Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby PensFanInDC on Fri Feb 25, 2011 5:08 pm

mac5155 wrote:
Froggy wrote:i made a fantastic meatloaf last weekend...

1.5 lbs of ground beef
.5lbs ground pork
2 jalapeno peppers
1 habanero pepper
3 baby bella mushrooms
1/2 a medium sized white onion
3 cloves of garlic
cayanne pepper, old bay, s&p
bread crumbs and 1 egg
glazed with sweet baby ray's honey chipotle bbq sauce


Holy carp that sounds amazing.

I like to glaze my regular meatloaf with joose
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 25, 2011 5:14 pm

:scared:
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Re: Where my fellow cooks at???

Postby Froggy on Fri Feb 25, 2011 5:16 pm

mac5155 wrote:
Froggy wrote:i made a fantastic meatloaf last weekend...

1.5 lbs of ground beef
.5lbs ground pork
2 jalapeno peppers
1 habanero pepper
3 baby bella mushrooms
1/2 a medium sized white onion
3 cloves of garlic
cayanne pepper, old bay, s&p
bread crumbs and 1 egg
glazed with sweet baby ray's honey chipotle bbq sauce


Holy carp that sounds amazing.

I like to glaze my regular meatloaf with ketchup. Lock in the joose

the key is the peppers. if you want a bit more of a kick, go with more habaneros. as far as the glaze, i don't really like ketchup. and i'm fully aware that bbq sauce is just ketchup with sugar and various spices added.

meatloaf sandwiches are really good the next couple days, too...
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Re: Where my fellow cooks at???

Postby danisu21 on Mon Feb 28, 2011 11:10 pm

PFiDC asked for this recipe specifically. Just know that i never follow recipes exactly. for this recipe, i always add more coffee to the batter bc these seem to work better with a wetter batter. and the icing....i pretty much just throw the ingredients that are listed together without measuring them.

Espresso Vanilla Cupcakes

3/4 stick unsalted butter, room temperature
3/4 cups sugar
2 large eggs, room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon dark roast coffee grounds
1/4 cup strong brewed, dark roast coffee
3 tablespoons milk
2 teaspoons vanilla extract

Preheat oven to 375 F
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beating until incorporated.
Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
Measure out coffee and milk together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
Add about one third the coffee/milk mixture and beat until combined.
Repeat above, alternating flour and coffee and ending with the flour mixture.
Scoop into cupcake papers about two-thirds to three-quarters full.
Bake for 22-25 minutes until a cake tester comes out clean.
Espresso Cream Filling

1/2 cup (1 stick) butter
about 4-5 cups powdered sugar
1 teaspoon vanilla
2 tablespoons strong espresso

Cream butter.
Add in half of the powdered sugar, and combine until smooth.
Mix in the vanilla and espresso.
Add the rest of the powdered sugar, until the mixture is smooth and creamy. *I add in some fresh coffee grounds as well, for texture and because it looks gooooood.*
Fill cupcakes using the “cone” method (cut out a cone in the middle of the cake, fill the center, lop off pointy part of the cone, then replace the top).
You could add a chocolate covered coffee bean to the top if you have them…but you don’t have to if you don’t.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 28, 2011 11:45 pm

What is a Cornish game hen?
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Tue Mar 01, 2011 1:11 am

mac5155 wrote:What is a Cornish game hen?


Oh, thats a game hen, from the land of Corn. :pop:
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Re: Where my fellow cooks at???

Postby Tybrus on Tue Mar 01, 2011 1:13 am

mac5155 wrote:What is a Cornish game hen?


Its like a tiny chicken from what I remember.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Tue Mar 01, 2011 1:20 am

Oh and a nice tip to every one, stop eating out. Save your money. Learn to cook and create. You'd be extremely disturbed to know what goes on sometimes with your food, and the quality of what you pay for. Im taking a break from commercial cooking for a while, its becoming a horrible business. I need to get on the foodnetwork somehow haha.
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Tue Mar 01, 2011 1:21 am

Tybrus wrote:
mac5155 wrote:What is a Cornish game hen?


Its like a tiny chicken from what I remember.


Could not have worded it better myself. Has poultry style meat/shape, slight different taste. I dunno, I didnt think it was anything special when I had it.
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Mar 01, 2011 7:08 am

Chefpatrick871 wrote:Oh and a nice tip to every one, stop eating out. Save your money. Learn to cook and create. You'd be extremely disturbed to know what goes on sometimes with your food, and the quality of what you pay for. Im taking a break from commercial cooking for a while, its becoming a horrible business. I need to get on the foodnetwork somehow haha.


have you ever watched the jim gaffigan skit about food, more specifically about vegetarians? this post sort of reminded me of it (and by the way, i completely agree with you).

"Do you know what they do to those chickens?!?!

No...but they're delicious."
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Re: Where my fellow cooks at???

Postby mac5155 on Tue Mar 01, 2011 10:24 am

Chefpatrick871 wrote:
Tybrus wrote:
mac5155 wrote:What is a Cornish game hen?


Its like a tiny chicken from what I remember.


Could not have worded it better myself. Has poultry style meat/shape, slight different taste. I dunno, I didnt think it was anything special when I had it.


thats what i figured. is there a different way to cook it? its not better than a regular chicken, i take it?
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Re: Where my fellow cooks at???

Postby shafnutz05 on Tue Mar 01, 2011 10:29 am

danisu21 wrote:.....


Hand over your apron, and leave Hell's Kitchen.
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Re: Where my fellow cooks at???

Postby Shyster on Tue Mar 01, 2011 1:29 pm

Tybrus wrote:
mac5155 wrote:What is a Cornish game hen?


Its like a tiny chicken from what I remember.

True. They are just very small chickens. It’s a variety of the domestic chicken and not a separate species or anything like that.
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Re: Where my fellow cooks at???

Postby PensFanInDC on Tue Mar 01, 2011 1:30 pm

danisu21 wrote:
Spoiler:
PFiDC asked for this recipe specifically. Just know that i never follow recipes exactly. for this recipe, i always add more coffee to the batter bc these seem to work better with a wetter batter. and the icing....i pretty much just throw the ingredients that are listed together without measuring them.

Espresso Vanilla Cupcakes

3/4 stick unsalted butter, room temperature
3/4 cups sugar
2 large eggs, room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon dark roast coffee grounds
1/4 cup strong brewed, dark roast coffee
3 tablespoons milk
2 teaspoons vanilla extract

Preheat oven to 375 F
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beating until incorporated.
Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
Measure out coffee and milk together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
Add about one third the coffee/milk mixture and beat until combined.
Repeat above, alternating flour and coffee and ending with the flour mixture.
Scoop into cupcake papers about two-thirds to three-quarters full.
Bake for 22-25 minutes until a cake tester comes out clean.
Espresso Cream Filling

1/2 cup (1 stick) butter
about 4-5 cups powdered sugar
1 teaspoon vanilla
2 tablespoons strong espresso

Cream butter.
Add in half of the powdered sugar, and combine until smooth.
Mix in the vanilla and espresso.
Add the rest of the powdered sugar, until the mixture is smooth and creamy. *I add in some fresh coffee grounds as well, for texture and because it looks gooooood.*
Fill cupcakes using the “cone” method (cut out a cone in the middle of the cake, fill the center, lop off pointy part of the cone, then replace the top).
You could add a chocolate covered coffee bean to the top if you have them…but you don’t have to if you don’t.


Thanks!

I'll give this to the wife. She does the baking.
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Re: Where my fellow cooks at???

Postby danisu21 on Tue Mar 01, 2011 2:56 pm

shafnutz05 wrote:
danisu21 wrote:.....


Hand over your apron, and leave Hell's Kitchen.


is it because i have an issue with following directions? because i do NOT want to give up my aprons.
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Re: Where my fellow cooks at???

Postby columbia on Mon Mar 07, 2011 10:41 am

Pork belly:

Who has cooked with it and is it that exotic?
I mean, exotic in a good way.
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Re: Where my fellow cooks at???

Postby shafnutz05 on Mon Mar 07, 2011 10:43 am

columbia wrote:Pork belly:

Who has cooked with it and is it that exotic?
I mean, exotic in a good way.


http://www.epicurious.com/recipes/food/views/Dan-Barbers-Pork-Belly-232205

My wife and I used this recipe once. It was pretty good...and of course, not too expensive.
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Re: Where my fellow cooks at???

Postby viva la ben on Mon Mar 07, 2011 10:44 am

Pork belly is bacon!
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Re: Where my fellow cooks at???

Postby columbia on Mon Mar 07, 2011 10:47 am

viva la ben wrote:Pork belly is bacon!


:pop: :oops:
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Mar 07, 2011 10:52 am

i want to make a good grandfather chicken sauce (it's like general tso's but a little spicier). i'm thinking some combination of:

garlic
chili paste
brown sugar
rice vinegar
cornstarch
soy sauce

anything else i should think of throwing in there? chili oil maybe?
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Mar 07, 2011 8:33 pm

columbia wrote:Pork belly:

Who has cooked with it and is it that exotic?
I mean, exotic in a good way.

viva la ben wrote:Pork belly is bacon!

Pork belly is also pancetta, which for my money is superior in every way imaginable. (pancetta is not smoked, however)
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Re: Where my fellow cooks at???

Postby Tomas on Sat Mar 12, 2011 10:28 pm

Five "bold" recipes involving chocolate: chocolate pasta, chocolate meat sauce, chocolate pork chops, chocolate chicken, and chocolate soup!

http://translate.google.com/translate?j ... a-chut_pks

It's so crazy that I'm really tempted to try it!
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Mar 13, 2011 1:13 pm

Image
>>>Modernist Cuisine: The Art & Science of Cooking<<<

39.5 pounds
2,438 pages
1,522 recipes
3,216 photographs
$625 retail

It would be worth it for the photography alone.

When Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne and David Kinch are all praising your book, you're truly teh bidness.

Thanks to columbia for sending me a link about the book. It's been a funny few days at the office as I've turned it loose on my fellow cooks/foodies.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Mar 13, 2011 1:20 pm

Tonight's menu:

Pizza. Homemade dough and sauces. 3 types:

1. Margherita pizza.
2. Buffalo chicken pizza.
3. BBQ chicken pizza.

CAN'T WAIT! /bart scott
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Sun Mar 13, 2011 1:24 pm

gonna make turkey burgers tonight. usually mix scallions, garlic, roasted peppers, and dried ranch dressing pack in meat but was looking to try something different. was thinking about roasting poblanos and making a chipotle mayo. any other ideas? maybe jalapenos and cheddar?
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