Calling All ISH Cooks

[rufuspaul]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?

[step_back]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?

I enjoy a bit of cooking so here goes.

1. Fajitas, I marinade the chicken in spices overnight and add chorizo and bacon to the mix when cooking. I prepare my own salsa where I finely chop up chillies and add some freshly squeezed lime juice to the mix.

2. I always have spices, stock, coconut milk chillies and demerara sugar for caramelizing onions.

3. Coolest gadget is my turkish coffee pot.

4. Can't live without onion, can go with anything with so many ways of adding it to dishes.

5. use a blender for chopping up your fresh herbs. low setting for 10 seconds always does the trick.

[rufuspaul]

What is your go-to (signature) dish?

Poached red snapper finished with a white wine/lemon/cream sauce.


What do you keep stocked in the pantry?

Theres a ton of stuff but I make sure I never run out of:
Chicken stock (homemade is best but I also keep plenty of the Trader Joes concentrated stuff on hand), dried pasta, rice, anchovies, olives, capers, marzano tomatoes, garlic, onions, olive oil, canola oil, red wine and balsamic vinegar.


What's the coolest kitchen gadget(s) you own?

Viking standing mixer with pasta and meat grinding attachments. Not really a gadget but I have a warming drawer built into my kitchen island. Best thing ever.


What ingredient can you not live without?

Garlic


What tricks of the trade can you impart to the OTC?

Risotto is a dish that is easy to make but people think you worked your ass off. It's quite versatile in that you can add any fresh ingredient (asparagus in the spring, pumpkin in the fall, mushrooms any time) and create intense flavors and textures. My trick is just before plating I mix in a spoonful of butter and a dash of cream. The cream enhances the starches that have been released from the rice and the butter creates a nice sheen for presentation. Dinner guests always tell me "I make risotto all the time but mine never turns out as good as yours. What's your secret?" I just go:confusedshrug: .

[rufuspaul]

1. Fajitas, I marinade the chicken in spices overnight and add chorizo and bacon to the mix when cooking. I prepare my own salsa where I finely chop up chillies and add some freshly squeezed lime juice to the mix.

Sweet Jesus that sounds good.:applause:

[Se]

What is your go-to (signature) dish?
~Dipner. I basically make an assortment of foods for dipping. Great for parties. I'll type up some of the recipes I use for this later today.

What do you keep stocked in the pantry?
~Chick peas, rock salt, high-end olive oil, basmati rice, dried kidney beans, pine nuts.

What's the coolest kitchen gadget(s) you own?
~Not my Magic Bullet, that's for sure. Piece of shit.
I love my garlic press. It works better than any I have ever used, and it unclogs itself. I use it almost everyday. Yes, I would be your worst nightmare as a dental patient.
"Ced, please open up wider. Wider. I said wider. ......... Aw ****. Nasty."

What ingredient can you not live without?
~Cilantro. It's awesome in Asian dishes, Mexican dishes and I use it occasionally in pasta dishes as well.
~Actually fresh herbs in general. Also, Gruyure cheese. Pre-made dough (I make a batch of fresh dough for read and pizza every second week. I freeze what I don't use). You can mix herbs, cheese, spices or whatever you want into the dough for flavoured pizza bases. You can also make the crust delicious by slicing strips of Gruyure cheese all around the crust.

What tricks of the trade can you impart to the OTC?
~Use fresh ingredients. Experiment. Don't be afraid of failure. Be careful with strong flavours, such as salt, certain oils, soy sauce and curries. There is nothing that will ruin a meal faster than salt or salty flavours.

[rufuspaul]

[quote=Se

[step_back]

totally forgot about a carribean curry I make. So easy to do as well.

Using coconut milk, cream, green chillies,squeeze of lime and chopped spring onion make that into a mixture in a large bowl and add to tiger king prawns in a low heat skillet and cook.

serve that with a side of wild rice and black eye peas.


easy to cook and always goes down well :cheers:

P.S get a bottle of beer to drink this with absolutely lush!

[step_back]

[QUOTE=rufuspaul]Poached red snapper finished with a white wine/lemon/cream sauce.


http://scrapetv.com/News/News%20Pages/Science/Images/drooling-homer-simpson.jpg

[rufuspaul]

totally forgot about a carribean curry I make. So easy to do as well.

Using coconut milk, cream, green chillies,squeeze of lime and chopped spring onion make that into a mixture in a large bowl and add to tiger king prawns in a low heat skillet and cook.

serve that with a side of wild rice and black eye peas.


easy to cook and always goes down well :cheers:

P.S get a bottle of beer to drink this with absolutely lush!

That sounds awesome. I do something similar with mussels, steaming them in coconut milk mixed with some red Thai curry paste and then serving over rice.

[step_back]

That sounds awesome. I do something similar with mussels, steaming them in coconut milk mixed with some red Thai curry paste and then serving over rice.


Currys are so easy to cook and always get a thumbs up, will give this recipe a try!

[DirtBag]

I dont have anything to contribute sadly(:( ), but is there a way to bookmark this thread? I'm interested in any and all things I can learn from this. The risotto caught my eye because I always see the contestants on Hells Kitchen messing it up, but everyone in the dinning room is always ordering it and complementing it when done right. Made me want to learn how to pull off a good risotto.

[hooops1]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?
Home made chicken kiev.
Herbs and spices!!!
Mortar and pestle
Tomato - very healthy, easy to add to most meals
Always preheat pans - I get impatient and add food to the pan when i put it on and it's never as good.

[step_back]

I dont have anything to contribute sadly(:( ), but is there a way to bookmark this thread? I'm interested in any and all things I can learn from this. The risotto caught my eye because I always see the contestants on Hells Kitchen messing it up, but everyone in the dinning room is always ordering it and complementing it when done right. Made me want to learn how to pull off a good risotto.

I find when it comes to risotto getting the rice sticky is often what people mess up, I still do from time to time.

[hooops1]

I find when it comes to risotto getting the rice sticky is often what people mess up, I still do from time to time.
Easy as in a rice cooker!











yet i still somehow mess it up:(

[rufuspaul]

I dont have anything to contribute sadly(:( ), but is there a way to bookmark this thread? I'm interested in any and all things I can learn from this. The risotto caught my eye because I always see the contestants on Hells Kitchen messing it up, but everyone in the dinning room is always ordering it and complementing it when done right. Made me want to learn how to pull off a good risotto.

Here's what I do:

Put 2 large pots on the stove on med-high. Fill one with chicken stock (about 4-6 cups), heat to simmer. Heat some olive oil in the other pot, add 1/2 diced onion and saute for a few minutes. Add the arborio rice and cook for a few minutes, stirring. Deglaze with a splash of white wine, stirring. Gradually add the stock to the rice a little at a time with a ladel. Stir. Don't add more stock until most of it is absorbed by the rice. Keep doing this and stirring for about 25 minutes. You will notice that the rice will become creamy in texture. At this time I mix in about 1/2 cup grated parm cheese, any other ingredients (mushrooms, etc.) and the butter and cream I mentioned earlier. Stir (did I mention stir?). Taste and adjust seasoning with salt, pepper and some fresh parsley or other herbs.

[DirtBag]

Here's what I do:

Put 2 large pots on the stove on med-high. Fill one with chicken stock (about 4-6 cups), heat to simmer. Heat some olive oil in the other pot, add 1/2 diced onion and saute for a few minutes. Add the arborio rice and cook for a few minutes, stirring. Deglaze with a splash of white wine, stirring. Gradually add the stock to the rice a little at a time with a ladel. Stir. Don't add more stock until most of it is absorbed by the rice. Keep doing this and stirring for about 25 minutes. You will notice that the rice will become creamy in texture. At this time I mix in about 1/2 grated parm cheese, any other ingredients (mushrooms, etc.) and the butter and cream I mentioned earlier. Stir (did I mention stir?). Taste and adjust seasoning with salt, pepper and some fresh parsley or other herbs.

Thanks :cheers:

[bballer]

http://freediscountcouponscode.com/wp-content/uploads/2009/04/hot-pockets-crispy-crust-cheese-pizza.jpg

[rufuspaul]

Home made chicken kiev.
Herbs and spices!!!
Mortar and pestle
Tomato - very healthy, easy to add to most meals
Always preheat pans - I get impatient and add food to the pan when i put it on and it's never as good.

So true especially when sauteeing. If the oil isn't hot enough it gets absorbed into the food.

Can you post your chicken Kiev recipe?

[sunsfan1357]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish? Top Ramen
What do you keep stocked in the pantry? Any type of hot sauce.
What's the coolest kitchen gadget(s) you own? Foreman grill.
What ingredient can you not live without? Garlic.
What tricks of the trade can you impart to the OTC? Don't set the kitchen on fire.
Really though I've always wanted to learn how to cook and cook well in all forms (kitchen, bbq, etc.), but I still have not the slightest clue on how to execute any dish. I always enjoy reading the food threads, but I can't take the knowledge in here and apply. Guess I need to try more, I'm always just afraid of screwing something up.

[rufuspaul]

Really though I've always wanted to learn how to cook and cook well in all forms (kitchen, bbq, etc.), but I still have not the slightest clue on how to execute any dish. I always enjoy reading the food threads, but I can't take the knowledge in here and apply. Guess I need to try more, I'm always just afraid of screwing something up.

Don't be afraid to screw up, it's like bball, you just gotta do it to get the hang of it. Go to a site like epicurious.com or foodnetwork.com and try a simple chicken dish. Like Cedric said if you use fresh ingredients you can make the simplest things taste great.

[sunsfan1357]

Don't be afraid to screw up, it's like bball, you just gotta do it to get the hang of it. Go to a site like epicurious.com or foodnetwork.com and try a simple chicken dish. Like Cedric said if you use fresh ingredients you can make the simplest things taste great.

Yeah I was definitely more adventurous in the kitchen when I was a kid (pre-high school) when I wanted to be a chef when I grew up and would just make a bunch of random shit that I wouldn't really consider food :oldlol:

I guess one thing also is not having the money to constantly go out and buy fresh ingredients and all that stuff. I guess I can just limit myself to one or two dishes a week or something and keep in stock the must-have ingredients people put in here.

[Se]

I guess one thing also is not having the money to constantly go out and buy fresh ingredients and all that stuff. I guess I can just limit myself to one or two dishes a week or something and keep in stock the must-have ingredients people put in here.

Seriously, it's cheap to make your own food. Make a budget. Buy versatile ingredients. Go to your local farmer's market.

[Black Joker]

What is your go-to (signature) dish? I not sure if i have a signature dish, but my most favorite to make would probably be called something like a Oyakodon with Salmon. basically it's sticky rice or sushi rice in a bowl, topped with a over-easy fried egg and salmon. seasoned to taste. sounds weird but i love it, and most people who i've cooked it for liked it after they tried it.

What do you keep stocked in the pantry? Rice! onion, some sort of pasta, olive oil, veggie oil.

What's the coolest kitchen gadget(s) you own? nothing really comes to mind, i'm a college kid so i don't have to many cool kitchen gadgets.

What ingredient can you not live without? probably rice

What tricks of the trade can you impart to the OTC? :confusedshrug: i would've said experiment, but Ced already said that

[sunsfan1357]

[QUOTE=Se

[DirtBag]

What is your go-to (signature) dish? I not sure if i have a signature dish, but my most favorite to make would probably be called something like a Oyakodon with Salmon. basically it's sticky rice or sushi rice in a bowl, topped with a over-easy fried egg and salmon. seasoned to taste. sounds weird but i love it, and most people who i've cooked it for liked it after they tried it.

What do you keep stocked in the pantry? Rice! onion, some sort of pasta, olive oil, veggie oil.

What's the coolest kitchen gadget(s) you own? nothing really comes to mind, i'm a college kid so i don't have to many cool kitchen gadgets.

What ingredient can you not live without? probably rice

What tricks of the trade can you impart to the OTC? :confusedshrug: i would've said experiment, but Ced already said that

That sounds really good!


I'll definitely take this advice since there are plenty of farmer's markets where I live in San Diego. What ingredients would you classify as versatile?

an excellent question that I was going to ask :cheers:

[Se]

I'll definitely take this advice since there are plenty of farmer's markets where I live in San Diego. What ingredients would you classify as versatile?

Herbs: basil and cilantro

Vegetables: potatoes, zucchini, eggplant, red peppers (capsicum), carrots, onions, plum tomatoes

Fruit: limes, apples

Nuts and legumes: pine nuts, cashews, kidney beans, chick peas

For flavour: fresh garlic, fresh chili peppers, fresh ginger, cinnamon, nutmeg

That's a good start for you.

Stock up on pasta (try rice pasta if you find wheat a problem), rice and noodles.

Pasta to buy: penne and linguini
(linguine is versatile, you can use it for italian dishes, stir-fries and even as filler in soup)
(penne quicks evenly, so it's hard to over cook it, and it's great in pasta bakes)

I'll upload a menu planner I use (in MS excel), when I get home. It has a function to help calculate the cost of meals, and it's very easy to use. It'll help you budget your meals for the month, saving you money and helping to reduce unnecessary waste.

[Se]

Also, a good resource for you guys out there that want to make something in a hurry with what you have in the pantry, fridge and freezer, check out the link below:
www.allrecipes.com
^At the top of the page you'll see the following:
Recipes l Ingredients l Articles l More
^Click on Ingredients.
Now you can type in the ingredients you have, and it'll spit out recipes for you.

I often use this when I can't be bothered thinking of what to cook for dinner, and I get to learn about a lot of new recipes. Just make sure to look at the recipe ratings carefully. Anything under 3 stars is a no-no.

[sunsfan1357]

[QUOTE=Se

[Se]

Awesome, been a great help so far and my road to becoming the next contestant on Top Chef begins now :cheers:

I just searched:
turkey, cheddar cheese and cilantro and found these little bad boys:
http://allrecipes.com/Recipe/Spicy-Black-Bean-Empanadas/Detail.aspx

[rufuspaul]

[quote=Se

[step_back]

let's get this thread stickied, there is absolutely no one who won't benefit from it.

[rufuspaul]

Here's the beer can chicken recipe:

1 chicken, about 4-5 lbs, rinsed and dried
dry rub, any variety
1/2 can beer

Season the chicken inside and out with the rub (I use a mixture of paprika and mesquite seasoning). Drink 1/2 a beer in a can, poke some holes in the sides of the can above the remaining beer with a knife. Stand the chicken over the can on top of a grill like this:

http://whatscookingamerica.net/Poultry/PoultryPhotos/ChickenCooked5.jpg

I use a charcoal grill with the coals pushed to the sides and I put a pan under the chicken to catch drippings. I also throw some hickory wood chips on the coals for flavoring. Cover the grill and cook for about an hour. The end result is juicy smokey goodness.

[sunsfan1357]

Cool, I would definitely use that.

As far as versatility goes take a chicken for example. I went to the farmer's market a while back and bought a whole organic chicken, onions, carrots, celery, leeks, tarragon, and some other veggies and fruit. That night I made beer can chicken on the grill (I'll post the recipe later). With the leftovers I picked the meat off the bones and saved both. The next day I made chicken salad with some of the leftover meat and seasoned with the tarragon. I made a stock a few days later with the bones, celery, carrots and leeks. I then heated up the stock, added in the rest of the leftover meat, some veggies and egg noodles for a nice soup. 3 good meals out of 1 chicken.

So basically my thoughts about cooking being an expensive activity can actually be cheap and resourceful. Sounds like my kind of hobby :lol (I'd rep, but it says I gotta spread it around first). I agree with whoever said we should get this thread stickied. If we had a search function we can find all the other cooking threads and merge em as many in the past have floated away.

[SayTownRy]

What is your go-to (signature) dish?

my most technically impressive is probably a shrimp pasta dish i do with a white wine butter sauce.

but i also pride myself on my slow cooked pork bbq. either ribs or a nice boston butt for pulled pork.

and chicken fried steak has always been a favorite food of mine, so i've been perfecting that over the years, along with the obligatory homemade cream gravy.

What do you keep stocked in the pantry?

i've been lazy lately and haven't kept up on my shopping/regular cooking, but i always have some canola oil, olive oil, panko bread crumbs, flour, and pasta on hand.

What's the coolest kitchen gadget(s) you own?

smokin tex meat smoker or the deep fryer.

What ingredient can you not live without?

fresh ground black pepper.

What tricks of the trade can you impart to the OTC?

when frying use canola oil - it's lighter and healthier. when used in combination with panko japanese style breadcrumbs you get that perfect light coating whether you're frying chicken, shrimp, or in my case steak!

also fry in small batches. don't overload your pan or fryer.

and make sure the oil is hot before you place your fryables in the oil. this ensures you sear in the flavor and keep all your juices inside - you'll also get a nice brown crust on the outside.

[Jasper]

What is your go-to (signature) dish?

Fried Shark or Sword Fish / Classic winter dinner - roast wild duck
What do you keep stocked in the pantry?

Very basic stuff , always brown rice and wild rice
What's the coolest kitchen gadget(s) you own?

Like to say a wine opener , but went thru to many / actually a $10 hand can opener.

What ingredient can you not live without?

peppers (all types dried , fresh , ground)
What tricks of the trade can you impart to the OTC?

I experimented probably to much , example tons of seasoning , baking low heat spar rib's / then throwing them on the grill... to much seasoning boils your guts.
Dial it down when it comes to cooking , we either cook to fast or to slow and need to monitor the food more than actually the flame.

One of the best tricks I have recently learned is to cook something ... then let it sit for about 2-3 minutes before dishing it up.

[Quata]

What is your go-to (signature) dish?
Haven't found my favourite yet, love to mix it up as much as possible. Few ones i do on regular occasions that don't require a heap of time: Spicy Beef Rag

[BankShot]

What tricks of the trade can you impart to the OTC?

Keep things simple; just because a dish has tons of ingredients doesn't make in tasty or sophisticated. Simple, clean, flavors are what we should strive to achieve.

Season and taste as you cook, not at only the beginning or end.

When cooking meat, let it rest before cutting into it to allow the natural juices to redistribute and settle. For a steak/chop at least 5-10 minutes, for a roast or turkey at least 30 minutes.

Keep your knives sharp; most higher-end grocery stores and/or most meat markets will professionally sharpen your knives for a low cost or even for free.

Use fresh, local, ingredients whenever possible.

Don't be afraid to try new things in the kitchen or on the grill, but when you are experimenting take serious and careful note of what works and what doesn't work.

When selecting melons or other fruits/veggies with a high water content, choose the one that feels heavier than it looks like it should be.

One last one from my boy Alton Brown.... get to know your local butcher, fishmonger, vegetable stand cleark, and meat market worker. If they know you even by a simple conversation or simply by face recognition, they won't let you walk away with sub-par product.

:cheers:

[playtetris]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?

caesar salad with chilli

kimchi ramen

errr, steak knives?

chilli http://www.invisionplus.net/forums/html/emoticons/vloodycloody_blush.gif

add chilli to everything... or maybe my palate is so blunt i can't taste anything without chilli

[BankShot]

What is your go-to (signature) dish?

I don't necessarily have a signature dish as of yet... for the most part I like to cook new ingredients in new ways, so I rarely go back to the same recipe more than once or twice.

However, I have the most fun smoking pork butts, my tomatillo-serrano chili sauce is generally the best recieved, and my simple roasted chicken stuffed with herbs and aromatics is probably my favorite to eat.

What do you keep stocked in the pantry?

Aside from the obvious pantry items, I always have a high-quality balsamic vinegar in the pantry, home-made chicken stock in the freezer, and shallots in the refrigerator.

What's the coolest kitchen gadget(s) you own?

I love my immersion blender, my probe thermometer, and my cheap, but lovable and utile, smokehouse.

My knives aren't necessarily a gadget, but they are by far the most irreplaceable and dearly cherished tools in my kitchen.

What ingredient can you not live without?

Whatever is the most fresh. Great ingredients make great food.

[Se]

What is your go-to (signature) dish?

....................

However, I have the most fun smoking pork butts,


For some reason that sounds sick.

[rufuspaul]

The risotto caught my eye because I always see the contestants on Hells Kitchen messing it up

I like Hell's Kitchen even though the fake drama can be kinda corny at times. fyi if risotto is on the menu in a restaurant part of the prep during the day includes parboiling the rice. Basically this is cooking the risotto until it's about 5-10 min. away from being done. Then when an order comes in the line cook simply takes a serving portion worth of rice, throws it in a pan and finishes adding stock and the other ingredients (I believe it's lobster on Hell's Kitchen). The fact that they keep screwing it up boggles the mind.:hammerhead:

[boozehound]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?
Huh, interesting questions.


Lets see. My go-to changes all the time. Currently its a roasted tom/pepper soup (depends on what we have, mostly peppers right now) that I have described previously. My go to comfort meal is roast beef with yorkshire pudding.

Pantry/Staples. EVOO, Butter, Garlic, Ginger, Eggs, Milk/Cream, Stock (or odd bits to make it), flours (both whole wheat and all purpose, I also generally have at least one other type of flour on hand as well), baking powder, yeast, brown rice, beans (generally black or pinto), popcorn kernels, baking chocolate, honey, pinenuts/walnuts/pumpkin seeds. Huh, trying to think of my pantry contents right now and Im drawing a blank. oh yeah, gotta keep pasta and sea salt on hand as well. and always at least 1 cheese.


Not necc cool, but my favorite gadgets are a submersion mixer and one of those chef's pantry (?) food choppers (set blade that rotates as you press the handle). That thing saves so much time in dicing, mincing, etc.

I cannot live without...... Probably garlic. Also herbs/aromatics in general. They can take a decent or plain dish and really make it pop.

Tricks of the trade have to be earned. Through booze or sexual favors. Just like gordon ramsey.

nah, two general points. 1) cooking is easy, dont be scared of it. Most of it is timing, proportions and attention to detail. 2) dont be afraid to modify existing recipes you know you like. Who knows, maybe you will improve it.

[DirtBag]

Huh, interesting questions.


Lets see. My go-to changes all the time. Currently its a roasted tom/pepper soup (depends on what we have, mostly peppers right now) that I have described previously. My go to comfort meal is roast beef with yorkshire pudding.

Pantry/Staples. EVOO, Butter, Garlic, Ginger, Eggs, Milk/Cream, Stock (or odd bits to make it), flours (both whole wheat and all purpose, I also generally have at least one other type of flour on hand as well), baking powder, yeast, brown rice, beans (generally black or pinto), popcorn kernels, baking chocolate, honey, pinenuts/walnuts/pumpkin seeds. Huh, trying to think of my pantry contents right now and Im drawing a blank. oh yeah, gotta keep pasta and sea salt on hand as well. and always at least 1 cheese.


Not necc cool, but my favorite gadgets are a submersion mixer and one of those chef's pantry (?) food choppers (set blade that rotates as you press the handle). That thing saves so much time in dicing, mincing, etc.

I cannot live without...... Probably garlic. Also herbs/aromatics in general. They can take a decent or plain dish and really make it pop.

Tricks of the trade have to be earned. Through booze or sexual favors. Just like gordon ramsey.

nah, two general points. 1) cooking is easy, dont be scared of it. Most of it is timing, proportions and attention to detail. 2) dont be afraid to modify existing recipes you know you like. Who knows, maybe you will improve it.

Would you be willing to share this recipe?

[boozehound]

I like Hell's Kitchen even though the fake drama can be kinda corny at times. fyi if risotto is on the menu in a restaurant part of the prep during the day includes parboiling the rice. Basically this is cooking the risotto until it's about 5-10 min. away from being done. Then when an order comes in the line cook simply takes a serving portion worth of rice, throws it in a pan and finishes adding stock and the other ingredients (I believe it's lobster on Hell's Kitchen). The fact that they keep screwing it up boggles the mind.:hammerhead:
Yeah, I dont get that either. Risotto is really easy, its just about timing more than anything.

[boozehound]

Would you be willing to share this recipe?
sure. Ill do it in a sec. In the middle of something.

[DirtBag]

sure. Ill do it in a sec. In the middle of something.
Thanks no rush, I'm on ISH all day long

[rufuspaul]

Thanks no rush, I'm on ISH all day long

Yeah he posted it a while back and it looks awesome. I'd also like the good professor to post his pizza dough recipe (he uses brewer's yeast and I've heard it makes the co-eds at Texas A&M shed their clothing).

[DirtBag]

Yeah he posted it a while back and it looks awesome. I'd also like the good professor to post his pizza dough recipe (he uses brewer's yeast and I've heard it makes the co-eds at Texan A&M shed their clothing).

I wouldn't mind conducting my own research here in AZ with that recipe :oldlol:

[rufuspaul]

Here's my snapper recipe:

Poached Red Snapper

Red snapper fillets- I like to buy the whole fish and cut 2 nice fillets off of it. Snapper is a local fish where Dasher lives so this is possible. If you buy the fillets pre-cut, they should smell like salt water. If they smell like fish don't buy them.

1 chopped onion
1/2 cup white wine
1 tomato peeled, seeded and diced
1 tbsp fresh thyme
2 tbsp butter
1 tbsp flour
1/2 cup heavy cream
juice of 1/2 lemon
salt and pepper

Place the onion in a large saute pan. Season the fillets with salt and pepper and arrange on top of the onions. Add the tomatoes, thyme and wine. Bring to a boil, reduce to a simmer, cover and cook for about 6 min. Remove the fillets to a plate and cover with foil.

Reduce the remaining liquid at med. high heat for about a min. Mix the butter and flour together with a whisk. This will result in a glob of butter/flour stuck in the whisk. Whisk the glob into the liquid in the pan (the butter will melt and the flour will help thicken the sauce). Add the cream and lemon juice and bring to a boil, whisking for a few minutes. Taste and season as necessary. Serve the sauce over the fish.

http://newyork.seriouseats.com/images/20090922EMP-fish.jpg

[boozehound]

Here's my snapper recipe:

Poached Red Snapper

Red snapper fillets- I like to buy the whole fish and cut 2 nice fillets off of it. Snapper is a local fish where Dasher lives so this is possible. If you buy the fillets pre-cut, they should smell like salt water. If they smell like fish don't buy them.

1 chopped onion
1/2 cup white wine
1 tomato peeled, seeded and diced
1 tbsp fresh thyme
2 tbsp butter
1 tbsp flour
1/2 cup heavy cream
juice of 1/2 lemon
salt and pepper

Place the onion in a large saute pan. Season the fillets with salt and pepper and arrange on top of the onions. Add the tomatoes, thyme and wine. Bring to a boil, reduce to a simmer, cover and cook for about 6 min. Remove the fillets to a plate and cover with foil.

Reduce the remaining liquid at med. high heat for about a min. Mix the butter and flour together with a whisk. This will result in a glob of butter/flour stuck in the whisk. Whisk the glob into the liquid in the pan (the butter will melt and the flour will help thicken the sauce). Add the cream and lemon juice and bring to a boil, whisking for a few minutes. Taste and season as necessary. Serve the sauce over the fish.

http://newyork.seriouseats.com/images/20090922EMP-fish.jpg
nobody asked for your shitty snapper recipe!
ha
Ill have to dig up my pizza dough panty peeler recipe.

[rufuspaul]

nobody asked for your shitty snapper recipe!
ha
Ill have to dig up my pizza dough panty peeler recipe.

:lol We wait with bated breath and open legs.

[boozehound]

:lol We wait with bated breath and open legs.
Ok, it goes a little something like this.

3 1/2 cups flour (plus extry for rolling)
1 cup warm water (90-115F)
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon (or more) brewers/nutritional yeast

Proof the yeast
Add the honey and blend.
add yeast and let sit for about 5 mins.
In another bowl
Mix flour, salt, brewers yeast and whatever else (i sometimes add wheatgerm, etc)
add EVOO, honey and frothy yeast-water.
Mix well until the dough is ballin'! you may need to adjust with small amounts of water (if too dry) or flour (if too batter-like).
place on floured surface and knead for about a minute (I tend to do about 1.5)
place in a covered bowl or bag, leave in a warm spot and let it rise
once its doubled, punch it down and do it again
punch it down a second time (you can do more if you want)
and roll it out.

Viola! Your easy and delicious pizza dough is ready to go. dont roll it out to thin or overload the toppings!

There are a million variations on this as well.

[rufuspaul]

Ok, it goes a little something like this.

3 1/2 cups flour (plus extry for rolling)
1 cup warm water (90-115F)
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon (or more) brewers/nutritional yeast

Proof the yeast
Add the honey and blend.
add yeast and let sit for about 5 mins.
In another bowl
Mix flour, salt, brewers yeast and whatever else (i sometimes add wheatgerm, etc)
add EVOO, honey and frothy yeast-water.
Mix well until the dough is ballin'! you may need to adjust with small amounts of water (if too dry) or flour (if too batter-like).
place on floured surface and knead for about a minute (I tend to do about 1.5)
place in a covered bowl or bag, leave in a warm spot and let it rise
once its doubled, punch it down and do it again
punch it down a second time (you can do more if you want)
and roll it out.

Viola! Your easy and delicious pizza dough is ready to go. dont roll it out to thin or overload the toppings!

There are a million variations on this as well.

What type of crust does this end up producing? (thick, thin, etc.) Also, do you use a pizza stone?

[sunsfan1357]

Does anyone have something that's easy to make a mass quantity of? I'm heading to a pot luck in about three weeks for my friend who's moving to Munich so I thought maybe I'd try something for that. I don't want to feed all twenty or so people that are going to be there, but have enough to satisfy small servings for maybe 10-15 people.

[rufuspaul]

Does anyone have something that's easy to make a mass quantity of? I'm heading to a pot luck in about three weeks for my friend who's moving to Munich so I thought maybe I'd try something for that. I don't want to feed all twenty or so people that are going to be there, but have enough to satisfy small servings for maybe 10-15 people.

Lasagna is always a good standby. I like to make it with a bolognaise/bechemel sauce.

[boozehound]

What type of crust does this end up producing? (thick, thin, etc.) Also, do you use a pizza stone?
its pretty versatile and can be rolled or tossed. I tend to roll it out and use a mid-thick crust. Too thin and it doesnt crisp up right IME. I love thin pizza, but its hard to do right.

I use a stone most of the time. if its hot enough, it sears the pizza quickly and gives it that nice firmness. occasionally I will grill it instead.

[boozehound]

Does anyone have something that's easy to make a mass quantity of? I'm heading to a pot luck in about three weeks for my friend who's moving to Munich so I thought maybe I'd try something for that. I don't want to feed all twenty or so people that are going to be there, but have enough to satisfy small servings for maybe 10-15 people.
Look up something like jalape

[sunsfan1357]

Lasagna is definitely one of my favorite foods, instead of waiting for the potluck I just might make it today for my family because I've been craving it lately and I figure they'd appreciate it more.

[QUOTE=boozehound]Look up something like jalape

[boozehound]

Lasagna is definitely one of my favorite foods, instead of waiting for the potluck I just might make it today for my family because I've been craving it lately and I figure they'd appreciate it more.



I just looked up a recipe, how does this look? Are there any alterations you'd make?

Ingredients
2 cups quick-cooking grits
2 1/2 cups grated extra-sharp Cheddar
1 stick unsalted butter
1 tablespoon hot sauce (recommended: Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chiles
Garlic salt
Directions
Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
yep, that sounds about right. I think I tend to use garlic powder? or minced garlic instead of Gsalt (still, you need to add salt) and i think I tend to use a little more cheese (not always cheddar). sometimes Ill add Worcestershire (im an addict) to it as well. For a nice presentation, place some slices of cheese on the top with 10-15 mins left and let them get nice and golden brown.

you really cant over cook this thing. make sure you let it set up before you cut into it though.

[rufuspaul]

Lasagna is definitely one of my favorite foods, instead of waiting for the potluck I just might make it today for my family because I've been craving it lately and I figure they'd appreciate it more.



I just looked up a recipe, how does this look? Are there any alterations you'd make?

Ingredients
2 cups quick-cooking grits
2 1/2 cups grated extra-sharp Cheddar
1 stick unsalted butter
1 tablespoon hot sauce (recommended: Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chiles
Garlic salt
Directions
Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.

Sounds pretty good to me. Damn now I'm hungry!

[BankShot]

Bump it :cheers:

[The Big Skinny]

What is your go-to (signature) dish?

juicy Brisket Burrito. with sauteed onions, peppers, colby jack cheese and chipotle BBQ sauce. served with warmed flour tortillas, mexican rice/black beans

What do you keep stocked in the pantry?

Bullion cubes, chicken/beef stock, italian bread crumbs, cream of wheat, tomato paste, standard things usually

What's the coolest kitchen gadget(s) you own?

nothing too cool. best thing i own is probably a Wok pan that i use to make killer stir fry in 10 mins.

What ingredient can you not live without?

Onions.

What tricks of the trade can you impart to the OTC?

PM me for my killer recipes!

[golddigger31]

Lasagna is definitely one of my favorite foods, instead of waiting for the potluck I just might make it today for my family because I've been craving it lately and I figure they'd appreciate it more.

I just looked up a recipe, how does this look? Are there any alterations you'd make?

Ingredients
2 cups quick-cooking grits
2 1/2 cups grated extra-sharp Cheddar
1 stick unsalted butter
1 tablespoon hot sauce (recommended: Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chiles
Garlic salt
Directions
Preheat oven to 350 degrees F.

Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.


I'm confused why there are quick-cooking grits and cheddar cheese in this Lasagna. But, maybe I am just very traditional and I like lasagna with ricotta and mozzarella cheese, homemade sauce with meat, and traditional noodles

Plus, Garlic salt? What ever happened to minced fresh garlic?

[boozehound]

I'm confused why there are quick-cooking grits and cheddar cheese in this Lasagna. But, maybe I am just very traditional and I like lasagna with ricotta and mozzarella cheese, homemade sauce with meat, and traditional noodles

Plus, Garlic salt? What ever happened to minced fresh garlic?
really? Cheese grit lasagna is the true traditional lasagna style.





















Read again in the context of the thread.

also, for my "lasagna" I use polenta rather than quick cook grits

[golddigger31]

really? Cheese grit lasagna is the true traditional lasagna style.

Read again in the context of the thread.

also, for my "lasagna" I use polenta rather than quick cook grits

Polenta makes more sense, but I still haven't heard of this.

Cheddar cheese doesn't seem Italian, and that's the origin in which I always thought lasagna came from. the recipe also doesn't seem like it's layered, just mixed together and cooked, and I always thought that was a key characteristic of Lasagna was the layers of pasta, cheese, etc.


Granted, I'm not saying it only should be one way, that's not what cooking is about, but I sure would love to know the origin of this dish.

[boozehound]

Polenta makes more sense, but I still haven't heard of this.

Cheddar cheese doesn't seem Italian, and that's the origin in which I always thought lasagna came from. the recipe also doesn't seem like it's layered, just mixed together and cooked, and I always thought that was a key characteristic of Lasagna was the layers of pasta, cheese, etc.


Granted, I'm not saying it only should be one way, that's not what cooking is about, but I sure would love to know the origin of this dish.
he is talking about lasagna and presenting a recipe for cheese grits. I was ****ing with you above. But I do use polenta (or non-instant grits - whichever I have on hand).

[boozehound]

gonna make me some eggplant parm when I get home

[Black Joker]

really? Cheese grit lasagna is the true traditional lasagna style.


Read again in the context of the thread.

also, for my "lasagna" I use polenta rather than quick cook grits
um... i think, wait scratch that, know that Booze is saying that that recipe is not for Lasanga, but instead for jalape

[sunsfan1357]

Polenta makes more sense, but I still haven't heard of this.

Cheddar cheese doesn't seem Italian, and that's the origin in which I always thought lasagna came from. the recipe also doesn't seem like it's layered, just mixed together and cooked, and I always thought that was a key characteristic of Lasagna was the layers of pasta, cheese, etc.


Granted, I'm not saying it only should be one way, that's not what cooking is about, but I sure would love to know the origin of this dish.

The recipe I posted was for jalapeno cheese grits that booze recommend I make for a potluck my friend is having. I simply mentioned lasagna as something else I would like to make on a different occasion. Sorry I couldn't go along with the joke any longer :oldlol:

Looks like two others beat me to it. I'll probably give my first run of the recipe with the suggestions early next week, I'll let yall know how it goes.

[golddigger31]

Damnit! I still look like an Idiot!

....it's funny how you doubt yourself sometimes even if you know something so well

[DirtBag]

Would you be willing to share this recipe?

Bump for Boozes willingness to share roasted tomato/pepper soup

[rufuspaul]

It's a nice sunny day today in the Southeast so I'm gonna grill some steaks. I've got some fingerling potatoes that I was gonna roast but I'd like to jazz them up a bit. Any suggestions?

[GhostDeini32]

It's a nice sunny day today in the Southeast so I'm gonna grill some steaks. I've got some fingerling potatoes that I was gonna roast but I'd like to jazz them up a bit. Any suggestions?

make some cheesey mash potaters. use half and half, some butter, parm, and real cheese if you want.

melt all that shit up in the half and half. add garlic.

then mash potatoes and mix em. but you knew that.

[Kobe8]

What is your go-to (signature) dish? 69
What do you keep stocked in the panty? My girls V@gina
What's the coolest kitchen gadget(s) you own? My Dick
What ingredient can you not live without? Nut
What tricks of the trade can you impart to the OTC? Post a sex tape with me performing my signature move wif my girl.


FIXED.

[The Big Skinny]

It's a nice sunny day today in the Southeast so I'm gonna grill some steaks. I've got some fingerling potatoes that I was gonna roast but I'd like to jazz them up a bit. Any suggestions?

I often Boil my potatoes and then cut them into quarters. put thyme, pepper, salt and a lot of olive oil then roast them on the grill. its a good combo of soft gooey potato on the inside and smokey crunchy flavor-filled outside.

worth a try!

[Kobe8]

Here's the beer can chicken recipe:

1 chicken, about 4-5 lbs, rinsed and dried
dry rub, any variety
1/2 can beer

Season the chicken inside and out with the rub (I use a mixture of paprika and mesquite seasoning). Drink 1/2 a beer in a can, poke some holes in the sides of the can above the remaining beer with a knife. Stand the chicken over the can on top of a grill like this:

http://whatscookingamerica.net/Poultry/PoultryPhotos/ChickenCooked5.jpg

I use a charcoal grill with the coals pushed to the sides and I put a pan under the chicken to catch drippings. I also throw some hickory wood chips on the coals for flavoring. Cover the grill and cook for about an hour. The end result is juicy smokey goodness.

OMG , Thats gotta be delicious.

[rufuspaul]

I often Boil my potatoes and then cut them into quarters. put thyme, pepper, salt and a lot of olive oil then roast them on the grill. its a good combo of soft gooey potato on the inside and smokey crunchy flavor-filled outside.

worth a try!

Good suggestion. I have one of those grill pan thingies. I'll give it a try. How long do you boil them?

[The Big Skinny]

Good suggestion. I have one of those grill pan thingies. I'll give it a try. How long do you boil them?

not too long. you don't want them to be overly mushy. just enough so its mushy when you bite into it, yet it still holds its form.

I would say between 10-15 mins, but that depends on amount your doing, size of the pot, etc...

dont forget to:

poke small holes in the potatoes as well, makes the process quicker.

and

salt your water

[rufuspaul]

OMG , Thats gotta be delicious.

Yeah, the beer keeps the breast meat moist and you get a crispy skin with a nice smokey flavor.

[rufuspaul]

not too long. you don't want them to be overly mushy. just enough so its mushy when you bite into it, yet it still holds its form.

I would say between 10-15 mins, but that depends on amount your doing, size of the pot, etc...

dont forget to:

poke small holes in the potatoes as well, makes the process quicker.

and

salt your water

Thanks, I'll give it a go.:cheers:

[The Big Skinny]

Thanks, I'll give it a go.:cheers:

NP, let me know how it goes

[Kobe8]

My Schnitzel Recipe.. I use boneless chicken

Marinate it with Barbecue powder , salt , pepper , lemon and Mama sita.
Well thats my marinate ingred.

After marinating : 2 Eggs (MIX IT) , Corn Starch , and BreadCrumbs.

Dip it in the Egg bowl , then cornstarch , then you gotta put some force into your palm when you mix it with the breadcrumbs in a separate plate.

[rufuspaul]

My Schnitzel Recipe.. I use boneless chicken

Marinate it with Barbecue powder , salt , pepper , lemon and Mama sita.
Well thats my marinate ingred.

After marinating : 2 Eggs (MIX IT) , Corn Starch , and BreadCrumbs.

Dip it in the Egg bowl , then cornstarch , then you gotta put some force into your palm when you mix it with the breadcrumbs in a separate plate.

Then you saute it I assume? I do something similar with pork loin cutlets: pound them out thin, then dredge in flour, egg and panko bread crumbs. Saute in canola oil.

fwiw the potatoes turned out great. I parboiled them as The Big Skinny suggested, tossed in a bowl with olive oil, sea salt, pepper, paprika, rosemary, thyme and some fresh bay leaves, then onto the grill. I give it 3 yum yums.

[Kobe8]

Deep fry it.. if thats wut yu mean

[craigthomasb]

Boozehound, Bankshot, Craigthomasb, Saytownre and any others that can cook please contribute some knowledge to this thread.

What is your go-to (signature) dish?
What do you keep stocked in the pantry?
What's the coolest kitchen gadget(s) you own?
What ingredient can you not live without?
What tricks of the trade can you impart to the OTC?


did i miss this thread????


What is your go-to (signature) dish?

Depending on how many people are eating either beef wellington (fillet seared, mushroom duxelle, wrapped in parma ham, puff pastry and baked) or slow cooked pork belly: cooked for 4-5 hours, 160 degress celcius with a mirapoux and cider, then once cooked, take the skin off, dry heat it to dry it out for around 2 hours then cook again on a high heat to make a giant pork scratching instead of crackling, serve with apple and vanilla puree and roast potatos with garlic and thyme, ask if you want anymore details.


also make a decent souffle in about 5 minutes which comes out perfect everytime

What do you keep stocked in the pantry?

usual, real butter, sugar (caster, icing, demm), flour (P +SR), eggs, have a small herb garden outside with thyme, rosemary, oregano, parsley) then buy main ingredients when I need them

What's the coolest kitchen gadget(s) you own?

2 great ones, #1 mandolin slicer, its great for thinly slicing potatos for lyonnaise, daughenoise or dijonnaise, also good for making consitant veg or fruit, also great for presentation food, eg. a whole side of poached salmon, you can thinly slice some cucumer and cover the fish

#2, small bar blender, usually designed for bars to make cocktails, margareitas etc (which also comes in handy) but great for making things like soups, purees, sauces blitzing herbs/veg, saves me no end of time, and its metal so it just needs a quick rinse out inbetween use


What ingredient can you not live without?

I'd hate to say just one thing, but if theres one thing that goes into most dishes I make, it would be onion.

one machine I couldnt live without? hand whisk, imagine whipping egg whites by hand, you'd be dead afterwards lol.


What tricks of the trade can you impart to the OTC

something a bit different you may never have done before, if your making mashed (or creamed) potatos, when you add the cream and butter / seasoning, allways make sure you heat it first, then once mixed together, add an egg or two, then baked the mash in the over for about 15 - 20 mins, the egg yolks will give it a nice golden shiny finnish and the whites will make it rise up nicely

[rufuspaul]

did i miss this thread????


What is your go-to (signature) dish?

Depending on how many people are eating either beef wellington (fillet seared, mushroom duxelle, wrapped in parma ham, puff pastry and baked) or slow cooked pork belly: cooked for 4-5 hours, 160 degress celcius with a mirapoux and cider, then once cooked, take the skin off, dry heat it to dry it out for around 2 hours then cook again on a high heat to make a giant pork scratching instead of crackling, serve with apple and vanilla puree and roast potatos with garlic and thyme, ask if you want anymore details.


also make a decent souffle in about 5 minutes which comes out perfect everytime

What do you keep stocked in the pantry?

usual, real butter, sugar (caster, icing, demm), flour (P +SR), eggs, have a small herb garden outside with thyme, rosemary, oregano, parsley) then buy main ingredients when I need them

What's the coolest kitchen gadget(s) you own?

2 great ones, #1 mandolin slicer, its great for thinly slicing potatos for lyonnaise, daughenoise or dijonnaise, also good for making consitant veg or fruit, also great for presentation food, eg. a whole side of poached salmon, you can thinly slice some cucumer and cover the fish

#2, small bar blender, usually designed for bars to make cocktails, margareitas etc (which also comes in handy) but great for making things like soups, purees, sauces blitzing herbs/veg, saves me no end of time, and its metal so it just needs a quick rinse out inbetween use


What ingredient can you not live without?

I'd hate to say just one thing, but if theres one thing that goes into most dishes I make, it would be onion.

one machine I couldnt live without? hand whisk, imagine whipping egg whites by hand, you'd be dead afterwards lol.


What tricks of the trade can you impart to the OTC

something a bit different you may never have done before, if your making mashed (or creamed) potatos, when you add the cream and butter / seasoning, allways make sure you heat it first, then once mixed together, add an egg or two, then baked the mash in the over for about 15 - 20 mins, the egg yolks will give it a nice golden shiny finnish and the whites will make it rise up nicely

:applause:
You are one sophisticated cook.

A buddy of mine posted this on his facebook:

http://i45.photobucket.com/albums/f80/rufuspaul/drill.jpg

Pretty resourceful if you ask me.

[boozehound]

yep, craigthomasb is clearly quite the chef. Lets see, what have I made lately that is pretty neat.

A radish salad (sliced radishes, sesame oil, lemon/lime juice, and sesame seeds)

Paula Deans PB cookies (equal parts PB/Sugar, an egg and vanilla - i added cacao), crumbly and delicious. plus, gluten free!

havent been cooking as much lately, as I have been swamped at work. the wife has been picking up admirably in my absence.

[GhostDeini32]

i like to fukc with the crock pot, mainly because it is so easy, and you can just walk away for 8 hours and come back to cooked food.

really, really, easy, just throwing it out there.

[boozehound]

i like to fukc with the crock pot, mainly because it is so easy, and you can just walk away for 8 hours and come back to cooked food.

really, really, easy, just throwing it out there.
its certainly an easy way to prepare a meal. I make a chicken cream pasta dish in one, as well as some pot roasts, chilli, etc. as long as you want to cook with wet heat, its a solid device.

[GhostDeini32]

its certainly an easy way to prepare a meal. I make a chicken cream pasta dish in one, as well as some pot roasts, chilli, etc. as long as you want to cook with wet heat, its a solid device.

right, ive even made bread pudding. easy as sin.

i have a nice lil cookbook that i use, its genius.

also, craig talking about the mashed potatotes is right... i don't agree with the eggs, but everything else was spot on.

[boozehound]

right, ive even made bread pudding. easy as sin.

i have a nice lil cookbook that i use, its genius.

also, craig talking about the mashed potatotes is right... i don't agree with the eggs, but everything else was spot on.
huh, never tried a bread pudding in one.

I made a savory bread pudding the other day with an onion herb bread, manchego and jarlsberg cheese, some venison sausage, garlic, plum tomatoes, eggs, butter and cream. turned out incredible.

[GhostDeini32]

huh, never tried a bread pudding in one.

I made a savory bread pudding the other day with an onion herb bread, manchego and jarlsberg cheese, some venison sausage, garlic, plum tomatoes, eggs, butter and cream. turned out incredible.

the desserts you can make in the crock pot are limited, but still good.

i need to make a non sweet one like you did, i don't know what machego or jarsberg cheese are like, but if you can post or message me the recipe, id like to convert it to the crockpot method.

thanks if you can.

[D-FENS]

Good thread.

I'll upload some recipes later today.