[Sklorenz]

Could you link to it on Amazon (or just post the exact title)? I'm seeing a few results that are all sort of like that, and want to be sure to grab the right one (and the newest edition).

Sure. I would have gotten the link before, but I was posting from my phone. Here it is:

http://www.amazon.com/The-New-Best-R...7316451&sr=8-2

[CrankyJay]

Dinner was chicken breast "stuffed" with goat cheese, roasted red peppers, basil, some other herbs for seasoning. First time doing stuffed chicken breast, working with goat cheese or roasting peppers. It was good and juicy. I will have to see about making a sauce though next time from all the stuff left on the pan. Next time I should try to butterfly the chicken instead of pounding it thin and then use toothpicks or something else to hold the stuffing in place.

Looks tasty man. Good job.

[tilde]

Fusilli with Bacon, Onions, and Mushrooms with Chinese Mustard Greens

[Zyzyxxz]

The Chinese mustard greens threw me off. I thought I recognized them but at the same time they seem out of place.

[Maklershed]

That looks great tilde. Now I'm hungry damnit.

[cartoon_soldier]

Today's Brunch! Egg Bhurji (Indian Masala Scrambled Eggs)



10 minutes to prepare, amazing taste! Have it with bread, chapati, Paratha or just by itself.

Sorry for shitty cellphone pics

[tilde]

The Chinese mustard greens threw me off. I thought I recognized them but at the same time they seem out of place.

They do but daily greens are needed in my meal!

That looks great tilde. Now I'm hungry damnit.

Thank you :D

[ElectricThunder]

Good times.

Cheese: Sage Derby Well, it may have taken me several months, but here I've finally more or less knocked off a cheese that was on my Grand To Do List as opposed to the many excellent new ones of late that I'd not been aware of in the slightest.

Melts OK, though it doesn't have much grip to it. Highlight is the rather oily nature of it mixed with all that infused Sage....nice Sage'ish Oil~

Crumble: Simply Sprouted Way Better Snacks Sweet Chili Tortilla Chips Holy shit I've reached a mountaintop in terms of the Tortilla world at the very least---best by far I've ever had period! The sweet chili came through nicely with a touch of heat and much more flavour and the myriad grains and such in it were filled with newcomers ingredient-wise even out of the grand dash of it I've been having with chips alongside my cheese hunting.

If you see this, buy it, eat it, then go back and buy more of it to hoard.


Bonus: Nifty Irish food travelogue mini-series that premiered today on the local public TV station...and apparently already has the entire series up freely with links to relevant businesses and whatnot. I now understand why the good times roll so easily with the Irish cheeses thus far----nifty cow breed/locale!

http://www.irishfoodtrails.com/

[404Ender]

Today's Brunch! Egg Bhurji (Indian Masala Scrambled Eggs) 10 minutes to prepare, amazing taste! Have it with bread, chapati, Paratha or just by itself. Sorry for shitty cellphone pics

Ooh, that looks good. Link to a recipe?

[dyonPT]

Carrot , Nuts and Almonds Cake










:)

[OnkelC]

dyonPT, delicious as always! :)

Made a simple chocolate cake yesterday:

[ElectricThunder]

So much frosting to scrape off the pan....mmmmm.....

[Fabiollo]

I made burgers with home made buns. And diy mayo. Sooo good.



Edit: pic of the buns. :)

[PG2G]

So, I tried a beer braised short rib recipe last night. It tastes good but there is just waaay too much fat.

Anyone have any suggestions for how to avoid this in the future? The first part of the recipe was to cook the short ribs in a pan until brown on all sides and then dump out most of the fat. I'm a cooking newbie, but my guess is I should have done this longer in order to render the fat?

[OnkelC]

Fabiollo, those buns look delicious! I'd appreciate the recipe.

So, I tried a beer braised short rib recipe last night. It tastes good but there is just waaay too much fat. Anyone have any suggestions for how to avoid this in the future? The first part of the recipe was to cook the short ribs in a pan until brown on all sides and then dump out most of the fat. I'm a cooking newbie, but my guess is I should have done this longer in order to render the fat?

Fat in the sauce or fat on the meat? if the former, I'd skim the sauce again right before serving.

[PG2G]

Fat in the sauce or fat on the meat? if the former, I'd skim the sauce again right before serving.

The sauce wasn't too bad, it was mainly the meat. Maybe I just got some really fatty pieces from the butcher.

[OnkelC]

The sauce wasn't too bad, it was mainly the meat. Maybe I just got some really fatty pieces from the butcher.

That's not a problem, it's totally fine to cut away the fat from the meat before eating. Leave it on the meat while cooking/braising, though, it adds to the tenderness and juicyness of the cuts.

[NervousXtian]

2. Smoked brisket, came out a littler drier than I would have liked.

Did you foil it? Foil does wonders to brisket, pretty much guarantees that it won't dry out.

Try it next time, a lot easier to not ended up with a dried out brisket.

[DMPrince]

used this recipe http://www.davidlebovitz.com/2011/09...-cream-recipe/




and added mini reeses cup in there.

[Cosmic Bus]

Somebody posted this on my facebook and it sort of made me want to throw up.

Cupcakewurst: grillable cupcakes in sausage casings

[cartoon_soldier]

Ooh, that looks good. Link to a recipe?

It is one of those things where every house in India can have their own way of making Bhurji (if they eat eggs that is). Here is a nice video recipe:
http://www.youtube.com/watch?v=Cqkhe1AU4uw

How I made it (for 2 eggs):
Saute Diced Onions - around 3/4 cups until they are translucent/soft but not browned. Around 2-3 minutes
Added red pepper and red chili pepper - Around 2 minutes. I recommend using tomatoes too 1/2 cup.
Added 2 Tbsp ketchup (If using tomatoes, probably only 1 Tbsp needed). Also can add chili sauce if needed. Around a minute here. Also add Cilantro if you have it (I didn't)
Added salt, pepper, pinch of tumeric, cumin and red chili powder.
Whisk 2 eggs with some salt and pepper lightly.
Add mixture to pan and stir constantly until eggs are done to your liking.
Topped with some sharp cheddar and chives by me at the end.

[Maklershed]

Made a phenomenal jambalaya. And since I'm the only one eating it I loaded it up with hot sausage and tons of cayenne. OM NOM NOM!

Also made lemon pie bars which look good but I haven't had a chance to try yet.

[Fabiollo]

Fabiollo, those buns look delicious! I'd appreciate the recipe.

I found the recipe here: http://www.unamericanaincucina.com/2010/09/burger-buns/
An American blogger, living in Italy and blogging in Italian about American food. It's a really accurate recipe, and really easy as well. I'll try and translate it. Bear with me, my culinary english is weak.

--

180 ml warm water
30 g butter (take it out of the fridge in advance, we need it soft)
1 egg
450 g flour
50 g sugar
1 teaspoon salt
7 g brewer's yeast

--

Mix everything and knead the dough. Put it in a bowl (be sure to make it "nonstick" using a little oil), cover it and let it rise for 1 hour (ideally 2 hours). The dough will double in size.

Cut the dough in 8 pieces and shape the bread (roughly 8 cm wide, 3 cm high). Put them on a slightly grease baking pan, cover them, let them rise for another hour.

Preheat the oven at 190°C. Paint the bread with a solution of one egg and a teaspoon of water, add sesame seeds. Cooking time in the oven: 15 minutes.

Enjoy!

[abstract alien]

Some stuff jalapenos I made last night. Stuffed with shrimp, smoked bacon, green onion, and sharp cheddar. Bread crumbs lightly on top for some extra crunch. Excuse the horrid countertop.

Somebody posted this on my facebook and it sort of made me want to throw up. Cupcakewurst: grillable cupcakes in sausage casings http://i.imgur.com/qRt1m.jpg?1

I am intrigued...

[Flynn]

I made a paella. It wasn't half as hard as I thought it would be.

[abstract alien]

That looks really tasty...

Here is a fried apple pie with homemade ice cream and caramel. I thought about adding a few more things like chopped nuts, but eh. Why complicate it?

[OnkelC]

I found the recipe here: http://www.unamericanaincucina.com/2010/09/burger-buns/ An American blogger, living in Italy and blogging in Italian about American food. It's a really accurate recipe, and really easy as well. I'll try and translate it. Bear with me, my culinary english is weak. -- 180 ml warm water 30 g butter (take it out of the fridge in advance, we need it soft) 1 egg 450 g flour 50 g sugar 1 teaspoon salt 7 g brewer's yeast -- Mix everything and knead the dough. Put it in a bowl (be sure to make it "nonstick" using a little oil), cover it and let it rise for 1 hour (ideally 2 hours). The dough will double in size. Cut the dough in 8 pieces and shape the bread (roughly 8 cm wide, 3 cm high). Put them on a slightly grease baking pan, cover them, let them rise for another hour. Preheat the oven at 190°C. Paint the bread with a solution of one egg and a teaspoon of water, add sesame seeds. Cooking time in the oven: 15 minutes. Enjoy!

Thanks, much appreciated.

[Fabiollo]

I made a paella. It wasn't half as hard as I thought it would be.

I just bought a paella pan. Can't wait to try it. Any tips?

[CrankyJay]

Did you foil it? Foil does wonders to brisket, pretty much guarantees that it won't dry out. Try it next time, a lot easier to not ended up with a dried out brisket.

No...I think my issue was I was going for 185 in the thickest part of the flat causing the ends to go well above that.

I did foil and rest it after I pulled it off the smoker for 2-3 hours tho. This is my second brisket, the first time I tried I used the high heat method and foiled it but it wasn't tender enough. This time it was tender on one half and crumbly on the other and a bit dried out for my liking.

Back to the drawing board!

Wouldn't foiling it cause it to cook faster?

edit: p.s...this was a 6.32 pound brisket flat. I ended up trimming a little bit of the fat cap off (leaving about 1/8 to 1/4 of an inch fat), and I also had a 7 pound pork butt on at the same time. I kept the brisket on the lower rack of my smoker so the pork would baste it with fatty goodness, and also the lower rack is cooler than the upper one.

[CrankyJay]

Weekend eats:

1. Burgers grilled up with homemade garlic/jalepeno/dill pickles. Used muenster cheese on this, mayo, ketchup, onion, lettuce and tomato. Toasted buns...one plain, one everything.



2. Grilled bone in pork chop, grilled onion, grilled portobella mushroom brushed with Worcestershire sauce and balsamic vinegar, steamed broccoli.

[Keen]

No...I think my issue was I was going for 185 in the thickest part of the flat causing the ends to go well above that. I did foil and rest it after I pulled it off the smoker for 2-3 hours tho. This is my second brisket, the first time I tried I used the high heat method and foiled it but it wasn't tender enough. This time it was tender on one half and crumbly on the other and a bit dried out for my liking. Back to the drawing board! Wouldn't foiling it cause it to cook faster? edit: p.s...this was a 6.32 pound brisket flat. I ended up trimming a little bit of the fat cap off (leaving about 1/8 to 1/4 of an inch fat), and I also had a 7 pound pork butt on at the same time. I kept the brisket on the lower rack of my smoker so the pork would baste it with fatty goodness, and also the lower rack is cooler than the upper one.

About foiling...there was somewhat of a twitter war, started by Anthony Bourdain, against foiling of brisket. Supposedly it ends up steaming the meat, and also ruining the bark. A while bunch of people joined in, among them Alton Brown and Nathan Myhrvold (author of Modernist Cuisine and also a National BBQ champ, and more or less backed Bourdain up. So I'd be hesitant about the foiling.

Although Alton Brown stated:

Alton Brown ‏@altonbrown If you want "moist" smoked brisket a foil wrap braise is almost required at the end. If you want more smoke and flavor, skip it.

If you want to read the whole debate, go to https://twitter.com/#!/NoReservations and scroll down to April 13th (a lot of scrolling).

[CrankyJay]

About foiling...there was somewhat of a twitter war, started by Anthony Bourdain, against foiling of brisket. Supposedly it ends up steaming the meat, and also ruining the bark. A while bunch of people joined in, among them Alton Brown and Nathan Myhrvold (author of Modernist Cuisine and also a National BBQ champ, and more or less backed Bourdain up. So I'd be hesitant about the foiling. Although Alton Brown stated: If you want to read the whole debate, go to https://twitter.com/#!/NoReservations and scroll down to April 13th (a lot of scrolling).

I wouldn't foil until after the bark and smoke is set in anyway, and I actually like softening up the bark a bit (after it is set).

I also wouldn't foil unless I was trying to speed up the cook. I have a few things I will try differently next time.

I love Bourdain, but he's not a professional BBQ'er (and either am I, apparently).

edit: Awesome tho that people talk BBQ here...probably not enough for a spin off thread.

[Keen]

I wouldn't foil until after the bark and smoke is set in anyway, and I actually like softening up the bark a bit (after it is set). I also wouldn't foil unless I was trying to speed up the cook. I have a few things I will try differently next time. I love Bourdain, but he's not a professional BBQ'er (and either am I, apparently). edit: Awesome tho that people talk BBQ here...probably not enough for a spin off thread.

Neither am I, far from it (never done any BBQ tbh). But he did have a bunch of BBQ guys chime in on his side. #BBQSnob and some other guys. Pretty interesting discussion actually.

There was a BBQ thread, but it only had 1 page of discussion (it was right at the bottom of my subscriptions page)


BBQ thread of American Recommendations OT of the US of A

[CrankyJay]

Neither am I, far from it (never done any BBQ tbh). But he did have a bunch of BBQ guys chime in on his side. #BBQSnob and some other guys. Pretty interesting discussion actually. There was a BBQ thread, but it only had 1 page of discussion (it was right at the bottom of my subscriptions page) BBQ thread of American Recommendations OT of the US of A

Haha, what is being described in that thread is GRILLING!

Nomenclature in the US is all different, and most people think BBQ'ing is cooking hamburgers and hotdogs on the grill. BBQ is cooking low and slow with smoke. =)

[cartoon_soldier]

Made Parmesan crusted chicken last night. More branching out from my normal cooking, first time trying something like this.



To keep it low carb I used Almond Meal and salt instead of Flour for first coating. I made the mistake getting too much egg on them doing my first egg wash. Then mixture of freshly shredded Parmesan cheese, rosemary, pepper and some Paprika.

It was awesome. Even had a co worker try it today and she liked it.

Now I just need to start making some low carb sauces

[Haly]

Cartoon_soldier, how did you cook that stuffed chicken breast earlier? Pan fry or roast?

[cartoon_soldier]

Cartoon_soldier, how did you cook that stuffed chicken breast earlier? Pan fry or roast?

Same as above, I pan fried it for a couple of minutes on each side and then finished it in the oven.

[Haly]

Much obliged, after I saw it I picked up some chicken breasts, mushrooms, and mozzarella on my latest grocery trip to attempt something similar.

[Blizniak]

I've been craving zebra for a while now so I finally baked it today

[cartoon_soldier]

Very Indian Street Dish for dinner - Boil Fry

I learnt somewhat how to make it from a nearby street vendor during my childhood days



The concept is same as my masala scrambled eggs (egg bhurji before), but only with cut boiled eggs. Also, a lot more drier as you are using boiled eggs.

And I ended up burning the onions :(

[dragonlife]

That carrot and nut cake... I need it.

[Flynn]

I just bought a paella pan. Can't wait to try it. Any tips?

I used a gas grill (the kind with two concentric heating elements) and that worked like a charm. It is a weird piece of equipment to have, but I can now see the benefit. The rice cooked very evenly.

I made sure to use Gasparra/Bomba rice as the recipe suggested. It swelled up very nicely.

[RatskyWatsky]

I've been craving zebra for a while now so I finally baked it today

The bottom picture actually looks like a zebra head...

[nakedsushi]

I've been craving zebra for a while now so I finally baked it today

Looks delicious! I love marble cake.

Made vegetarian lu ro fan for dinner tonight:

Traditionally, it's made with ground pork. The flavor of my version was the same, but the texture just wasn't the same. I need to find something to substitute the fatty richness of ground pork.

[TheExodu5]

Finally got around to buying a De Buyer carbon steel frying pan last weekend. Gave it its first seasoning and christened it with a nice t-bone steak. Worked like a charm. It's not got some nice black marbling to it. Hopefully after a few more cooking sessions with fatty meats I can be on my way to cooking eggs on this thing.

[Sklorenz]

Oh man, abstract alien, both those posts (oh so far above mine) look fantastic!

I made two amazing dishes yesterday. Lunch was a warm pasta with arugula, sun-dried tomatoes, kalamata olives, feta cheese, and a simple, tasty dressing. Probably my new favorite 25 minute lunch (a lot of it is waiting for pasta to boil), but I'd recommend doubling the arugula. Best of all was that I had every ingredient sitting in my kitchen, sans the arugula. It had a fantastic combination of flavors (even better than it sounds on paper, but I'm a sucker for arugula). Anybody interested in a nice vegetarian lunch with a Mediterranean flare should definitely give it a go:

http://www.finecooking.com/recipes/s...gula_feta.aspx

I took a pic but I haven't uploaded it yet. I also think it looks better with farfalle I used :)

Dinner was a Spanish-inspired roast chicken. Apologies to Spaniards if this is not actually very Spanish at all--I wouldn't truly know :p My fiance dismembered a whole chicken (she often does the annoying work) and we proceeded to make a honey-cumin roast chicken with olives and apricots. It was fantastic. Absolutely great. I had no idea what to think of it at first when I read the recipe as I'd never tried olive and apricot with chicken, but it was great. Totally recommend it. A fresh take on a whole roasted chicken for me personally. Cook times were WAY off for my oven though (mine cooked faster), but I was basting it regularly so no biggie. It was very easy to adjust. Try it, chicken lovers:

http://www.finecooking.com/recipes/s...ts-olives.aspx

No picture for this guy either :P For lunch and dinner today.... I ate leftovers.

[-Pyromaniac-]

Fusilli with Bacon, Onions, and Mushrooms with Chinese Mustard Greens

this looks great, I am a sucker for pasta dishes.

[D-Pad]

Some stuff jalapenos I made last night. Stuffed with shrimp, smoked bacon, green onion, and sharp cheddar. Bread crumbs lightly on top for some extra crunch. Excuse the horrid countertop.

Well I know what I'm having tomorrow.

[Zyzyxxz]

So my friend wanted to eat prime rib while he was still in town. I never turn down an opportunity to cook for a group.

Started with real prime grade rib roast, bone in.


Torch the outside before you put it in the oven to help it get that nice crust without overcooking the exterior too much. It's a Thomas Keller technique from Ah Hoc At Home. The reason there are two pieces? I asked the butcher for 8 lbs and it looked kinda small so I was worried it wouldn't be enough so I didn't want to be an asshole and ask for a bigger piece after he already cut it so I decided to grab another ribeye.


So slicing and plating. Usually the bone comes out a bit rare so I like to put it under the broiler to get a nice crispy crust.


The spread, with creamed corn, creamed spinach, mashed potatoes, and gravy to go with it.


Aftermath of course.

Looks delicious! I love marble cake. Made vegetarian lu ro fan for dinner tonight: Traditionally, it's made with ground pork. The flavor of my version was the same, but the texture just wasn't the same. I need to find something to substitute the fatty richness of ground pork.

Have you considered using eggplant to replace the texture of fat?

[CrankyJay]

Zyzyxxz, your posts are making me consider leaving my wife and moving out near you to befriend you and eat your food. I'll bring my smoker.