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Post by hard corey on Mar 29, 2010 19:51:44 GMT -5
Profiteroles!
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Post by fairysari on Mar 30, 2010 12:22:34 GMT -5
I just realized that I never posted my picture. I'm almost embarrassed to now, everyone else's look so much better than my crappy iphone picture... I have to say they tasted good but the dough was weird... I might have done something wrong...
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Post by victorias on Mar 31, 2010 20:28:25 GMT -5
I have no idea what I did wrong, but they look more like cookies than bread. The only thing that was different was the adding of green olives, otherwise I followed the directions.
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Post by Rhinovirus on Mar 31, 2010 20:56:38 GMT -5
I have cooked it! I swear i just need to get the pictures from Jy's camera. Made taco skirt steak (marinated in garlic, lime, cumin, yaddayadda and grilled) and pork chops (pan fried with lil cumin and pepper, last minute panic of omg I need more meat for this.) Tried to do the eggplant but it ended up half way over done and half raw to the point of green, so instead of ruining the whole, I just chucked that eggplant.
The bunuelos came off without a hitch and were awesome. Made with Kerrygold reduced fat white cheddar, dry and delicious. I may have eaten as much raw as I added to the lil rolls breads.
So throughly glad everyone liked that round. Profiteroles are definitely my next baking test.
fairysari, Those look like a couple of mine that were under done, and slightly doughy in the middle. Were they basically shells of bread surrounding a large nearly singular pocket of air?
victorias, Hmm maybe the green olives produced too much moisture when baking and caused it to fall?
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bigrob
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Post by bigrob on Apr 3, 2010 12:58:06 GMT -5
Sorry I'm a few days late. I've got my recipes, and I'll post them when I get off work in about 3 hours.
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bigrob
Midnight Hauler
i guess i knew it was coming
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Post by bigrob on Apr 3, 2010 16:35:44 GMT -5
Alrighty, I decided to use a moderately basic recipe, one that I got from a friend a short while ago, and really loved the results.
I don't really have a name for it, but it's a chili recipe that uses half beef and half hot Italian sausage.
1 lb/450g ground sirloin or chuck or just plain hamburger 1 lb/450g ground hot sausage (Italian) 1 large sweet yellow onion, minced 2 tbsp/30ml Chili powder 2 tsp/10ml salt 1 tsp/5ml Worcestershire sauce 2 cans tomato soup 1 1/2 cans water 2 cans/28oz/800g kidney beans (plain, not pre-seasoned)
Brown ground meat in large frying pan, breaking it up into small bits as it cooks. Add chopped onion and cook until soft. Transfer meat and onions to crock pot. Add chili powder, salt, Worcestershire sauce, and stir everything together. Add tomato soup to crock pot. Fill each soup can ¾ full with water. Swish the water around to get all the soup and add to crock pot. Stir in the kidney beans. Cook on low (barely simmering) for about 4 hours. Refrigerate overnight and reheat the next day
You could leave that last step out, I suppose, but it's part of the process, and I've been told not to.
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Here's my baking recipe, your regular old cornbread, which I have to thank /ck/ for. Now I love Jiffy corn muffin mix, and I can eat a whole box of that batter without even cooking it, but could I really say "For the baking recipe, get one box of Jiffy muffin mix, and follow directions on box"? No. Besides, this is better.
2 cups/16 oz/500 ml yellow cornmeal 1 tsp/5ml kosher salt 1.25 tbsp/20ml white granulated sugar 2 tsp/10ml baking powder 1/2 tsp/2.5ml baking soda 1 cup/8 oz/250 ml buttermilk 2 eggs 1 cup/8oz/250ml creamed corn 2 tbsp/30ml canola oil
Preheat oven to 425F/220C/Gas 7 Place a 10" (25cm) cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Add 2 tbsp/30ml canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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Not as interesting as Ropa Vieja and Bunuelos, but I hope you all still enjoy these.
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meoskop
True Scene Leader
Posts: 709
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Post by meoskop on Apr 3, 2010 21:54:41 GMT -5
Now I love Jiffy corn muffin mix, and I can eat a whole box of that batter without even cooking it Fun fact, my second cousins used to own that company. Might still do for all I know, I just remember being a wee one at the family events with that side, all the blue boxes you could carry.
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bigrob
Midnight Hauler
i guess i knew it was coming
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Post by bigrob on Apr 4, 2010 6:05:35 GMT -5
Now I love Jiffy corn muffin mix, and I can eat a whole box of that batter without even cooking it Fun fact, my second cousins used to own that company. Might still do for all I know, I just remember being a wee one at the family events with that side, all the blue boxes you could carry. That's a pretty sweet fun fact! I would be dead if that were me.
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Post by fairysari on Apr 4, 2010 9:25:51 GMT -5
fairysari, Those look like a couple of mine that were under done, and slightly doughy in the middle. Were they basically shells of bread surrounding a large nearly singular pocket of air? Now that you mention it, I do think they were underdone. I just reread the recipe and I may have left off that last "cook until well browned" piece of the instructions. They weren't pockets of air at all, they were kinda doughy. They were really similar to Brasilian pao de queijo. I'll probably skip the chili for the April round - we're still eating leftovers of the last batch of slow cooker chili I made, and it's more of a winter food while its starting to feel like spring. Although I'll save the recipe for next time I do want to make it, i usually have all those ingredients on hand. I'm more intrigued by tomato soup as an ingredient then the sausage! I'll make the cornbread as soon as stores are open after Easter and I can get some cornmeal and creamed corn. I almost bought a cast iron cornbread pan (shaped like little cobs of corn!) at Bass Pro Shops yesterday, and now I'm regretting not getting it.
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bigrob
Midnight Hauler
i guess i knew it was coming
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Post by bigrob on Apr 4, 2010 16:04:21 GMT -5
I'll probably skip the chili for the April round - we're still eating leftovers of the last batch of slow cooker chili I made, and it's more of a winter food while its starting to feel like spring. Although I'll save the recipe for next time I do want to make it, i usually have all those ingredients on hand. I'm more intrigued by tomato soup as an ingredient then the sausage! I'll make the cornbread as soon as stores are open after Easter and I can get some cornmeal and creamed corn. I almost bought a cast iron cornbread pan (shaped like little cobs of corn!) at Bass Pro Shops yesterday, and now I'm regretting not getting it. I hear you on the chili thing, I didn't really think about finding a warmer weather springy food. You should get that cornbread pan regardless!
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Post by theblondette on Apr 4, 2010 17:35:15 GMT -5
Cornbread! Woo! I've never made it, and it's not something that's really eaten in this country, but when American friends of mine have given it to me I've been all NOM THAT SHIT IS GOOD so yeah, I think I'll try to make some.
Wow, run on sentence much?
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Post by brooklynbaker on Apr 5, 2010 11:20:39 GMT -5
Damn, I forgot to post my pics from March. Totally made them both though, I swear. Pics tonight, if I'm not too drunk from last-day-of-pastry-school shenanigans :-)
Chili with hot Italian sausage is right up my alley, i don't give a crap if it's spring!
Also, I love you guys for putting the metrics up there as well for the recipes so far!
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Post by WhiskeyDaisy on Apr 5, 2010 11:25:48 GMT -5
Now I love Jiffy corn muffin mix, and I can eat a whole box of that batter without even cooking it Fun fact, my second cousins used to own that company. Might still do for all I know, I just remember being a wee one at the family events with that side, all the blue boxes you could carry. I'm not in this thread much, but just noticed this. FYI for the vegetarians out here: there is lard in Jiffy products. XO WD
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Post by Rhinovirus on Apr 5, 2010 21:29:38 GMT -5
Pictures to prove it.
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Post by Rhinovirus on Apr 5, 2010 21:43:48 GMT -5
Oh also, I am psyched for chili and cornbread. Quite possibly my two favorite things to put in my mouth. And confession...I have never made cornbread from anything other than the jiffy box. :/
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July
Sniffling Indie Kid
Posts: 168
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Post by July on Apr 6, 2010 1:26:40 GMT -5
Whoah. After seeing that delicious picture, I'm game. What Pale Ale do I spot there? Doesn't look familiar.
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bigrob
Midnight Hauler
i guess i knew it was coming
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Post by bigrob on Apr 6, 2010 6:44:21 GMT -5
Goose Island, it's an excellent brewpub and couple of breweries in Chicago.
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Post by brooklynbaker on Apr 6, 2010 22:38:46 GMT -5
hmm, i realized i don't know how to post pics on here. who wants to teach me? (i'm sorta technologically challenged, i need simple instructions please!)
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Post by hard corey on Apr 7, 2010 9:32:46 GMT -5
hmm, i realized i don't know how to post pics on here. who wants to teach me? (i'm sorta technologically challenged, i need simple instructions please!) There is an icon above when you reply that will insert image codes for you. You can also manually do [*IMG]url of picture[*/IMG] without the stars. If you don't have a place to upload your pictures to get a URL for them you can get a free picture account at Photobucket.com
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Post by chipsahoy240 on Apr 7, 2010 19:59:18 GMT -5
Alrighty, I decided to use a moderately basic recipe, one that I got from a friend a short while ago, and really loved the results. I don't really have a name for it, but it's a chili recipe that uses half beef and half hot Italian sausage. 1 lb/450g ground sirloin or chuck or just plain hamburger 1 lb/450g ground hot sausage (Italian) 1 large sweet yellow onion, minced 2 tbsp/30ml Chili powder 2 tsp/10ml salt 1 tsp/5ml Worcestershire sauce 2 cans tomato soup 1 1/2 cans water 2 cans/28oz/800g kidney beans (plain, not pre-seasoned) Brown ground meat in large frying pan, breaking it up into small bits as it cooks. Add chopped onion and cook until soft. Transfer meat and onions to crock pot. Add chili powder, salt, Worcestershire sauce, and stir everything together. Add tomato soup to crock pot. Fill each soup can ¾ full with water. Swish the water around to get all the soup and add to crock pot. Stir in the kidney beans. Cook on low (barely simmering) for about 4 hours. Refrigerate overnight and reheat the next day You could leave that last step out, I suppose, but it's part of the process, and I've been told not to. ----------------------------------------------------------------------------------------------------------------- Here's my baking recipe, your regular old cornbread, which I have to thank /ck/ for. Now I love Jiffy corn muffin mix, and I can eat a whole box of that batter without even cooking it, but could I really say "For the baking recipe, get one box of Jiffy muffin mix, and follow directions on box"? No. Besides, this is better. 2 cups/16 oz/500 ml yellow cornmeal 1 tsp/5ml kosher salt 1.25 tbsp/20ml white granulated sugar 2 tsp/10ml baking powder 1/2 tsp/2.5ml baking soda 1 cup/8 oz/250 ml buttermilk 2 eggs 1 cup/8oz/250ml creamed corn 2 tbsp/30ml canola oil Preheat oven to 425F/220C/Gas 7 Place a 10" (25cm) cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Add 2 tbsp/30ml canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. ---------------------------------------------------------------------------------------------------------------- Not as interesting as Ropa Vieja and Bunuelos, but I hope you all still enjoy these. you and i could be best friends, i know it.
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Post by brooklynbaker on Apr 7, 2010 21:59:38 GMT -5
hmm, i realized i don't know how to post pics on here. who wants to teach me? (i'm sorta technologically challenged, i need simple instructions please!) There is an icon above when you reply that will insert image codes for you. You can also manually do [*IMG]url of picture[*/IMG] without the stars. If you don't have a place to upload your pictures to get a URL for them you can get a free picture account at Photobucket.com thanks hard corey! here goes: ropa vieja + bunuelos profiteroles (i split the choux from the bunuelos and only put cheese in half...they're served with some leftover homemade vanilla ice cream and chocolate sauce i had in my fridge from something)
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Post by hard corey on Apr 7, 2010 22:10:22 GMT -5
Your skull bowl is incredible, and your profiteroles are much prettier than mine.
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essbee
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Post by essbee on Apr 8, 2010 7:45:35 GMT -5
and your profiteroles are much prettier than mine. Did you pipe yours?
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Post by hoodrat on Apr 8, 2010 8:07:33 GMT -5
holy crap. i'm glad i lost my camera. everyone's food is prettier than mine! but mine was very tasty.
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Post by brooklynbaker on Apr 8, 2010 22:43:07 GMT -5
Thanks; I adore my skull bowls :-)
Yep, I piped 'em. It's just an instinct for me when making choux-type pastry, I wasn't trying to be fancy or anything. Oh, also- egg wash. Makes 'em shiny.
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