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Author Topic: What's Cookin'?  (Read 95158 times)

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Brentai

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Re: What's Cookin'?
« Reply #360 on: December 13, 2009, 03:31:07 PM »

Well in fact...
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Mongrel

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Re: What's Cookin'?
« Reply #361 on: December 13, 2009, 04:32:11 PM »

Sliced an egg-plant into patty sized chunks, brushed them with vegetable oil.

Would've been Extra-Virgin Olive Oil drizzled on if I had it.

Anyway, coated in spice(paprika, garlic/onion powder, salt, pepper, chili flakes) and cooked until soft.

Toast hamburger buns, cover eggplant with light coating of marinara sauce, add parmesan cheese to flavor.

Hoo-ray, fatty meat substitute success. Delicious success.

Holy crap, I was just going to post that I've been grilling eggplant lately myself.

Myself, I've been using a terrifying concotion of about five parts olive oil and one part soy sauce brushed on the eggplant slices before grilling (both sides). Then salt and pepper (GOOD salt and pepper) on both sides while on the grill. Slices are roughly a quarter-inch thick. GREASY HEAVEN and dirt cheap.
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Disposable Ninja

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Re: What's Cookin'?
« Reply #362 on: January 25, 2010, 02:49:55 PM »

A Frenched Cheese Sandwich: two slices of French Toast, two slices of American Cheese. I may die of diabetes soon, but at least I'll have a satisfied smile on my face before my legs fall off.
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JDigital

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Re: What's Cookin'?
« Reply #363 on: February 02, 2010, 11:40:00 AM »

We made this for my brother's birthday.

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Büge

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Re: What's Cookin'?
« Reply #364 on: February 02, 2010, 04:48:44 PM »

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Miss Cat Ears

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Re: What's Cookin'?
« Reply #365 on: February 02, 2010, 05:18:49 PM »

Spaghetti with ground turkey breast and mushrooms in homemade garlic tomato sauce. 

Apple bread from a recipe Constantine's gf gave me.  Sorry I forgot your bronto name.
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Büge

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Re: What's Cookin'?
« Reply #366 on: February 04, 2010, 01:57:51 PM »

A delicious orange casserole-goop made of baked beans, mustard and sweet potatoes.

Apple bread from a recipe Constantine's gf gave me.  Sorry I forgot your bronto name.

Her name is Evakisu and may I have the recipe?
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #367 on: February 04, 2010, 02:15:26 PM »

Quote
4 cups of apples, peeled and dieced
1 1/2 teaspoon cinnamon
1 teaspoon backing soda
1/4 teaspoon baking powder
2 cups sugar
2 cups of flour
2 eggs
3/4 vegetable oil
1 teaspoon salt
2 teaspoon vanilla

preheat oven to 350

Grease and Flour two standard sized loaf pans. Whisk together sugar, oil, eggs, spices,salt, baking powder, baking soda and vanilla in a large mixing bowl. Stir in flour just until it's evenly mixed. Add Apples. Stir together until well blended. Pour into prepared loaf pans and bake for 55 to 65 min, until center is set.

Rome, Gala and mCIntosh are excellent apples to use.


The first time I made it, I forgot that Splenda inhibits rising, so go with actual sugar.  It tastes good even when it's flat though!!!
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R^2

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Re: What's Cookin'?
« Reply #368 on: February 09, 2010, 10:33:02 AM »

Lately I've been baking my own bread. Homemade dill bread and havarti makes the perfect grilled-cheese sandwich.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #369 on: February 09, 2010, 10:56:41 AM »

Do you use a bread machine or...?  I want to make dill bread
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R^2

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Re: What's Cookin'?
« Reply #370 on: February 09, 2010, 11:10:36 AM »

No, I use bowls and wooden spoons and the hands God gave me. Or I did until somebody lent me a stand mixer with a dough hook.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #371 on: February 09, 2010, 11:40:30 AM »

What's your recipe?!
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Büge

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Re: What's Cookin'?
« Reply #372 on: February 09, 2010, 12:03:32 PM »

Yes, what? Do tell, please!
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Fortinbras

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Re: What's Cookin'?
« Reply #373 on: February 09, 2010, 12:15:34 PM »

Novice breadmakers, look to Michael Ruhlman's sandwich loaf.  It's literally as easy as bread can be, it's perfect sandwich bread and it's simple to adapt the lean (only water-flour-yeast-salt) recipe to have milk, eggs, butter, whatever.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #374 on: February 09, 2010, 12:23:40 PM »

This is fantastic.  Everyone, give me and Buge your recipes.  It's time for a cook-off.
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Fortinbras

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Re: What's Cookin'?
« Reply #375 on: February 09, 2010, 12:40:14 PM »

It won't be much use to Buge, but here's the best brioche I ever ate, transcribed from Thomas Keller's Bouchon cookery book.  It's labor intensive and worth every second.

1/3 cup v. warm water (110-115 degrees F)
1/4 oz dry yeast
10 1/2 oz (2 1/2 cups) cake flour
10 oz (2 cups) all purpose flour
1/3 cup sugar
2 1/2 teaspoons fine sea salt
6 large eggs, room temperature
10 oz room temp unsalted butter, cut into cubes, plus butter for pans

Combine the water and yeast in a small bowl.  Let stand for 10 minutes, then stir until the yeast is completely dissolved.  Set aside.

Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with a dough hook.  Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed.  Slowly add the dissolved yeast and continue beating at low speed for 5 minutes.  Stop the machine, scrape any dough off the hook, and beat for another 5 minutes.

Add about one quarter of the butter cubes at a time, beating for about 1 minute after each addition.  Once all the butter has been added, beat for 10 minutes more.

Place the dough in a large floured bowl and cover with plastic wrap.  Set aside in a warm place until doubled in size, about 3 hours.

Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough over several times while lightly pressing down on it.  Return the dough to the bowl, cover with plastic wrap, and refridgerate overnight.

The dough is now ready to shape or use in another recipe.  Generously butter two loaf pans.  Turn the dough out onto a floured work sorface.  With floured hands, divide the dough in half and shape it into two rectangles that fit in the loaf pans.  Let the dough rise uncovered in a warm place (oven with just the light on is a good choice) until it is about 1/2 inch above the top of the pans, about 3 hours.

Preheat the oven to 350 F.

Bake the brioche in the center of the oven until it is well browned on top and sounds hollow when tapped on the bottom, 35 to 40 minutes.  Remove the brioche from the oven and immediately turn out onto a wire rack.

If serving immediately, let the bread cool for 10 minutes, then slice.  If serving within a few hours, wrap the hot bread in aluminium foil and set aside at room temperature until ready to use.  To freeze, wrap the hot bread in foil and promptly freeze.  The bread can be kept frozen for up to 1 month; when ready to use, reheat (without thawing and still wrapped in the foil) in a 250 F oven for 20-25 minutes.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #376 on: February 09, 2010, 12:44:00 PM »

It won't be much use to Buge,
What am I missing here
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TA

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Re: What's Cookin'?
« Reply #377 on: February 09, 2010, 12:55:02 PM »

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Fortinbras

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Re: What's Cookin'?
« Reply #378 on: February 09, 2010, 01:06:41 PM »

Veganism.
It won't be much use to Buge,
What am I missing here

Metric system.

Only if the metric system has started measuring weights and volumes by being ethically opposed to the consumption of animal products.  Which is some dead on voodoo shit that I just do not want to be involved with.
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TA

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Re: What's Cookin'?
« Reply #379 on: February 09, 2010, 02:36:08 PM »

oh.

there's really no helping someone who refuses to even eat eggs.
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