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Author Topic: What's Cookin'?  (Read 94991 times)

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clutch

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Re: What's Cookin'?
« Reply #740 on: November 04, 2010, 10:13:02 AM »

When I drink tea I drink Constant Comment. It really doesn't even taste that good, but I swear to Christ it smells just like a library. And not some foul public library, either.
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Mongrel

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Re: What's Cookin'?
« Reply #741 on: November 04, 2010, 02:33:35 PM »

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R^2

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Re: What's Cookin'?
« Reply #742 on: November 05, 2010, 01:45:34 PM »



This will always be funny to me.

(Those are made from peirogi dough, so as pretzels go they neither looked nor tasted particularly good.)
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Mongrel

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Re: What's Cookin'?
« Reply #743 on: November 17, 2010, 09:24:57 AM »

Okay, there's a massive sale on mushrooms (and they're pretty decently fresh & firm) for like 1/3rd of the normal price.

I want to go out and buy a massive quantity and make some kind of giant dish where mushrooms are the primary ingredient (or maybe share top billing with something else). I googled mushroom stews and the like for a bit, but didn't find anything that really struck me as that great, so I thought I might ask our culinary crowd here. The requirements are:

Scalable/large recipe (we like to make leftovers)
Keeps well (see above)
Probably want to avoid cream bases/cream sauces (Starr is not a fan. Plus it shortens keep time)
Probably a stew or thick soup is best as this allows us to maximize the quantity we can make (use the BIG pot!)
Not too complex, or expensive (ignoring the cost of the mushrooms).

Suggestions from the chef's hat crowd?
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R^2

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Re: What's Cookin'?
« Reply #744 on: November 17, 2010, 10:08:41 AM »

If you make a soup using stock, it'll come out thin. But if you puree all the mushrooms and vegetables you have in the stock, it'll thicken up pretty well. Then you can add more mushrooms and vegetables if you want chunks of stuff in your soup.
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Büge

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Re: What's Cookin'?
« Reply #745 on: November 17, 2010, 10:21:11 AM »

Hm. Portabello Mushroom Bake or garlic/mushroom soup?
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Norondor

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Re: What's Cookin'?
« Reply #746 on: November 17, 2010, 11:15:13 AM »

mushrooms are not super keepy in general, for reasons that are probably self-evident!
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Büge

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Re: What's Cookin'?
« Reply #747 on: November 17, 2010, 11:52:20 AM »

They are the end result of neglecting other food.
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R^2

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Re: What's Cookin'?
« Reply #748 on: November 17, 2010, 02:26:51 PM »

Cut the scabby part off the stem, then remove the rest of the stem from the cap. Mince the stems. Mince some garlic and onion while you're at it.

Take the minced mushroom stems, garlic, and onion and saute. Mix in breadcrumbs and canned tuna (or crabmeat if you're feeling fancypants). Season with salt, pepper, and whatever herbs you like (rosemary and sage are probably good). Once it's all warm, take your proto-duxelle and spoon it loosely into the mushroom caps.

Bake in the oven until the caps are nearly tender. Remove, top with grated Parmesan, and return to the oven to finish.

Tada, tasty stuffed mushrooms.
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R^2

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Re: What's Cookin'?
« Reply #749 on: November 17, 2010, 02:32:43 PM »

Dice celery and red onion as small as you can. Mince garlic. Slice mushrooms.

Blanch the sliced mushrooms in simmering water for about 30 seconds to par-cook them. Fish them out and give them an icebath so they stop cooking.

Mix the par-cooked mushrooms, celery, and red onion. Season with salt, pepper, dried oregano, and chile sauce (Tabasco or whatever you prefer). Pour on maybe a tablespoon of olive oil and sufficient lime juice to just cover the vegetables. Toss to coat.

Cover in plastic wrap, stuff it in the fridge, and wait for at least two hours.

Garnish with red and green bell peppers, diced jalepeno, and sliced olives.

Ta-da! Tasty mushroom escabeche.
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Classic

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Re: What's Cookin'?
« Reply #750 on: November 17, 2010, 02:34:46 PM »

Next on R^2 shows off his coursework, 33 dishes starring tofu?
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R^2

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Re: What's Cookin'?
« Reply #751 on: November 17, 2010, 02:39:24 PM »

The stuffed mushrooms aren't something I made in class but sound about right.

The escabeche I made last Monday and it is tasty.
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Classic

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Re: What's Cookin'?
« Reply #752 on: November 18, 2010, 02:47:16 PM »

I was mostly wondering if you had any suggestions for tofu.
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R^2

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Re: What's Cookin'?
« Reply #753 on: November 18, 2010, 05:16:42 PM »

Not off the top of my head, but:

Take a plate or cookie sheet and turn it over, line it with paper towels.
Slice tofu into steaks or slices or however you want it.
Place on paper towels, cover with more paper towels.
Top with another plate or cookie sheet, put in the fridge, and put some heavy cans on top for weight.
Leave overnight and/or change the towels when they're moist.

Now you've wrung out all the water in the tofu, and it'll suck up marinades and sauces like a sponge. A little vinegar, a little oil, some seasoning, a plastic bag, and another couple of hours will make something magical, I'm sure.
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Shinra

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Re: What's Cookin'?
« Reply #754 on: November 18, 2010, 05:45:53 PM »

"Slice tofu into steaks" is basically the worst phrase in the English language, I just want to note.

I made carnitas last night! If anyone is not familiar, it is basically Mexican pulled pork, flavored with an abundance of cumin and thyme rather than slathered in barbecue sauce and smoke. Carnitas is made from the pork shoulder. Where the best pulled pork comes from the shoulder butt, you can make carnitas out of either the picnic side or the butt side of the shoulder; we used a picnic shoulder roast that came it at about 5 1/2 pounds. I did an initial google search for recipes, but I guess people are obsessed with bland fucking food - the recipe I found had laughably small amounts of spices for the actual amount of meat being cooked, so I upped the dosage considerably to the following:

1 TBSP cumin (would actually go with more next time, most likely)
1 TBSP salt (3x more than the original recipe called for, and this was just barely enough. Another half tablespoon would have only improved the finished product)
1 TSP Oregano
1 TSP Thyme
1 TSP Chili Powder
1 TSP Crushed black pepper
1 TSP Garlic Powder
1 TSP Onion Powder

A teaspoon of MSG couldn't hurt if that's your thing. Normally I add this to everything, but I skipped this time. Anyway, I mixed all of that together and applied a generous coating of the spice rub to all the sides of the meat. If you're a BBQ aficionado, you may be puzzled by the absence of sugar - no brown sugar, no honey, no maple syrup, etc. Again, this isn't pulled pork, and this isn't going to be cooked in any kind of dry heat, so trying to get a glaze on here is pointless. Once the meat was coated, I let it sit and got the slow cooker ready. We have a slow cooker that comes with three different dishes - a 2 qt, a 4qt and a 6qt. The picnic shoulder fit about perfectly in the 4qt. I dropped a few bay leaves in the bottom of the slow cooker, added the meat and filled up about 2/3s of the way up the sides of the meat with beef broth. Stock would work better, but we're really cheap here.

Cook time was 5 hours, flip, 5 more hours on the low heat setting. After 10 hours, I pulled the meat, and stripped out all of the fat and skin, which had now turned into a sort of gelatinous, rubbery mess. Not really what I'd call good eats. Once the fat was out, I shredded down the meat (which was literally falling apart on it's own) with a pair of forks, spread it out in a hotel pan, and coated it until it was slick with the broth/drippings mixture from the slowcooker. I then popped the whole mess of meat in the oven for 20 minutes at 400 degrees, pulled, flipped all the meat over, reupped the broth and baked for another 20 minutes. When you bake it like this, the surface dries out ever so slightly, while the meat pulls in the drippings and retains moisture on the inside. It gets the perfect texture. Normally, restaurant style carnitas are fried after they're braised, but this might be logistically difficult for you in a home setting - I find frying to be a pain in the ass, and I would pit my carnitas against most of the restaurants I've been to in the area any day of the week.

The total cost of this was about ten dollars, and it produces around 4-5 pounds of shredded carnitas, which you can add to tacos, burritos, eggs, fajitas, put on a sandwich, or just eat as a protein item with your dinner on it's own.
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R^2

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Re: What's Cookin'?
« Reply #755 on: November 21, 2010, 09:58:44 AM »

Seared duck leg and thigh section, with rustic-style cream potatoes and chard wilted in the rendered duck fat.

Peruvian-style chicken stew, with rice. Probably the tastiest thing I've made since I started culinary school.

The aforementioned crimini escabeche.
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Shinra

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Re: What's Cookin'?
« Reply #756 on: November 21, 2010, 10:08:07 AM »

What's the peruvian style chicken stew seasoned with? I'm guessing there's turmeric in it by the color, but what else? It looks like curry.
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R^2

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Re: What's Cookin'?
« Reply #757 on: November 21, 2010, 11:09:49 AM »

The color is probably due to the dende (palm kernel oil) the chicken is cooked in. It's onion, garlic, serrano, ginger, tomato, green bell pepper, and cilantro blended together and cooked to bring the flavors together, then you put the chicken in the sauce and cook it. Then you thicken the sauce with peanuts or cashews and dry bread, and flavor it with lime juice, coconut milk, and dried shrimp.
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Büge

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Re: What's Cookin'?
« Reply #758 on: February 11, 2011, 04:49:43 AM »

Did you know that raw strawberries, frozen blueberries and a smidgen of soymilk blended together makes a fruity-tasting yet unpleasantly jelly-like substance? Because I sure didn't until this morning.
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R^2

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Re: What's Cookin'?
« Reply #759 on: February 14, 2011, 02:26:02 AM »

So a friend-of-a-friend is a professional photographer who wants to build a portfolio of food shots.

I'm a job-hunting chef-in-training who wants to build a portfolio of my work to show potential employers.

We fight crime! So I spent all weekend at a friend's house, cooking braised chicken and chard and potatoes au gratin and chocolate custard pie and curds and whey salad and handmade linguine and tomato sauce and meatballs and cheese vol-au-vent and strawberry tart and I think that's all but I'm doing it again next Friday.

Pics posted when I get 'em.
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