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Cookin again

Zardnaar

Legend
No take aways for 5 weeks and counting.

Boredom kicks in.

I've got 5kg of milk powder, and a bag of potatoes, and eggs two days past the best before to use up.

Potato bake, pancakes and banana cake are the plans.

Made up a litre of plastic cow for cooking and hot chocolates. Potato bake uses milk, so does Pancakes.

Suggestions?
 
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Dannyalcatraz

Schmoderator
Staff member
Because we’re in county wide lockdown, we’re eating more home-cooked meals, courtesy of yours truly. Got lots of stuff to work with; the CHALLENGE is not getting stuck in a rut. So I‘m watching more cooking shows in my free time, looking for ideas.

One I just found: my local PBS station has been airing a show called Dishing With Julia Child.

It features prominent chefs & celebrity cooks watching and commenting on clips from Julia Child’s The French Chef- pretty much the Alpha of cooking shows. I never saw her show itself- it predates my interest in getting serious about cooking.

It‘s amazing watching DWJC because you’re seeing people who have forgotten more about cooking than most of us will ever know- even some who knew her personally- actually learning from her earliest episodes even now. She knew things they didn’t.

Of course, there are things she screws up...but she plows ahead anyway. So freaking educational.

And as I was watching them watch her show, she did this recipe that I’m going to use as a guide. I’m going to substitute a mix of Louisiana hot sausage and plain ground beef instead of the polish sausage, plus a mix of some hard cheeses.
 

Dannyalcatraz

Schmoderator
Staff member
No take aways for 5 weeks and counting.

Boredom kicks in.

I've got 5kg of milk powder, and a bag of potatoes, and eggs two days past the best before to use up.

Potato bake, pancakes and banana cake are the plans.

Made up a litre of plastic cow for cooking and hot chocolates. Potato bake uses milk, so does Pancakes.

Suggestions?
Plastic cow = prepped milk powder?
 


Dannyalcatraz

Schmoderator
Staff member
Well, that Julia Child recipe might work. You’d probably want to use more butter and cheese since you’d be using reconstituted milk instead of cream.

I usually use a splash of milk in my omelettes. (Hmmm...haven’t done those in a while...)

Chinese potato and onion pancakes are pretty tasty.

This is a recipe from Cook’s Illustrated that is pretty dependable. I’ve made it several times despite not having duck fat. You just need to substitute another kind of animal fat- for reasons I don’t understand, veggie oils just don’t give you the same results.
Duck Fat-Roasted Potatoes

* 3 ½
pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

* Kosher salt and pepper

* ½
teaspoon baking soda

* 6
tablespoons duck fat

* 1
tablespoon chopped fresh rosemary



1. 1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.



2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.



3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.



4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.
 

Zardnaar

Legend
Well, that Julia Child recipe might work. You’d probably want to use more butter and cheese since you’d be using reconstituted milk instead of cream.

I usually use a splash of milk in my omelettes. (Hmmm...haven’t done those in a while...)

Chinese potato and onion pancakes are pretty tasty.

This is a recipe from Cook’s Illustrated that is pretty dependable. I’ve made it several times despite not having duck fat. You just need to substitute another kind of animal fat- for reasons I don’t understand, veggie oils just don’t give you the same results.
Duck Fat-Roasted Potatoes

* 3 ½
pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

* Kosher salt and pepper

* ½
teaspoon baking soda

* 6
tablespoons duck fat

* 1
tablespoon chopped fresh rosemary



1. 1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.



2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.



3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.



4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.
No animal fat in house. A handful of fish and chip shops still use it.

It's better for a few things. Fried blue cod being one of them.
 


Zardnaar

Legend
Well, veggie oils WILL work, don’t worry. Just not as well as animal fats.
I don't think I've ever used animal fat outside if a job to cook with.

My mother did, memories of her pouring it into cans to reuse it. Grandad also died of a heart attack before I was born, grandma used it for everything including cooked breakfasts.
 


Dannyalcatraz

Schmoderator
Staff member
Another thought: I mentioned omelettes? Well, if you have a small pan, cooking rings or the like, you can use the same mix to make small egg patties, Not only do they work great for portion control, they’re good for sandwiches, salads, and the like.

When I make them, I usually make a batch of 8 or more, depending on how many eggs I have. They reheat in 30sec in the microwave, and can even be frozen.

That last bit of info came in handy when eggs were so cheap, we were buying commercial boxes at Sam’s that contained several cartons, splitting them with my maternal Aunt’s household.
 


Ulfgeir

Explorer
Great, we do garlic cheesy stuffed crust pizza here.

And garlic bread with parmesan cheese is also a thing.

You get garlic bread overseas or is that an NZ thing?
I love good garlic bread. And yes, we do have it here in Sweden as well. But we tend to have garlic bread with just butter with garlic and other herbs. I don't think I have ever seen it with cheese on.
 

Zardnaar

Legend
I love good garlic bread. And yes, we do have it here in Sweden as well. But we tend to have garlic bread with just butter with garlic and other herbs. I don't think I have ever seen it with cheese on.
It's not common here with cheese. One if the pizza places serves it up with ciabatta bread slices toasted and you have shakers of parmesan cheese.

You can shake the cheese on the bread, pizza, or pasta.

Usually it's like a baguette sliced with garlic butter is the traditional way.

Some places do it like a small loaf, slices or cob loaf.

Cheese and bacon but it comes in garlic option.
IMG_20190814_174636.jpg
 

Dannyalcatraz

Schmoderator
Staff member
A grated parmesan is a pretty common optional addition for garlic bread, Some will offer mozzarella, so you get something just shy of a cheese pizza,

That said, it’s usually a sliced french or italian for the bread, not a boule like that!
 

Zardnaar

Legend
My first ever potato bake. Uses milk and potatoes. Milk was plastic cow.

IMG_20200423_161648.jpg

Before

IMG_20200423_171834.jpg


After with cheese and paprika added in last 15 minutes.

Probably sex it up a bit in two days. Figure out some side dishes.

Back to the 1980s. Timed it right that wife got home from work and had shower right as it was done. Since she skipped lunch it didn't last long.
 

Dannyalcatraz

Schmoderator
Staff member
Had a bad day in the kitchen.

The plan was to make breakfast- eggs, bacon, toast and cheesy grits for the household. That DID happen.

However, I decided to try cooking the bacon in the toaster oven on the convection setting (400degF for 9 minutes per 4-6 slices), and while the results were perfect, it set in motion dominoes that refused to stop falling.

1) I started cooking everything other than the bacon too soon. That led to my attentions being too divided
2) I turned up my grits pot too high, so it started spattering.
3) When I tried to turn it down, I grabbed the wrong knob and turned on the burner under the edge of my plastic cutting board.
4) When I realized that, my inarticulately profanely narrated reaction included nearly sending a paring knife into my foot as I scrambled to remove the cutting board from the heat (which, by then, I had turned off)
5) Finally tuned the grits down, but because I was steam-basting my fried eggs, the first two were now overcooked (not burnt, just solid yolks). Dad took those,
6) In the process of removing one batch of bacon from the toaster oven and putting in the next, I got distracted by the fact that I hadn’t started the toast, “After this batch, I’ll do the bread...” and prepped the slices for insertion
7) ...at which time I realized I had overcooked the next 2 steam-basted eggs. Those became mine.
8) got the toast in and out and started the penultimate batch of bacon- I was doing 2lbs- and realized that the THIRD pair of eggs had overcooked, though not as badly as the first two.
9) finally got to the doing the last 2 eggs while that batch was midway cooked, and produced a FLAWLESS omelette. (It was supposed to be scrambled.)

I took my plate and made a bacon & egg sandwich with my toast, then ate the other egg on my cheesy grits. A little cooler than I’d like, but I was hungry.

Other fun happened during cleanup, but fortunately, I was able to get all the plastic off of the burner.
 

Vael

Adventurer
Today was a big day in the kitchen, made Kluski, basically a Polish version of Gnocci, made with potato and cottage cheese. My grandma used to make it all the time, and this was my first effort at it. They turned out okay, gonna play with the ratios for next time, think I need more potato and cheese.
 

prabe

Aspiring Lurker (He/Him)
Supporter
@Dannyalcatraz I haven't had a day like that in the kitchen in a while, but I'm in something of a holding pattern cooking-wise, as my wife is fighting some sort of GI crud (which I had a much milder version of a couple days ago). It's a different sort of not-fun. At this point, I do not like cooking for just-me.
 

Dannyalcatraz

Schmoderator
Staff member
I haven’t made this one myself, but a few years ago, I sent this video to some of my buddies who have occasional “wilderness weekends”. They tried it one time, and every time since, they make at least two!

 


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