There must be a reason for baking not boiling the potatoes for Gnocci, yes? What would that reason be?
ummmm...title is rather self-explanatory. So, do you? One you like for recipes, the writing or learning? No, not planning on starting a cooking blog, Fiction Friday is enough for me. Just looking for some coffee break reading.
I took the advice and am trying a few different things with the moose. It was a HUGE roast. Tonight is moose burgers. I have a fair chunk sawed off, waiting to be ground into moose burger meat. When I make burgers from beef I don't (thanks to Kenji) add anything else, just season the beef and handle as little as possible. Will this work with moose, or should I grind something else in with it? I made potato buns last night, and have some aged cheddar to go on top. Both those things and respect for the moose make me want to NOT mess it all up with unnecessary additions. Then again I am worried about the lean meat being without flavour. Or moisture.
I've managed to get through life without ever having a deep fryer. Likely because my weakness is sweetness, not salty/savory. My new family - which is really just adding a new husband and two kids to the two kids I already have from a first marriage - prefers the salty. So they end up eating a lot of store bought from the freezer oven baked fries. I suspect that technology has advanced enough that you can make fries in a deep fryer that aren't that much worse for you than oven fries (and possibly better: no addititives, etc) but is this just me wanting a new toy? And will we end up eating terrible things like deep fried oreos? Will it be a dustcatcher in the storage space?
Again with the "I have a ________" to cook, what would you do? In this case, our neighbour gave us a big moose roast (roast is big, assuming so was the moose!). I know to cook low and slow for tenderness, but that's pretty much it. I don't want to do my ususal slap-dash pot roast in the slow cooker meal. I don't often get such a gift, would hate to have it turn out awful. So what would you do?
I made puff pastry for a specific recipe. I actually ended up (planned it that way) with three one pound blocks. I made an apple galette with one, froze a block for croissants next week and have one final block in the fridge. And I'm undecided as to what I want to turn make it into. What would you bake tonight with a pound of puff pastry waiting for you?
Two topics in one day...yes, I might be procrastinating. Anyway: once upon a time I was a pastry chef. Which was great. At the same time I had a full time job in government, which is what I am doing now. The restaurant I was working in got sold, new owner wanted pre-bake desserts from a local place. Fair enough (ick), but that was the end of my job there.
I still bake at home, but I decided today...in a moment of not liking the day...that subscribing to a pastry magazine and having it delivered to the office would make for a lovely break in the working day now and then. Recommendations?
I have a cast iron skillet, I could use that. I have a 12 inch granite pan I could use that but I love it (I've been told that after I opened it at the shower I spent the rest of the afternoon stroking it like a puppy) and what if I screw up? I could go to Village de Valeur and buy a Visions glass one - I wouldn't care if that got wrecked. Those of you who make tarte tatin: what do you use?
Probably didn't post this here (but I certainly did elsewhere) but my beloved - married May this year - husband got me the most incredible b-day present: a bespoke chef's knife. It's amazing. I'm the only one that I will let use it, although really it is smaller than store bought ones, to fit my apparently tiny hand so not really good for anyone else in the house.
Anyway; I ordered bison short ribs from a local organic butcher and they are in. So...man, what now? With beef short ribs (English cut, not flanken) I braise, even though that is not my favourite thing to eat. Not sure how bison will work with a braise. Suggestions?
Thanks to S.E. I am getting Best Soups in the World from my local library. There are (surprisingly) over a hundred soup books in the library system. I'm not asking for them all! And perhaps I'll just go cookbook shopping.
Regardless of which I do, what would you fellow S.E.'ers recommend I look for?
I made many jars of wild grape jelly on the weekend, and picked enough chokecherries for two batches of that tonight.
I have a potluck next week, and I'd like to use the grape jelly in something. Not thumbprint cookies, and I've done puff pastry tarts with almond cream and a blob of jam before too.
Other than those two, what would you make?
This is a long shot, but if it can be answered by anyone, it'll be someone from S.E.!
I had a cookbook whose name I no longer recall that I want to find again. Unfortunately, I can only recall three recipes from the book.
Fortunately, they are moderately unusual. One was bread using red wine, one was for bread with white wine and onions and the third was this giant flat bread made to look like a sheaf of wheat.
Familiar to anyone?
I have completely changed the way I make burgers thanks to the Burger Lab's top ten tips for making a perfect burger.
I would like to encase my burgers in the perfect potato roll. I read the taste test for best burger bun, but we don' get the winner here. In fact no potato products at all, which is kina weird.
However...I am a baker. Can't get Portuguese Sweet Bread in Saskatchewan? Doesn't bother me, I'll just make my own. Same goes with most things, but I have not been happy with my hamburger bun experiments.
Reaching out to you, Serious Eaters!
New oven gets delivered to new home. New to us, the house is 101 this year! I got a boatlaod of awesome cookware for the wedding ALL of which I want to use, of course, right away. But the stove.
I keep changing my mind on what to make. First of all, it's hot here (not as bad as some of you in SW US, but still mid-thirties Celcius) so maybe I should not do anything. But it is new! And being delivered today!
So what would be your first meal with a new stove?
My baby is 21 on Monday so Sunday night is family supper, with things he likes for the meal. For dessert he wants either a Black Forest cake or a pie with blueberries and apples unless I think that's a terrible combination.
I don't, of course. Think it's a terrible combination that is. But I'm torn as to whether I should add apples or applesauce to a blueberry pie.
On the one hand, the sauce might help my blueberry pie turn out better than it usually does, blueberry being my only consistent pie failure. Other than that I'm a pie genius. Or maybe just a pie smartypants. Genius seems a bit much.
On the other hand, you might not taste much in the way of apple that way. Thoughts?
Seems I'm frequently running to you guys for answers as to what something is.
I occasionally come across recipes (like the one here for mac n cheese with black beans and chipotle) that call for "American Cheese".
When I looked it up, it was defined as cheddar cheese. But...why not say cheddar, then? It must be something other than just basic cheddar. Cheddar with a gun? Cheddar with some interesting regional addition to it? All I know about your cheddar is that it is SO much cheaper than Canadian is. We must have some very expensive cows!
Part of finding spice blends is where I live: Saskatchewan. Yes, it's a real place, truly!
We're a bit isolated. But still,I can get things like Cajun. Except...I just read the ingredients on the back of the bottle? WHH is all that stuff? Why sugars and chemicals and so on? Do dried spices really need that much stabalizing and sweetening? I gave up, I'm going to make my own. What do you guys mix and blend for yourselves?
Shrimp, Chicken and Sausage Jambalaya.
So. I am making jambalaya with my soon to be step-son on the weekend. But...
No ham. I have about one ounce of nitrite free ham left, but a ton of nitrite free sausage. It ain't andouille or chorizo, but beggars with allergies can't be choosers.
Tomatoes are fine, no tomatoes also fine. I don't care. I do care about taking time to cook it. I have never enjoyed recipes that have you shred up pre-cooked stuff. Share a recipe and help a girl out!
I'm getting married (woohoo!) and my hubby-to-be has two kids.
The thing is, his son has Type 1 diabetes. I LOVE cooking. I am very excited to be cooking for more people(my kids are older and mainly on their own).
My library has nearly 30 different cookbooks relating to cooking for diabetics. I could check them all out...or I could poll S.E. readers and look for recommendations to narrow the list down.
Suggestions? Of either books or useful websites?
I like some of the ATK cooking magazines I have, others not so much. (Slow Cooker revolution was good, didn't like anything I made from American Classics).
Has anyone bought this book? Liked it, regretted it?
My son bought me a present. He said it was something he could cook, but knowing how much I love to cook he didn't have to if I wanted to do it myself. Lo and behold, yesterday he showed up with an 8 pound goose. (He's in construction, the current site is owned by Mennonites).
I don't want to mess up. Don't know why I'm worried, I do chicken and turkey all the time. Still...want to make this as close to perfect as possible. Suggestions?
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