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Author Topic: What's Cookin'?  (Read 95020 times)

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Fortinbras

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Re: What's Cookin'?
« Reply #380 on: February 09, 2010, 02:44:51 PM »

To be fair, mass egg production is about as fucking horrifying a process as you can find in factory farming, an already unanimously fucking horrifying style of industry.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #381 on: February 09, 2010, 02:52:24 PM »

I don't want to know.
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R^2

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Re: What's Cookin'?
« Reply #382 on: February 09, 2010, 03:25:43 PM »

My sandwich bread is already fantastic. Recipes posted shortly.
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Mongrel

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Re: What's Cookin'?
« Reply #383 on: February 09, 2010, 09:26:25 PM »

So, Toronto is a REALLY BAD pizza town. Almost nothing here could even come close to half as good as New York or Chicago. Okay, sure lots of cities are like that. But also, almost every pizza joint in town peddles this horrible, flavourless stuff that's always undertopping'd and is made up of WAY too much bad dough.

Tonight, following some recommendations, I actually found a place that's good and local. You know when people tell you to go to some place that's supposedly a hidden local secret, some place that's been in business for years and is run by the same guy who ran it in the 50's/60's/70's/whenever this 'place of legend' got it's start, that usually that's a pile of crap and that it's just some old run-down dive that your idiot friends thinks has 'charm' or whatever. Well tonight I think I laid eyes on the real deal. It was decrepit and worn out (but clean) and run by a single tiny octegenarian italian guy who was slowly and carefully making everything by hand out right out in front. He rang up the sales on a lever-action cash register that was probably as old as he was.

It'll never hold up to the giants of NYC or wherever, but man, it's good solid basic pizza, everything in proper proportion and perfectly tasty in its own right. Compared to the competition, it's like manna from heaven. Plus the price was even pretty good.

It's downright relieving to finally have SOMEWHERE nearby to go for pizza that isn't horrible, inedible trash. I'LL TAKE IT.
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R^2

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Re: What's Cookin'?
« Reply #384 on: February 09, 2010, 11:54:34 PM »

I haven't tried making my own pizza dough yet. I don't know if I could stand the awesomeness of homemade pizza dough.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #385 on: February 10, 2010, 06:31:48 AM »


Fortinbras' link had another link to homemade pizza dough that looked REALLY  good.  All these recipes are in the running for stuff I'll try to make this weekend.
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Büge

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Re: What's Cookin'?
« Reply #386 on: February 10, 2010, 07:36:01 AM »

So, Toronto is a REALLY BAD pizza town. Almost nothing here could even come close to half as good as New York or Chicago. Okay, sure lots of cities are like that. But also, almost every pizza joint in town peddles this horrible, flavourless stuff that's always undertopping'd and is made up of WAY too much bad dough.

Tonight, following some recommendations, I actually found a place that's good and local. You know when people tell you to go to some place that's supposedly a hidden local secret, some place that's been in business for years and is run by the same guy who ran it in the 50's/60's/70's/whenever this 'place of legend' got it's start, that usually that's a pile of crap and that it's just some old run-down dive that your idiot friends thinks has 'charm' or whatever. Well tonight I think I laid eyes on the real deal. It was decrepit and worn out (but clean) and run by a single tiny octegenarian italian guy who was slowly and carefully making everything by hand out right out in front. He rang up the sales on a lever-action cash register that was probably as old as he was.

It'll never hold up to the giants of NYC or wherever, but man, it's good solid basic pizza, everything in proper proportion and perfectly tasty in its own right. Compared to the competition, it's like manna from heaven. Plus the price was even pretty good.

It's downright relieving to finally have SOMEWHERE nearby to go for pizza that isn't horrible, inedible trash. I'LL TAKE IT.

Hey!

 :humpf:
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Mongrel

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Re: What's Cookin'?
« Reply #387 on: February 10, 2010, 07:46:29 AM »

Magic Oven is... okay. They're not awful, I'll give them that. But when I go there I still get that same Toronto Pizza flavour.

In their defense, they are exactly what they advertise they are, which is a very vegan & alternative-friendly pizza joint. Others merely make bad pizza, period.
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R^2

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Re: What's Cookin'?
« Reply #388 on: February 10, 2010, 12:29:32 PM »

Okay so I was going to put up my dill bread recipe but I forgot my notebook at home. Thankfully I made the stuff last night so I should remember most of what went into it. MEMORY GO

Dill Bread
Yield: one 9x5 loaf or two just-shy-of-8x4 loaves

The dry goods:
3 C flour, plus more to bring the dough together.
1 1/2 tsp salt
2 3/4 tsp Rapid-Rise yeast. That's one pack of the stuff that comes in threes.

The wet goods:
1 C large-curd not-lowfat cottage cheese
1 large egg
2 Tbsp sugar

The flava:
1 Tbsp fresh dill (or 1 tsp dill seed but it's better with the freshness)
1 Tbsp wheat germ
1/2 C onion, minced as finely as you can get it

Okay so.
Sift all the dry stuff together, then mix in the flavorings. Beat the egg and sugar into the cottage cheese. Add the wet stuff to the dry stuff and mix until it comes together. It's probably going to be an adhesive mess, because it seems no matter how much flour goes into the dough it never stops being sticky. Probably from using cottage cheese instead of milk.
Anyway once all the ingredients are mixed, oil a big mixing bowl and drop the dough in. Flip it over to coat with oil (to keep the dough from drying), cover with plastic wrap (to keep it warm), and let it sit in the warmest place you can find for about half an hour to proof the yeast.
Take the dough back out of the bowl and knead it. You will constantly be adding flour at this point, otherwise the dough will stick to your hands, the kneading surface, the kitchen cabinets, the cat, whatever it touches. Once the dough is pliable and only merely tacky, oil and cover it in a bowl again and leave it in a warm place to let it rise until the blob doubles in size.
Take out your dough, punch it down, and shape it into a loaf or cut in half and shape into two loaves, you can do what you want I'm not your damn mother. Cover loosely with plastic wrap and allow to rise one more time until it doubles in size again.
Preheat the oven to 350F. Brush the risen loaf/ves with egg wash or milk, sprinkle with dill seeds, slash, and bake until it gets a golden-brown crust and pulls away from the sides of the pan a little -- about 45 minutes for a 9x5 loaf, a little over 35 for two 8x5 loaves.

Pull from the oven and resist the urge to cut into it until it's cooled for about half an hour.

Tips for great success:
Use AP flour if you want it tender, high-gluten bread flour if you like it chewy, a mix of both if you wanna Red Mage this shit I dunno. I like it tender.
If you don't mince the onion finely enough, the finished product will taste more like onion than dill. And that's fine. Call it onion bread instead. It's still tasty.
Yes, three rises -- one to wake the yeast up, one to let the yeast multiply, and one to leaven the bread. I don't know what's so "rapid" about Rapid-Rise yeast but taking that much time makes the bread taste better so that's what I use.
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R^2

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Re: What's Cookin'?
« Reply #389 on: February 12, 2010, 05:03:47 AM »

Peanut-butter chocolate cupcakes with ganache frosting. Happy anniversary, The Girlfriend.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #390 on: February 12, 2010, 06:38:59 AM »

If you make brownies with peanut oil instead of other oil, they taste like peanut butter brownies
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Bal

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Re: What's Cookin'?
« Reply #391 on: February 12, 2010, 06:41:36 AM »

Important science.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #392 on: February 12, 2010, 06:43:02 AM »

I love 100% peanut oil so much.  I just like to open the bottle and smell it.  I hope I don't get peanut lung.
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Bal

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Re: What's Cookin'?
« Reply #393 on: February 12, 2010, 06:44:52 AM »

That is some seriously kinky shit, Miss Cat Ears.
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Büge

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Re: What's Cookin'?
« Reply #394 on: February 12, 2010, 08:00:07 AM »

I love 100% peanut oil so much.  I just like to open the bottle and smell it.  I hope I don't get peanut lung.

So did they base Amélie on you or what
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #395 on: February 12, 2010, 08:08:07 AM »

Yea but just the boring parts.
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Classic

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Re: What's Cookin'?
« Reply #396 on: February 12, 2010, 08:55:36 AM »

So my ex-roommate (aka Roast Beef) has a new girlfriend for which he is trying to figure out how to cook tofu. He's discovered how to slightly burn frying tofu so that it has an interesting texture. Do you guys have any help for this guy?
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Büge

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Re: What's Cookin'?
« Reply #397 on: February 12, 2010, 09:41:25 AM »

buy organic tofu or go to hell
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R^2

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Re: What's Cookin'?
« Reply #398 on: February 12, 2010, 09:54:58 AM »

Tofu is magnificent at absorbing flavors, especially if you wring it out first. Line a cookie sheet with paper towels, slice the tofu into whatever form you want it in, put it on the cookie sheet, top with more paper towels and another cookie sheet, top that with some heavy cans or something. Put it in the refrigerator and wait four to six hours.

All the water the tofu was packed in will be squeezed out, allowing you to put marinade or sauce or whatever in its place.
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Mongrel

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Re: What's Cookin'?
« Reply #399 on: February 13, 2010, 05:00:04 PM »

I am so full of pork products and beer that I think I'm gestating a Medic.

Himmel!
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