic. Let cook on high 4-6 hours

    I might cut the amount of soy sauce next time, it was a little too salty
    I do rhe same thing but also add a can of cream of ** soup. (Mushroom, celery, asparagus, etc) l would use less water with the soup.

  20. #320
    If Only You Knew MissThundercat's Avatar
    Join Date
    Feb 2005
    Location
    At a Coffee Shop or out running
    Posts
    43,396

    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by St. Clown View Post
    And I stand by that statement. Truth is truth.
    It was even better with the dark chocolate chips.

    And Fade, if you desire muffins or mini muffins, turn to 375F for 20-25 (start checking at 20), and mini muffins go 10-15 minutes (start checking at 10).
    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

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
  •