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Thread: USCHO Cooks: Are you our Top Chef?

  1. #21
    Veteran leswp1's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Made Swedish Pancakes this morning. 4 batches. lilnsl les ate 10 so much for having a lot of left overs, there was less than a third left. This was after having pre-breakfast of English muffings and a huge bowl of yogurt. His bud is supposed to come up next week. I thought making 4 batches would be enough but.... maybe not. Back up plan.

  2. #22
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    Re: USCHO Cooks: Are you our Top Chef?

    Received an Instant Pot as a gift. Slightly intimidated. I did the test run with steamed water and no one died, though.

    Half Price Books has coupons this weekend, so I might see if they have some cookbooks. I did find a good beginner recipe online (Chicken and Brown Rice), so will probably try that today. Anyone have tips or tried-and-true recipes?

  3. #23
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by jen View Post
    Received an Instant Pot as a gift. Slightly intimidated. I did the test run with steamed water and no one died, though.

    Half Price Books has coupons this weekend, so I might see if they have some cookbooks. I did find a good beginner recipe online (Chicken and Brown Rice), so will probably try that today. Anyone have tips or tried-and-true recipes?
    We just received one of those at my fiancée's bridal shower, but it also doubles as a slow cooker. We've yet to use it.
    "The party told you to reject the evidence of your eyes and ears. It was their final, most essential command." George Orwell, 1984

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  4. #24
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by jen View Post
    Received an Instant Pot as a gift. Slightly intimidated. I did the test run with steamed water and no one died, though.

    Half Price Books has coupons this weekend, so I might see if they have some cookbooks. I did find a good beginner recipe online (Chicken and Brown Rice), so will probably try that today. Anyone have tips or tried-and-true recipes?
    I became part of the Instant Pot cult. Absolutely love it. Do not be intimidated, it for the most part is pretty easy.

    https://www.amazon.com/Instant-Elect.../dp/1623156122

    This is the book we have used. Lots of easy stuff. Most recipes we have tried are very good. Do not just do rice or noodles, even the complicated recipes are pretty reasonable to try.
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  5. #25
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    Re: USCHO Cooks: Are you our Top Chef?

    Isn’t it just an expensive crock pot with some doodads and gizmos?

    Out of ignorance, why would it be intimidating?

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Isn’t it just an expensive crock pot with some doodads and gizmos?

    Out of ignorance, why would it be intimidating?
    Well, for one, mine has 18 buttons on it.

    And it's mostly a pressure cooker, which I've never used.
    Last edited by jen; 07-10-2018 at 12:04 PM.

  7. #27
    wubba lubba dub dub
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Isn’t it just an expensive crock pot with some doodads and gizmos?

    Out of ignorance, why would it be intimidating?
    Crockpots don't have pressure locked lids. If you use the pressure cooker option, a 5-hr crockpot cook time becomes a 90 minute cook time. And rice is done in about 3 minutes.
    "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

  8. #28
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    Re: USCHO Cooks: Are you our Top Chef?

    Personally, I'm intrigued just at the prospect of homemade broth and/or stock becoming a modest 3-hour affair, instead of an all-day ordeal.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

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    Re: USCHO Cooks: Are you our Top Chef?

    For the most part they can be found for around 100 buck so nothing that expensive. I think we use ours for soup/broth more than other things but most of the stuff I have tried in it comes out pretty good, fairly easy, with minimal cleanup.

    It is really nice to saute and pressure cook in the same thing...only one dish needs to be cleaned.
    In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.

    Quote Originally Posted by burd View Post
    I look at some people and I just know they do it doggy style. No way they're getting close to my kids.

  10. #30
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    Re: USCHO Cooks: Are you our Top Chef?

    People like them for yogurt also especially if you ferment the yogurt for 24 hour(consumes all the lactose, huge amount of probiotics)
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    Re: USCHO Cooks: Are you our Top Chef?

    Attempting the Les Halles pomme frites recipe tonight.

    Holy fck when did peanut oil get so expensive?!
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  12. #32
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    Re: USCHO Cooks: Are you our Top Chef?

    Well, no disasters. My counter-top fryer still works - it had been almost 10 years since I last used it, and I had to clean it first. Of course, the oil was too new to give the potatoes a good browning, so even though I followed the two-step method and they were well-crisped, they came out unevenly colored.

    Also, if I start making these monthly, I'll need to invest in a mandoline to make sure they are uniformly-sized. Some fries were a bit smaller/more well-done than others.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  13. #33
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    Re: USCHO Cooks: Are you our Top Chef?

    Screw the fryer. Just get a thermometer for your Dutch oven. If you don’t have a Dutch oven, get one.


  14. #34
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Screw the fryer. Just get a thermometer for your Dutch oven. If you don’t have a Dutch oven, get one.

    Probably true. It always worked for Alton, anyway.
    Michigan Tech: "Working with scraps and guys from places so remote that Houghton seems like a metropolis"

  15. #35
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    Re: USCHO Cooks: Are you our Top Chef?

    Tried Alison Roman’s salted chocolate chunk shortbread cookies.

    Not impressed.

    Edit: oh, and if you do try them, for the love of god use parchment paper. I used my usual non-stick cookie sheets and half were irreparably stuck to the sheet. Never had anything stick to them before.

    The rest were like Fabrege eggs they were so crumbly. Which I could have gotten around. Transporting them to work would have been an impossibility. I know shortbread should be crumbly but this was just off. I went back and forth through the recipe wondering if I missed something. I know I didn’t. I might try doing them again with a different chill than what was in the recipe. Any suggestions would be appreciated.

    the flavor was decent. Which is why I would like to try them again. But I would swap half unsalted butter.
    Last edited by dxmnkd316; 08-08-2018 at 07:31 AM.

  16. #36
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    Quote Originally Posted by dxmnkd316 View Post
    Tried Alison Roman’s salted chocolate chunk shortbread cookies.

    Not impressed.

    Edit: oh, and if you do try them, for the love of god use parchment paper. I used my usual non-stick cookie sheets and half were irreparably stuck to the sheet. Never had anything stick to them before.

    The rest were like Fabrege eggs they were so crumbly. Which I could have gotten around. Transporting them to work would have been an impossibility. I know shortbread should be crumbly but this was just off. I went back and forth through the recipe wondering if I missed something. I know I didn’t. I might try doing them again with a different chill than what was in the recipe. Any suggestions would be appreciated.

    the flavor was decent. Which is why I would like to try them again. But I would swap half unsalted butter.
    This is the recipe I use for salted chocolate chunk cookies (I use half milk chocolate and half semi sweet chunks). https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/

    I think they're amazing and they've gone over well the 2 dozen times I've made them. I just use a silpat to keep them from sticking.

  17. #37
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    Re: USCHO Cooks: Are you our Top Chef?

    Very similar. But the recipe I used omitted the egg (save for a wash on the edge) and uses a smaller fraction of brown sugar. Becuase they were shortbread of couse
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  18. #38
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Tried Alison Roman’s salted chocolate chunk shortbread cookies.

    Not impressed.

    Edit: oh, and if you do try them, for the love of god use parchment paper. I used my usual non-stick cookie sheets and half were irreparably stuck to the sheet. Never had anything stick to them before.

    The rest were like Fabrege eggs they were so crumbly. Which I could have gotten around. Transporting them to work would have been an impossibility. I know shortbread should be crumbly but this was just off. I went back and forth through the recipe wondering if I missed something. I know I didn’t. I might try doing them again with a different chill than what was in the recipe. Any suggestions would be appreciated.

    the flavor was decent. Which is why I would like to try them again. But I would swap half unsalted butter.
    did you weigh the ingredients or go by volume? what it sounds like is too much flour/not enough butter (but the recipe doesn't read that way).
    Last edited by jen; 08-09-2018 at 07:31 AM.

  19. #39
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    Re: USCHO Cooks: Are you our Top Chef?

    Good idea, but If anything I would say I went light on the flour. I generally don’t sift so I shake the flour canister before using out of habit.

    She didn’t provide weights in the recipe so I had to use volume.

  20. #40
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    Re: USCHO Cooks: Are you our Top Chef?

    A new option for entre jalapeño poppers on a grill

    Ingredients (listed per popper):
    Fresh jalapeño
    7-8oz chicken breast, deboned
    4 strips bacon
    Cream cheese (I used Philadelphia Cream Cheese jalapeño flavor)
    3-4 toothpicks
    No other seasoning is needed, but feel free to go hog wild.

    Cooking Instructions:
    1) Remove the stem from the pepper. Cut the jalapeño in half lengthwise, remove the seeds and ribs/core
    2) Fill the jalapeño with the cream cheese
    3) Flatten the chicken breast with a meat hammer/tenderizing mallet.
    4) Put the jalapeño halves together, wrap the chicken breast around the now reassembled jalapeño.
    5) Wrap the bacon around the outside of the chicken breast, widthwise.
    6) Insert the toothpicks to hold shape.
    7) Using indirect heat on the grill, cook the popper for 15-25 minutes, depending upon the heat of the grill.
    8) After the chicken is fully cooked with the indirect heat, transfer the popper to direct heat, rotating every so often to crisp the bacon wrap.
    "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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