Is there a food thread?

[BropolloCreed79]

9 minutes ago, Cokeyskunk said:

I am a rather fastidious detractor of shortening, and I've never used lard in anything.

Then your pie crust will be... subpar.  Nothing is as good for making a flaky pie crust like shortening.

[Benjo]

If you guys haven't discovered Steve1989 from MREInfo yet, prepare for your lives to change.

 

[Cokeyskunk]

2 minutes ago, BropolloCreed79 said:

Then your pie crust will be... subpar.  Nothing is as good for making a flaky pie crust like shortening.

Negatory. I found this recipe years ago and perfected it over time:

https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

It's by far the best pie crust I've ever tasted. Superior to any shortening crust I've ever had (which can leave an oily feeling in one's mouth.)

[BropolloCreed79]

10 minutes ago, Cokeyskunk said:

Negatory. I found this recipe years ago and perfected it over time:

https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

It's by far the best pie crust I've ever tasted. Superior to any shortening crust I've ever had (which can leave an oily feeling in one's mouth.)

Hell, I can't even taste the crust with all the sugary, cinnamon goodness in the pies I make.  But the consistency is never oily.

[Truth]

49 minutes ago, Cokeyskunk said:

perfected it over time

Did you modify it at all? I was actually looking for a recipe earlier lol

[Cokeyskunk]

1 hour ago, Truth said:

Did you modify it at all? I was actually looking for a recipe earlier lol

Just by ensuring EVERYTHING stayed as cold as possible: water (almost frozen), butter (CANNOT get warm!), I even put the flour in the freezer for a little while beforehand.

Also, don't knead - just incorporate. The butter should not fully fold into the dough, as bits of butter are desirable.

Chill again before shaping, then whisk to the oven for baking.

 

[Truth]

@Cokeyskunk

That recipe seems too simple... I'll definitely try it out though.

[Cokeyskunk]

31 minutes ago, Truth said:

@Cokeyskunk

That recipe seems too simple... I'll definitely try it out though.

Oh, I also beat an egg white with about a tablespoon of water, then brush it all over the crust just before baking. Makes it come out looking like a photo from a magazine cover.

[Truth]

6 minutes ago, Cokeyskunk said:

Oh, I also beat an egg white with about a tablespoon of water, then brush it all over the crust just before baking. Makes it come out looking like a photo from a magazine cover.

Got it. That was actually in the other recipe I found this morning. I'll probably sprinkle some cinnamon/sugar on top too.

I'll probably be making that totinos pizza tonight with a side of mozzarella sticks and/or fries and/or pizza rolls (I got an air fryer last week and that's all I have to "fry").

[CrabApples]

Since it is on topic, how you guys like your beef? 

I tend to be the odd one out cause I like mine burnt just to ensure it is cooked all the way. I have a slight paranoia about undercooked meat since I had food poisoning from some when I was a teen. 

[Cokeyskunk]

3 hours ago, Truth said:

(I got an air fryer last week and that's all I have to "fry").

😞

. . . you don't own a bottle of vegetable oil and a pot or pan . . . ?

[Truth]

1 minute ago, Cokeyskunk said:

😞

. . . you don't own a bottle of vegetable oil and a pot or pan . . . ?

I do, but it's not worth the effort. I was going to get a real fryer, but decided to try out the air fryer. Can't say I've used it enough to pass judgement yet, but it seems to be pretty handy. It's even good for just heating things up without nuking.

[Cokeyskunk]

3 minutes ago, Truth said:

I do, but it's not worth the effort. I was going to get a real fryer, but decided to try out the air fryer. Can't say I've used it enough to pass judgement yet, but it seems to be pretty handy. It's even good for just heating things up without nuking.

I own a deep fryer, but it doesn't work for me nearly as well as a wok. I just fill that up, fry my stuff, then stuff a paper towel into a funnel and filter the (cooled) oil back in the bottle.

I keep another smaller bottle to use in food additions. My big bottle is for frying only, and I can use it multiple times. 

[Truth]

1 hour ago, Cokeyskunk said:

I own a deep fryer, but it doesn't work for me nearly as well as a wok. I just fill that up, fry my stuff, then stuff a paper towel into a funnel and filter the (cooled) oil back in the bottle.

I keep another smaller bottle to use in food additions. My big bottle is for frying only, and I can use it multiple times. 

Effort^^^

On 9/20/2018 at 7:56 AM, Cokeyskunk said:

• Pick up a Totino's Party Pizza (for the exorbitant price of .99 cents - $1.25)
• Open it up (cooks better without cellophane)  😔
• Sprinkle some Italian Seasoning and some Fennel Seed on top (DO NOT SKIP THIS STEP!!!)
• Put it in the oven @450 

Done. 14 minutes left.

Edit: sorry for the DP (double post, not whatever sick thing @BropolloCreed79 thought of).

[Cokeyskunk]

1 hour ago, Truth said:

Effort^^^

• take out wok
• add oil
• heat
• cook
• let cool
• pour oil back into bottle

"Effort"??

 

1 hour ago, Truth said:

Done. 14 minutes left.

Edit: sorry for the DP (double post, not whatever sick thing @BropolloCreed79 thought of).

DON'T FORGET THE LENGTHWISE FOLD!!!! 

@Truth . . . review, please?

[Truth]

14 hours ago, Cokeyskunk said:

• take out wok
• add oil
• heat
• cook
• let cool
• pour oil back into bottle

Effort.^^^

Glad we agree!

Pizza turned out great, but I think something spicy would be awesome on there. Maybe a layer of barbecue sauce?

Once in a while I like to put taco Bell fire sauce on my pizza before I cook it. That'll really clear your sinuses too.

Edited September 27, 2018 by Truth

[Cokeyskunk]

4 minutes ago, Truth said:

Once in a while I like to put taco Bell fire sauce on my pizza before I cook it. That'll really clear your sinuses too.

That's the joy of these wonderful pizzas. Not only can you eat them as a sandwich, you can add whatever you like before baking, or even after. You adjust it to your tastes, and it comes out exactly as delightful as you hoped it will be.

[BropolloCreed79]

3 hours ago, Truth said:

Edit: sorry for the DP (double post, not whatever sick thing @BropolloCreed79 thought of).

I have not yet begun to defile myself.

[NthnButAGoodTime]

 

On 9/26/2018 at 10:40 AM, Cokeyskunk said:

First, I love that you tagged yourself in your recipe.

Second, you're going to have to tolerate my questions, including some about substitutions:

• I am a rather fastidious detractor of shortening, and I've never used lard in anything. I almost always use an equivalent (or more) of butter when a recipe calls for shortening. Will that work?
• When I get recipes calling for buttermilk, I put lemon juice or white wine vinegar in regular milk, which is supposed to be "the equivalent," but is actually called "soured milk". Do you agree with this substitution?
• Do you use a cutter or a cup/glass to shape them, or do you just tear off pieces?

I have not yet perfected the "from scratch" biscuit. Will be glad to try.

• I guess if your goal is to make your biscuits healthier, more expensive, and probably tastier, yes. Now, you can't prep the flour for long term storage and future use with butter, unless you have fridge/freezer space, but you know...whatever. I would think you'd want to use cold butter, but I'm actually going to test that out and see. (note: I keep a stick of butter in a covered dish on the counter for daily use...no I don't use an entire stick in a day, grow up).
• I've tried that alterative, and prefer buttermilk. Buttermilk's real shelf life is silly long (seriously, buy a pint or a half gallon and then put it in the fridge and forget you own it, and it'll still be ready for you when you get the gumption to use it), and it is thicker than the substitution you suggested, which makes a difference. Plus, I'm no scientist, but I think the bacterial cultures in buttermilk perform some sort of magic as you're baking them alive. Now, I have tried to some other wackier alternatives, like beer, cola, or milk alternatives like soy milk, but nothing does it like buttermilk. If you insist on acidifying regular milk, just be sure to let it sit out for at least 10 minutes so that it has had a chance to curdle.
• This depends on my goal at the particular time. If I'm in a hurry and just need to quickly produce some biscuits for immediate consumption, I'll tear off unrolled globs. In that instance I'm sacrificing uniformity, texture of the biscuit, and resiliency to being cut open, but I can get it to the oven faster. If I'm mass-producing a lot of biscuits, but care about appearances (in-laws over, or something), I have used a large cookie cutter, or a reasonably sized glass. If I'm practicing my craft, and making the biscuits as an act of love, then I'm probably making "cat-head" biscuits, and am using a somewhat larger circular container's edge to accomplish a bigger, but uniformly sized biscuit.

My original statement was intended to assure the reader that good biscuits don't have to be difficult. That said, the base recipe is the training wheels version of things, after you're comfortable with the mechanics of the dough preparation, you can go nutty with your options. For example, it sounds like I'll soon be permanently replacing shortening with butter, in mine....frick!

Edited September 27, 2018 by NthnButAGoodTime

[Cokeyskunk]

33 minutes ago, NthnButAGoodTime said:

My original statement was intended to assure the reader that good biscuits don't have to be difficult. That said, the base recipe is the training wheels version of things, after you're comfortable with the mechanics of the dough preparation, you can go nutty with your options. For example, it sounds like I'll soon be permanently replacing shortening with butter comma in mine....frick!

Okay, I will attempt to try this this weekend. 

--and don't ya just love speech-to-text? It's great comma isn't it?  😜

[NthnButAGoodTime]

2 hours ago, Cokeyskunk said:

Okay, I will attempt to try this this weekend. 

--and don't ya just love speech-to-text? It's great comma isn't it?  😜

Whatever do you mean?

 

Wait, which are you attempting?

Edited September 27, 2018 by NthnButAGoodTime

[Cokeyskunk]

3 minutes ago, NthnButAGoodTime said:

which are you attempting?

The butter biscuits.

[NthnButAGoodTime]

2 minutes ago, Cokeyskunk said:

The butter biscuits.

Possible ditto.

[Benjo]

This thread became far more sophisticated than I anticipated.

[NthnButAGoodTime]

On 9/27/2018 at 11:25 AM, Benjo said:

This thread became far more sophisticated than I anticipated.

@Benjo returning to the food thread:

Update: The butter definitely changes the consistency of the biscuit. They are lighter and softer. That's not necessarily a bad thing, but noticeably different. Have a few ideas that I'll poke at the next time I make some.

[Cokeyskunk]

On 9/29/2018 at 8:36 AM, NthnButAGoodTime said:

Update: The butter definitely changes the consistency of the biscuit. They are lighter and softer. That's not necessarily a bad thing, but noticeably different. Have a few ideas that I'll poke at the next time I make some.

TRANSLATION: They're better with butter.

😉

[Benjo]

Anyone want an amazing SUPER SIMPLE ice cream recipe that doesn't need an ice cream maker? I own a restaurant and make it for there. 

[NthnButAGoodTime]

30 minutes ago, Benjo said:

Anyone want an amazing SUPER SIMPLE ice cream recipe that doesn't need an ice cream maker? I own a restaurant and make it for there. 

Bring it, @Benjo!

 

33 minutes ago, Cokeyskunk said:

TRANSLATION: They're better with butter.

😉

I'm cautiously putting my stamp of approval on it BUT I did make some spare butter/flour mix to store for a bit to see how it comes out after a little while.

[Cokeyskunk]

34 minutes ago, Benjo said:

Anyone want an amazing SUPER SIMPLE ice cream recipe that doesn't need an ice cream maker? I own a restaurant and make it for there. 

Yes indeedy!

2 minutes ago, NthnButAGoodTime said:

I'm cautiously putting my stamp of approval on it BUT I did make some spare butter/flour mix to store for a bit to see how it comes out after a little while.

As did I. It's in my freezer.

[Benjo]

Just now, Cokeyskunk said:

Yes indeedy!

3 minutes ago, NthnButAGoodTime said:

Bring it, @Benjo!

This makes a super creamy, expensive-style ice cream. 

 

Base:

Whip with a hand or stand mixer 1 litre quality whipping cream (chilled) until fairly thick.

Add 1 can (the smaller ones) of chilled condensed milk. Continue whipping until super thick.

This is the same every time.

 

Then:

Add flavourings to taste. To make a simple vanilla add 3 tablespoons of quality vanilla extract. You can make any flavour you want, for instance, I add cocoa powder and homemade chocolate oreo fudge to one mix I do. Make vanilla oreo by crushing up a pack of oreos and mixing them in with the mixer, etc etc.

 

Enjoy!