Where my fellow cooks at???

[mac5155]

Worstechersireierieurshdlf sauce....

Not many people know the original (and correct) spelling.

Well played sir, you are clearly a professional.

that is usually how i pronounce it too

[Chefpatrick871]

Worstechersireierieurshdlf sauce....

Not many people know the original (and correct) spelling.

Well played sir, you are clearly a professional.

There are some words I just will never learn to spell right, therefore will make my typos painfully obvious.

[tifosi77]

[Chefpatrick871]

I think the only way I spell that word right is if I get a bottle tatted on my forearm. Ha.

[pittsports87]

I can cook mac n cheese. That's about it though.

[Chefpatrick871]

Aw come on PS87, you can make toast too, don't be humble.

[mac5155]

I can cook mac n cheese. That's about it though.

i am better served with salsa, TBH.

[pittsports87]

Aw come on PS87, you can make toast too, don't be humble.

Good point. And my cereal's milk to cereal rate is usually perfect.

[tifosi77]

Taking a page from Momofuku, I am going to make cereal milk ice cream this weekend; any suggestions on which cereal I should use?

[Chefpatrick871]

Taking a page from Momofuku, I am going to make cereal milk ice cream this weekend; any suggestions on which cereal I should use?

Chocolate cheerios!

[columbia]

Taking a page from Momofuku, I am going to make cereal milk ice cream this weekend; any suggestions on which cereal I should use?

Fruity Pebbles.

[pittsports87]

Reeces puffs ftw.

[Shyster]

I see I'm not the only person who eats the same dinner several days in a row.

I usually cook in bulk on Sunday and then eat the same thing for the next five or six days. Let’s say it’s great inspiration to be a better cook; if I make something that sucks, I’m eating it for days.

[columbia]

I see I'm not the only person who eats the same dinner several days in a row.

I usually cook in bulk on Sunday and then eat the same thing for the next five or six days. Let’s say it’s great inspiration to be a better cook; if I make something that sucks, I’m eating it for days.

I know...I have some goulash that is on its second round out of the freezer....Great, but really sick of it.

[the wicked child]

Made a neat little steak sandwich last night.

Had a small amount of tenderloin scrap, so I shreaded it up, marinated in small amount of Soy, Worstechersireierieurshdlf sauce, garlic powder, pepper and onion powder (left out salt b/c of soy)
Carmalized a small amount of sweet onion and green pepper, seared off the meat real good, and for my bread used two slices of texas toast garlic bread (frozen kind) w/ mozz melted all over.

ZOMG. *insert drool smilie*

[mac5155]

Mmm. Ground turkey again tonight. Nothing fancy.. Ground turkey, onion soup mix, garlic, pepper, salt, combine and fridge for a little. Make into patties and brown. Then with half of the onion soup mix, combine with hot water for broth. Put in skillet with browned patties (I added a can of mushrooms). Little flour to thicken it up, and a pouch of Idaho mashed potatoes with steam fresh corn for dinner.

[columbia]

Nathan Myhrvold alert:
http://www.sfgate.com/cgi-bin/article.c ... DTL&ao=all" onclick="window.open(this.href);return false;

An interesting take on an LGP favrorite: ribeye

Consider the rib eye steak. Let's say you want it perfectly medium rare inside - 129 degrees - but crusty on the outside. Myhrvold's recipe calls for cooking the steak for an hour at 131 degrees in steam mode in the combi oven until the core temperature reaches 129. Then the steak is dried without humidity at three different temperatures for 25 minutes to prepare for the sear.

On a more practical note, freezing your bread really makes a difference. For real:

Resurrecting stale bread: Bread becomes stale by absorbing moisture from the air, which makes the crust soggy and causes the starch on the inside of the bread to crystallize and harden. Store fresh bread in the freezer, and heat stale bread in the oven to melt starch crystals and drive out the water.

[mac5155]

When bread went stale in college, I'd just pop it in the toaster and wa-lah! fresh bread!

[tifosi77]

Columbia, you and your Modernist Cuisine temptings...............

I ate those eggs. Without getting into details, they're the platonic ideal of cheesy scrambled eggs. Put a slice of Myhrvold's 72-hour short-rib pastrami next to them and serve it to a young Plato, and we might never have had his ideal, Academy, Dialogues, Republic ... only a fat Greek man.

Of course, not too many cooks will splurge on an immersion circulator and vacuum machine, which run $800 to $1,000 or more, or a combi oven for $12,000, but Myhrvold likens those appliances to the microwave.

"Microwaves started off wildly expensive," [Nathan Myhrvold] says, "and then they got popular and changed the way people reheat things. I think the same thing will happen for this kind of equipment. It will drop enormously in price."

They better, Mr. Myhrvold.... they better........!

[columbia]

Columbia, you and your Modernist Cuisine temptings...............

I ate those eggs. Without getting into details, they're the platonic ideal of cheesy scrambled eggs. Put a slice of Myhrvold's 72-hour short-rib pastrami next to them and serve it to a young Plato, and we might never have had his ideal, Academy, Dialogues, Republic ... only a fat Greek man.

Of course, not too many cooks will splurge on an immersion circulator and vacuum machine, which run $800 to $1,000 or more, or a combi oven for $12,000, but Myhrvold likens those appliances to the microwave.

"Microwaves started off wildly expensive," [Nathan Myhrvold] says, "and then they got popular and changed the way people reheat things. I think the same thing will happen for this kind of equipment. It will drop enormously in price."

They better, Mr. Myhrvold.... they better........!

lol

I figured it was worth sharing...The dude knows his technique.

[the wicked child]

Not often you encounter something that can be cross-posted in the cooking and random song thread... but I present the following:
[youtube][/youtube]

[columbia]

lol

I saw that earlier.

[mac5155]

Jennie-O chicken is good

[columbia]

I got some biltong (South African jerky) in the mail today, but can't enjoy it until I get a crown replaced on Monday.
Grrrrr.


Had a small bite and it tasted like pastrami.

[the wicked child]

made this tonight... http://www.foodnetwork.com/recipes/food ... index.html" onclick="window.open(this.href);return false;

Pretty tasty.