Cosmic Bus
pristine morning snow
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It's very good, but if I were making any changes, I'd probably add a bit more spice. The flavors are there, but I'd personally like them to be a little more pronounced.
Zyzyxxz said:Would the quality be significantly better to use a fresh pumpkin or in your opinion does canned pumpkin work just as well?
Cosmic Bus said:![]()
It's very good, but if I were making any changes, I'd probably add a bit more spice. The flavors are there, but I'd personally like them to be a little more pronounced.
cartoon_soldier said:Since there was some food truck discussion going on:
http://www.huffingtonpost.com/ashley-jacober/top-10-most-influential-f_b_760080.html#s155018
Cosmic Bus said:![]()
It's very good, but if I were making any changes, I'd probably add a bit more spice. The flavors are there, but I'd personally like them to be a little more pronounced.
smurfx said:anybody here ever make carnitas? i would like to learn how to make some. i'd love to learn how to make char siu. i have like zero cooking skills but if i learned how to make these two dishes then i wold be set for life!
CrankyJay said:Is any of that Captain Morgan 100 in the pie?
Pics and recipe!OnkelC said:Awesome stuff, everybody!
I'll fix a Boeuf Stroganoff for tomorrow, interest in the. prep/pics?
Cosmic,Cosmic Bus said:![]()
It's very good, but if I were making any changes, I'd probably add a bit more spice. The flavors are there, but I'd personally like them to be a little more pronounced.
Stalfos said:Both pizzas were quite good. I wish I had some smoked gouda for the BBQ chicken pizza though since I think it worked really well on that type of pizza.
Yeah it's cilantro. I've been to several places that put it on their BBQ chicken pizzas and I really like it on there.TheDrizzlerJ11 said:Those pizzas look great, I prefer thin crust. Some strong smoked gouda with mozzarella is awesome for bbq chicken pizzas. I did it last time I made some pies. I did that with red onion and the bbq chicken and mixed in some of the bbq sauce with my tomato sauce. Is that cilantro on yours? o.0
Interesting, will try next time. I can imagine it to be good it's just the last herb I'd think of when makin a pizza, wanted to make sure I wasn't mistaking parsley for it.Stalfos said:Yeah it's cilantro. I've been to several places that put it on their BBQ chicken pizzas and I really like it on there.
CrankyJay said:Zyzyxxz's post about tacos actually inspired me to make pickled red onions to use in a spinach/arugula/field greens salad with blue cheese crumbles and an Italian vinaigrette.
That will be the starter for a braised short ribs dinner I am making for the in-laws.
I made the pickled onions last night and just tried one and they are fucking amazing and have a wonderful dark pink color to them, and quite the vinegary kick. I'm almost contemplating not making a dressing and just using olive oil to dress the salad with since the onions are tangy enough.
http://img213.imageshack.us/img213/2730/img0257dg.jpg[IMG][/QUOTE]
Nice! One thing I like to do is quick pickle em so they only turn slightly pink, sometimes the neon pink color looks a bit too gaudy for the food I do but either way pickled red onions is something I picked up from work and has become a staple in my garnish/condiments at home.
Cosmic Bus said:You'll want a little over a cup of crushed shortbread cookies for the crust (more if you'd prefer it to be thicker) and 5 tbsp of melted butter. Just mix them together until it's well-blended and moist, then press into the pie dish and bake for about 5-7 minutes at 350º.
I can vouch for this lemon filling recipe as I've used it myself; the creme fraiche part of your post leaves me hanging, though. I can't fathom a lemon pie with anything but meringue.
Zyzyxxz said:Nice! One thing I like to do is quick pickle em so they only turn slightly pink, sometimes the neon pink color looks a bit too gaudy for the food I do but either way pickled red onions is something I picked up from work and has become a staple in my garnish/condiments at home.
CrankyJay said:They onions mellowed out a little after a few more hours in taste and were wonderful in the salad. Was a great compliment to the creaminess of the blue cheese.
nakedsushi said:tastychicken.jpg
Zyzyxxz said:Also depends on what kind of vinegar you use, I follow closely to my work recipe which uses rice wine vinegar.
CrankyJay said:I googled something quickly and just used white vinegar.
All I have at home is white, cider, and red wine vinegar.
The recipe called for all spice berries or pickling spices and other stuff, but I kept it simple with vinegar, sugar, and a pinch of salt. I wanted to get a base for the recipe and then on future renditions add in other spices to see how they alter the taste.
How would you characterize the flavor of rice wine vinegar? Always willing to check out new stuff.
Zyzyxxz said:Rice wine vinegar has a very mellow flavor compared to white vinegar. Its not as strong and its something I would use as flavoring touches on a dish. I find white vinegar can have a very harsh taste sometimes especially if its those supermarket surplus jugs. I would definitely try it with red wine vinegar, not that I have but I think the color would be amazing and the flavor as well.
Zyzyxxz said:I see you have a DeBuyer blue carbon pan as well? Good choice! Personally I like to brine the chicken to ensure the white meat stays moist and as insurance to overcooking since I tend to get distracted when things are in the oven.
WanderingWind said:I forgot all about this thread. In Onkel still around?
pics please!WanderingWind said:I've been on a tear lately, experimenting with striped bass, porterhouses and utilizing some more rustic cooking techniques to augment my classically French bend. One think I've fallen back in love with is hunting down ingredients. Just found salsify for the first time in my area, and had a good time roasting that with some artichoke hearts and heirloom tomatoes.
Now, all I have to do is break it to my butcher that I'm moving out of state. I think he'll be upset/happy that he's losing my business but will no longer have to deal with somebody who asks for so many specific cuts.
cartoon_soldier said:So a co-worker lent me his Palm Restaurant cookbook, I may be trying a few of those recipes.
Their suggested method of cooking a NY Strip is interesting:
1. Pan Sear on both sides for 2-2.5 minutes
2. Let steak rest for 30-60 minutes
3. Finish Of in Oven at 425 with 8 mins for medium rare and 12 mins for medium
Till now I have been doing the Alton Brown method.
May try this method out next.
nakedsushi said:Goat liver! I've never had that before, but I like chicken liver and beef liver. Is it about the same?
JeFfRey said:I bought an e-reader specifically for recipes as I can't stand dirty fingers on a nice book.
So, should we create a Gaf cookbook in a PDF format?
JeFfRey said:I bought an e-reader specifically for recipes as I can't stand dirty fingers on a nice book.
So, should we create a Gaf cookbook in a PDF format?