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***Official Cooking Discussion Thread*** (1 Viewer)

parasaurolophus said:
I am sure this has been discussed in here, but using mayo instead of butter when making a grilled cheese has been life altering. 
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I've tried but my kids didn't go for it. May do further experimentation with different bread types. Used Wonder bread when I did the mayo, may give it a try when I use sourdough bread.

 
Spike said:
Please explain. 
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You put the mayo on the outside. I just take one piece of bread and spread mayo. Put it down on the pan. Put the cheese on. Then spread mayo on another piece of bread and put mayo side up on top of the cheese. Flip it a few times until cheese is melted and bread is golden. 

 
parasaurolophus said:
You put the mayo on the outside. I just take one piece of bread and spread mayo. Put it down on the pan. Put the cheese on. Then spread mayo on another piece of bread and put mayo side up on top of the cheese. Flip it a few times until cheese is melted and bread is golden. 
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absolutely.  And it's so much easier to spread - and don't need as much.  Found this a few years ago after using butter most of my life.  

 
Binky The Doormat said:
parasaurolophus said:
You put the mayo on the outside. I just take one piece of bread and spread mayo. Put it down on the pan. Put the cheese on. Then spread mayo on another piece of bread and put mayo side up on top of the cheese. Flip it a few times until cheese is melted and bread is golden. 
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absolutely.  And it's so much easier to spread - and don't need as much.  Found this a few years ago after using butter most of my life. 
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I tend to use margarine. Is that what you mean instead of butter? Or is that in fact, closer to mayo?

 
So, the NC State Fair offers lots of cooking and baking contests.  This year they have an NC peanut competition, but want an international flair.  I have used the last 2 weekends to perfect a Peanut Butter - Nutella Panna Cotta.  I am in between needing 1 or 2 gelatin packets.  Otherwise, this seems a go........

 
Pulled a couple green tomatoes from my garden tonight. We really liked these

Fried Green Tomatoes

* All measurements are eyeballed 

1/2 cup flour

1 egg beaten with splash of milk

1/2 cup seasoned panko mixed with a

1/2 cup seasoned bread crumbs 

Tony Chacheres (never had this before today, loving it)

2 largeish green tomatoes

I mixed about 2 tsp Tony's with the flour and another 2tsp with the beaten egg 

Sliced tomatoes about a 1/4 in thick

Flour then egg then bread crumbs

Fried in about a 1/4 inch or so of olive oil and a Tbs or so of butter til nicely browned on both sides 

Served with ranch. Really enjoyed them

 
About 4-5 days ago I threw 5 boneless/skinless chicken breasts in the crock pot with a can of diced tomatoes with green chilies for 5 hours, shredded the chicken, and cooked in the crock pot for another 30 minutes. The past few days have been an assortment of shredded chicken tacos, shredded chicken with rice, shredded chicken nachos, etc.  

It has been rainy today, so I decided on some 'stoop'(stew and soup combined). I diced some carrots, celery, and onion and put them on medium heat for 5-7 minutes until translucent.  Threw in 3 cloves of diced garlic for 2-4 minutes.  I put in the rest of the shredded chicken(about 1.5 - 2 cups) in and let that warm up.  Then I put in 2 cans of drained northern white beans, 1 bottle of water, and an envelope of McCormicks white chili mix. I let that simmer for 10 minutes, stirring occasionally.

Incredible success!  This is going to be a staple this coming winter.

 
Do you guys find boneless skin-on chicken breasts at stores in your hoods? I can’t find them anywhere, need to debone myself which is a pain but worth it. Love cooking with them. 

 
Nigel said:
Do you guys find boneless skin-on chicken breasts at stores in your hoods? I can’t find them anywhere, need to debone myself which is a pain but worth it. Love cooking with them. 
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I wish

I've never tried to debone them, can't be much to it I guess?

 
Cowboysfan8 said:
Can a skin on boneless breast be flattened like a skinless one without ruining the skin?
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You can pound it out some and the skin should stay attached but of course it won't cover as much of the surface as it did pre-pounding.

This is a great, simple recipe  for brown butter chicken from a restaurant in Florence, Italy. Damn good, and can easily riff on it by adding other ingredients to vary it.

 
Nigel said:
You can pound it out some and the skin should stay attached but of course it won't cover as much of the surface as it did pre-pounding.

This is a great, simple recipe  for brown butter chicken from a restaurant in Florence, Italy. Damn good, and can easily riff on it by adding other ingredients to vary it.
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Thanks

I like to just flatten the thicker end of boneless skinless breasts just enough so it is even with the rest of it before grilling

ETA: and thx for the link. Looks great

 
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I grew a bunch of Hungarian wax peppers in my garden this summer. Sweet and hot

I cut the tops off, got as many seeds out as I could then stuffed them. I stuffed the hots with sweet italian sausage and the sweets with hot Italian sausage...and froze them.

Today I thawed a bag of the sweets, then browned them a lil in olive oil , then covered them in marinara, then baked them covered for half an hour, removed foil, added a hefty couple handfuls of mozz and threw them under the broiler to melt the cheese. Served with cheesy garlic bagels

So good , I may pop..couldn't stop eating

 
Meal: Braised lamb shanks

Equipment:  18" Cast Iron pan

Browned the lamb shanks on all sides, and set aside.  Threw in chopped carrots and celery and cooked about 5 minutes.  Added onion, mushrooms, garlic, and cooked another 4-5 minutes.  Added some tomato paste and cooked that all together for 3-4 minutes(removes the bitterness of the paste) before adding beef broth and red wine.  Fresh thyme and rosemary in, then added the shanks back in.  Put a lid on it and popped into the oven at 300 for 2.5 hours.

Second bite in, and my wife proclaims this is what we are having for Christmas dinner.

 
the easiest side dish that will get great reviews

3 cans of cut green beans

barely cover them with water

plop in a tbsp of bacon grease, some salt and pepper

slow boil for about an hour ...until the water is pretty much gone

Grandma green beans

 
Hastur said:
Meal: Braised lamb shanks

Equipment:  18" Cast Iron pan

Browned the lamb shanks on all sides, and set aside.  Threw in chopped carrots and celery and cooked about 5 minutes.  Added onion, mushrooms, garlic, and cooked another 4-5 minutes.  Added some tomato paste and cooked that all together for 3-4 minutes(removes the bitterness of the paste) before adding beef broth and red wine.  Fresh thyme and rosemary in, then added the shanks back in.  Put a lid on it and popped into the oven at 300 for 2.5 hours.

Second bite in, and my wife proclaims this is what we are having for Christmas dinner.
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Love a good braise. 

 
Nigel said:
Hastur said:
Meal: Braised lamb shanks

Equipment:  18" Cast Iron pan

Browned the lamb shanks on all sides, and set aside.  Threw in chopped carrots and celery and cooked about 5 minutes.  Added onion, mushrooms, garlic, and cooked another 4-5 minutes.  Added some tomato paste and cooked that all together for 3-4 minutes(removes the bitterness of the paste) before adding beef broth and red wine.  Fresh thyme and rosemary in, then added the shanks back in.  Put a lid on it and popped into the oven at 300 for 2.5 hours.

Second bite in, and my wife proclaims this is what we are having for Christmas dinner.
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Love a good braise. 
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:goodposting: Can't wait until winter when it's better to do them without the A/C on!!!

 
NewlyRetired said:
I tried something very different the other day based on a recipe Eddie Jackson did from the Food Network Star show.

I started with some very nice squash and zucchini. Using a carrot peeler, I removed the skin and then thin sliced the vegetables into long ribbons.

On side I made a lemon, butter and chicken stock based sauce.

The vege noodles were then quickly sauteed and tossed in the sauce. Came out great, turning the veggies into pasta like noodles.
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I suck horribly with the search function here. I posted about zucchini noodles this summer, the search function just took me to '15 :lol:

Anyway I bought a cheap Vegetti handheld and make "zoodles" pretty often. I've just been sauteing with butter and garlic, sometimes add a lil parm when serving. These are really good, and obviously healthy.

I learned after the first try to sprinkle lightly with salt and drain between layers of paper towels for awhile to get rid of most of the water that makes them soggy. Huge difference

 
Cowboysfan8 said:
Anyway I bought a cheap Vegetti handheld and make "zoodles" pretty often.
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I got something similar and I liked it so much I "upgraded" it to a cheap counter top version https://www.walmart.com/ip/Veggetti-Pro/199201584

The veggies I most use in it are Cucumbers, Summer Squash and Zucchini.  I normally hate veggies but for some reason I don't seem to mind them in "zoodle" shape.  I think my love of pasta is confusing my brain :)

 
Going to do chinese technique of velveting chicken tomorrow night.  Any of you guys ever try this?  ...snicker.  

Let's keep the "choking the chicken" comments down to just a couple.  

 
What's on the your New Year's menu?  The two closest Krogers to me were both out of black-eyed peas (the dry kind), so none today.  Basically, I'm trying to clean out the fridge and pantry today.

Going with a pot garbanzos with a chicken w/ bacon sausage; giabusada (Swiss cabbage stew - recipe); will probably roll some bacon, avocado, and maybe scrambled eggs into flour tortillas (the good kind found at my local Mexican grocery store).  Need to do something with kale and spinach. ... checks kitchen: will roast some red potatoes too.

An odd combination, to say the least, but I'm looking forward to it. 

 
AAABatteries said:
Recipe?
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Have not made since I made that post, so I don't recall exactly, but basically I make a mornay sauce the same way I do for mac and cheese, and then mix in cauliflower cut into small/medium-sized pieces, top with bread crumbs, and bake at 350 until top is nicely browned.

If I remember correctly, sauce is a melted stick of butter with 1/2 cup of flour whisked in with salt, pepper, 1/2 tsp mustard powder and splash of Worcestershire. Pour in 32 oz of whole milk (that's a quart, right), bring to a boil and let go for nearly a minute.  Remove from heat and stir in pound of shredded cheese.  Have only done this with extra sharp cheddar, but it's certainly worth trying other cheeses. At this point, stir in cauliflower as stated above, and bake.

ETA:  I think I parboiled the cauliflower too.

If you have a go-to mac and cheese recipe, try substituting the pasta with the cauliflower.  Adding bacon wouldn't hurt either, now that I think about it.

ETA Part Deux: Can't remember if this called for 1 or 2 heads of cauliflower.  I know the sauce above is double what I originally used for mac and cheese. Once I discover a recipe I like, doubling it is my default.

 
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Mister CIA said:
What's on the your New Year's menu?  The two closest Krogers to me were both out of black-eyed peas (the dry kind), so none today.  Basically, I'm trying to clean out the fridge and pantry today.

Going with a pot garbanzos with a chicken w/ bacon sausage; giabusada (Swiss cabbage stew - recipe); will probably roll some bacon, avocado, and maybe scrambled eggs into flour tortillas (the good kind found at my local Mexican grocery store).  Need to do something with kale and spinach. ... checks kitchen: will roast some red potatoes too.

An odd combination, to say the least, but I'm looking forward to it. 
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Still diggin on the green chili stew i made outta the Christmas carcass and the StoveTop stuffing waffles i make as soupdippers

 
Mister CIA said:
What's on the your New Year's menu?  The two closest Krogers to me were both out of black-eyed peas (the dry kind), so none today.  Basically, I'm trying to clean out the fridge and pantry today.

Going with a pot garbanzos with a chicken w/ bacon sausage; giabusada (Swiss cabbage stew - recipe); will probably roll some bacon, avocado, and maybe scrambled eggs into flour tortillas (the good kind found at my local Mexican grocery store).  Need to do something with kale and spinach. ... checks kitchen: will roast some red potatoes too.

An odd combination, to say the least, but I'm looking forward to it. 
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sounds pretty good to me.

I made a big wok of maple sausage gravy for a few couples that we had last night after the ball dropped.  Homemade biscuits and cinnamon buns.  

We had a hit with this vanilla butter recipe with radishes earlier in the evening - it went fast.  We used it as a cracker spread and I had an iced bowl of thinly-sliced radishes.  

My wife is doing the annual roasted pork butt with sauerkraut and mashed potatoes.  We love it.  

 
Cowboysfan8 said:
What's this now ?
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Oh, they're great.

As w many of my recipes these days, theyre an adaptation of sumn i seen on Triple D. Somebody made a Thanksgiving version of chicken & waffles with turkey atop stuffing waffles. I don't make very good stuffing/dressing and leftovers of even the best are lame but, thin out your stuffing out w broth (for some reason, a LOT of celery in your stuffing makes for better waffles), add some eggs, whip em into batter and pour em in the griddle and you got a fun base for holiday leftovers. In the offseason, i use stuffing mix to make em to go w soup.

ETA: you can put leftover turkey & gravy on em as an entree or cranberry chutney (and/or maple syrup, of course) if theyre your side to turkey stew.

 
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wikkidpissah said:
Oh, they're great.

As w many of my recipes these days, theyre an adaptation of sumn i seen on Triple D. Somebody made a Thanksgiving version of chicken & waffles with turkey atop stuffing waffles. I don't make very good stuffing/dressing and leftovers of even the best are lame but, thin out your stuffing out w broth (for some reason, a LOT of celery in your stuffing makes for better waffles), add some eggs, whip em into batter and pour em in the griddle and you got a fun base for holiday leftovers. In the offseason, i use stuffing mix to make em to go w soup.
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I've got to try this. Thank you

 
Made my own flatbread last night. 

Put 2 cups of flour in a bowl. 1.5 tsp of baking powder. Sprinkled in oregano and garlic salt. Chopped up some caramelized onions I had leftover from the night before. Then poured guiness in and stirred until it was the consistency of really thick paste. Threw it on the griddle. Took a grill press that I sprayed Pam on and squashed it flat. 

Cooked pretty quickly at 350. 

 
Simple snacks for NYE: dates, slit and stuff with Gorgonzola, wrap in half strip of bacon. Toothpick to secure, 375 for about 30 min (until bacon is done).

 
The ladies love it and I’ve had first hand experience this week on dates. 

Joe Edit - Changed the title. Let's make this our thread where we talk about what we're cooking, and ask / answer general cooking questions. 

 
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Been cooking since I was 15.  Mom taught me well.  When my wife and I first got married I was typically hoke before her and since I knew how to cook and she never did much, oven been the family cook ever since.

 
sho nuff said:
Been cooking since I was 15.  Mom taught me well.  When my wife and I first got married I was typically hoke before her and since I knew how to cook and she never did much, oven been the family cook ever since.
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I'm sure these are auto-corrects, but they still made me laugh. 

And, yes, it is good to cook your own food. And RIP to your mom, bro. :(  I remember you writing about her.  

 
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