Reply With QuoteIncidentally it also looks like the stock I had sitting in the fridge (to get the fat to solidify at the top)
What the hell? That looks like about 5 pounds of potatoes sitting on top of 1 pound of meat.Originally Posted by Hans Lauring
Shepherd's Pie
EDIT: Not that it doesn't look good. But it looks more like meat-at-the-bottom mashed potatoes(TM) than a shepherd's pie.
Last edited by Zylon; 05-06-2011 at 01:01 PM.
Incidentally it also looks like the stock I had sitting in the fridge (to get the fat to solidify at the top)
I re-implemented bread baking operations yesterday with two loaves. The brown rice, barley and oat bran whole wheat loaf will make a decent, if dense, sandwich bread. The rye with lemon, fennel, anise and cumin, however, is completely awesome.
Both begin with my kimchi sourdough starter.
Nothing says Happy Mother's Day like a fresh batch of almond/ginger (chocolate covered ginger, of course) scones!
Half whole-wheat [pastry flour], yo.
Now you gone and hurt my feelings. You've said so many mean things over the time here at QT3, but that was the worst.
I went and looked at pictures and I can only say, that this is the bowl my mother used - I can see that a wider container is much more common, but can assure you that the ratios of meat to mash is in sync with most recipes I've looked at. I thing our unconventional choice of cookware makes the mash press down at the sides making the meat part look smaller.
I shall try cooking it in one of my wider dishes and report right back to you.
I have a liter of stock in a clear plastic bag in the freezer that looks exactly like what you're describing. I also think it could kill a man if swung at his head.
Don't know why I thought of that...
Holy crap, I saw that as a kid. What a classic episode.
It makes me hungry for leg of lamb!
Last night we broke out the big green egg for the first time this year, and made tandoori chicken on it, and I also made saag paneer and naan bread. I really love the Egg--the chicken came out perfectly done but also super-tender and moist.
The first couple of times we had chicken made in the egg we thought that we had under-done chicken, because it was still so tender.
What is the big green egg you speak of?
And paneer reminds me that I have to make my lamb curry again, where I make the curry from scratch and make my own paneer to put in it - takes all day, but yummy!
The Big Green Egg is a large clay grill that, due to its design and materials, allows you to basically hold a specific temp with oven-like precision (by opening and closing the vents on the top and bottom). It's got a gasket-like seal, which keeps moisture in (hence the tender chicken), and since it's made of clay and can get crazy hot (and you can put a place-setter in to act as indirect heat), it can double as a tandoori oven. Obviously, you can grill on it, but you can also smoke on it, so it's pretty versatile.
Ah, it's a modern kamado. Why didn't you say so.
(Denmark is one of the biggest markets for Weber on a per population basis and when looking at the myriad of Danish grilling websites you'll find a handful of kamado-enthusiasts waging a holy war...)
Looks nifty, never tried one.
My only gripe with my Egg is that we should have gotten the large instead of the medium, because the medium really doesn't have enough room to cook a lot of food at once.
We were turned onto the egg by the fact that every article we read about it described its owners as "cult-like." We decided our lives needed more culty qualities.
As part of a Mother's Day meal spent at home instead of going to a restaurant, instead of a shrimp ring of mushy defrosted frozen cooked shrimp, I made my own shrimp and dipping sauce. The shrimp is dead easy. They were mostly cleaned, but I had to pick out a bit where the deveining was sloppy. Dumped in some boiling salted water and they were done in about 4 minutes. ice water bath, and drained, patted dry and into the fridge. The sauce was a simple mix of beet horse radish from a jar, some worcestershire suace, lemon, and ketchup.
It was dead esasy to prepare, and the taste and texture of the shrimp is like a million times better than the frozen shrimp rings from a supermarket.
That Egg looks tempting, especially since you can smoke in it as well. Anyway:
Question on ribs. Should you try to remove the membrane on the back before cooking, and if so, what's the best method? I often remove afterward by slicing down the back of the bones and peeling it off, but I would think that there is value in removing before so that you can get more rub onto the meat.
H.
I'm no expert on ribs, but you're reasoning is correct. If a cut has a membrane it should be removed with tendons and unwanted fat before cooking.
You can usually get the guy at the meat counter to do it for you, if you ask. Last time I bought ribs they straight up offered to do it!
I only recently learned that ribs had a membrane. I would cook them using Alton Brown's recipe and the braise meant that the membrane would dissolve. That said, the next time I make them I would remove it since it doesn't add anything.
I love my egg as well. I've done a lot of slow bbq and some baking, but I haven't done tandoor yet. Any suggestions/references?
Made Pad Thai for the first time tonight. That's another awesome thing to add to my arsenal.
Raisin focaccia. I think I under-hydrated it, but it still turned out delicious. I gave most of it away so that I don't eat it all.
Working on beef empanadas for tonight. Hoping I made enough dough to freeze a few for later in the week...
I also picked up this giant nest of vermicelli at the Middle Eastern grocery a few doors down, for less than a buck. Anyone have any suggestions for something to do with it?
So you have a surplus of vermicelli? Make pho!
Go pho yourself.
I realized that my grill has a burner on the side, so I thought I would try it out with my neglected wok by making Ants Climbing Up a Tree. I used TVP because I might be a vegetarian (and TVP is waaaaaay cheaper than meat. also no fat and cholesterol).
It turned out well, so I'll probably add it to my repertoire.
Nice! :) I'll have to try pho later this week.
Empanadas came out fine; little bland, really, and undercooked (so says my test audience), but my roommate has largely helped me overcome my fear of frying. I figure, pack 'em up and freeze 'em, then crisp 'em up on a baking sheet, and they'll be just fine.
Today's stupid trick: Kraft Macaroni and Cheese with a sauteed and ground-up Habanero pepper added. Mmmmmm.
What's more awesome than fresh blueberry scones?
Fresh blueberry scones with chocolate drizzle, yo.
It's a friends birthday tomorrow, and I wanted to make something nice for her. Chicks dig chocolate, right?
Those look terrific Omniscia! You're making me hungry :-)
Yes, but remember - hell hath no fury like a woman sconed.
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