Where my fellow cooks at???

Post by **columbia** » Sun Jan 18, 2015 10:11 am

I've been using ghee a lot more in my cooking and am pretty satisfied with the results. It's worth picking some up and trying it out, IMO.

Post by **tifosi77** » Sun Jan 18, 2015 11:36 am

It's super easy to make at home and probably costs a good bit less than prepared. It's just clarified butter flavored with 'spices'. Couple times a year I buy a thing of unsalted European style butter (more fat) and melt it down and clarify it. After it cools, it goes into a Ziplock and then into the freezer unseasoned. Will keep for months, and you just flavor it however you want as needed.

Butter is a universal good.

Post by **tifosi77** » Sun Jan 18, 2015 11:37 am

Anyone in the thread have a pressure cooker? I'm trying to convince Mrs Tif that it's worth the $300 spend, if only because it will allow me to make stocks in 45 minutes. She is unmoved.

count2infinity · Post by **count2infinity** » Sun Jan 18, 2015 11:40 am

I do not have one, but plan to get one once I graduate and buy a house (and have the space for more equipment in the kitchen). I've seen them pop up from time to time on woot for far cheaper than $300. Might be a good place to keep a watch on.

Post by **tifosi77** » Sun Jan 18, 2015 11:43 am

And to continue with the post shotgunning.........

I've always maintained that the craze over calorie counting at fast food places sorta misses the point, and that people would probably lose their heads if they had any inkling of the caloric content of the food at higher end restaurants. (My 19-course, 2 1/2 hour meal at Arzak last April had to have been well over 10,000 calories, for example).

To wit, here is what 2,000 calories at Ruth's Chris Steakhouse looks like:

Spoiler:

Post by **tifosi77** » Sun Jan 18, 2015 11:46 am

count2infinity wrote:
I do not have one, but plan to get one once I graduate and buy a house (and have the space for more equipment in the kitchen). I've seen them pop up from time to time on woot for far cheaper than $300. Might be a good place to keep a watch on.

I'm not normally a fan of spending big dollars on cookware (there's no reason a saute pan has to cost $150, none), but I'm okay with it for a PC. Honestly, the things sort of scare me...! I'll drop that kind of coin on a Kuhn Rikon. Altho as I'm looking right now it seems that a 6-qt Kuhn is under $200. So that's good.

count2infinity · Post by **count2infinity** » Sun Jan 18, 2015 11:55 am

Ha ha, I guess that makes sense. Those pressures are baby pressures compared to what I work with in lab on a daily basis, so I'm a little more comfortable with the high pressure thing.

Post by **columbia** » Sun Jan 18, 2015 12:19 pm

The local NBC station is showing a pressure cooker infomercial as a prelude to the hockey game.

Post by **tifosi77** » Sun Jan 18, 2015 12:27 pm

count2infinity wrote:
Ha ha, I guess that makes sense. Those pressures are baby pressures compared to what I work with in lab on a daily basis, so I'm a little more comfortable with the high pressure thing.

Yeah, I think you've mentioned that before. "Aw, poor widdle Tif..... scared of '1 bar'...." Derp.

I should put that in the IPP thread.

mac5155 · Post by **mac5155** » Sun Jan 18, 2015 6:16 pm

I remember my grandma cooking with one a lot. I've never used one.

Post by **columbia** » Mon Jan 19, 2015 5:30 pm

Skirt steak is just a magical animal protein, because you can't mess it up.

I did a curry paste rub for it this morning and just stir fried it win baby zucchini, onions, peanuts, ginger, Sriracha and sesame oil.

boomin'

Post by **columbia** » Tue Jan 20, 2015 10:29 am

THE FUTURE OF DESSERT IS HERE, AND IT’S A WATER CAKE!
http://www.nerdist.com/2015/01/the-futu ... ater-cake/" onclick="window.open(this.href);return false;

Dickie Dunn · Post by **Dickie Dunn** » Tue Jan 20, 2015 11:05 am

columbia wrote:
THE FUTURE OF DESSERT IS HERE, AND IT’S A WATER CAKE!
http://www.nerdist.com/2015/01/the-futu ... ater-cake/" onclick="window.open(this.href);return false;

So clear Jell-O molded to look like a breast implant, topped with syrup, and served roasted soybean flour? Japan seems weird.

count2infinity · Post by **count2infinity** » Tue Jan 20, 2015 11:06 am

Japan is weird.

mac5155 · Post by **mac5155** » Tue Jan 20, 2015 1:25 pm

I have 2# of ground beef. What is something off the wall I can make? I am sick of burgers, sloppy joes, tacos, meatloaf, meatballs, salisbury steak...

count2infinity · Post by **count2infinity** » Tue Jan 20, 2015 1:27 pm

Jamaican beef patties

Post by **tifosi77** » Tue Jan 20, 2015 1:34 pm

Yes, Jamaican beef patties. That's the ticket.

Post by **PensFanInDC** » Tue Jan 20, 2015 1:36 pm

I will third the patties...

Post by **tifosi77** » Tue Jan 20, 2015 1:36 pm

columbia wrote:
THE FUTURE OF DESSERT IS HERE, AND IT’S A WATER CAKE!
http://www.nerdist.com/2015/01/the-futu ... ater-cake/" onclick="window.open(this.href);return false;

There's really nothing that impressive going on there, technique-wise. It's just a water-based fluid gel (using agar agar) to set extra thick.

count2infinity wrote:
Japan is weird.

By weird to you mean 'awesome'????? Cos it's awesome.

mac5155 · Post by **mac5155** » Tue Jan 20, 2015 1:41 pm

Was scared to google Jamaican beef patties... did not disappoint.

Post by **PensFanInDC** » Tue Jan 20, 2015 1:42 pm

tifosi77 wrote:
columbia wrote:
THE FUTURE OF DESSERT IS HERE, AND IT’S A WATER CAKE!
http://www.nerdist.com/2015/01/the-futu ... ater-cake/" onclick="window.open(this.href);return false;
There's really nothing that impressive going on there, technique-wise. It's just a water-based fluid gel (using agar agar) to set extra thick.

Just Tifosi Things

Post by **columbia** » Tue Jan 20, 2015 1:42 pm

My primary reaction is that it's incredibly stupid.

blackjack68 · Post by **blackjack68** » Tue Jan 20, 2015 2:24 pm

PensFanInDC wrote:
I will third the patties...

YAH MON!

Post by **tifosi77** » Tue Jan 20, 2015 2:46 pm

Going to New Orleans next weekend. (Coming back Sunday, will likely miss the Super Bowl.) Have dinner ressies at Bayona and Coquette. Will certainly hit Felix's for char-grilled oysters, and want to go to Willie Mae's Scotch House for fried chicken. Need more suggestions.

blackjack68 · Post by **blackjack68** » Tue Jan 20, 2015 3:04 pm

Coop's for fried chicken.
http://www.coopsplace.net/" onclick="window.open(this.href);return false;

Mother's for more home-cooking feel.
http://www.mothersrestaurant.net/mothers_menu.html" onclick="window.open(this.href);return false;

Erin Rose for a dive/locals bar.
http://www.erinrosebar.com/" onclick="window.open(this.href);return false;

Redfish is supposed to be very good.
http://www.redfishgrill.com/" onclick="window.open(this.href);return false;

Commander's Palace for Creole and jazz (fine dining). http://www.commanderspalace.com/" onclick="window.open(this.href);return false;

Where my fellow cooks at???

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