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Author Topic: What's Cookin'?  (Read 95048 times)

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Miss Cat Ears

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Re: What's Cookin'?
« Reply #440 on: February 17, 2010, 05:08:56 PM »

I've never made it but mustard doesn't sound right for mac and cheese
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #441 on: February 17, 2010, 05:09:28 PM »

that's it, TA make that recipe and then feed it to Yyler, it's the only way to settle this
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yyler

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Re: What's Cookin'?
« Reply #442 on: February 17, 2010, 05:11:23 PM »

clearly what this forum needs is a cook-off
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yyler

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Re: What's Cookin'?
« Reply #443 on: February 17, 2010, 05:11:29 PM »

to the death
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #444 on: February 17, 2010, 05:13:47 PM »

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yyler

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Re: What's Cookin'?
« Reply #445 on: February 17, 2010, 05:17:34 PM »

ANYWAY

I wasn't sure it needed mustard either, but it was still delicious, and there is only a teeny hint of mustard at all so either TA was using super potent mega mustard that you have to get at a specialty store, or something else weird happened I don't know maybe dude has bizarro taste buds that are mega-tuned to mustard flavorings.

I'd just make it and see if you like it. Mustard powder is good to have around if you don't have it already.
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Fortinbras

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Re: What's Cookin'?
« Reply #446 on: February 17, 2010, 06:26:54 PM »

If you're grinding it fresh it way is excessive, but when you're using stuff out of a tin it gets pretty stale.  I think that might've been why he used so much.
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Doom

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Re: What's Cookin'?
« Reply #447 on: February 17, 2010, 07:30:21 PM »

If only you could like add less of a spice somehow.

High-lariously I made some Mac and Cheese today and the mustard is what makes it sing to me. I actually just dropped in about 1 and 1/2 table-spoons of straight up Honey Deli Mustard straight from the bottle, but I made a lot of pasta anyway.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #448 on: February 17, 2010, 07:36:00 PM »

All this mustard in pasta talk is freaking me out a little.  Don't get me wrong; I'd try it, but I don't know that I want to risk making a whole meal I may not enjoy.


My favorite mac and cheese I ever get to eat is that from Boston Market. And copycat recipes tell me that it has mustard in it as well!  So clearly I am judging a book by its cover.
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Kayma

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Re: What's Cookin'?
« Reply #449 on: February 17, 2010, 08:02:48 PM »

At Boston Market, they have deep fryers filled with water. most of the stuff (mac and cheese included) comes in a bag they stick in the deep fryer boiler for 5 minutes.

Not particularly gross, just fucking weird. Now, the cornbread trays... those were gross.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #450 on: February 17, 2010, 08:10:08 PM »

Really?  I can't even imagine how that works.  I'll try to make some tomorrow but now I bet it won't have the same subtle fried taste.
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Brentai

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Re: What's Cookin'?
« Reply #451 on: February 17, 2010, 08:36:02 PM »

All it is is boiling a bag of frozen product really fucking quickly.  There's no frying going on.

I was a shift manager there for a while and I have no idea what Kayma's beef with the cornbread is.  The only really nasty thing there was the chicken itself.  So damned greasy.
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Bongo Bill

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Re: What's Cookin'?
« Reply #452 on: February 17, 2010, 08:49:09 PM »

Vanilla is a good flavor, but when vanilla extract is used, it is advisable to occasionally substitute almond extract.

The most important recipe I have to impart is a sauce best applied to meatballs (not Swedish, but any other kind of previously-existing seasoning is acceptable). It is renowned on multiple continents, ever since I told it to that German guy who now imports the ingredients at great expense on occasions when he needs to impress someone using food. Western hemisphere folks shouldn't have to go to that much trouble.

Okay so it goes something like this. First you take a bunch of ketchup. Or catsup. Any spelling or variety you prefer. Then you take a roughly equal amount of grape jelly, and just a dash of cinnamon. Mix them together over heat - maybe even the same heat as you're using for preparing the meatballs - until they are of uniform consistency. Should be pretty thick. It has a surprising flavor, both sweet and savory, and rather unlike either of what went into it. Adjust the ratio to shift the balance accordingly.

Here's another recipe I've found and adapted. You could do this in a slow cooker or a dutch oven. Sizes are approximate because, fuck, it doesn't really matter. It's practically a stew. You'd have to be trying to fuck up a stew.

-Several pork chops
-Several bratwursts
~4 sweet pickled gherkins
-Vegetables! Carrots are the important ones here. You gotta have the carrots. Onions are always good. You like celery? Toss it in. Water chestnuts? Look, man, you don't need my permission. But you need the carrots.
-28 oz. can diced tomatoes
-3 to 5 potatoes. The thicker you cut 'em, the more you'll need. The idea is that you cut them up and layer them one-thick on top of everything else.
-Plenty of chicken broth.
-Enough flour to coat the pork chops with.
-A gigantic amount of caraway seed.
-Salt and pepper in nontrivial quantities.
-Various miscellaneous seasonings and flavorings and whatever the fuck else you want.

Chop up all your vegetables into the desired sizes. The gherkins in particular you want to mince rather finely. Peel those potatoes, private, and then slice 'em into pieces about half an inch to an inch thick.

Take the caraway seeds and pour it in a little dish. Mix in some salt and pepper. You're going to coat the pork chops in a veritable carapace of caraway seeds. As much as can be persuaded to stick, on every surface. Once that's done, cover 'em in flour and brown them (both sides) in a skillet, preferably with a bit of bacon grease, but any oil will do. If the caraway seeds get burnt, you've done it too long. Use that same skillet for the bratwurst - either whole links or cut into small pieces - and any of the vegetables you think might need it (definitely onions unless you've really minced them). Some of them are still good raw.

The order you do all these next steps is not so terribly important, but I'm telling you how I do it anyway. Put all your sausages and vegetables and spices and such into the pot. Put the chops on top of that. Pour in chicken broth until it's just up to the very top of the pork. Now dump the tomatoes on top of those. Finally, daintily layer the potatoes on top of the whole mess until you can't see anything below them. Cover and cook on low heat. On a stovetop, it'll take up to an hour. In a slow cooker, give it eight hours. In either case you'll know it's done when the potatoes are not all raw and nasty in the middle.

Slow cooker is recommended. Nice, tender pork.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #453 on: February 17, 2010, 08:57:07 PM »

All it is is boiling a bag of frozen product really fucking quickly.  There's no frying going on.
Thanks, that makes sense now.  But are they boiling it in oil?  Guess it doesn't matter since it's in a bag?
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Kayma

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Re: What's Cookin'?
« Reply #454 on: February 17, 2010, 08:57:55 PM »

All it is is boiling a bag of frozen product really fucking quickly.  There's no frying going on.

Just struck me as unorthodox.
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Bongo Bill

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Re: What's Cookin'?
« Reply #455 on: February 17, 2010, 08:58:19 PM »

All it is is boiling a bag of frozen product really fucking quickly.  There's no frying going on.
Thanks, that makes sense now.  But are they boiling it in oil?  Guess it doesn't matter since it's in a bag?

They're boiling it in water, not oil. They filled the fryers with water.

At Boston Market, they have deep fryers filled with water. most of the stuff (mac and cheese included) comes in a bag they stick in the deep fryer boiler for 5 minutes.
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Kayma

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Re: What's Cookin'?
« Reply #456 on: February 17, 2010, 08:59:22 PM »

IT'S JUST WEIRD OK GUYS  :;_;:
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #457 on: February 17, 2010, 08:59:55 PM »

Thanks for helping me with reading comprehension.  I promise not to eff around in this thread anymore until I have a cooking success or failure to report.
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Bongo Bill

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Re: What's Cookin'?
« Reply #458 on: February 17, 2010, 09:02:47 PM »

IT'S JUST WEIRD OK GUYS  :;_;:
it's not weird it is water
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R^2

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Re: What's Cookin'?
« Reply #459 on: February 17, 2010, 09:14:42 PM »

Mustard and cheese is a fine combination, and dijon on grilled cheese is a perfect example.
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