mac5155 wrote:Holy carp that sounds amazing.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
I like to glaze my regular meatloaf with joose
Where my fellow cooks at???
-
- NHL Third Liner
- Posts: 27917
- Joined: Thu Aug 23, 2007 3:28 pm
- Location: Fredneck
Re: Where my fellow cooks at???
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
-
- NHL Fourth Liner
- Posts: 18334
- Joined: Sat Aug 12, 2006 2:40 pm
- Location: http://DrunkInAGraveyard.com
Re: Where my fellow cooks at???
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.mac5155 wrote:Holy carp that sounds amazing.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
I like to glaze my regular meatloaf with ketchup. Lock in the joose
meatloaf sandwiches are really good the next couple days, too...
-
- ECHL'er
- Posts: 2115
- Joined: Thu Mar 05, 2009 7:48 pm
- Location: Pittsburgh
Re: Where my fellow cooks at???
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.
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.
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
What is a Cornish game hen?
-
- AHL All-Star
- Posts: 6532
- Joined: Wed Jan 27, 2010 6:56 pm
- Location: Not saying I'm at your mom's house, not saying I'm not.
Re: Where my fellow cooks at???
Oh, thats a game hen, from the land of Corn.mac5155 wrote:What is a Cornish game hen?
![Popcorn :pop:](./images/smilies/popcorn.gif)
-
- ECHL'er
- Posts: 2421
- Joined: Tue Jul 03, 2007 3:16 am
- Location: Huntington, WV
Re: Where my fellow cooks at???
Its like a tiny chicken from what I remember.mac5155 wrote:What is a Cornish game hen?
-
- AHL All-Star
- Posts: 6532
- Joined: Wed Jan 27, 2010 6:56 pm
- Location: Not saying I'm at your mom's house, not saying I'm not.
Re: Where my fellow cooks at???
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.
-
- AHL All-Star
- Posts: 6532
- Joined: Wed Jan 27, 2010 6:56 pm
- Location: Not saying I'm at your mom's house, not saying I'm not.
Re: Where my fellow cooks at???
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.Tybrus wrote:Its like a tiny chicken from what I remember.mac5155 wrote:What is a Cornish game hen?
-
- NHL Third Liner
- Posts: 25043
- Joined: Sun Mar 04, 2007 2:03 pm
- Location: Good night, sweet prince...
Re: Where my fellow cooks at???
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).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.
"Do you know what they do to those chickens?!?!
No...but they're delicious."
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
thats what i figured. is there a different way to cook it? its not better than a regular chicken, i take it?Chefpatrick871 wrote: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.Tybrus wrote:Its like a tiny chicken from what I remember.mac5155 wrote:What is a Cornish game hen?
-
- NHL First Liner
- Posts: 60559
- Joined: Tue Jun 02, 2009 5:10 pm
- Location: Amish Country
Re: Where my fellow cooks at???
Hand over your apron, and leave Hell's Kitchen.danisu21 wrote:.....
-
- AHL All-Star
- Posts: 6754
- Joined: Wed Nov 15, 2006 3:32 pm
- Location: Here and there
Re: Where my fellow cooks at???
True. They are just very small chickens. It’s a variety of the domestic chicken and not a separate species or anything like that.Tybrus wrote:Its like a tiny chicken from what I remember.mac5155 wrote:What is a Cornish game hen?
-
- NHL Third Liner
- Posts: 27917
- Joined: Thu Aug 23, 2007 3:28 pm
- Location: Fredneck
Re: Where my fellow cooks at???
Thanks!danisu21 wrote:Spoiler:
I'll give this to the wife. She does the baking.
-
- ECHL'er
- Posts: 2115
- Joined: Thu Mar 05, 2009 7:48 pm
- Location: Pittsburgh
Re: Where my fellow cooks at???
is it because i have an issue with following directions? because i do NOT want to give up my aprons.shafnutz05 wrote:Hand over your apron, and leave Hell's Kitchen.danisu21 wrote:.....
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
Re: Where my fellow cooks at???
Pork belly:
Who has cooked with it and is it that exotic?
I mean, exotic in a good way.
Who has cooked with it and is it that exotic?
I mean, exotic in a good way.
-
- NHL First Liner
- Posts: 60559
- Joined: Tue Jun 02, 2009 5:10 pm
- Location: Amish Country
Re: Where my fellow cooks at???
http://www.epicurious.com/recipes/food/ ... lly-232205columbia wrote:Pork belly:
Who has cooked with it and is it that exotic?
I mean, exotic in a good way.
My wife and I used this recipe once. It was pretty good...and of course, not too expensive.
-
- AHL Hall of Famer
- Posts: 9888
- Joined: Wed Feb 01, 2006 10:45 am
- Location: Location: Location
Re: Where my fellow cooks at???
Pork belly is bacon!
-
- NHL Second Liner
- Posts: 51889
- Joined: Tue Feb 19, 2008 11:13 pm
- Location: دعنا نذهب طيور البطريق
Re: Where my fellow cooks at???
viva la ben wrote:Pork belly is bacon!
![Popcorn :pop:](./images/smilies/popcorn.gif)
![Embarassed :oops:](./images/smilies/icon_redface.gif)
-
- NHL Third Liner
- Posts: 25041
- Joined: Mon Nov 06, 2006 10:34 pm
Re: Where my fellow cooks at???
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?
garlic
chili paste
brown sugar
rice vinegar
cornstarch
soy sauce
anything else i should think of throwing in there? chili oil maybe?
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
columbia wrote:Pork belly:
Who has cooked with it and is it that exotic?
I mean, exotic in a good way.
Pork belly is also pancetta, which for my money is superior in every way imaginable. (pancetta is not smoked, however)viva la ben wrote:Pork belly is bacon!
-
- AHL'er
- Posts: 3395
- Joined: Sat Jan 28, 2006 9:21 am
Re: Where my fellow cooks at???
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" onclick="window.open(this.href);return false;
It's so crazy that I'm really tempted to try it!
http://translate.google.com/translate?j ... a-chut_pks" onclick="window.open(this.href);return false;
It's so crazy that I'm really tempted to try it!
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
![Image](http://dishesanddetails.files.wordpress.com/2011/02/modernist-cuisine.jpg?w=490&h=608)
>>>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.
-
- NHL Third Liner
- Posts: 25043
- Joined: Sun Mar 04, 2007 2:03 pm
- Location: Good night, sweet prince...
Re: Where my fellow cooks at???
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
Pizza. Homemade dough and sauces. 3 types:
1. Margherita pizza.
2. Buffalo chicken pizza.
3. BBQ chicken pizza.
CAN'T WAIT! /bart scott
-
- NHL Fourth Liner
- Posts: 24978
- Joined: Fri Oct 31, 2008 2:59 pm
- Location: The Panda Will Fly Away On A Rainbow
Re: Where my fellow cooks at???
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?