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[Shinra]

Tell me you kept the skins on. There's nothing that ruins potatoes more than peeling them.

_{Well, apart from blight.}

I like skin on potatoes, esp. for crisscut fries, but the potatoes were starting to rot, and the skin goes first. I had to peel them.

[R^2]

Midterm in my skills class today.

Page of fancy knife cuts is the first half. Most of my grade was based on the fact that I was first to finish my set, and the potato cuts that nobody else in the class can do right hahahahaha t(-_-t)
My  is counterbalanced that I was all but told "This sucks, but it was fast so you pass."

Second part was to make a bechamel, a veloute, a Hollandaise, a mayonnaise, and do our best to clarify some consomme given we had like two hours total and consomme alone takes between four and six hours to do right. My partner and I  that part.

[Shinra]

I was on /ck/ last night and was inspired by the below image, so I went out and bought the fixings to make Lasagna. It's in the oven right now. I'll let you know how it turns out.

[Büge]

Pumpkin Pie Pancakes

1.5 cups unbleached all purpose flour
3 tbsp sugar or natural sweetener
1 tbsp baking powder
0.5 tbsp salt
0.25 tsp pumpkin pie spice
1.25 cups (soy)milk
0.33 cup canned pumpkin
1 tbsp corn oil

1. In a large bowl, combine the dry ingredients.
2. In a food processor or blender, combine the wet ingredients until well blended. Pour the wet into the dry and mix until just combined.
3. Preheat the oven to 200 degrees. Heat oiled griddle or skillet over medium heat. Use about 3 tbsp per pancake. Cook until bubbles appear, then flip. Cook until lightly browned. Keep the cooked pancakes in the oven while the rest are prepared.

[jsnlxndrlv]

http://www.whatthefuckshouldimakefordinner.com/index.php

[Mongrel]

Say, anybody got a good recipe to use up about a half-gallon of pico de gallo, that's quite limey, very slightly bitter, and pretty watery?

Starr and I were thinking of using it as a base for pozole or something... not sure.

Ideas, ideas!

[R^2]

Limey and bitter, like that English girl I dated a couple years back.

[Mongrel]

ALSO

Once the steak is off the heat, cover it in foil and let it sit for ten minutes. This lets all the juices get reabsorbed into the meat and is vital to optimum enjoyment of nearly any meaty dish.

So
1) Salt, liberally and from a height to ensure even coverage.
2) Fridge it again, preferably overnight.
3) Pull it out and let it hit room temp.
4) Spritz with oil.
5) Heat that pan up. Medium-high should be sufficient, but you want to take a few drops of water on your fingertips and splash them into the pan. If the water spits and steams a little and glides across the surface, it's the right temperature. If it just sits there or vaporizes instantly, it's too cold or hot respectively.
6) SEAR THAT BAD BITCH. There will be smoke. Do not fear. Do not touch the steak even though you'll be really really tempted to.
7) Flip to sear the other side. When the steak is ready to flip, it will let go of the pan. If you try to flip and the steak is stuck, then you're flipping too soon.
8) Do the finger-poking test (or put in a probe thermometer and get the internal temperature to 145F).
9) Put on a plate, tent with foil, and wait for ten minutes.
10) Carve, plate, serve, and accompany with blowjob.

I'd just like to say that I have twice now followed these instructions to the letter and both times not only did they produce a great steak, they salvaged a mediocre (but not awful) cut of beef that had been frozen for some time (and had thus dried out somewhat).

[Mongrel]

Question for the cooks and chefs here. A question of garlic.

See, Starr and I love garlic. We put it in a ton of stuff we make - often appropriately, sometimes, less so. But somehow no matter what we do, the taste of garlic is totally lost in the dishes we prepare.

Soup, stew, casserole, pasta, whatever (the pasta especially bugs us). We've tried using more, using less, adding it earlier, adding it later, slicing it thicker, slicing it thinner (I've even gone all Goodfellas jailhouse cookery on it and razor-bladed the damn stuff once), all to no avail. barely the slightest hint of garlic ever passes our palates, in spite of an average of 1.5 to 2 cloves per person per meal.

Suggestions? What are we doing wrong?

[R^2]

Do you give it a good saute before you use it? Heat will more effectively release the essential oils and flavor the food, so garlic should be one of the first things in the pan.

[Joxam]

Yeah. What he said. Butter or olive oil (pick your poison depending on the meal base) and garlic + sweet onions is usually a hell of a base for most savory meals.

[Mongrel]

We frequently saute it in olive oil first (though not always).

Maybe we need to buy pricier garlic?

[R^2]

The Girlfriend, the biggest garlic-lover I've ever met, sez: chop it fine, use more, saute until it's just slightly brown.

[Fortinbras]

Maybe we need to buy pricier garlic?

Was planning to suggest this.  Good garlic is hugely more powerful than the basic grocery store sleeve o' garlic.

[R^2]

Oh yeah, don't buy garlic in the little shrinkwrappped McCormick packages. Better garlic is sold loose.

[Büge]

Garlic comes shrink-wrapped? Garlic???

[Mongrel]

Yeah, that seems bizarro to me. Even the low-end stuff here comes in these little webbed net-bags.

[James Edward Smith]

I dunno, I always just get the mesh bag sleeve stuff and my food taste like garlic when I use it. You just gotta mince it nice and fine or use a garlic press to paste the stuff and then fry it up in the pan after the onions or bacon or whatever other sause base is almost done. In my limit experience, garlic sautes much faster than onions or most other things do and can burn pretty easily, so I usually put it in after something like the onions is just about done and then once I can smell the aroma of garlic I degaze the pan with wine or water, or tomato sause or whatever.

In other news:

I made my classic Geothermal Curry for the first time in almost a year. The admittedly cheapo curry powder I bought for it was predictably weak though, I should have put more in. Otherwise it turned out well though. I actually cooked the onion nice and slow for a long time and that always makes it taste good. I used some additional garlic, chicken thighs that I got nice and cheap, a big potato, and a can of chickpeas as per usual. Now that's good eatin'!

[EvaKisu]

I make peanut butter cupcakes today! Thought I'd try something different.  I've been hankering for a good cupcake for a while now, and kept coming up with duds at the store. Apparently making them is the best way to go. The honey peanut butter I used gave them a real nice flavor.

It was a success too!

Good day.

[Lottel]

Bowl
Cupcakes
Lucky Charms
Milk
Mix thouroughly
Wash down with Mountain Dew and a fruit roll-up for fruit.

God. Sometimes I think it'd be easier just writing a suicide note before each meal. Just in case.