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Thread: USCHO Cooks: Are you our Top Chef?

  1. #101
    If Only You Knew MissThundercat's Avatar
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    Re: USCHO Cooks: Are you our Top Chef?

    Thanksgiving: cooking for two again, unless I get invited somewhere. That in mind, probably a roast chicken with herbs de Provence and citrus, then stuffing, mashed potatoes, and a vegetable.

    OR... my thought was just to say screw it, get a charcuterie platter, and eat that.
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Thanksgiving: cooking for two again, unless I get invited somewhere. That in mind, probably a roast chicken with herbs de Provence and citrus, then stuffing, mashed potatoes, and a vegetable.

    OR... my thought was just to say screw it, get a charcuterie platter, and eat that.
    If I didn't have my family, I would definitely be eating cheese and/or pork or vension. Roast turkey is not a favorite of mine.

    If you do the latter, by all means, go to a nice grocery store, and pick out your own platter.

    For cheese, I recommend Bûcheron, Port Salut, and a good, stinky Munster (the real Alsace kind). Ever notice how the vast majority of the good cheeses are French?
    Last edited by FadeToBlack&Gold; 10-25-2018 at 12:12 AM.
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  3. #103
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    Re: USCHO Cooks: Are you our Top Chef?

    Somehow my vacation at work got all bunched up into November and December, so I have an extra week plus for Christmas cookies this year (I only work one day from Nov 12-Dec 10). Right now, I have an unprecedented 25 kinds planned. The spreadsheet is still in progress, though.

  4. #104
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    If I didn't have my family, I would definitely be eating cheese and/or pork or vension. Roast turkey is not a favorite of mine.

    If you do the latter, by all means, go to a nice grocery store, and pick out your own platter.

    For cheese, I recommend Bûcheron, Port Salut, and a good, stinky Munster (the real Alsace kind). Ever notice how the vast majority of the good cheeses are French?
    There's also Apertivo at the Downtown Market in Grand Rapids. They pretty much do wine and cheese, and I'll get my stuff there.
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  5. #105
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    Re: USCHO Cooks: Are you our Top Chef?

    There's also the matter of Thanksgiving dessert. I COULD make something, but I'll just get some ice cream and eat it sadly.
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  6. #106
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    Re: USCHO Cooks: Are you our Top Chef?

    "Ora" salmon from New Zealand. Holy freaking crap was this good. "Waygu of the Sea" indeed. At $30/lb, it better be.
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  7. #107
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    Re: USCHO Cooks: Are you our Top Chef?

    So I was out tonight and had a pizza that was gluten and lactose free. Not only did I not hate it, it was pretty dam good.

  8. #108
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    Quote Originally Posted by dxmnkd316 View Post
    So I was out tonight and had a pizza that was gluten and lactose free. Not only did I not hate it, it was pretty dam good.
    We've come a long way with that stuff.

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    Re: USCHO Cooks: Are you our Top Chef?

    Totally agree. The crust was awesome. Didn’t hurt that it was Luce.

    Went to Burning Brothers before hand. They were good but I can tel gluten free breweries have a ways to go. Would still go back though.

  10. #110
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    Stovetop popcorn: fairly simple technique, just need to watch it like a hawk, correct?

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by MissThundercat View Post
    Stovetop popcorn: fairly simple technique, just need to watch it like a hawk, correct?
    1/3 cup of peanut or canola oil. You can also use coconut oil if you want more of a movie theater taste. A little over a 1/2 cup of popcorn. Large, deep pot with a lid.

    Once it starts popping, cock the lid to allow a bit of steam out, hold it with a towel or mitts to protect your hands, and keep agitating the pot around the burner until it's all popped. This will prevent the kernels on the bottom from burning.

    Transfer to a bowl in batches, occasionally pausing to drizzle with clarified butter, liberally season with salt, and shake. Enjoy.

    So much better than air-popped, and none of the chemicals of the bagged stuff (not to mention cheaper).
    Last edited by FadeToBlack&Gold; 10-28-2018 at 01:26 PM.
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    Re: USCHO Cooks: Are you our Top Chef?

    i used to take a stick of butter, enough popcorn to cover bottom of pan, turn on burner, cover, wait, start shaking once it starts to pop. Keep pouring out popped corn until popping slows down. remove from heat

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    1/3 cup of peanut or canola oil. You can also use coconut oil if you want more of a movie theater taste. A little over a 1/2 cup of popcorn. Large, deep pot with a lid.

    Once it starts popping, cock the lid to allow a bit of steam out, hold it with a towel or mitts to protect your hands, and keep agitating the pot around the burner until it's all popped. This will prevent the kernels on the bottom from burning.

    Transfer to a bowl in batches, occasionally pausing to drizzle with clarified butter, liberally season with salt, and shake. Enjoy.

    So much better than air-popped, and none of the chemicals of the bagged stuff (not to mention cheaper).
    If you want to go all out for that movie theater flavor, you can get some Flavacol - link.
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  14. #114
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    Re: USCHO Cooks: Are you our Top Chef?

    Lol. They had a battle cheese on Iron Chef. The Japanese chef was baffled. So much geese with so much fish.

    I imagine it’s all fantastic though.

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by St. Clown View Post
    If you want to go all out for that movie theater flavor, you can get some Flavacol - link.
    Forgot about that. Get yourself some GM Wondra Flour for your gravies and sauces, too. My late grandma would be proud.
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    Lol. They had a battle cheese on Iron Chef. The Japanese chef was baffled. So much geese with so much fish.

    I imagine it’s all fantastic though.
    On that note, do the Japanese really have/use cheese? I've never seen any in authentic Japanese food.

    A lot of Asians are lactose intolerant, so I've always assumed that cheese is just kind of a "not really" in East Asia.
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    Re: USCHO Cooks: Are you our Top Chef?

    They don’t. You’re probably right on that. Though, I thought I read that more rural Asian areas did develop that lactase persistence. Whereas coastal areas could rely on fish and more expensive foods, the rural areas and potentially high altitude areas might have had to rely on domesticated animals for milk.

    Also, I found this new run of Japanese episodes aren’t new. In fact they’re up to six years old now AND the new run has been off the air for somethinf like four years.

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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by dxmnkd316 View Post
    They don’t. You’re probably right on that. Though, I thought I read that more rural Asian areas did develop that lactase persistence. Whereas coastal areas could rely on fish and more expensive foods, the rural areas and potentially high altitude areas might have had to rely on domesticated animals for milk.

    Also, I found this new run of Japanese episodes aren’t new. In fact they’re up to six years old now AND the new run has been off the air for somethinf like four years.
    This is the dx I remember, and like. Just sayin', bro.

    I'm not surprised about the "new" Iron Chef being a dated reboot. I read somewhere that the Japanese tend to kill off their TV shows when they're at peak viewership, rather than waiting for years and years until far fewer people are watching.

    So they might've rebooted for a couple years, then killed it.
    Last edited by FadeToBlack&Gold; 10-29-2018 at 10:59 PM.
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    Re: USCHO Cooks: Are you our Top Chef?

    Spoon & Stable is everything it’s made out to be. The service was impeccable and the food was tremendous.

  20. #120
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    Re: USCHO Cooks: Are you our Top Chef?

    Quote Originally Posted by FadeToBlack&Gold View Post
    On that note, do the Japanese really have/use cheese? I've never seen any in authentic Japanese food.

    A lot of Asians are lactose intolerant, so I've always assumed that cheese is just kind of a "not really" in East Asia.
    Lots of cheese has no lactose, or very little as its eaten in fermentation
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