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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
pollardsvision
Footballguy
We had a canned tomato expert floating around a thread awhile back.I pretty much always use whole Hunts. Mosty for salsa, enchilada and marinara sauces.
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Mr. Ected
Footballguy
When you have had your issues with fresh tomatoes, have you been getting them at a 'higher-end vegetables' grocery store like a Whole Foods or Wegmans, or has it been at a plain old ordinary store. The better store may have the better produce in the right time of year.
pollardsvision
Footballguy
I was meaning I always use Hunts whole when using canned.
Though I do use canned quite a bit and there aren't great tomatoes in the supermarket.
I probably wouldn't use great fresh tomatoes for an enchilada sauce anyway. I do make fresh salsa a fair amount, but I do like canned tomato salsa too (and I don't always feel like seeding a bunch of tomatoes).
NewlyRetired
Footballguy
I had a major fail on making Guacamole yesterday (yes I know its easy but I never made it before).
I had no idea what a ripe avocado was, but I certainly know what an unripe one is now :( They were so hard I could not mash them.
I had no idea what a ripe avocado was, but I certainly know what an unripe one is now :( They were so hard I could not mash them.
Binky The Doormat
Footballguy
Mr. Ected
Footballguy
You are 100% correct. I was responding mostly to the initial post where Mr. CIA said "Is it just me or are canned tomatoes far superior to any fresh tomato I can get in my local chain?" and was wondering about the quality of the local chain.
Wingnut
Footballguy
Ripe avocados are slightly soft...an easy way to tell of they're ripe without squeezing them:http://www.popsugar.com/food/How-Tell-Avocado-Ripe-16132798
fasteddie_21
2006 NM Poker Champ
Made the best meal I have ever made last week:
Homemade bed of Spanish Rice
Boneless (skin on) pan fried chicken thigh
Sautéed onions and Pasilla peppers
Cilantro & Mushroom cream sauce
All topped with a homemade pickled tomato relish
Slap yo mama good. And if you do the chicken each night, you can eat it all week. Easy, incredible, and gorgeous feast for the eyes and palette.
Homemade bed of Spanish Rice
Boneless (skin on) pan fried chicken thigh
Sautéed onions and Pasilla peppers
Cilantro & Mushroom cream sauce
All topped with a homemade pickled tomato relish
Slap yo mama good. And if you do the chicken each night, you can eat it all week. Easy, incredible, and gorgeous feast for the eyes and palette.
NewlyRetired
Footballguy
Can you guys share any recipes/techniques for flour tortillas? I have not been happy with mine and want to improve them.
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Mister CIA
Footballguy
Need guidance for the simplest task: Baking chicken breast or tenders in the oven; non-stick skillet suggestions welcome too (my cast irons are in the shop). I'm notorious for overcooking chicken (better safe than sorry says my inner chicken). Cooking chicken breast usually involves checking the inner temp three times and googling multiple sources for ideal temp and the best angle to insert probe. It's not so much a fear of food poisoning as it is that I don't ever want to bite into an undercooked piece of chicken, again. A fear of texture I guess.
Looking for something extremely simple something I can throw together quickly on a week night, even if it's just liberally coating it with some McCormick's chicken seasoning. I loaded up on heavy duty tinfoil my last trip to Sam's Club if that matters.
How long should I bake the chicken? Should I flip them once while baking?
I really suck at chicken. If I get past this maybe I'll move up to pork chops. I think it's been 20 years since ate one.
TIA
Looking for something extremely simple something I can throw together quickly on a week night, even if it's just liberally coating it with some McCormick's chicken seasoning. I loaded up on heavy duty tinfoil my last trip to Sam's Club if that matters.
How long should I bake the chicken? Should I flip them once while baking?
I really suck at chicken. If I get past this maybe I'll move up to pork chops. I think it's been 20 years since ate one.
TIA
Binky The Doormat
Footballguy
fasteddie_21
2006 NM Poker Champ
Oven safe dish, chicken breasts in said dish, season how ever you'd like. Drizzle w/ olive oil. Cover with foil. Bake 350 for 45-50 mins. Rest 5 mins. Eat. If they're big breasts, go an hour in the over. Easy peasy.
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fasteddie_21
2006 NM Poker Champ
I can hook you up with the recipes too, if you'd like.
http://instagram.com/p/rie6F3ls3x/?modal=true
Binky The Doormat
Footballguy
fasteddie_21
2006 NM Poker Champ
Will post tonight.
pollardsvision
Footballguy
America's Test Kitchen has been talking about a new method for steaks (or any meat you want to sear): Salt/Cornstarch/Freezer method.
Rub it with salt and cornstarch, let it sit in the freezer for 30 min, then grill. I'm excited to give it a try.
http://www.americastestkitchenfeed.com/meat-blog/2013/08/high-steaks-how-to-grill-a-perfect-steak-every-time/
This method is more about drying out the exterior than temperature, but one common thought about grilling meat that I've always thought was stupid was the letting the steak get up to room temperature before grilling.
That seems stupid to me. You want a great sear with a low internal temperature at the end. To do that, it makes sense to start with colder meat, not warmer.
Rub it with salt and cornstarch, let it sit in the freezer for 30 min, then grill. I'm excited to give it a try.
http://www.americastestkitchenfeed.com/meat-blog/2013/08/high-steaks-how-to-grill-a-perfect-steak-every-time/
This method is more about drying out the exterior than temperature, but one common thought about grilling meat that I've always thought was stupid was the letting the steak get up to room temperature before grilling.
That seems stupid to me. You want a great sear with a low internal temperature at the end. To do that, it makes sense to start with colder meat, not warmer.
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th3f00l
Footballguy
That is just the restaurant cooks talking. During a meal service the steak will cook faster from room temperature. I like to Sear steak in a rip-roaring hot pan, then throw in butter and baste it until the butter is browned, add garlic and herbs, then pull it off the heat and let the residual heat in the pan finish the job and let it rest,
You could do a ghetto sous vide, takes the guess work out of it. put chicken breast in a ziploc freezer bag with butter, garlic, salt & pepper, & thyme (or the poultry herb mix you can usually find at the store). Submerge bag in a crock pot of water set to low (140F). Leave it for 1 1/2 hours, or longer if you want because you aren't in danger of overcooking it at a low temperature, smaller breasts won't take as long. Get your non-stick rip roaring hot. Gently lay the breast skin side down, apply some pressure to get as much contact as possible. Sear for a couple minutes, till it has that golden brown delicious crispy. turn and sear the other side. eat
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John Bender
Footballguy
Is Ritz Cracker "stuff" or "topping" for fish/shrimp a New England only thing?
Baked Stuffed HAddock or Baked Stuffed Shrimp was pretty much on every menu growing up in Rhode Island but I've never seen it since moving to PA
Anyway - if you haven't tried it, I kind of came up with my own, it's a MUST try for white fish or shrimp
If "stuffing" haddock or cod all you're really doing is cutting a small slit in the top and piling it on top of it
With shrimp cut the front side almost to the end (use BIG shrimp like U-12)
Baked either at 375 for 20 minutes
Anyway....it's phenomenal as a "topping" for baked white fish or "stuffed" shrimp
Saute some finely diced celery in butter, add in 2 cloves of garlic
add some white wine and cook off the alcohol
Add to a mixing bowl and crush about 60 Ritz crackers into the mix (2 sleeves)
Juice of 1 lemon
Tbs of old bay
a bunch of chopped italian parsley (chop finely)
melt a whole stick of butter in the microwave and add that (yes a whole stick)
You want it dry, not too wet. I add white wine if it's too dry
The above recipe fills about 18 u-12 shrimp
Bake for 15 minutes.
DELICIOUS
Baked Stuffed HAddock or Baked Stuffed Shrimp was pretty much on every menu growing up in Rhode Island but I've never seen it since moving to PA
Anyway - if you haven't tried it, I kind of came up with my own, it's a MUST try for white fish or shrimp
If "stuffing" haddock or cod all you're really doing is cutting a small slit in the top and piling it on top of it
With shrimp cut the front side almost to the end (use BIG shrimp like U-12)
Baked either at 375 for 20 minutes
Anyway....it's phenomenal as a "topping" for baked white fish or "stuffed" shrimp
Saute some finely diced celery in butter, add in 2 cloves of garlic
add some white wine and cook off the alcohol
Add to a mixing bowl and crush about 60 Ritz crackers into the mix (2 sleeves)
Juice of 1 lemon
Tbs of old bay
a bunch of chopped italian parsley (chop finely)
melt a whole stick of butter in the microwave and add that (yes a whole stick)
You want it dry, not too wet. I add white wine if it's too dry
The above recipe fills about 18 u-12 shrimp
Bake for 15 minutes.
DELICIOUS
Mr. Ected
Footballguy
I think it may be, Growing up near Boston, my mom used to bake white fish of some sort (Cod or Scrod or something else) or big scollops with a topping like crackers, but I think it may have been more breadcrumbs. Rarely see it on menus now (near DC), although that could also be a change in the methods of preparation over the past 20 years!
Wingnut
Footballguy
Made a fish and chips from some fish I caught today...home made fries and tarter sauce to go with it.
Breading was a simple seasoned flour/egg wash/store bought bread crumbs.
http://i.imgur.com/e560oJL.jpg
Breading was a simple seasoned flour/egg wash/store bought bread crumbs.
http://i.imgur.com/e560oJL.jpg
Ramsay Hunt Experience
Footballguy
It's definitely a regional New England thing. When II was in Boston about 6 years ago, scrod was all over (along with rickeys and steak tips). I also normally saw it with a bread crumb topping. Ritz topping was often used for lobster pie up in Maine.
heckmanm
Footballguy
John Bender
Footballguy
Knife guys -
Purchased a top end Wusthof 6" chef knife today on sale.
Used it to chop onions and garlic and parsley for dinner on a plastic cutting board.
I've used it once and now I'm noting there's a very minuscule pit in the middle of the blade that appears to have been done while I was chopping this items. When scraping my finger nail toward it you can feel it catch on this pit where the steel is displaced.
I'm baffled...is this normal and will fix itself with sharpening or should I be returning it immediately?
Is the cutting board material the problem? Help me out here.
TIA
Purchased a top end Wusthof 6" chef knife today on sale.
Used it to chop onions and garlic and parsley for dinner on a plastic cutting board.
I've used it once and now I'm noting there's a very minuscule pit in the middle of the blade that appears to have been done while I was chopping this items. When scraping my finger nail toward it you can feel it catch on this pit where the steel is displaced.
I'm baffled...is this normal and will fix itself with sharpening or should I be returning it immediately?
Is the cutting board material the problem? Help me out here.
TIA
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NewlyRetired
Footballguy
Have any of you ever cooked pork shank? I never saw this before and suddenly my local super market is selling a ton of them.
They look fatty so I assume this might be a slow cook or smoking type of thing.
They look fatty so I assume this might be a slow cook or smoking type of thing.
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NewlyRetired
Footballguy
Did you end up returning this? It certainly does not sound normal. Your typical hand sharpener won't get a pit out but a professional sharpener can, depending on the size.
RBM
Footballguy
Binky The Doormat
Footballguy
NewlyRetired
Footballguy
Thanks for the ideas guys. So after watching some vids I decided on the following for the pork shanks
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
Binky The Doormat
Footballguy
Yeah!!! Those are going to be so good, please post pics.Thanks for the ideas guys. So after watching some vids I decided on the following for the pork shanks
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
Jules Winnfield
Footballguy
I like your thinking so try lamb thanks next timeThanks for the ideas guys. So after watching some vids I decided on the following for the pork shanks
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
Jules Winnfield
Footballguy
Roasted Garlic and Parmesan Polenta
NewlyRetired
Footballguy
Sorry, I did not think to take pics.Yeah!!! Those are going to be so good, please post pics.Thanks for the ideas guys. So after watching some vids I decided on the following for the pork shanks
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
I was happy with the outcome. Meat was tender and flavorful and the sauce created was excellent.
heckmanm
Footballguy
I haven't done pork, but have had good luck with both lamb and beef. Fantastic for a low, slow braise, just like you described in your later post.
eta - I think the main thing about shanks is that there's a lot of collagen, which breaks down into gelatin, and creates that luscious texture in the sauce.
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NewlyRetired
Footballguy
Tonight's experiment is going to be with a Spanish flavored Barley Risotto. Will this technique work?
1) dice up onions, bell pepper and jalapeno pepper
2) add oil to hot skillet and saute onions and peppers
3) towards end of sauteing add in minced garlic and let cook for 30ish seconds
4) add in 1 cup barley and stir to mix in veggies and coat with oil
5) add in 80z diced tomatoes and let blend
6) add in 2 cups of stock and let cook for 15ish minutes or until liquid is absorbed, stirring as you go
7) add in 2 more cups of stock, again letting cook until liquid is absorbed
8) add in salt, pepper, cumin and a little chili powder
I have no idea on the time though or when the barley will be considered cooked so I may have to added more stock as I go.
1) dice up onions, bell pepper and jalapeno pepper
2) add oil to hot skillet and saute onions and peppers
3) towards end of sauteing add in minced garlic and let cook for 30ish seconds
4) add in 1 cup barley and stir to mix in veggies and coat with oil
5) add in 80z diced tomatoes and let blend
6) add in 2 cups of stock and let cook for 15ish minutes or until liquid is absorbed, stirring as you go
7) add in 2 more cups of stock, again letting cook until liquid is absorbed
8) add in salt, pepper, cumin and a little chili powder
I have no idea on the time though or when the barley will be considered cooked so I may have to added more stock as I go.
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Redwes25
Footballguy
Hope they came out well - Braising is a one of my favorite cooking techniques. Did braised short ribs over Polenta this weekend, which came out great and is a pretty easy fancy meal.Thanks for the ideas guys. So after watching some vids I decided on the following for the pork shanks
1) dredge shanks lightly in flour, salt and pepper
2) In dutch oven, saute until brown on all sides and remove
3) saute diced onions, carrots and celery
4) add in diced garlic towards end of saute
5) add in stock, thyme and rosemary and a touch of red wine vinegar
6) add back in shanks with liquid about half way up shanks
7) cook covered in 325 degree oven for 2.5 hours or until fork tender (flip about half way through)
8) remove shanks and leave in shut off oven to stay warm under foil
9) strain all solids out of liquid (pressing the solids when straining)
10) remove fat from strained liquid and then bring to a simmer to reduce and then serve over shanks
I am on step 7 right now and it smells great in the house.
Redwes25
Footballguy
Seen recipes for barley risotto but have never done it. To me Risotto is rice dish, which is pretty easy but needs attention.
NewlyRetired
Footballguy
I have always done a rice risotto but this week one of the Top Chef contestants did a barley risotto dish that looked really good so I wanted to try it since I like barely.
Redwes25
Footballguy
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
Just wanted to add that I do these a lot as a lean protein source and entree or topping (salads and such).
I'm usually going for quick and easy with weeknight dinners... These are 5 mins prep + 15 mins in oven.
RULE OF 5's CHICKEN BREASTS
5 mins prep + 5 mins per side in broiler 5" from heat source + 5 mins bake/rest then serve.
• Use Broiler pan (lined with foil or sprayed w oil) set so surface of pan is ~5" below broiler heating element.
• Filet breasts in half, season, broil for 5 mins a side. Turn oven off and let sit closed for 5 mins.
• Remove from oven and eat.
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Binky The Doormat
Footballguy
Making my Christmas time brandy soaked, tri-color pepper, brown sugar/kosher salt cured salmon.
Into Day 3 and drained and turned it today.
Here is what it looks like all finished.
Really rich and velvety texture and great flavor. Always do two 2-3 lb filets at a time and it will be gone within a couple of days.
Into Day 3 and drained and turned it today.
Here is what it looks like all finished.
Really rich and velvety texture and great flavor. Always do two 2-3 lb filets at a time and it will be gone within a couple of days.
NewlyRetired
Footballguy
if we are a non alcoholic family, what could I replace the whiskey with? That looks awesome
Mr. Ected
Footballguy
Checking with the family Julia Child (My mom the former Home Ec teacher). Will post when I found out.
Jules Winnfield
Footballguy
A little chopped egg, some capers, diced red onion, and some bagels...yummy!
Mr. Ected
Footballguy
OK, the thought was to try something like the syrups that are used to flavor coffee. If you could find something like a bourbon, whiskey or even a rum, you would get a flavor, may not be the exact same, but would be close. I even saw one that was Irish Creme that might work in a pinch.
HTH
Scoresman
Footballguy
Scoresman's Chili
I dont really measure #### and its chili so it doesnt really matter. here goes.
- Big chunk of beef, preferably chuck, trimmed a little and cut into large cubes. Do not use ground beef. Season the cubes with salt/pepper
- Beer. Use what you think tastes good. I use Aecht Schlenkerla Rauchbier Urbock: German Smoked beer. It sounds and tastes really manly. It's smoked, so it goes well in chili.
- about a cup of beef stock.
- About half a can or less of peppers in adobo sauce.
- Yellow onion cut somewhere between diced and "medium chunks"
- Minced Garlic
- Homemade chili powder. Dont buy chili powder. It sucks. Mexican grocery stores or some specialty stores will carry little bags of dried peppers. I do a mix of Anahiem and some other pepper I cant remember. Cut into little pieces and use a food processor or even better a coffee bean grinder to make it into powder.
- Cumin
- Salt/Pepper
- handful or two of tortilla chips, crumbled
- can of tomato paste (optional)
- can of beans. beans don't really add ####. I just add these if my buddies come over and all of a sudden I need more volume.
Brown the beef cubes well in a frying pan. You're not cooking it all the way here. Just turn the burner up to high and brown the outside. set the beef cubes aside. In the same pan, start cooking your onions. get them nice and translucent. scrape up all the burnt meat on the pan too while its cooking. That #### tastes good. when its almost done, add the garlic. Pour a little of the beer to deglaze the pan and then put the beef cubes and the beer/onions/garlic into a large pot or even better a dutch oven. Add the cumin and chili powder and a little salt and pepper. Mix it all up good. After a few minutes the powder and herbs should be fragrant. Add all the liquid and the tomato paste and peppers. Make sure its enough to almost cover the meat. Stir it up good. Let it simmer for at least 4 hours partially covered. After 4 hours, scoop the meat out and shred it with a fork. Then add it back in. Crumble your tortilla chips and add them now. Stir and let reduce uncovered until its at the desired thickness. Add more chili powder/cumin/salt to taste.
Serve and amaze your friends/entice your lovers.
I dont really measure #### and its chili so it doesnt really matter. here goes.
- Big chunk of beef, preferably chuck, trimmed a little and cut into large cubes. Do not use ground beef. Season the cubes with salt/pepper
- Beer. Use what you think tastes good. I use Aecht Schlenkerla Rauchbier Urbock: German Smoked beer. It sounds and tastes really manly. It's smoked, so it goes well in chili.
- about a cup of beef stock.
- About half a can or less of peppers in adobo sauce.
- Yellow onion cut somewhere between diced and "medium chunks"
- Minced Garlic
- Homemade chili powder. Dont buy chili powder. It sucks. Mexican grocery stores or some specialty stores will carry little bags of dried peppers. I do a mix of Anahiem and some other pepper I cant remember. Cut into little pieces and use a food processor or even better a coffee bean grinder to make it into powder.
- Cumin
- Salt/Pepper
- handful or two of tortilla chips, crumbled
- can of tomato paste (optional)
- can of beans. beans don't really add ####. I just add these if my buddies come over and all of a sudden I need more volume.
Brown the beef cubes well in a frying pan. You're not cooking it all the way here. Just turn the burner up to high and brown the outside. set the beef cubes aside. In the same pan, start cooking your onions. get them nice and translucent. scrape up all the burnt meat on the pan too while its cooking. That #### tastes good. when its almost done, add the garlic. Pour a little of the beer to deglaze the pan and then put the beef cubes and the beer/onions/garlic into a large pot or even better a dutch oven. Add the cumin and chili powder and a little salt and pepper. Mix it all up good. After a few minutes the powder and herbs should be fragrant. Add all the liquid and the tomato paste and peppers. Make sure its enough to almost cover the meat. Stir it up good. Let it simmer for at least 4 hours partially covered. After 4 hours, scoop the meat out and shred it with a fork. Then add it back in. Crumble your tortilla chips and add them now. Stir and let reduce uncovered until its at the desired thickness. Add more chili powder/cumin/salt to taste.
Serve and amaze your friends/entice your lovers.
