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Thread: USCHO Cooks: Are you our Top Chef?

  1. #321

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    (pecan allergy)
    Only pecans? How odd.
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  2. #322
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by Kepler View Post
    Only pecans? How odd.
    I have to specify, because only certain tree nuts are a problem. It's weird AF.

    Safe

    Almonds
    Hazelnuts
    Macadamias
    Peanuts (not a tree nut, I know, but most don't see the distinction)

    Bothersome

    Walnuts
    Pecans

    Might Kill Me if Consumed in Large Quantities

    Brazil Nuts
    Cashews
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  3. #323
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Double chocolate crunchy peanut butter bread/muffins/mini muffins:

    For bread, oven to 350. For the muffins, 375.

    2 cups unbleached AP flour
    1 cup cocoa powder (I use Nestle)
    1 cup sugar
    2 tsp baking powder
    1/4 tsp salt (I use iodized)
    1 egg, beaten like it owes you money.
    1 cup crunchy peanut butter (I use Jif. I'm afraid of oil separation.)
    Start at 2 cups milk. Then increase if the batter is tough to stir. Tonight, I ended up at 2.5.
    Not gonna tell you how many chocolate chips to add. You measure that sh-t with your heart.

    Get a large bowl. Add the first five ingredients, give a quick stir (rubber spat should do the trick). Add the egg, peanut butter, and milk, and stir. You don't want it velvety smooth; some lumps are okay. If the batter is hard to stir, add more milk in half-cup increments. Then add the chocolate chips. Tonight, I took the bag and basically dumped most of it in.

    Portion out into greased loaf pan or muffin tins. For bread, bake for about an hour, but start checking at 50-55 minutes. Standard/jumbo muffins, I'd say 25, but check at 20. Mini muffins... 10 minutes tops. Pull when a fork comes out clean!
    Last edited by MissThundercat; 08-06-2019 at 07:21 AM.
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  4. #324
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    Re: USCHO Cooks: Are you our Top Chef?

    I eat Smucker's or Trader Joe's natural, salted PB, but I pour off the excess oil so that it's not a PB soup.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  5. #325
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    I eat Smucker's or Trader Joe's natural, salted PB, but I pour off the excess oil so that it's not a PB soup.
    And I was wrong. That should be 2 TEASPOONS of baking powder, not 2 tablespoons. My brain's not entirely with it right now.
    twitter: PipersHouse920, instagram: bobambermarie
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  6. #326
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    The Funbag at Deadspin asked "what's the worst cooking mistake you've ever eaten?"

    Let me see. I sprinkled cinnamon on sunny-side up eggs. I've eaten well-done steaks and under cooked chicken.
    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

  7. #327
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    Re: USCHO Cooks: Are you our Top Chef?

    Pork butt went on at 10:30 last night
    Finally hitting the stall at 6:15 today
    Ribs go on in three hours

  8. #328
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    Re: USCHO Cooks: Are you our Top Chef?

    Fried chicken thigh sandwiches for brunch in a few hours. This should settle the stupid sandwich wars.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  9. #329
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    Re: USCHO Cooks: Are you our Top Chef?

    Best mac & cheese I've ever made. Love the low, but lingering heat from the pepperjack/mustard/cayenne/black pepper to contrast with the rich cheese sauce.

    https://www.kitchenistadiaries.com/20...ac-cheese.html
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  10. #330
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    Re: USCHO Cooks: Are you our Top Chef?

    Holy ****ing ****. I want to make it but don’t want to read that tome written for every step.

  11. #331
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Holy ****ing ****. I want to make it but don’t want to read that tome written for every step.
    War and Peace of Mac and Cheese.

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  12. #332
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Holy ****ing ****. I want to make it but don’t want to read that tome written for every step.
    Ignore the tome (except for a few key parts). You're not going to believe me, but I swear this woman is way cooler/less annoying on Twitter.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  13. #333

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    Re: USCHO Cooks: Are you our Top Chef?

    So, you are what you eat, right?
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  14. #334
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    I made sugar cookies last night and added the new unicorn chips from Nestle. They were good.

    And because I am bored, I also made banana chocolate muffins with plain M&Ms. That CAN be a bread if you want it to be. Brought em today to a picnic... they went over quite well.

    And tomorrow, because I have bananas that are ripe AF, I might just make a simple banana bread with walnuts and cranberries. I will also do a pumpkin bread with walnuts and cranberries... now that I'm allowed to stand up, I can do more in the kitchen.
    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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  15. #335
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    projects:

    1. Butternut squash lasagna with thinly sliced butternut squash as the "noodles." Anne Burrell's recipe originally calls for a pork ragu, but I could probably do ground turkey or something.

    2. Grown up pizza. I love Margherita pizza, but I think I'll do that and add thinly sliced prosciutto. Midici Pizza charges $15 for that pizza. I can do it for less. I also know I can do artichoke pizza, portobello mushroom pizza, loaded baked potato pizza.... I'll even do a sweet potato and Brussels sprouts pizza.

    3. Hand-kneaded pizza dough. I did this all the time when I lived in Muskegon.

    4. Experiment with curries.

    5. It is soup and chili season... make more of those! Make a spicy chili for me, and something more mild for my dad.

    6. Take a chance and deep fry some things. I don't even need a fancy fryer. I just need a deep pan and a thermometer. Sometimes, to the tune of "Born to be Wild," I sing "BORN TO EAT FRIED FOOD!"

    7. Savory French toast. This is French toast, but without the cinnamon and sugar. I plan on serving with a breakfast meat and eggs.

    8. More ways to stuff Portobello mushrooms. I did a lacto vegetarian stuffed mushroom once with ricotta, spinach, and kalamata olives, and I also did one with ground turkey.

    9. And finally, a simple pasta. A simple garlic, olive oil, and herbs pasta.
    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. #336
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    Re: USCHO Cooks: Are you our Top Chef?

    Curries are almost impossible to **** up. Even the bad ones my GF and I made turn out good.

    Seriously, go to Trader Joe’s if you have one and get the yellow curry sauce. Add veggies, chicken, cashews. Soooo good.

  17. #337
    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
    Curries are almost impossible to **** up. Even the bad ones my GF and I made turn out good.

    Seriously, go to Trader Joe’s if you have one and get the yellow curry sauce. Add veggies, chicken, cashews. Soooo good.
    I'm not worried about the curries. The one project on that list I am worried about the most is the simple pasta with garlic, olive oil, and herbs. Sounds simple in theory, but the simplest things are the easiest to screw up.
    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. #338
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    Re: USCHO Cooks: Are you our Top Chef?

    No way. That’s easy.

    Stringy pasta was made for oil and butter sauces. Use one of them. I still like bow tie pasta for it though.

    Sauce is easy. Per serving maybe 1/2 Tbsp butter and 1/2 Tbsp olive oil. Or up either. Put in sauté pan with smashed garlic. Cook oil and butter with garlic and salt for like 15 mins on low. Just enough to melt it and let it infuse. Toss with pasta.

    Finish with freshly grated Parmesan, oregano, and julienned basil. Fresh ground pepper to top.

    Honestly, I don’t hate dried herbs here either. I go for a 2:1 basilregano ratio.

  19. #339
    Has Anger Issues FadeToBlack&Gold's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    I also wouldn't hesitate to try doing a sage/brown butter sauce.

  20. #340
    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
    I also wouldn't hesitate to try doing a sage/brown butter sauce.
    I'll do that.

    Surgery prevented me from cooking. Feels good to be back in the kitchen, even if I have to bring a chair and sit down while everything simmers.
    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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