Cookin again

[overgeeked]

Jealous I'm doing a chicken cashewsalad or some sort of wrap.

Don’t be. It was supposed to be leftover night. Tomorrow we’re hate eating 3-4 day old soup just so we don’t waste food.

I'm reading Michael Ruhlman's Ratio (two different people have given it to me as a gift, so I'm taking the hint) and it's making me want to cook ciabatta, churros and pound cake. Fascinating science-of-cooking cookbook. Very much looking forward to his upcoming sequel on cocktails, since I've been rewriting every cocktail recipe to be in ratios already since the start of the pandemic.

Oh. If you’re willing, I’d love to get the churro recipe. I’ve been looking for a good one. Don’t want to deep fry them unless we have to, but all the air fryer and baked ones look weird.

 

[Zardnaar]

Don’t be. It was supposed to be leftover night. Tomorrow we’re hate eating 3-4 day old soup just so we don’t waste food.

Oh. If you’re willing, I’d love to get the churro recipe. I’ve been looking for a good one. Don’t want to deep fry them unless we have to, but all the air fryer and baked ones look weird.

I've got way to avoid eating 3-4 day old soup. Don't make any soup to begin with.

Soups kinda up there with pasta for me. I'll eat it if it's free and someone gives it to me. I won't make or buy it.

 

[Whizbang Dustyboots]

Oh. If you’re willing, I’d love to get the churro recipe. I’ve been looking for a good one. Don’t want to deep fry them unless we have to, but all the air fryer and baked ones look weird.

Well, the secret is that it's the same batter as is used for donuts and beignets. He's big on explaining how everything breaks down to a few simple recipes, just expressed differently. (In this case, the batter is extruded, presumably through the kind of bag used for frosting.) I think the churro would have to be deep-fried.

He explains how to make the base batter but if he gets around to the details of how to express it as a churro, I haven't seen that part yet. This is mostly about the science behind it all and mastering the core techniques.

I can pull the core recipe off the Kindle later.

 

[Dannyalcatraz]

Fried catfish on onion bagel for Mom.

Fried oysters on onion bagel for me.

On the last day of Lent 2023, Mom wanted a poboy for dinner…the day AFTER we went to a deli and got a dozen bagels and lox spread for the same purpose.

I pointed this out, so we compromised: I got a combo platter at a nearby Creole restaurant, and I made poboys at home, using the bagels instead of French bread. I didn’t have any lettuce, but otherwise, the “po oys” were fully dressed with butter, mayo, tomato, pickles and tomatoes. (Plus Tabasco on mine.)

All in all, it made for a nice change of pace. Would do again.

Easter was a hit, too.

We bought or guests brought most of the main proteins, so all I had to do was make side dishes, appetizers and dessert salads. I did mini corn cobs, oven-roasted diced potatoes & onions, and green bean macque choux.

While we still have main courses left over, most of what I made is gone. There’s a few cups of carrot & raisin salad, just over a cup of a marshmallow & fruit salad. Only 4 mini cobs survived to get to the refrigerator- the macque choux and the potatoes were completely consumed.

Frankly, I was surprised at that. But I’m not arguing with the results!

 

[Zardnaar]

Apple crumble. Whipped cream, caramel swirl icecream.

 

[Jahydin]

Speaking of simple recipes, this is a "burger taco" from a taqueria in NY that I'm in love with:

1 lb. Ground Beef (I use 90/10)
Salt and Pepper to taste
Pinch of MSG (Optional)
1 lb. Chihuahua cheese
Tortillas and Burger Condiments

Cook ground beef in a non-stick skillet until brown; break it down and season as it cooks.
Once brown, add the cheese and mix until completely melty.

Done! Add to warm tortillas topped with your favorite burger condiments.
I use mayo, sliced tomatoes, and shredded lettuce.

 

[Zardnaar]

Kiwi big breakfast at one of our favorite places.

 

[Dannyalcatraz]

Kiwi big breakfast at one of our favorite places.

View attachment 282134

Looks tasty, but I can’t ID all the targets.

 

[Zardnaar]

Looks tasty, but I can’t ID all the targets.

Top left to right. Bacon, ciabiatta bread chorizo, sausages.

Middle mushrooms, tomato, hashbrown
Bottom. Scrambled eggs, corn fritters.

$22.50 potato money around $13 usd (no tips required).

 

[overgeeked]

Made biscuits (10).

2 cups cream
3 cups flour
4 tsp sugar
1 tbsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt

Middle-top rack. Preheat oven to 450°.

Microwave the cream for 60-90 seconds.

Put the dry together and sieve it into a bowl. Mix. Add warm cream and mix.

Grease up a 1/3 cup measuring cup and use it as a scoop for the dough.

Drop dough pucks onto a lined baking sheet.

Bake for 14-16 minutes. Rotate halfway through. Let stand for 5 minutes and serve.