| Author | Message | ||
     Aesquire |
Starting off with... This works, but I prefer baking in the oven on a sheet pan with a foil lining, turned up at the edges to catch the fat for disposal, or saving. Also speeds cleanup. The ATK method leaves a very crusty pan, too. Baked flat and not overlapping, bacon comes out flat and crisp. I lay it on a paper towel and blot dry to remove excess. It goes from limp to crisp as it cools a bit. Alternatively you can use a wire rack on the sheet pan but I like letting the bacon fry in it's own juices. Best with thick cut, and maple flavored will leave scorched caramel around the slices, but not ruin the bacon unless you really leave it too long. I use a gas stove, cold start, 325 f for about 20-23 minutes, but since I don't preheat that time will vary a Lot depending on calibration and how fast your oven heats up. Experiment to see best results. An oven thermometer and calibrating is highly recommended. For mine "calibration" just means setting the knob to your most common temperature, waiting 15-20 minutes to stabilize, read the thermometer, then turning the knob on It's shaft to match measured temp. RTFM YMMV. | ||
| Aesquire |
This guy's MO is basically take a dish from tv or movie, make it, then recreate it so it doesn't suck. Usually. The Garbage Plate is a reg. trademark of Nick Tahoe's in Rochester NY. Luckily, Babish is an escaped local... | ||
| Aesquire |
Max here has made some items that he really doesn't recommend anyone make, or eat, and a few things I wouldn't touch with a 10' spear, and I do eat medieval dishes at events. Still, I find the history interesting, and Roman food can be awesome, or horrible. I've had both. | ||
| 86129squids |
I've lately had some great dinners. Don't be afraid to mix in avocado with 95% lean ground beef and fried onions, egg and panko to make burgers. Season as you like, fresh ground pepper for sure. Will need a bit, a BIT of salt. Then, there's this. Working a grill with burgers, dogs, grilled veggies, these potatoes to finish are a mic drop. Braised Red Potatoes with Lemon and Chives Serves 4 to 6 1 1/2 pounds small red potatoes, unpeeled, halved 2 cups water 3 tablespoons unsalted butter 3 garlic cloves, peeled 3 sprigs fresh thyme 3/4 teaspoon salt 1 teaspoon lemon juice 1/4 teaspoon pepper 2 tablespoons minced fresh chives 1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes. 2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper. 3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.   | ||
| Pwnzor |
| ||
| 86129squids |
 This will take half a day, but worth it to make Cuban sammiches. Last time we had leftover pork roast, homemade pickles, and everything else plus the panini press. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pan Cubano -- Cuban Bread By Three Guys From Miami Prep time: 2 hours Cook time: 18 minutes Total time: 2 hours 18 minutes Yield: 1 large wide loaf With a crisp crust on the outside and a lightly textured inside, a warm, fresh-baked loaf of Cuban bread is the next best thing to heaven. INGREDIENTS: 1 tablespoon active dry yeast 2 teaspoons sugar 1 1/4 cups warm water 2 cups bread flour (see instructions) 2 cups all-purpose flour (see instructions) 2 teaspoons salt 1/4 cup lard (melted in microwave) 2 tablespoons warm water (to brush on loaves before baking) 1. Grease a large bowl, and set aside. 2. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. If it doesn't foam and bubble, you have some bad yeast! 3. Meanwhile, measure out 1/4 cup of lard and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted. 4. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended. 5. Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours. Sifted flour has more volume than un-sifted flour, so you will use approximately 3 1/4 cups of sifted flour in the following steps. 6. Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added. 7. Continue adding more flour -- A LITTLE AT A TIME -- until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough. 8. Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point. 9. NOTE: If you don't have a mixer with a dough hook, you can also do this the old fashioned way. Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead by hand until the dough is smooth and elastic, about ten minutes. 10. Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now? We know, we know -- bread making is a long and involved process! 11. Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. (We like to pre-heat our oven to 160 degrees F and then turn it off, thus creating a perfectly warm environment for our rising bread.) Let the dough rise until it doubles in size -- about 45 minutes to 1 hour. 12. It's at this point in the process that you can usually find three guys, covered in flour, sitting by the pool with their feet up and enjoying a cold beverage. It's also about now when Raúl always asks, "Why didn't we just pick up a loaf of bread at the bakery?" 13. When you return from the pool, turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. We like to make a large loaf, shaped to fit our longest baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough. 14. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam. 15. Grease a baking sheet and sprinkle lightly with cornmeal. 16. Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.) 17. Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises. 18. Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven. 19. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf. 20. Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread. 21. Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time. 22. We all know that oven temperatures do vary -- so keep an eye on it! Baking Bread is an Art Baking bread, any kind of bread, is truly an art. Baking a perfect bakery-quality loaf of Cuban bread is the ultimate accomplishment for any home bread baker. On the surface, Cuban bread seems so simple; it consists of just five main ingredients: flour, water, yeast, lard, and salt. The challenge, however, is putting these simple ingredients together in exactly the right way. The goal is to create a loaf with a crisp crust on the outside and an airy, lightly textured inside. The key to baking a great loaf of Cuban bread is in knowing exactly how much flour to use to bring the dough to the perfect consistency. Too much flour, and the bread will be too dense. Too little flour, and the dough won't rise properly, resulting in a very wide, flat loaf of bread! If you don't mind a challenge, the quest for that perfect loaf of Cuban bread can be very rewarding. | ||
| 86129squids |
Dammit!!!! Matthew, all I had to do was glance.... will study. | ||
| 86129squids |
There's gotta be real smoke- that's the trick. | ||
| Ceejay |
I made your bread the other day squids - turned out excellent for us, one whole recipe made two large ciabatta shaped loaves. I need to add some more rise time to it but it's definitely one I'm going to experiment more with - two loaves gone in about an hour... | ||
| 86129squids |
Not "my" bread, but glad to hear you had the proper results.  | ||
| Zane |
I grew up in South Florida and at about 15 I discovered Cuban Sandwiches. Calling them wonderful doesn't begin to describe a good Cuban. Here in Phoenix, we have a Cuban family that runs a Cuban restaurant. Best Cuban food since I used to go down to Calle Ocho for lunch. edited because I can't spell... (Message edited by Zane on February 01, 2021) | ||
| 86129squids |
OK- I've not yet done this, but I watched the show where the kid won the cooking show contest with this recipe. OMG. Here's the URL: https://www.foodnetwork.com/recipes/grilled-chicke n-caesar-salad-recipe-2043337 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Caesar Aspic: 1 whole chicken, quartered 3 celery ribs, roughly chopped 2 dried bay leaves 1 big carrot, peeled and halved 1 onion, peeled and halved 2 envelopes powdered gelatin 1/4 cup coarsely grated Parmesan 3 tablespoons minced garlic 3 tablespoons fresh lemon juice 3 tablespoons Worcestershire sauce 2 tablespoons fresh flat-leaf parsley leaves Few pinches crushed red pepper flakes 3 hardboiled eggs, peeled and sliced Grilled Croutons and Romaine Lettuce: 1 baguette Extra-virgin olive oil Grated Parmesan, a few heaping tablespoons 1 tablespoon minced garlic 2 hearts of romaine, split lengthwise Salt and ground black pepper 1 lemon, halved Directions For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.) Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish. Add the gelatin and allow it to bloom for 5 minutes. Measure out 3 more cups of stock and bring to a simmer in a saucepan. Add this to the baking dish and whisk gently to dissolve the gelatin. Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion. Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish. Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use. For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot. Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use. Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside. Rub the romaine pieces with olive oil and sprinkle with salt and pepper. Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side. Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper. Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM! This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. | ||
| 86129squids |
If you have an avocado in the fridge that you've used some but not all of, you can use it to make burgers with the proper breadcrumbs, seasonings and an egg for binder. (We last used 95% lean, local ground beef, had to add the fat and stuff.) Replace breadcrumbs with fried onions- if you look, there are better options than the traditional Durkee brand. Go to the fancy cheese counter at K-Roger or whereever and find some Gorgonzola Dulce to crumble/melt. Shove down piehole. | ||
| Aesquire |
If you are going low carb. ( the common reason for cauliflower rice and pizza crust ) You can replace breadcrumbs for breading chops/chicken, etc. with crushed fried pork rinds. I find the snack bag size to be easiest, as I just gently massage the contents without opening. ( smashing will pop the bag & make a mess ) I'm going to try the avocado addition to my next burger. | ||
| Tpehak |
Today I'm gonna teach you how to cook boiled egg: Ingredients: 1) 1 egg Directions: 1) Boil egg in the water for 10 minutes | ||
| Aesquire |
That's not a very good method. | ||
| Crusty |
Consider the source. | ||
| Zac4mac |
I give an egg(or 5) 3 minutes from boiling, start cold. Peel under cold running water. Z | ||
| 86129squids |
Whoda thunkit- microwave pork rinds! These are stoopid good. The 18 pack makes for great gifts too. https://www.amazon.com/Lowreys-Bacon-Microwave-Chi charrones-Original/dp/B000UPFWW6/ref=sxts_b2b_sx_r eorder?cv_ct_cx=microwave+pork+rinds&dchild=1&keyw ords=microwave+pork+rinds&pd_rd_i=B000UPFWW6&pd_rd _r=db85a654-0c32-494d-abba-76652881468e&pd_rd_w=zx C71&pd_rd_wg=kCodu&pf_rd_p=55e3f870-f610-46d5-a6bd -2adc9a5c4c7c&pf_rd_r=GZB7BBWSQ4QAPHTGP70B&qid=161 2262135&sr=1-1-f5ebfd8e-82c1-4b4e-97d5-2aa47aa18b6 9 | ||
| Pwnzor |
What the.... Just when you think you've seen it all. Step one: Fly to Southern California or Las Vegas. Step two: Get a cab to Tommy's Step three:  | ||
| Oldog |
FF with chili and cheese ?? | ||
| Pwnzor |
It's an absolute delicacy. I'd give up a steak straight from the grill for a double order of these chili fries. | ||
| Aesquire |
https://9gag.com/gag/a1rXZN2 Gluten free pizza.  | ||
| 86129squids |
Hey- we're gonna be doing air fryer wings today (I might do a couple of different batches, one maybe grilled/smoked?), plus homemade Yukon Gold 'tater skins, onion rings... any ideas? Might try to think of something "healthy" to help justify it all... Ideas? | ||
| Aesquire |
Broccoli, Cauliflower, and some other vegetation respond well to air frying. Breaded or not as you prefer. Even those tiny cabbages... Belgian sprouts? ( I'm not an EU fan ) And chili is health food. Good as dip, and I've tossed roasted cauliflower into chili as filler to stretch when company was more than expected. ( "Oh, you brought your room mates?" ) I won't argue beans in that context, I know it's a heresy thing, especially for Texans. | ||
| 86129squids |
We've out-sprouted ourselves this past week, but your input is noted. Seems we air-fried some before, but I've slept since then... Decided on a mole/cocoa/coffee dry rub combo for the birdies, which I'll be grilling over applewood smoke. Undecided on sauces as for now. Mole rub from these good folk- I've tried at least a half-dozen blends from them, all good. https://www.alchemyspicecompany.com/ If youn's make it to the Tellico Grains Bakery, they carry their whole range of products. And by all means you MUST stop at the bakery if you pass through Tellico Plains TN- they're open for lunch only, closed Sunday/Monday, and prepare everything with wood-fired ovens. | ||
| Oldog |
Bump | ||
| 86129squids |
 Thanks for da bump. If you want an easy but very useful tip, learn to make your own preserved lemons. Or limes, or... We like to make Moroccan Chicken every now and then. It takes time and effort, but it pleases the piehole. | ||
| Aesquire |
I find the Instant Pot does a great job of cooking frozen chicken tenderloins. The Costco big bag stuff has neutral flavor, I like better than Tyson, & vary in size usually small. Hey, it's inexpensive easy protein! ( he said, defensively ) A can of cream of chicken/mushroom/onion/celery/whatever soup and a can of water, Alternately, 2 cups water with onion/whatever soup mix. a serving or two of chicken, (4-6 pieces each ) a cup of rice, ( Jasmine comes out very sticky ) and flavorings. Sriracha, orange juice, use your imagination. It's lazy protein blank slate food. About 9 minutes under pressure, then coast for a time, (8? Depending on how much frozen chicken. ) before pressure release and serving. The frozen chicken has salt water permeated through and encasing it in an anti-freezer burn shell, by some diabolical industrial process, so it gives off a bunch as it thaws. So you don't need as much water as, say, a roast of the same weight. | ||
| Oldog |
knock off of a chilli's margarita chicken boneless skinless breasts, 4 1 can lime aid mix, minute maid or store brand 1 tea spoon garlic powder 1/4 cup diced onion 1 fresh lime 1 family size yellow rice mix 1 can black beans make up the lime aid short 1 can of water add lots of garlic ( 1 tea spoon ) onion ( 1/4 cup) rinse the breasts in cold water then place in the solution over night ( I go for a minimum of 24 hours) longer is ok too. Prepare rice and beans per package directions. grill chicken over medium heat ( 350 on electric griddle ) be careful as the sugar in the marinade will want to brown or burn ( turn frequently ) the chicken will be firm with a golden brown color, serve on rice with beans and a lime wedge, tortia strips or chips make a nice garnish. I prepared this for the C3 group one night The marinade can be seasoned with Tomes Rosmary spice blend, salt , pepper etc. |
